Ingredient: leek

Bacon, Potato & Leek Frittata

A frittata is a ‘blank canvas’ for so many different flavor combinations …. a giant omelet that is started on the top of the stove and finished in the oven.

Vegetables and cheeses are very common ingredients for frittatas, but two of my personal choices are leeks and potatoes. Leeks are like onions after charm school: less of an edge, a little more refined, with a more colorful personality. As for potatoes, their a classic breakfast ingredient that add great heartiness to a frittata.

‘Yukon Gold’ is my absolute favorite when it comes to potatoes. This variety was created in Canada in the 1960’s. It was bred from a potato grown in North Dakota, called Norgleam with a wild, yellow-fleshed variety grown in Peru. It has become one of the most successful potatoes in the world, a true culinary star!

Yukon Gold is an oblong, medium to large potato in size, with a slightly flattened shape. Their smooth, thin, gold to light brown skin is relatively ‘eye’ free, creating a uniform texture and shape. When cooked, they take on a creamy and tender consistency with a rich, buttery, earthy flavor. You can bake it, boil it, scallop it and even deep fry them. Yukon Gold answers the market’s demand for a disease-resistant, yellow fleshed potato that could be easily grown in North America.

This frittata is one of those meals that looks pretty ordinary but the flavor is amazing!

Print Recipe
 Bacon, Potato & Leek Frittata
Votes: 3
Rating: 3.33
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Rate this recipe!
Course Brunch, Main Dish
Cuisine American, European
Keyword bacon, leek & potato frittata
Servings
Ingredients
Course Brunch, Main Dish
Cuisine American, European
Keyword bacon, leek & potato frittata
Servings
Ingredients
Votes: 3
Rating: 3.33
You:
Rate this recipe!
Instructions
  1. Cut OUTER dark green tips off of the leek. Trim off root end, then separate the leaf sheaths; wash thoroughly. Slice leek crosswise into 1/2" pieces. Set aside.
  2. In a large pot over medium-high heat, cook bacon until crisp. Drain on paper towel & set aside. Remove all but 1 Tbsp of the bacon drippings from the pot. Add the sliced leek & 1/2 tsp sea salt. Stir & cook for about 5 minutes until leek has started to soften. Add 1/4 cup water to deglaze the pot, scraping up any leek bits from the bottom. Reduce heat to medium & cover pot for another 3 minutes, until leek is tender. Turn off heat & keep pot covered.
  3. Preheat oven to 350 F.
  4. In a 9-inch pie pan, scatter cooked potato cubes across the bottom. Top with cooked bacon, gruyere cheese & leek. In a bowl, beat eggs with ricotta cheese, cream, grated Parmesan, sea salt & pepper until smooth. Pour over ingredients in pie pan.
  5. Bake in the middle of the oven for 1 hour, until top is golden brown & center is cooked through. Serve hot or at room temperature. Can be made several days ahead & reheated in the microwave for about 1 minute.

Leek ‘Cannelloni’ w/ Ground Beef & Cheese in Herb Sauce

Transforming vegetables into majestic vessels for holding flavorful fillings is nothing new. Any vegetable that keeps its shape while cooking is a good candidate for stuffing.

The leek is a winter vegetable, inexpensive, sturdy and resistant. It will keep for several months, thus its association with ‘rustic’ food.

It has been said that the leek has a dual personality. Although, an unsung hero of the onion family, it has long been prized for its aromatic properties and considered an essential addition to stocks, soups and stews.

Stuffed vegetables appear as first courses, as main course accompaniments and as the main course itself.

In this recipe, the outer layers of the leeks form the ‘pasta’ here, whereas in the classic ‘cannelloni’ dish, pasta tubes are stuffed with various fillings and baked in a bechamel sauce. This recipe is an adaptation of a Turkish meal which leek tubes are filled with a beef mixture and baked in a cream sauce.

Print Recipe
 Leek 'Cannelloni' w/ Ground Beef & Cheese in Herb Sauce
Votes: 5
Rating: 3
You:
Rate this recipe!
Course Main Dish
Cuisine American, European
Keyword stuffed leeks
Servings
"CANNELLONI
Ingredients
Leek Cannelloni
Herb Cream Sauce
Course Main Dish
Cuisine American, European
Keyword stuffed leeks
Servings
"CANNELLONI
Ingredients
Leek Cannelloni
Herb Cream Sauce
Votes: 5
Rating: 3
You:
Rate this recipe!
Instructions
Leek Cannelloni
  1. Peel, wash & remove root end & unwanted green parts of leek. Cut crosswise into 10 cm - 4-inch long pieces. Simmer in salted water for about 5 minutes or until tender but NOT real soft. Remove from pan, reserving liquid; drain. Push center parts of leek out with fingers, making leek shells open on both ends. Set aside.
  2. Add rice to reserved liquid from leeks & cook until just barely done, then pour it into a strainer & cool it down to room temperature. In a saucepan, fry chopped bacon; add ground beef, onions & garlic. Cook ONLY until meat is no longer pink. Remove from saucepan & drain on paper towels.
  3. In a bowl, combine bacon, ground beef & onions, cooked rice, egg, parsley, paprika, salt, pepper & grated cheese. Spoon the mixture into the leek 'noodles'. Place the stuffed leeks standing upright in a casserole dish.
Herb Cream Sauce
  1. Preheat oven to 350 F. In a saucepan, heat butter; add chopped leeks & herbs & saute for a few minutes. Stir in flour; cook 1 minute or until smooth & bubbly. Add milk, chicken broth. Continue cooking, stirring occasionally, 5-8 minutes or until sauce thickens. Season with salt & pepper. Pour over the leek noodles, sprinkle shredded cheese on top & bake for 30-40 minutes.
  2. This meal is so nice served with mashed potatoes or bread sticks.