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From : Dave Drum
Date : Sun Feb 02 2025 13:02:00

MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Miso Leeks w/White Beans
Categories: Vegetables, Beans, Herbs, Breads
     Yield: 4 servings

MMMMM---------------------------LEEKS--------------------------------
     2 lg Leeks (1 lb); roots &
          - wrinkled tops trimmed,
          - stalks halved lengthwise,
          - white and green parts thin
          - sliced
          Extra-virgin olive oil
          Salt & pepper
     2 cl Garlic; thin sliced
     2    Fresh thyme sprigs
     4 lg Eggs
    28 oz (2 cans) white beans;
          - drained
          Handful tarragon or parsley
          - leaves; rough chopped, to
          - serve
          Toasted bread (opt); for
          - serving

MMMMM----------------------MISO VINAIGRETTE---------------------------
     4 ts White miso paste
     1 ts Dijon mustard
     1 cl Garlic; grated
     2 ts Red-wine vinegar
     2 tb Extra-virgin olive oil

 Prepare the leeks: Place the sliced leeks into a
 colander and rinse them well, rubbing to loosen any
 dirt. Rinse them again and drain well. (There is no need
 to dry them, as the residual water is useful in cooking
 the leeks.)

 Heat a large Dutch oven or skillet on medium-high for 1
 to 2 minutes. Add 2 tablespoons of olive oil, along with
 the leeks. Season generously with salt and black pepper
 and cook, stirring occasionally, until the liquid cooks
 off and leeks start to stick to the pan, 5 to 6 minutes.
 Stir in the garlic and thyme. Reduce heat to low, cover,
 and cook for 20 minutes, stirring occasionally.

 Meanwhile, bring a medium pot of water to a boil over
 high. Add the eggs and continue to cook over medium-high
 for 7 minutes. (Make sure you set a timer.) Set up an
 ice bath. Using a spider ladle or slotted spoon, remove
 the eggs from the water and immediately add them to the
 ice bath. Cool for 3 to 4 minutes, then peel and set
 aside.

 Make the vinaigrette: In a large bowl, whisk together
 the miso paste, Dijon mustard, garlic, vinegar and olive
 oil.

 Uncover the leeks - they will have reduced into a silky,
 jammy consistency. Discard the thyme, transfer the leeks
 to the bowl and stir to coat in the miso vinaigrette.

 Stir in the white beans and leave to cool for a few
 minutes. Add about ? of the tarragon or parsley leaves
 and toss gently to combine.

 Divide the leeks and beans among bowls and drizzle each
 with olive oil. Top with a halved jammy egg and finish
 with the remaining herbs. Serve with toast, if
 desired.

 By: Hetty Lui McKinnon

 Yield: 4 servings (about 4 heaping cups)

 RECIPE FROM: https://cooking.nytimes.com

 Uncle Dirty Dave's Archives

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