Wednesday, 30 January 2019

Seed Catalogue Review of the Year; 9th Annual!

It's garden planning and seed buying season, and I'm reviewing the catalogues for the 9th time! Time really does fly when you are having fun.

The closure of The Cottage Gardener contributes to my sense that there's a little pulling back and trimming the excess going on this year, with fewer things being listed as new. Still, there is lots of fabulous stuff out there, new and old.

Trends - I do see an awful lot of people listing Garden and French sorrels (YAY GET SOME!). Ground cherries including Golden Berry continue to gather some speed. There are a number of (mostly mustard) greens advertised as having wasabi-like flavours. Purple amaranth is very "in"; purple and "odd" coloured vegetables in general, I would say. I'm seeing a lot of new varieties of lettuce.

As ever, don't forget to check Seeds of Diversity's  Seed Catalogue Index if you are looking for something specific (and, in fact, if you are just browsing too).

Monday, 28 January 2019

Beet, Mango, & Belgian Endive Salad

Beets are best friends with just about any kind of fruit that there is; the strong earthy flavour contrasting and supporting the tart acidity of fruit, and the sweetness of both intermingling. Juicy lettuce, slightly bitter Belgian endive, and the crunch of nuts make for a very well-rounded salad. Yes, the mango comes from away, but sometimes you just gotta. 

2 to 4 servings
15 minutes prep time plus 1 hour to cook beets

Beet, Mango, & Belgian Endive Salad

Cook the Beets:
2 or 3 medium beets

Wash them and trim off any stems, but don't cut the roots. Put them in a pot with water to cover them generously, and bring them to a boil. Boil them for 40 minutes to an hour, until easily pierced with a fork. Drain them and let them cool.

Make the Salad:
3 cups torn-up hydroponic lettuce
1 large head Belgian endive
1 large ripe mango
1/3 cup chopped nuts of your choice

Wash and tear up (or chop) the lettuce and the endive. Mix them in the salad bowl.

Peel the beets and cut them in slices; arrange them over the greens. Peel the mango and cut two thick slices off along each flat side of the pit, which face the two wider sides of the mango. Cut them into smaller slices, and slice off the remaining mango flesh from the pit. Discard the pit and arrange all the mango slices over the salad. Sprinkle the salad with the chopped nuts.

Make the Dressing:
1/4 teaspoon anise seeds
1/2 teaspoon coriander seeds
1/4 teaspoon salt
freshly ground black pepper to taste
3 tablespoons walnut or other nut oil
the juice of 1/2 lemon
1 teaspoon Dijon mustard

Grind the anise and coriander seeds, and put them in a small bowl or jam jar with the salt and pepper. Add the nut oil, lemon juice, and mustard. Stir or shake until well blended. Drizzle over the salad.

Last year at this time I made Apples Baked in Lemon-Anise Custard.

Friday, 25 January 2019

Mashed Butternut Squash & Sweet Potatoes

Well this isn't a recipe so much as me eating crow boiled squash and sweet potatoes, and liking it.  I've long averred that neither is any good when boiled, and I still don't think it is the best technique for cooking these vegetables. On the other hand you don't always want to turn the oven on, especially if  you are just roasting vegetables for one dish. This is a perfectly reasonable alternative.

It's essentially the same technique as with Parsnips & Pears not long ago. After the vegetables are boiled, they are drained and cooked in butter for a short while to drive off a little moisture and to brown them. This gives sweetness and complexity to the flavour and avoids sogginess.

I just seasoned mine with a little nutmeg, but they can be done however you like. I can see this with a balsamic drizzle, as with these Pan Cooked Sweet Potatoes.

flexible servings
45 minutes - 30 minutes prep time

Mashed Butternut Squash & Sweet Potatoes

butternut squash
sweet potatoes
unsalted butter
salt & freshly ground black pepper to taste
a little nutmeg OR other seasonings to taste

Put a pot of lightly salted water on to boil, sufficient to hold all the vegetables with comfort. 

Peel and de-seed squash, and cut it into chunks not more than 1 1/2" in any direction. Peel the sweet potatoes and cut them likewise.

When the water boils, add the squash and cook for 3 or 4 minutes before adding the sweet potatoes. Boil for a further 12 to 15 minutes, until the vegetables are tender.

Drain the vegetables and return them to the stove, with butter added in the proportions of about 2 teaspoons of butter to a cup of vegetables. Mash well, and continue to cook and stir them over medium-high heat. Season with the pepper and any other seasonings you like. They may need some salt, but adjust it after you have tasted the mash. When the mixture is thick and you are smelling caramelized notes from the vegetables, turn them into a serving dish and serve at once.

