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Neno's Place Established in 2006 as a Community of Reality


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Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Established in 2006 as a Community of Reality

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Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2020


    Leek Gratin

    Lobo
    Lobo
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    Join date : 2013-01-12

    Leek Gratin Empty Leek Gratin

    Post by Lobo Sat 23 Jan 2016, 11:19 pm

    Leek Gratin Img41l
    Leek Gratin
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    Prep Time: 20 minutes
    Cook Time: 25 minutes
    Servings: 4
    Baked and served in individual dishes, this cheesy gratin makes a wonderful accompaniment to roasted meats and poultry. Be sure to use small young leeks.






    • 49

    Ingredients:


    • 8 young leeks, white and pale green portions
    • 1 cup ricotta cheese
    • 1 cup shredded Gruyère cheese
    • 1 Tbs. whole-grain mustard
    • Sea salt and freshly ground pepper, to taste
    • 1 cup panko
    • 1/2 tsp. chopped fresh flat-leaf parsley
    • 1/2 tsp. chopped fresh thyme

    Directions:

    Preheat an oven to 375°F. Butter 4 individual 4-by-6-inch gratin dishes.

    Bring a large pot of salted water to a boil over high heat. Add the leeks, reduce the heat to a gentle simmer and poach until the leeks are just tender when pierced with a knife, about 8 minutes. Drain the leeks. When they are cool enough to handle, cut them into 1 1/2-inch chunks. Set aside.

    In a bowl, stir together the ricotta, Gruyère and mustard. Divide the leeks among the prepared gratin dishes and add a pinch of salt and pepper. Top with the cheese mixture and sprinkle with the panko, parsley and thyme. Bake until golden brown, 15 to 20 minutes. Serves 4.

    Adapted from Williams-Sonoma Cooking for Friends, by Alison Attenborough and Jamie Kimm (Oxmoor House, 2008).

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