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REC: Leek and Bacon Flan T&T
Joined: Dec 10, 2005
Posted to Thread #2992 at 10:35 pm on Aug 9, 2006
this is just deceptively delicious!!! the facial expressions and sounds my guests made while eating this make Rachel Ray seem expressionless. it's totally "foodgasmic"
Leek and Bacon Flan
(flan di porri alla pancetta affumicata)
2 tablespoons (1/4 stick) butter
2 slices bacon, chopped
3 cups chopped leeks (white and pale green parts only) - approx 3 large leeks
1 1/2 cups half n half
3 large eggs1/3 cup grated parmesan cheese
1/2 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon ground nutmeg
Preheat oven to 350°F. butter six 3/4 cup custarad cups.
Melt 2 tablespoons butter in heavy large skillet over medium heat. Add bacon and saute 5 min. add leeks and sauté until very tender and just begining to color, about 10 minutes. Allow mixture to cool and put into a food processor. Puree until coarse paste forms. Add half n half and blend well. (mixture will not be smooth) Add eggs, cheese, salt, pepper and nutmeg and blend until well combined.
Divide mixture equally among prepared ccups. Place cups in baking pan. Pour in enough hot water into pan to come half way up the sides of the cups. Bake until filling is set in center, about 40 minutes. Remove from water and let cool 15 minutes. Cut around edges of custards to loosen. Turn out onto plates and serve warm.
Bon Appétit May 2000 - The Soul of Tuscany
notes: I used 3 slices of bacon and heavey cream instead of half n half. this could also be put into a pie shell and baked like a quiche.
"Love doesn't make the world go 'round. Love is what makes the ride worthwhile." -Franklin P. Jones
Other messages in this thread:
- 2992. REC: Leek and Bacon Flan T&T - Randi - 10:35pm on 08/09/06 (18)
- forgot to mention, I made several other recipes from the Soul of Tuscany that evening.... - Randi - 11:30pm on 08/09/06
- Anything with white beans? (Cold dish-like a bean salad) [NT] - Luisa_Calif - 11:42pm on 08/09/06
- REC: White Beans with Sage and Olive Oil - Randi - 11:52pm on 08/09/06
- Please, what is EVO? (nt) [NT] - mistral - 4:06am on 08/10/06
- EVO [EVOO] = extra virgin olive oil -- these acronyms will be in Kitchen Tips soon! [NT] - cheezz - 4:13am on 08/10/06
- Mmmm! sounds wonderful - thanks for posting. [NT] - cheezz - 4:16am on 08/10/06
- you're welcome :-) [NT] - Randi - 5:23pm on 08/10/06
- REC: Tuna and White Bean Salad - Randi - 11:56pm on 08/09/06
- REC: White Beans in Tomato Sauce with Sage and Pancetta - Randi - 12:05am on 08/10/06
- Wow, thanks for your quick response! I'll try the first 2 this hot season - Luisa_Calif - 12:11am on 08/10/06
- I'm thinking of trying the 3rd one next week as I love pancetta or bacon in recipes. let me know .. - Randi - 12:34am on 08/10/06
- Randi, Would you please post the Roasted Tomato w/ anchovies? TIA nt [NT] - Misplaced in AZ - 2:28am on 08/10/06
- REC: Roasted Tomato w/anchovie/garlic/parsley T&T - Randi - 5:18pm on 08/10/06
- Thanks Randi. I bet this would be good with Pita bread. The salad (m) - Misplaced in AZ - 8:03pm on 08/10/06
- you're welcome. the basil sounds nice, fresh oregano too, you're right - Randi - 8:21pm on 08/10/06
- oh yes. and maybe some salt pack capers and/or ripe olives. you could... - rvb - 8:26pm on 08/10/06
- Where would you serve this? Sounds so good....is it alongside an entree.. - kpinky - 12:27pm on 08/10/06
- hi kpinky, I served this first with the chicken liver crostini. next time I think.... - Randi - 5:22pm on 08/10/06