Last year at this time I made Dutch Slavinken, with which this would go very well.

Wednesday, 23 January 2019

Red Cabbage with Rye Crumbs

Well, this is a homely and wintery dish after the last one. But it is winter, and don't be put off by the gothy colours and prosaic description. This was really very tasty, and went down well with smoked pork chops, applesauce, and peas.

Originally I envisioned this as a sort of cabbage crisp, baked in the oven, but by the time I had toasted the crumbs (very tiny croutons, really) with the spices and butter, I couldn't see what else needed to be added. So I plonked them on the cooked cabbage and put it all in the oven just for a few minutes to keep warm as I prepared the other things. I think the crumbs got a bit crisper - no bad thing - but it didn't need to be baked.

4 servings
30 minutes prep time

Red Cabbage with Rye Crumbs

Mix the Spices & Make the Crumbs:
3/4 teaspoon caraway seeds
1/4 teaspoon anise seeds
1 teaspoon coriander seeds
1/4 teaspoon fennel seeds
1/4 teaspoon salt
freshly ground black pepper to taste
1/4 teaspoon finely grated orange zest 
100 grams (3 slices; 4 ounces) sturdy dark rye bread

Measure out the spices, and grind them with the salt. Grind in a good round of pepper. Grate in the orange zest. Set aside.

Cut the bread into 1/4" cubes; if they want to crumble smaller than that, no problem. Set side. 

Cook the Cabbage & Finish:
1 large onion
2 1/2 cups finely shredded red cabbage
1 tablespoon unsalted butter
1/3 cup water
2 tablespoons apple cider vinegar
2 to 3 tablespoons orange juice
2 tablespoons unsalted butter

Peel the onion and cut it in half from pole to pole. Lay each half down flat and slice into thin crescents. Wash, trim, and shred the red cabbage.

Heat the butter in a medium skillet over medium heat. Ideally this is a pan from which the dish can be served. Add the sliced onion and cook, stirring frequently, for about 5 minutes until softened and reduced in volume.

Add the red cabbage and mix in well. Add the water, vinegar, and orange juice. Mix well and continue cooking until the cabbage is tender and the liquid mostly gone. Stir regularly.

Meanwhile, melt the remaining 2 tablespoons of butter in a small skillet over medium heat. Mix in the seasonings and let them sizzle for a minute, then add the rye crumbs. Stir them in well to coat them in the butter. Cook for 5 to 8 minutes, stirring regularly, until they are crisp and toasted but not browned too dark. Turn them out onto a plate at once if you are in fear of that happening.

When the cabbage is cooked, sprinkle the hot toasted crumbs over it. Serve at once, or as noted, it can be kept warm in a hot oven for up to 15 minutes.

Last year at this time I made Zweibelkuchen.

Monday, 21 January 2019

Strawberry - Endive Salad

We've been settling very nicely into sturdy winter comfort foods, but now it's time for something completely different. Fresh Ontario strawberries! Yes they are from a greenhouse and no they are not quite as good as field-grown berries in June, but they are really not bad and better than imported ones. What an amazing salad to have in the middle of winter!

Honey and lime juice add a touch of sweet and sour to complement the sweet-tart berries, soft smooth lettuce, and slightly bitter endive. So good! You could add a little apple or cucumber if you had some, to make it even fruity-er or even salady-er, whichever you prefer.

4 servings
20 minutes prep time

Strawberry - Endive Salad

Make the Dressing
the juice of 1 lime
1 teaspoon honey
1/2 teaspoon fennel seed, ground
1/2 teaspoon coriander seed, ground
salt & freshly ground black pepper to taste

Squeeze the lime juice and mix it with the honey in a small bowl or jam jar. Grind the fennel and coriander seeds, and add them along with salt and pepper to taste. Mix well.

Make the Salad:
1 head greenhouse Boston lettuce
1 head Belgian endive
1 small greenhouse cucumber, optional
1 medium apple, cored and chopped, optional
225 grams (1/2 pound) greenhouse strawberries

Wash, tear up, and dry the lettuce and arrange it in a salad bowl. Wash, trim, and chop the endive and sprinkle it over the lettuce. Wash and chop the cucumber or apple (core it) if using. Wash, trim, and slice the strawberries. Arrange everything over the salad, and drizzle with the dressing.

Last year at this time I made Sweet Potato, Lentil & Feta Salad.

