Braised Leeks with Fingerling Potatoes
adapted from Suzanne Goin's recipe
6 large leeks
salt and freshly ground pepper
1/2 c Olive oil
1 c sliced shallots or mild onions
1T Thyme leaves
1/2c dry white wine
1 1/2 to 2 c vegetable stock
1 to 2 lbs Fingerling Potatoes, cleaned
2 to 4 T Butter Substitute or Olive Oil
1/4 c. chopped Italian Parsley
1. Preheat oven to 400 degrees.
2. Peel any bruised outer layers from leeks. Trim roots, leaving root end intact. Trim off tops on diagonal, leaving two inches of green. Cut in half lengthwise. Clean very well in water to remove internal grit. Pat dry with towel.
3. With cut sides up, season with salt and black pepper.
4. Heat pan over medium-high heat for 2 minutes. Pour in 1/4 cup oil and wait 1 minute. Place leeks, cut side down, in pan with crowding them. Make in two batches and use more oil, if necessary. Sear them 4 to 5 minutes, until golden brown. Season with salt and pepper and turn over to cook 3 to 4 minutes. Transfer them, cut side up, to a gratin dish.
5. Pour 1/4 cup oil into pan and heat over medium heat. Add shallots, thyme, 1/4 teaspoon salt and a pinch of pepper. Cook about 5 minutes, until just beginning to color. Add wine and reduce by half. Add 1 1/2 cups stock and bring to a boil over high heat. Pour over leeks, without quite covering them.
7. Braise in oven 30 minutes, until tender.
8. Meanwhile, boil the potatoes until tender, about 10 minutes. Drain, and put back in the hot pot. Add the butter substitute, salt to taste, and the chopped parsley. Stir to combine.
9. Serve the braised leeks along side or on top of the potatoes.
Gluten Free Mushroom Panade
adapted from Vegetarian Recipes for Your Holiday Table, November 2010, By IVY MANNING
Serves 4 healthy portions
6 thick slices Ruby Cakes Original or Garlic Bread cut into 1-inch pieces (6 cups)
5 tablespoons olive oil (divided)
Salt and freshly ground black pepper
1 10-ounce bag fresh or frozen chopped butternut squash
1-1/2 teaspoons chopped fresh sage
6 cups sliced crimini mushrooms
1 teaspoon chopped fresh thyme
2 teaspoons chopped fresh rosemary
1 tablespoon finely chopped garlic
1 tablespoon tomato paste
3/4 cup pinot noir
1-1/2 cups mushroom or vegetable broth
2 tablespoons butter substitute
3/4 cup grated gruyere or swiss cheese
Preheat the oven to 425 degrees. On a rimmed baking sheet, toss the bread with 2 tablespoons of the olive oil. Season with salt and pepper and bake until crisp, 10 minutes. Transfer to a large bowl and set aside.
In a large saute pan, heat 1 tablespoon of the oil over medium heat. When the oil is hot, add the squash and sage. Sprinkle with salt and pepper and saute until the squash is browned and tender when pierced with a fork, 3 minutes, reducing heat if it begins to burn. Transfer squash to a small bowl.
Return the pan to medium-high heat and add the remaining 2 tablespoons of oil. Add the mushrooms, thyme and rosemary and cook without stirring for 2 minutes. Sprinkle the mushrooms with salt and pepper and continue to cook until the mushrooms have released their liquid, 3 more minutes. Add the garlic and tomato paste and saute until fragrant, 45 seconds. Reduce the heat to medium and add the wine. Bring to a simmer, scraping up the browned bits at the bottom of the pan. When the wine has nearly evaporated, add the broth, reduce heat to medium low, and simmer until the mushrooms are tender, 4 minutes. Reduce the oven temperature to 350 degrees. Use the butter to grease four 2-cup baking or gratin dishes. Add the squash and mushroom mixture to the bread cubes and stir to combine. Divide the mixture evenly among the gratin dishes, sprinkle with cheese, and bake until golden brown and hot in the center, 30 minutes. (The uncooked panade gratins can be made up to two days in advance and kept in the refrigerator until ready to use. Bake as instructed, adding 10 minutes to the cooking time.)