Today’s recipe is perfect for a relatively quick meal that suits almost any occasion, from rustic to elegant, family dinners to dinner parties. Using leeks instead of onions elevates the flavor just enough, and prosciutto that has been broiled until crisp adds a country ham flavor that is delectable. With quiche, the possibilities abound.
|Copyright 2014, Doug Kapustin Photography|
For one salad recipe, in the bottom of salad bowl, mince 2 cloves of garlic and mash with salt and pepper according to taste preference. Add the juice of one large lemon and 1 heaping teaspoon of Dijon mustard. Stir with a fork until an emulsion is made.
|Photo by Maggie Kapustin|
Note: Red wine vinegar can be used in place of lemon juice if you prefer.
16 oz. white mushrooms,* cleaned and cut into quarters
2 medium leeks, washed thoroughly and chopped
2 tbsp. butter
1½ cups heavy cream
2 cups Swiss cheese, grated
salt and pepper to taste
8 slices prosciutto* (thin slices-rough chop) or good ham
9" pie crust or crust for a deep dish pie
Preheat oven to 400 degrees F.