DAY Recipe

Offer these as a starter or as a light lunch with a salad of greens tossed in vinaigrette.

Makes 8 first course servings.

INGREDIENTS
2tablespoons (1/4 stick) butter
1 1/2cups chopped leeks
16- to 7-ounce firm but ripe pear, peeled, cored, chopped
1 1/2teaspoons sugar
3/4cup [...]

INGREDIENTS

1 3/4 ounces dried chanterelle mushrooms (or other wild mushrooms)
4 tablespoons butter
1/2 cup leeks , minced
1 large shallot , chopped
6 ounces portabella mushrooms (stems and gills removed)
1/2 cup dry white wine
6 tablespoons of fresh soft fresh goat cheese (such as montrachet)
3 tablespoons fresh parsley , minced
1 sheet frozen puff pastry , thawed (half of a 17.3 oz package)

DIRECTIONS

Place dried chanterelles in small bowl. Pour hot water over to cover, let stand until softened, about 30 minutes. Drain. Finely chop.
Melt 2 tbs of butter [...]

Makes 6 to 8 servings.

INGREDIENTS
one recipe for your favorite savory pastry for a 12-inch pie dish or removable-bottom tart tin

1 tablespoon goose fat (or olive oil)

6 ounces slab bacon, rind removed, cut in 1 x 1/4 x 1/4-inch [...]

Savory tarts and quiches are traditional in Alsace cooking. The tart and theSalade Vigneronne can be enjoyed as separate courses, or together.

Makes 8 servings.

INGREDIENTS
1sheet frozen puff pastry (half of 17.3-ounce package), thawed2tablespoons (1/4 stick) butter
3large leeks (white and [...]

INGREDIENTS

1pie crust (1/2 package)
2 large leeks , washed and sliced thin
1/2 cup butter
3 large eggs
3 ounces milk
3 ounces sour cream
6 ounces cheddar cheese , grated
1 pinch salt
1 pinch ground nutmeg

DIRECTIONS

Ste oven to 400 degrees (Mark6).
Line a 9 inch pie pan (or flan tin) with pie crust.
Saute leeks until soft, season with black pepper and cool.
Whisk together the eggs, milk and sour cream.Add salt and then half the cheese and leeks to this mixture.
Pour into [...]