Friday, 18 January 2019

Leek & Dried Tomato Salad

Mr Ferdzy and my mother and I, and his two brothers and their partners, all headed off to St. Lucia for a week in December. We were celebrating 60th, 55th, and 50th birthdays, and a 30 year and a 20 year anniversary, all of which fell sometime in 2018. We had a lovely time hanging about on the beach and eating like racehorses. The food was excellent, but very little of it would translate to here as what was especially good was the fruit. St Lucia was beautiful and once I got over it not being Cuba, I liked it very much and would love to go back. The climate was much more moderate than I expected but I found I got sun-burnt very easily.

We were served a simple little salad of cold cooked leeks and dried tomatoes, which I thought was very nice. I've added a touch of sweetness with the apple butter but otherwise this is as basic a salad as you can find. Both main ingredients have an intensity that makes this almost relish-like, so expect people to eat fairly small portions.

4 to 6 servings
20 minutes prep time plus some cooling time

Leek & Dried Tomato Salad

Cook the Vegetables
2 medium-large leeks
1/3 cup dried tomatoes

Put a pot of water on to boil, sufficient to hold the vegetables.

Trim, slice, and wash the leeks. Cut the dried tomatoes into pieces if they are large.

When the water boils, drop both of them in and boil for 6 to 8 minutes until the leeks are just tender. Drain well, and allow them to cool. 

Make the Dressing:
1 teaspoon Dijon mustard
1 teaspoon apple butter
1/4 teaspoon fennel seeds, ground
1/8 teaspoon hot red chile flakes
3 tablespoons apple cider vinegar
2 tablespoons sunflower or olive oil

In a small bowl or jam jar, mix the mustard and apple butter. Grind the fennel seeds and add them, along with the chile flakes. Mix in the vinegar and oil.

Toss the leeks and tomatoes in the dressing. Serve at room temperature. The salad may be dressed a bit in advance.

Last year at this time I made Carrot, Apple, & Belgian Endive Salad

Thursday, 17 January 2019

Oppose Bill 66

I have received a few reminders this week that the window is closing to object to the execrable Bill 66 put forth by the Ford government. This link from EFAO is succinct and has several possibilities for response. Please go and make a comment on the official site, and sign a petition or two. If you can get your friends and relations to do likewise, so much the better.

There are only 3 days left - comments close Jan 20th.

Help Protect Ontario's Farmland

Wednesday, 16 January 2019

Polish Dill Pickle Soup

Yes, I said soup. With milk in it, even. I admit to having a prejudice against milk with pickles - I even know from whence it came; see L. M. Montgomery's The Story Girl - but in fact they work very well together, at least in this soup. These are, do I have to say, Dill Pickles by the Jar, but good purchased non-pasteurized (refrigerated) dill pickles will do in a pinch.

If you don't have any parsnips and don't want to buy a bag just to get one little one, you can lean more heavily on the carrot instead. (But go for it - then you'll have parsnips and parsnips are great.)

If you add the pickles and brine sooner, the soup will be more mellow. If you add them right towards the end, it will be much pickle-ier. It's your choice. You could also be indecisive and add some earlier and some later to steer a very pleasant middle course.

4 servings
30 minutes prep time

Polish Dill Pickle Soup

3 cups (500 grams; 1 pound) diced potatoes
1 medium carrot
1 small parsnip
3 cups unsalted chicken or vegetable stock
1 bay leaf
2 cloves of garlic
2 tablespoons unsalted butter
2/3 cup finely diced dill pickles
1/3 cup dill pickle brine
1 tablespoon arrowroot or cornstarch
2/3 cup milk or sour cream
freshly ground black pepper to taste

Wash, trim, and dice the potatoes. Peel and grate or finely dice the carrot and parsnip. Put them in a heavy-bottomed soup pot with the stock and the bay leaf. Bring to a boil, and boil for 15 minutes until the potatoes are very tender.

Meanwhile, peel and mince the garlic. Melt the butter in your smallest pan and cook the garlic gently in it until just showing signs of turning colour. Transfer butter and garlic to the soup pot at once.

When the potatoes are tender (or sooner; see the note above) add the dill pickles to the soup. Measure the brine and mix in the starch. Mix well into the soup.

Just before serving, stir in the milk or sour cream (I used a mixture of both and recommend it) and season generously with coarsely ground black pepper. The soup should be served steaming hot but do not let it simmer (or boil) or it will curdle. 

