Wednesday, October 15, 2008

Linguine with Bluefoot Mushrooms in a Cashew Cream Sauce, Braised Leeks, Grape and Tarragon Salad

Dinner 10/15

Linguine with Bluefoot Mushrooms in a Cashew Cream Sauce

Braised Leeks
(recipe below)

Grape and Tarragon Salad

Liz had to be in Cleveland all day today for work, so RFW gets postponed this week.

In its place, a simple dish with cashew cream sauce infused with sauteed shallots, garlic, parsley and rosemary, tossed with the pasta and sauteed mushrooms.

On here way home, Liz stopped by the WF and picked up these absolutely gorgeous bluefoot mushrooms specimens.

The braised leeks were part of the last batch from the farmer's market this year.

Braised Leeks
serves 4

4 leeks
1 tbs. soy margarine
salt and pepper

First, trim the tops and bottom of the leeks, using as much of the white/light green parts as you like (the leftover bits are fantastic in making stock). Clean them by soaking in water and make sure you get the hidden dirt that likes to hide near the tops. You may need to lose a layer or two on the outside of the leeks to accomplish that. Cut the leek into roughly 3-inch sections.

Place the leeks in a small saute pan and add the water until it reaches halfway up the side of the leeks. Add the 1 tbs. of soy margarine, and bring to a boil. Cover loosely with the lid and continue to cook over medium heat until the water has just about evaporated.

Turn off heat, remove the leeks and place in an oven-proof gratin dish. Pour the remaining liquid out of the saute pan into the oven-proof dish. Season with salt and pepper and place into a 350F oven for 15-20 minutes until the leeks begin to caramelize. Serve hot.

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