Remember a couple of posts ago, I wrote that I wanted to start putting on recipes? Well I decided what a better time than right now! I looked at my calender and saw that St. Patricks Day was on the 17th, which is only 12 days from now! You ask, do I celebrate St. Patty's Day, only when it comes to food. Give me any holiday and I will think of a meal to go with it, Halloween ='s chili, Easter ='s Ham, Cinco de Mayo='s Tacos, My Birthday ='s crab, 4th of July ='s ribs, see it's that easy!
So, on the 17th when everyone is eating Corned Beef, I do as well, (my findings will be on another post) what do you serve with it? Cabbage of course, but how blah!!!!!! I found the most incredible recipe from a cookbook my sister sent to me years ago. Actually, of all the hundred's of cookbooks I own, this is one of my favorite's. It is called the Greenbrier Cookbook from the Greenbrier Hotel in West Virginia. I love cookbooks that have history, stories, pictures and of course, great recipes! I made this not knowing the incredible flavor it would have and the requests I have for the recipes is so much I have them on note cards to give to my guests when they ask (which is every time).
Simple but elegant: Here is my gift to you for St. Patrick's Day:
Savoy Cabbage and Leeks in Cream
(Don't worry I don't know what Savoy cabbage is either, I just used regular cabbage, just as good)
1 medium head Savoy Cabbage (1 1/2 pounds), cored, and tough outer leaves discarded
1 1/2 Ounces Bacon (about 3 strips) cut into 1/2" strips
5 Medium Leeks (2pounds) whit part only, split and cut into 1/2" slices
3/4 cup Chicken Broth, preferably homemade
3/4 cup of heavy cream
Salt and freshly ground black pepper, to taste
Few drops of lemon juice
Separate the cabbage leaves. Bring a large pot of salted water to a boil and blanch the leaves by boiling them for about 2 minutes. Drain, then refresh under cold running water and pat dry with paper towel. Stack several leaves together and roll them up like a cigar and slice crosswise into 1/4" strips.
In a large saucepan, cook the bacon strips over medium heat until the fat is rendered and the bacon is almost crispy, 3-4 minutes. Drain off most of the fat leaving 2 tablespoons. Add the sliced leeks to the bacon and saute over medium high heat, stirring until slightly softened, about 3 minutes.
Add the cabbage and saute for another minute, stirring to combine the ingredients. Add the stock, season with salt and pepper, cover and simmer, stirring frequently, until the leeks and cabbage are tender, about 20 minutes. Remove the lid, add the cream and simmer uncovered another 10-15 minutes to reduce the cream until slightly thickened. (The mixture should be very creamy, but not runny). Add a few drops of lemon juice, taste, and correct seasoning.
Serve hot.
Now, in regards to the leeks, it took me until this recipe before I tackled these unknown things. What are they? Huge onions, well in a form, yes. So, I took these aliens home, cut them like they said and thought, "wait a minute, I remember something about sand and dirt being in them from the Food Channel". Good thing I remembered that, so I soaked them and boy the dirt and sand that came off of them!!! Please do this because your side dish is not to have crunchies in them! Make sure you swish them when they are soaking and rinse thoroughly!
Let me know your thoughts on the recipe once you make it, I promise this will be a favorite of yours and it makes you look really good!
Well I did it, I posted my first recipe, yea for me!
This is the highest point of Red Rock, what a great picture of this tree!
