TN: Celebrating Christine's birthday- with pics.

originally posted by Christian Miller (CMM):
originally posted by JasonA:
Thanks Brad and Christine.

Looking forward to making the founduta. The leek puree is as I expected - It is fantastic on pasta with the addition of some creme fraiche or heavy cream.
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And maybe some black truffle, plus an old Chablis...
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Actually bacon, pancetta, guanciale or some other cured/smoked pork product is my usual add. Old Chablis goes with everything.
 
Christine: I made the puree this evening - as you say, very easy. It was nice on its own, but especially good in tandem with grill-roasted beef tenderloin. Interesting how the flavors of the two dishes enhance each other. Ingested with a 1999 Castagnier GC Charmes-Chambertin.

Thank you.
 
originally posted by Ian Fitzsimmons:
Christine: I made the puree this evening - as you say, very easy. It was nice on its own, but especially good in tandem with grill-roasted beef tenderloin. Interesting how the flavors of the two dishes enhance each other. Ingested with a 1999 Castagnier GC Charmes-Chambertin.

Thank you.
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It also works very well with lamb. The first time I had Christine's cooking in San Franciso, she served it with lamb tenderloin. I would also think it would work well with pork tenderloin. A very versatile and delicious side dish.
 
originally posted by Christine Huang:
Leek PureeHi Christian,

The Leek Puree is as easy as it gets. I usually use 1 medium leek per person. Clean it thoroughly and cut into 2" pieces, using the white and light green parts only. Boil in salted water for roughly 4-5 minutes, just until they are soft. Drain, but do not press out the water. Pulse in a food processor until you get the consistency you want. Add 1 Tablespoon of butter per 2 leeks or to your taste. Salt and Pepper to taste. That's it. It will taste like you used a lot more butter than you actually did.
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Made this with dinner tonight - to the delight of my vegetarian daughter and, surprisingly, her 12 year-old carnivorous sister. Thanks Christine!
 
We also made the leeks puree the other night. Just as good as we expected, including as a left-over. And an impressive visual presentation!

. . . . . Pete
 
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