Last year at this time I made Chicken in Goat Cheese, Mushroom, & Dried Tomato Sauce.

Monday, 14 January 2019

One-Pot Mashed Parsnips & Pears

Parsnips with pears is a very classic combination. I will cheerfully concede that parsnips are better roasted than boiled, but I wanted the have this dish on the table and I wanted it, if not "now", then at least "30 minutes from now" and that meant boiling. By allowing the cooking water to evaporate and the parsnips to brown in the remaining butter I did get some of the benefits that roasting would have provided.

This is a very sweet vegetable dish and best served with roast pork or turkey, in my opinion. I also think that means the pepper should be applied with a particularly generous hand. I served it with cabbage and frozen snow peas cooked in a skillet; when the vegetables were turned out for serving I put in a thin layer of oil and fried up slices of peameal bacon. They cook so fast they were ready by the time everything else was on the table.

Pears can be hard to find, and by now the only ones available will be Bosc. They do very well in this dish so no worries.

4 servings
20 to 30 minutes prep time

One-Pot Mashed Parsnips & Pears

450 grams (1 pound) parsnips
1 cup water
2 medium Bosc pears
2 tablespoons unsalted butter
1 or 2 pods green cardamom
1/2 teaspoon finely grated fresh ginger
salt & freshly ground black pepper to taste
the juice of 1/2 small lemon

Peel the parsnips and slice them fairly thinly. Put them in a pot with the water and bring them to a boil. Boil for about 5 minutes or so, until they begin to be tender when poked with a fork. Stir occasionally.

Meanwhile peel, core, and chop the pears. Add them, with the butter to the parsnips. Crush the cardamom and discard the papery green hull, then grind the seeds and add them. Grate in the ginger and season with salt and pepper - be generous with the pepper.

Continue cooking and stirring more frequently as the water evaporates and the parsnips and pears begin to cook in the butter. Cook for another 5 to 15 minutes until the parsnips are very tender and ideally a bit browned. Mash the parsnips and pears, and mix in the lemon juice. Serve at once.

Last year at this time I made Leek & Carrot Soup.

Friday, 11 January 2019

Chinese Chile-Garlic Noodles & Greens

Here's a quick and easy dish that can be made all year, using whatever green vegetables are available. Various Chinese mustard greens would be very appropriate, but already it is cabbage and carrot time.

Rooster brand noodles are the ones I use and even my small stodgy local grocery store has them, so they should be readily available.

Make these as spicy (or not) as you like, although the bite of almost-raw garlic and chile is the point of this. It can be adjusted a bit, though. Some chopped peanuts scattered over the top would not go amiss, if you had them and wanted them.  

2 servings
30 minutes prep time

Chinese Chile-Garlic Noodles & Greens

Cook the Noodles & Vegetables:
3 cups finely chopped greens
1 small carrot, grated
4 or 5 cloves of garlic
1 green onion, chopped fine
200 grams Chinese style wheat noodles (Rooster)

Set a pot of water large enough to hold the greens and the noodles - which will expand quite a lot - on to boil. Add a pinch of salt.

Wash and trim the greens, and chop them fairly finely. Peel and grate the carrot, and set them aside with the cabbage. Peel and mince the garlic. Wash, trim, and chop the green onion finely. Set those 2 items aside together.

When the water boils, add the greens and carrots, and the noodles as soon as the water comes back to a boil. Boil for 5 or 6 minutes until the noodles are tender. Drain very well and divide the noodles and vegetables between 2 large bowls. Meanwhile, everything else should be standing by, including the green onions and garlic...

Make the Sauce:
1 tablespoon rice vinegar
2 tablespoons soy sauce

Measure them out into a little bowl.

Standing By:
3 tablespoons mild vegetable oil
1/4 to 1/2 teaspoon hot red chile flakes
1 teaspoon toasted sesame oil

Measure the oil and chile flakes into a very small skillet. When the noodles have about 2 minutes more to cook, heat the oil until the chile flakes sizzle. You can add some portion of the minced garlic if you think it will be too strong if all of it is raw.

Sprinkle the chopped green onions and raw minced garlic evenly over the 2 bowls of noodles. Divide the sauce between the 2 bowls. Add the sesame oil to the hot oil and chile flakes, and divide it evenly over the 2 bowls of noodles. Give each bowl a little toss and stir at once.

Last year at this time I made Beef Stuffed Onions in Barbecue Sauce.

Wednesday, 9 January 2019

Chicken, Leeks, & Mushrooms with Potato Dumplings

I can't say this was glamorous, but it was certainly very tasty. How could it not be, with all those good things in it? I'd rate this as sufficiently comfort food for family, and rich enough for company.

