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Ingredients

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Yield: 1.00 Cup

Recipe Description

Melted leeks are a complimentary flavor for almost anything.

Ingredients

Method & Notes

1. Slowly warm the butter and oil in a saute pan with the spices.
2. Wash the leeks very carefully.
3. When the butter is melted add the leeks and cook covered over low heat until the leeks are transparent.
4. Season with salt and pepper.

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Yield: 1.00 Cup

Recipe Description

Peeled, seeded and chopped tomatoes are a fundamental ingredient / culinary skill.

Ingredients

Method & Notes

1. Trim the stem from the tomatoes and cut a small X on the other end.
2. Drop a few tomatoes at a time into boiling water.
3. Count to 7 and remove.
4. Allow to cool (do not shock in icewater, this makes them soggy!)
5. Peel the tomatoes.
6. Cut in half and squeeze out the seeds.
7. Chop rough.

Storing concassere

If you need to keep your concassere you can extend the life of it by tossing it in olive oil.

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This recipe has been viewed 437 times.

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Yield: 2.00 Cup

Recipe Description

Wild mushrooms used to be an oddity enjoyed by self proclaimed gourmands. Suitable substitutes are now available at nearly any grocery store.

Ingredients

Method & Notes

1. Heat the butter, oil, and garlic in a saute pan.
2. Chop the mushrooms and add.
3. Saute over medium heat until the juices are released from the mushrooms.
4. Carefully continue to cook until the juice is nearly evaporated.
5. Season with kosher salt, black pepper, and the thyme.

This recipe has been viewed 534 times.