Tag Archives: leeks

Red Kuri Soup

Matthew:  On a whim about a month ago, I bought an unfamiliar squash at a local farm.  After some research, I was able to identify it as a red kuri squash.  I wasn’t exactly sure what to use it for, but fortuitously I came upon a recipe for Beatrix’s Red Kuri Soup in the cookbook Around My French Table by Dorie Greenspan.  The cookbook has tons of amazing French recipes, several of which I am excited to try out.  The soup recipe was amazingly easy.  You just gut the squash and chop into pieces, leaving the skin on.  Then, you throw in a couple leeks,  simmer in milk and water, and then puree the mixture.  It turns out wonderfully smooth and is delicious with the plain yogurt, granny smith apple, and toasted walnuts toppings.  I’m glad I splurged and bought really high quality whole milk because I think you can really taste the difference.  I’ll be interested in using kuri squash for other recipes.  It has a lot more flavor than your ordinary squash and I think it could go quite well in many dishes.

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Leek and Ham Quiche

Matthew:  I had some late summer leeks to use up from my CSA and I decided that they would go well in a quiche with some diced ham, red bell pepper, jalapeno, and swiss cheese.  I used this recipe for the crust and as a guide for baking time.  I baked the crust for less than ten minutes and then put the filling in for the rest of the baking.  It turned out really well and made for a tasty dinner for several nights.   I tried using some organic brown eggs for the quiche.  I’m not sure that I can really tell a difference in the taste, but it is nice to support local, organic farms.