Saturday, November 15, 2008

Pommes Farcies Aux Poireaux Et Creme-Apples with leeks and cream





 Not very often do I venture into the world of leeks. I don't quite exactly know why, but I think it has something to do with grit and sand~just when I think I have scrubbed  and rinsed until my fingers have shriveled, I will bite down on something that should not be there. There first time I was preparing leeks, I was completely unaware  about washing and the importance of cleaning between the leaves and root areas. Complete disaster  as you can imagine. My latest experience proved to be a success in every respect! This recipe is adapted  from  Susan Loomis, author of On Rue Tatin. 


   1 C. water
   1 Dried bay leaf
   Sea salt and freshly ground pepper
   4 Large apples
   2 T.unsalted butter
   The white part of four large leeks, WELL rinsed and diced
   2 T.  to 1/4 C. bottled water
   1/4 C. creme fraiche or heavy cream
   Sweet cicely or flat-leaf parsley leaves for garnish

Preheat the oven to 400 degrees. Place the cored apples in a baking dish and pour the water around the apples. Remember to remove one strip of skin from the apple so it does not burst  during the baking process.  Add the bay leaf to water. Lightly salt the inside of the apples. 

Place 1 T. of the butter and the chopped leeks in heavy saucepan, cook and stirring until leeks are transparent. Add the water, stir and cover pan. Continue cooking until leeks are tender, about 10 minutes, adding additional water if needed to keep the leeks from sticking.

Transfer cooked leeks to a bowl where you add the cream. Stir and season to taste with salt and pepper.  Gently fill each apple with equal amounts of mixture, pressing it into the cavity and mounding it on top, if possible. Top  each apple with 1/4 of the remaining butter.

Bake in center of oven until apples are tender and leeks are golden brown for about 45 minutes. Remove from oven, serve on warmed plates and garnish. Serve immediately.


9 comments:

MyKitchenInHalfCups said...

Oh I'd forgotten On Rue Tatin. Yes, I need to go back to it.
This looks lovely Jann.

Christine said...

I'm asking myself, with some incredulity, why I've never thought of combining apples and leeks in this manner. This looks absolutely divine. Thank you so much for sharing!

Jann said...

my kitchen~ I had forgotten so many of these books, too. Sometimes I think I have too many recipes and forget what the heck I have! Does that come with age?

Jann said...

Christine! I asked myself the same question,who would have "thunk"!!! Had to make it and taste it to believe it..... and.... it was reallly quite delicious! I will be making this again. So good to hear from you. I have been swamped at my new store,working a lot...too much! Will be catching up on your posts!.

Peabody said...

You don't see a lot of savory stuffed apples, great idea.

T.W. Barritt at Culinary Types said...

I love this! And I'm right with you on the sand issue, but I was pleasantly surprised this fall when I got a number of leeks from the organic garden where I'm a member - absolutely NO sand!

Mimi from French Kitchen said...

I love the combination of apples and leeks, Jann. Wow. I like anything made with apples, but this looks extraordinary!

Betty C. said...

Leeks are kind of a pain -- also so long that they are unwieldy in the fridge. But this sounds great! I've never imagined apples and leeks together -- but apples and onions are good, so why not?

Alyson Button Stone said...

I love leeks! My favorite soup, and one that I make at least once a month, is Potage Bonne Femme from Julia's old cookbook. It just has a few ingredients (butter, leeks, potatoes, flour, water, salt, pepper and a little cream at the end) but it is the most soul-satisfying soup ever! Thanks for sharing your culinary adventures with all of us.