Leeks are underappreciated by most and even intimidating to some people. They are featured in many recipes and restaurant dishes as an aromatic base flavor. They are part of the onion family and, as with onions, slow cooking will bring out their natural sugars. Patience is a real virtue here. Cook them too fast, over heat that’s too high, and they will burn. Slow, gentle heat will produce meltingly soft and sweet leeks. The balsamic reduction is decadent! Use it on everything – vegetables, fruit, meat, ice cream.

Ingredients:

•  12 leeks ( white and light green parts only)
•  3/4 – 1 c olive oil
•  1 1/2 Tab unsalted butter
•  kosher salt
• freshly ground black pepper, to taste

Directions:

1. Trim the leeks and cut them in half lengthwise.
2. Under running water, use your fingers to gently pull open the layers of the leeks to rinse away the sand.
3. Shake the excess water off.
4. Thinly slice the leeks lengthwise into long, thin strips.
5. Heat the oil and butter in a large skillet over low heat.
6. When the butter has melted, add the leeks. If you can’t add all the leeks at one time, add them in batches and use tongs to turn them gently as they cook, bringing the leeks on the bottom of the pan to the top as they reduce in volume — this will make more room.
7. Once all of the leeks have been added, cook gently, stirring occasionally until they are soft enough to be twirled on a fork like spaghetti! This should take approximately 18 to 10 minutes. Add a little more butter or oil if needed.
8. Serve, drizzling a little of the reduced balsamic vinegar over each portion.

Sweet Balsamic Reduction

Ingredients:

•  1 1/2 c balsamic vinegar, good quality
•  1/3 c sugar

Directions:

1. Put the balsamic vinegar and sugar into a small saucepan.
2. Heat over medium-low heat and stir until the sugar dissolves.
3. Bring to a simmer and simmer until the vinegar is reduced to ¾ cup. It should be the consistency of warmed honey and will have a caramelized sweet-tart flavor. This takes approximately 20 minutes. (You can refrigerate and store this reduction for up to 2 weeks.).

Serves:  12

Source:  Obrigado Brazil! – VPWL November 2014

Roasted vegetables are so much tastier than boiled!

Ingredients:

• 1 ½ lbs Brussels sprouts
• 2 – 3 Tab butter or bacon fat, melted
• 4 slices bacon, diced
• salt and pepper
• balsamic vinegar

Directions:

1. Preheat oven to 400°.
2. Trim the ends and outer leave from the Brussels sprouts.
3. Cut the sprouts in half.
4. Toss them with the melted butter/bacon fat and salt and pepper.
5. Dump them on a foil lined baking sheet, making sure to keep everything one layer.
6. Sprinkle the diced bacon over everything.
7. Pop them in the oven.
8. The sprouts take about 30 – 35 minutes to roast, so set your timer for 10 minutes and rotate and flip the sprouts 3 times
9. Drizzle with vinegar to finish the dish.

Serves: 4 – 6

Source: nomnompaleo.com

Villa Park Women’s League – Gourmet – December 21, 2013

You can use frozen green beans too, but defrost and dry them first.  Skip steps 1 – 5.

Ingredients:

• Kosher salt, to taste
• 3 lb. haricots verts or regular green beans, trimmed
• 2 Tbs. unsalted butter
• 1 Tbs. plus 2 tsp. olive oil
• 5 shallots, thinly sliced
• Freshly ground pepper, to taste
• 3/4 cup sliced almonds, toasted

Directions:

