MMF Fried Rice

A more grown up version of our staple, rice and vegetables

1 tablespoon olive oil
1 medium onion, diced
2 large carrots, sliced on the diagonal
1/2 bunch scallions, finely chopped
3 leeks, sliced 1/4" thin
1/2 bunch radishes, sliced in half lengthwise (optional: save greens and add to skillet)
1/2 lb baby bok choi, roughly chopped
2 cups cooked rice, brown or white
1 tablespoon Thai green curry paste
1 egg, optional
Salt and pepper, to taste

1.  Heat oil in large, flat bottom skillet.  Add onion, carrot and leek, salt and pepper.  Stir fry until onions begin to release some liquid.
2.  Add bok choi, scallion and  radish with greens if using, and stir fry for a minute or so. 
3.  Add rice and curry paste, mix well.  Crack egg into skillet if using, and stir until well cooked.  Turn off heat and serve hot.
 

Leek and Feta Cornbread

½ cup yogurt

¾ cup olive oil

3 eggs

1 ½ cups flour

½ cup fine corn flour

2 large leeks

1 teaspoon baking powder

½ teaspoon fresh ground black pepper

1 teaspoon salt

1 cup crumbled feta cheese

1.    Preheat oven to 400F and grease a 9x13 size pan or 12” round skillet.

2.      Prepare leeks by cutting them into bite-sized pieces and rinsing the dirt off.

3.      Mix eggs, yogurt and oil in a bowl, add the corn flour and whisk, then let sit for 3 minutes.

4.      Sift together the flour, pepper, salt and baking powder with a whisk.  Add to egg mixture and stir together.

5.      Add leeks and feta, combine, then pour into pan and press evenly.  Bake fro 25-30 minutes.

Leek and Potato Soup

Serves 6This recipe is adapted from seriouseats.com.

2 T unsalted butter or olive oil

2 large leeks, rinsed and roughly chopped

1 quart stock

1 pint fingerling potatoes, cut into ½” cubes

1 bay leaf

Salt and pepper to taste

1 cup buttermilk (or dairy alternative plus a tablespoon of vinegar)

½ cup heavy cream (or full fat coconut milk)

½ teaspoon freshly grated nutmeg

½ bunch scallions, roughly chopped for serving

1.    Melt butter over medium heat in a large saucepan, add leeks, reduce heat to very low, and cook until soft but not brown, 10-15 minutes.

2.    Add stock, potatoes and bay leaf.  Season lightly with salt and pepper.  Bring to a boil, reduce to a simmer, cover and cook until potatoes are tender, 15 minutes.

3.    Remove the bay leaf.  Add buttermilk and cream, stir to combine and pour all into a blender.  Blend until smooth.

4.    Add soup back to saucepan, heat slowly on medium-low heat, then whisk in nutmeg and more salt and pepper to taste. 

5.    Ladle into serving bowls and garnish with scallions.