Wow! Enjoyed a great new dish at our local potluck, leek casserole.
IMO, blew my much adored mac n' cheese away. Never seen/heard of it
before. I thought it was something with pickled artichokes. I see a
lotta recipes online, but they all include cheese or --bleah!-- tomato
sauce. One was with a béchamel sauce. This had none of those. It
was only leeks, bacon, probably onions, and something as a
sauce/binder, but I don't know what. I'll get the exact recipe,
eventually, but jes thought I'd ask, here, if anyone has a good
recipe.

OTOH, gave me some ideas on how to über-ize my mac n' cheese. Instead
of ham and onion, sub bacon and leeks. Whatya think?

nb

On 3/14/14 12:49 PM, notbob wrote:
> Wow! Enjoyed a great new dish at our local potluck, leek casserole.
> IMO, blew my much adored mac n' cheese away. Never seen/heard of it
> before. I thought it was something with pickled artichokes. I see a
> lotta recipes online, but they all include cheese or --bleah!-- tomato
> sauce. One was with a béchamel sauce. This had none of those. It
> was only leeks, bacon, probably onions, and something as a
> sauce/binder, but I don't know what. I'll get the exact recipe,
> eventually, but jes thought I'd ask, here, if anyone has a good
> recipe.
>
> OTOH, gave me some ideas on how to über-ize my mac n' cheese. Instead
> of ham and onion, sub bacon and leeks. Whatya think?
>
> nb
>

A recipe we made at a cooking class in Charleston a couple of years ago-
fabulous!!

* Exported from MasterCook *

Pancetta Braised Leeks

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 leeks
2 tablespoons olive oil
4 ounces thick sliced pancetta, diced
1 1/2 cups chicken stock
1/2 cup Parmesan cheese

Trim the root ends of the leeks. Remove any dark green parts and slice
very thin. Rinse leeks under cold water to remove any dirt.
Cut light green and yellow parts in half lengthwise. Cut each half again
lengthwise.
Place olive oil, pancetta and dark parts of the leeks in a saute pan
over medium heat. Cook undisturbed until pancetta is very brown. Stir
very little during the cooking process, about 15 minutes.
Reduce heat to medium-low and add the white and yellow leeks. Cook until
golden brown on the underside. Turn the leeks over and allow to brown
on the second side.
Add enough stock to pan to cover leeks about halfway.
Cover pan and gently braise leeks until tender, about 15-20 minutes.
Remove cover from pan. Increase heat to medium-high and bring to a boil.
Reduce the stock in the pan until it is a thick sauce.
Remove from heat and season leeks with salt, pepper and sprinkle with
the Parmesan cheese before serving.

Description:
"Charleston Cooks! Cooking Class Nov 2010"
Yield:
"4 servings"

In article >,
says...
>
> Wow! Enjoyed a great new dish at our local potluck, leek casserole.
> IMO, blew my much adored mac n' cheese away. Never seen/heard of it
> before. I thought it was something with pickled artichokes. I see a
> lotta recipes online, but they all include cheese or --bleah!-- tomato
> sauce. One was with a béchamel sauce. This had none of those. It
> was only leeks, bacon, probably onions, and something as a
> sauce/binder, but I don't know what.

Mmmmmmmmmmmmmmmm, sounds good.

Quite likely a cheesy sauce. That's what I'm going to use, anyway :-)

Janet UK