1. Bring a pot of salted water to a boil over high heat.
2. Add the green beans and cook for 2 to 3 minutes.
3. Drain.
4. Immediately transfer to a bowl of salted ice water to stop the cooking.
5. When the beans are cool, drain and set aside.
6. In a large sauté pan over medium heat, melt the butter with the 1 Tbs. olive oil.
7. Add the shallots.
8. Season with salt and pepper.
9. Cook, stirring occasionally, until the shallots begin to brown, about 6 minutes.
10. Reduce the heat to medium-low and cook, stirring occasionally, until the shallots are caramelized, about 6 minutes more.
11. Transfer to a paper towel-lined plate.
12. In the same pan over medium-high heat, warm 1 tsp. of the olive oil.
13. Add half of the green beans.
14. Season with salt and pepper.
15. Cook, stirring occasionally, until they are heated through and lightly browned, 3 to 4 minutes.
16. Add half each of the shallots and almonds and stir to combine.
17. Transfer to a bowl. Repeat with the remaining olive oil, green beans, shallots and almonds.
18. Toss all of the beans together, then transfer to a serving bowl.
19. Serve immediately.

Source: Taste of Australia VPWL December 2014

You can make some great “variations on a theme” with a sprinkling of seasonings”.  Try seasoned salt, Cajun seasoning, Italian seasoning, Chipotle (or chili) powder + ground cumin, or ground cinnamon + brown sugar (or maple syrup).

Ingredients:

• 4 medium butternut squash (4 to 5 pounds total)
• 1 c unsalted butter, melted and cooled
• 1/2 cup light brown sugar, packed
• 1 tablespoon kosher salt
• 1 -2 teaspoon fresh ground black pepper

Directions: 

1. Preheat the oven to 400°.
2. Cut off the ends of each butternut squash and discard.
3. Peel the squash and cut in half lengthwise.
4. Using a spoon, remove the seeds and cut the squash into 1 1/4″ to 1 1/2″ cubes (large and uniform is best).
5. Place them on a baking sheet.
6. Add the melted butter, brown sugar, salt and pepper.
7. With clean hands (seriously? The recipe TELLS you this?) toss all of the ingredients together.
8. Spread out in a single layer on the baking sheet.
9. Roast for 45 minutes to 55 minutes, until the squash is tender and the glaze begins to caramelize.
10. Turn the squash while roasting a few times with a spatula to be sure it browns evenly.
11. Adjust seasonings if needed.

Source: Taste of Australia VPWL December 2014

Anything you can do to dress vegetables is a good thing!

Ingredients:

• 2 lb French string beans, both ends removed
• Kosher salt
• 1 1⁄2 red onion, large- diced
• 1 red bell pepper, large diced
• 1 yellow bell pepper, large diced
• Good olive oil
• Freshly ground black pepper

Directions:

1. Preheat the oven to 425°.
2. Blanch the string beans in a large pot of boiling salted water for just 4 minutes.
3. Drain immediately.
4. Immerse in a large bowl of ice water to stop the cooking.
5. When they are cool, drain and set aside.
6. Meanwhile, in a large bowl toss the onion and bell peppers together with 2 tablespoons of olive oil and sprinkle generously with salt and pepper.
7. Place in a single layer on a baking sheet and roast for about 15 minutes, tossing with a spatula from time to time to be sure the vegetables roast evenly.
8. Just before serving, reheat the string beans in a large saute pan drizzled with a little olive oil.
9. Sprinkle with salt and pepper and arrange on a platter.
10. Spoon the roasted vegetables over the string beans.
11. Serve hot or at room temperature.

Serves:  8 – 10

Source:  A Visit to Provence – VPWL February 2015

Lime and butter are a nice change for corn.  Especially good with Mexican food.

Ingredients:

• 1 gallon water
• ½ c sugar
• 8 ears of corn
• 8 Tab butter, soft
• 4 Tab lime
• 1/2 tsp grated lime peel
• 1/2 tsp salt

Directions:

1. Bring water to a boil.
2. Add sugar.
3. Gently place ears of corn into boiling water Cover the pot, turn off the heat. Let the corn cook in the hot water until tender, about 10 minutes.
4. While corn is cooking, mix softened butter with lime juice, grated peel and salt.

Serves:  8

Source:  Villa Park Women’s League Gourmet