Cynthia Wenslow wrote:Welcome, Robert.
Sounds delicious! Did you do all the cooking yourself? Could you share the recipe for the Leek Gratin?
I ended up by myself for dinner today, so just stuck with the brut I opened for basting and gravy making. Might open a bottle of something else for the evening though!
Hello Cynthia. I did some of the cooking. My mother did the turkey and dressing this year. I did the potatoes and the apple pie. The leeks are really easy:
Cut the white ends off the leeks (I use a little green, too.) and halve lengthwise.
Blanch the leeks in water in a sautee pan until just tender.
Put leeks into a casserole and cover with cheese (I like to use Fontina or Pecorino Romano).
Pour in enough cream to coat the bottom of the casserole.
Season with sea salt and pepper (I use a four-peppercorn blend)
Cover with some hearty bread crumbs (optional).
Bake until bubbly and leeks are very tender (375 degrees).
I also did something new with my pie crust this year. I usually use all butter (I don't really like using hydrogenated oils) but this time I substituted some (4 tbsp.) of the butter with duck fat. It was the flakiest and most flavorful crust I have ever made.