Instructor, Blogger, Author, Personal Chef, bringing tradition and authenticity of regional Italian, Spanish, Portuguese, French, Tunisian, Greek, Turkish, and Moroccan cuisine to the table. I blend traditional recipes with new and innovative ingredients to create flavorful and aromatic foods, all prepared to your tastes and desires.
Member of: Les Dames d'Escoffier and IACP (International Association of Culinary Professionals)
To clean the leeks, loosen the outer leaves, cut off the
tough green leaves and root, on the opposite side. Open them with a sharp
knife. Cut first, then rinse them several
times. I also soak them in a large bowl of cold water for 15-20 minutes. Then I rinse them one more time. To cook these leeks just dry them with paper towel to remove excess water before cooking.
Preheat oven to 350 F.
Line a baking sheet with parchment paper.
In a medium size skillet, add the oil and leeks on
medium-low heat. Cook until the leeks
are soft and barely golden. Add the
salt, pepper, and spices and combine.
Lastly combine the raisins and cook another minutes.
Place the first pie crust on the parchment paper. Spread the leek mixture on the pie leaving
about an inch gap. Sprinkle the cheeses on top. Place the other pie crust on
top. With a fork or with fingers bring the edges together to close. Brush with egg wash and bake about 30 minutes
or until the top is golden.
Leeks, golden raisins, and spices
The leek is a tasty and versatile vegetable, a little
treasure that can be used in cooking to flavor recipes in place of onion. It is more delicate in taste.