a little of each

A family's cookbook

Roasted Carrots and Leeks March 29, 2013

Filed under: Fruits and Vegetables — alittlemoreofeach @ 10:38 pm
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From the St Petersburg Times, November 20, 2005. Serves eight.



8 large carrots

4 large leeks

extra virgin olive oil

1 Tbl crumbled dried tarragon

salt and pepper to taste



Preheat oven to 375 degrees. Wash and peel carrots and cut into 1-inch chunks. Trim leeks, reserving tough parts for making stock if you wish. Split leeks in the middle lengthwise and wash thoroughly to remove any sand and dirt. Cut into lengths about the same size as the carrots. Pour olive oil to cover the bottom of a heavy-bottomed, oven-proof skillet. Heat and add carrots; toss and pan-roast until the vegetables begin to brown a little. Add the tarragon and salt and pepper. Transfer to a baking sheet and place in oven. Add a little additional olive oil to the pan and sauté leeks until they wilt and begin to caramelize. After the carrots have baked for about 1 hour, add the leeks, toss with the carrots and continue baking for about 15 minutes or until the vegetables can easily be pierced with a fork. This can be made ahead and warmed or served at room temperature.


Roasted Summery Vegetables

Filed under: Fruits and Vegetables — alittlemoreofeach @ 10:37 pm
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I made this constantly one semester during graduate school. It would be wonderful with warmed goat cheese on crostini.



1 red bell pepper, seeded and chopped into 1-inch pieces

1-2 yellow squash, sliced into circles, then halved

1-2 leeks, rinsed and sliced (white and light green parts only)

4 oz mushrooms, halved

1 Tbl olive oil

2-3 Tbl balsamic vinegar

1 Tbl Italian Seasonings (herb mixture: oregano, thyme, basil, etc.)

salt and pepper



Toss in a casserole dish. Bake at 350 for 30 minutes. Toss again and bake for another ten minutes or so. All quanities can be altered according to taste.


Other variation:  add fresh halved tomatoes and cilantro with a little cumin sprinkled on top. Omit the Italian Seasonings.


Potato Leek Soup (Potage Bonne Femme) March 27, 2013

Filed under: Soups and Salads — alittlemoreofeach @ 8:18 pm
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2 Tbl butter

1 cup leek, cleaned white and light green parts, sliced

3 cups chopped onion

5 cups diced potatoes

2 quarts boiling water

1 lb shredded cabbage

1 clove garlic, minced

2 ½ cups light cream

¾ cup chopped parsley

salt and pepper to taste



Heat butter in a large soup pot. Add leek, onion and potatoes. Sauté about five minutes, stirring frequently. Add boiling water. Bring mixture to a boil and simmer gently for 30 minutes. Add cabbage and garlic to simmering mixture. Return to boil and simmer 20 minutes. Add cream and parsley and heat to serving temperature. Season to taste with salt and pepper.