It doesn't really need anything else to make it a complete meal, although I'd be tempted to add some frozen peas on the side and maybe a little rice. An Apple Crisp, Apple Snow, or something similar would make a good dessert to follow up.

3 or 4 servings
1 hour - 40 minutes prep time

Chicken, Leeks, & Mushrooms with Potato Dumplings

Make the Stew:
4 large (900 grams; 2 pounds) chicken thighs
225 grams (1/2 pound) lean bacon
3 medium leeks
225 grams (1/2 pound) button mushrooms
2 bay leaves
1 teaspoon rubbed thyme or savory
salt & freshly ground black pepper to taste
2 tablespoons soft unbleached flour
2 cups chicken stock
1 cup light cream or sour cream

Cut the bones out of the chicken thighs, and cut each thigh into 3 or 4 pieces. Chop the bacon into 1" long pieces. Put them both in a heavy-bottomed soup pot over medium heat and cook, turning occasionally, until they have rendered enough fat to coat the bottom of the pan well.

Meanwhile, clean and trim the leeks, and cut them into bite-sized pieces. Clean and trim the mushrooms, and slice them. Add these to the pot with the meat and stir well to coat them in the fat. Add the bay leaves, thyme or savory, and salt and pepper.

When the leeks and mushrooms are softened and cooked down, sprinkle them with the flour. Mix it in well and cook for another few minutes, then mix in the chicken stock. Mix well, being sure nothing is sticking to the pan, and let simmer gently as you make the dumplings.

The cream goes in after the dumplings are cooked...

Make the Dumplings:
3 medium (300 grams; 10 ounces) potatoes
1/4 teaspoon salt
freshly ground black pepper to taste
2 tablespoons unsalted butter, melted
1 large egg
1 cup soft unbleached flour
1 1/2 teaspoons baking powder
1/4 cup buttermilk

Meanwhile as you make the stew, wash the potatoes and put them in a small pot with water to cover. Bring them to a boil and boil for 10 minutes. Rinse them in cold water until you can handle them, then grate them into a mixing bowl - most of the skin will come off and you should discard it.

Mix in the salt, pepper, and egg. The potato may be sticky, so mix thoroughly and carefully. Measure the flour and mix the baking powder into it. Mix it into the potatoes until it gets too stiff to stir easily, then mix in the buttermilk.

Drop the batter in 6 or 8 dumplings into the pan, not touching each other if at all possible. Cover the pan and reduce the heat. Simmer for 20 minutes.

Stir the cream in around the dumplings, then leave the pot on the stove just long enough for the stew to reheat through. Serve at once.

Last year at this time I made Chickpea & Cabbage Salad with Tahini-Za'atar Dressing.

Monday, 7 January 2019

Baked Apples Stuffed with Mincemeat

Got some leftover mincemeat? Here's a good way to use it up. Really, I'm embarrassed to call this a recipe but not embarrassed enough not to post it.

I used Cortland apples and I forgot to cut that little strip around the equator with the result that at least 2 of my apples split open. It ain't too serious; they could just look a little neater. These were greeted with great enthusiasm, even by Mr. Ferdzy who is not the world's biggest mincemeat fan.

We're off to Mississauga today for an assessment on Mom's third operation on her first eye. If all is well, maybe they can start to think about the first - and oh how I hope, only - operation on her second eye. 

1 apple is 1 serving
50 minutes - 10 to 15 minutes prep time

3 Baked Apples Stuffed with Mincemeat

All Amounts Are Per Serving:
1 medium-large baking apple
2 teaspoons unsalted butter
3 tablespoons liquid - juice, rum, or water and honey
about 1/3 cup mincemeat

Preheat the oven to 375°F.

Cut the cores out of however many apples you plan to bake, and peel off a thin strip around the equator. Use apples which will soften up nicely while baking, such as Cortland, Empire, Gala, Mutsu, Northern Spy, etc.

Put them in a preferably fairly snug baking dish with the butter and juice or other liquid under them. Use apple juice, orange juice, or a mixture of rum or sherry with a little water and honey - just a little bit will do.

Fill the apples with the mincemeat. Bake for 30 to 45 minutes, until soft.  Serve with cream, custard, ice cream, or just the baking liquid poured over them.

Last year at this time I made Apple Praline Cake - a much more effortful endeavor but also cake, so there's that.

