Pork-a-leekie
May. 15th, 2008 09:00 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
madbakerThis week in Resolution Recipe Land: Ham & Leek Pie
whites of 2 leeks, sliced thinly
1 large onion, sliced thinly
3 T butter (I used excess pig grease)
1 T flour
pinch salt and pepper
1/8 tsp nutmeg
1 cup milk
4 eggses, slightly beaten
1/4 cup ham, diced (I used proscuitto coppo from Boccalone)
1 9" pie crust (I make my own, but do what thou wilt - hm, I should have used some of that excess pig grease instead of butter in this one)
In a large skillet, saute leeks and onion in butter until tender. Combine dry ingredients and stir into onion glop. Gradually stir in milk; cook, stirring, until mixture thickens and begins to boil. Stir some into eggses, then add eggses into skillet. Stir in ham. Pour into pie shell. Bake at 400 for 30 minutes, or until the knife test returns clean.
What worked: It was yummy. It was a good use of our Salumi Society ham and our CSA leeks.
What didn't: I used a saucepan that wasn't wide enough. It made it harder to stir together the roux. This would have been even tastier with half and half instead of 1% milk, but less healthy of course.
Will I make it again? Yeah, it's easy and good.
whites of 2 leeks, sliced thinly
1 large onion, sliced thinly
3 T butter (I used excess pig grease)
1 T flour
pinch salt and pepper
1/8 tsp nutmeg
1 cup milk
4 eggses, slightly beaten
1/4 cup ham, diced (I used proscuitto coppo from Boccalone)
1 9" pie crust (I make my own, but do what thou wilt - hm, I should have used some of that excess pig grease instead of butter in this one)
In a large skillet, saute leeks and onion in butter until tender. Combine dry ingredients and stir into onion glop. Gradually stir in milk; cook, stirring, until mixture thickens and begins to boil. Stir some into eggses, then add eggses into skillet. Stir in ham. Pour into pie shell. Bake at 400 for 30 minutes, or until the knife test returns clean.
What worked: It was yummy. It was a good use of our Salumi Society ham and our CSA leeks.
What didn't: I used a saucepan that wasn't wide enough. It made it harder to stir together the roux. This would have been even tastier with half and half instead of 1% milk, but less healthy of course.
Will I make it again? Yeah, it's easy and good.
