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Lebanese Stuffed Grape Leaves

RecipeFeed.com — 2009-01-07T11:42:57+01:00

1 1/2 c Uncooked rice NOT instant
2 ts Salt
1 ts Pepper
3/4 ts Allspice
3/4 ts Cinnamon
2 tb Melted butter
2 lb Lean ground lamb
100 Grape leaves
1 Sliced fresh lemon
Put the rice in a colander and rinse 3 times with cold water. Combine the salt, pepper, allspice and cinnamon and sprinkle over rice, stirring to mix well. Add butter and lamb to rice and mix well. Place grape leaves in a large bowl and cover with boiling water to soften. Remove and drain in colander. Cool. To stuff leaves, place a ts of the rice and meat mixture on each leaf. Beginning at the stem end, roll the leaf up over the filling, folding the sides of the leaf in, halfway toward the center, so the leaf is a nicely tucked, tight little package by the time you reach the tip. Repeat with remaining leaves and filling. Cover the bottom of a large pan with a few of the grape leaves and the lemon slices. In neat rows, arrange the stuffed grape leaves on top of the lemon slices. Invert a heavy dish on top of the grape leaves, so the bottom of the dish is pressing down on them. Add water to the pan, bring to a boil, reduce heat and simmer on low for about 35 minutes, or until stuffed grape leaves are tender.

Leek & Goat Cheese Tart

RecipeFeed.com — 2009-01-07T11:42:57+01:00

2 tb Butter
6 md Leeks (white & 2" of green)
-- sliced into 1/4" rounds -- and rinsed well -- to remove grit 2 tb Balsamic vinegar
1/2 ts Salt
1/2 ts Freshly ground pepper
1/2 c Heavy cream
7 oz Goat cheese; crumbled
1 Pre-baked 10" tart shell
In a lidded frying pan, saute the leeks in the butter until wilted. Add vinegar, salt and pepper; cover and cook on low heat until leeks are tender (about 30 minutes). Remove lid and increase heat to moderately high; add cream and cook, stirring, until cream is absorbed (about 1 minute). Remove pan from heat and cool slightly. Spread the goat cheese evenly over the bottom of the tart shell. Spoon the leek mixture evenly over the cheese. Bake in a 350 degree F. oven until heated through and browned on top (about 15 minutes). From: The Cook's Garden catalog - Spring/Summer 1993 (page 40)

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Leek & Tomato Soup

RecipeFeed.com — 2009-01-07T11:42:57+01:00

4 md Leeks
6 ea Boiling potatoes
3 md Tomatoes
2 md Onions
5 tb Ghee
4 c Stock
2 ts Sugar
Salt & pepper Water Split & thoroughly wash leeks. Cut into chunks. Dice potaotes & chop the tomatoes. Thinly slice onions. Melt 3 tb ghee in pot & add onions & leek. Simmer very gently for 5 minutes. Add tomatoes followed by potatoes. Simmer gently for 2 minutes. Add stock. Bring to a boil. Stir in sugar, salt & pepper to taste. Reduce heat & simmer. Cook until potatoes are soft. Cool & then blend, using extra water if necessary. Re-heat before serving. Top with croutons. Thin with water if desired. Will keep well in the fridge. Nava Atlas, "Vegetariana"

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