Friday, 4 January 2019

Cabbage, Quinoa, & Bacon Salad

It's amazing what a little bacon will do to liven up a bunch of healthy ingredients. A lot of bacon will do even more. But I malign the parts of this salad that are not bacon; they are really very tasty too. You would think with all the shredded cabbage and grated carrot it would be a bit cole-slaw like, but with the quinoa and bacon it really isn't. This was greeted with enthusiasm and disappeared in a flash.

I am saying 4 to 6 servings, which assumes it is a side salad. It is a very substantial one though, and it will not do badly as a meal in itself. Even there, it may stretch to 4 servings.

4 to 6 servings
30 minutes prep time not including cooking the quinoa

Cabbage, Quinoa, & Bacon Salad

Cook the Quinoa:
3/4 cup quinoa
1 1/2 cups water
a pinch of salt

Put them in the good old rice cooker; turn it on; cook. I am not even giving you any other instructions at this point because oh, come on. Let cool. Break it up into your salad bowl. This can be done up to a day in advance.

Prepare the Vegetables:
1 large carrot, grated
2 cups finely shredded red cabbage
1 cup finely shredded green cabbage

Peel and grate the carrot. Wash, trim, and shred the cabbages. Add them to the salad bowl, and toss. 

Cook the Bacon & Onion, & Finish:
1 large onion
250 grams (1/2 pound) bacon
the juice of 1/2 large lemon
4 tablespoons balsamic vinegar
1 tablespoon maple syrup
1 teaspoon Dijon mustard
salt & freshly ground black pepper to taste

Peel and chop the onion.

Chop the bacon and put it into a skillet to cook over medium heat. Once it has cooked about halfway, drain off excess fat - and you would have to have very fatty bacon for that to happen, because you want to leave about 3 tablespoons worth in the pan as it becomes the fat for the salad dressing. Add the onions and continue to cook, stirring frequently, until the onions are done and the bacon is fairly crisp.

Meanwhile, juice the lemon and pick out any seeds. You might as well leave the lemon juice right in the juicer, and add the balsamic vinegar, maple syrup, and mustard. Give it a good but careful stir.

Season the bacon and onions with salt and pepper. Generously with the pepper, the salt very dependent upon how salty is the bacon. Pour the lemon juice etc over the bacon and mix in well, scraping up the brown bits from the bottom of the pan. Pour it all over the salad - you will want to scrape out the pan with a spatula, in fact - and toss it in. There we go.

Last year at this time it was Coconut Creamed Cabbage, oh huh.

Wednesday, 2 January 2019

Turkish Leek Cake

We saw the biggest, fattest leeks I've ever seen when we were in Turkey, and they were everywhere and got put into everything. This kind of savory vegetable cake seems to be pretty typical too. I threw in some mushrooms just because they needed using up, but I thought they went really well and I recommend putting them in.

Serve this cake for breakfast, brunch, or as a combination vegetable and starch side dish with dinner. Serve it for lunch with a bowl of soup or a salad. Leftovers should keep, well covered, in the fridge for a couple of days.

6 servings
1 hour - 30 minutes prep time

Turkish Leek Cake

3 large leeks
2 or 3 cloves of garlic
4 to 6 large button mushrooms (optional)
2 tablespoons mild vegetable oil
1/2 teaspoon salt
freshly ground black pepper to taste
1/4 teaspoon ground Aleppo pepper
3 large eggs
1/4 cup mild vegetable oil
1/2 cup milk
1 cup soft unbleached flour
1 teaspoon baking powder

Wash and trim the leeks. Cut them into 1/4" slices, rinse them well again, and drain thoroughly. Peel and mince the garlic. Clean, trim, and chop the mushrooms.

Preheat the oven to 350°F. Lightly oil and flour a 10" pie plate; you may wish to line the bottom with parchment paper.

Heat the oil in a large skillet over medium heat. Add the leeks and mushrooms and cook, stirring frequently, for about 10 minutes, until the vegetables are softened and reduced in volume. Don't let them brown. When they are done, add the garlic, stir in well, then remove the pan from the heat after about a minute.

Meanwhile, break the eggs into a mixing bowl. Whisk in the oil and the milk. Measure the flour and stir the baking powder into it.

Stir the flour into the wet ingredients until just lump-free. Stir in the vegetables, and scrape the mixture into the prepared pan. Bake at 350°F for 25 to 30 minutes, until firm and very lightly browned. Best served somewhere between warm and room temperature.

Last year at this time I made Squash, Leek, & Goat Cheese Galette.