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1. Leeks Vinaigrette with Roasted Red Peppers (Poireaux Vinaigrette avec Julienne de Poivrons Rouges)

2. Lamb Stew with Glazed Turnips and Pearl Onions (Navarin díAgneau aux Navets Glaces et Petits Oignons)

3. Roasted Apples Wrapped in Phyllo, (Bourdelot Style Pommes Genre Bourdelot)

Book Description

The chefs at the French Culinary Institute believe that people have switched to Italian cooking because they do not realize French food can be just as light, fresh, and healthy. Jacques Pepin and his cohorts, Alain Sailhac, Jacques Torres, and Andre Soltner, are out to prove that French cooking really can be deliciously low in fat in The French Culinary Institute's Salute to Healthy Cooking.

... (more)

The French Culinary Institute's Salute to Healthy Cooking: From America's Foremost French Chefs

Authors: N.Y.) French Culinary Institute (New York

Date: August 1998

ISBN: 0875964400

Publisher: Rodale Press

Hardcover

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In French, leeks are called L'Asperge du Pauvre, or poor man's asparagus, which gives you some idea of their culinary value. They can be used both as a vegetable and as an aromatic flavoring but are particularly fine served in a vinaigrette as an appetizer.

Yield: 4 Servings

• 1 tablespoon sherry vinegar

• 1 tablespoons plus 1 teaspoon olive oil

• Salt and freshly ground black pepper

• 1 large red bell pepper, roasted, peeled, seeded, and cut into julienne

• 1 shallot, minced

• 1 clove garlic, minced

• 1 tablespoon minced fresh flat-leaf parsley

• 1 sprig fresh rosemary, chopped

• 1 sprig fresh thyme, chopped

• 8 large leeks, white parts only, well-washed and trimmed

1. In a cup, whisk together the vinegar and 1 tablespoons of the oil. Season with the salt and pepper.

2. In a small bowl, combine the red peppers, shallots, garlic, parsley, rosemary, thyme, and the remaining 1 teaspoon oil. Season with the salt and the pepper. Toss to combine.

3. Place the leeks in a medium saucepan. Add cold water to cover by about 1". Add a pinch of salt. Bring to a boil over medium-high heat. Reduce the heat to medium-low and simmer for 15 minutes, or until the leeks are tender when pierced with a knife. Drain and place the leeks, in a single layer, on a wire rack to drain and cool.

4. When the leeks are well-drained and at room temperature, cut them in half lengthwise and place in a shallow bowl. Add the vinegar mixture and carefully toss to coat.

5. Place 4 leek halves in a crisscross pattern on each of 4 chilled salad plates. Sprinkle an equal portion of the red-pepper mixture over each plate.

PER SERVING:
138 CALORIES, 7 G. TOTAL FAT, 0.9 G. SATURATED FAT, 0 MG. CHOLESTEROL

More From This Book:

1. Leeks Vinaigrette with Roasted Red Peppers (Poireaux Vinaigrette avec Julienne de Poivrons Rouges)

2. Lamb Stew with Glazed Turnips and Pearl Onions (Navarin díAgneau aux Navets Glaces et Petits Oignons)

3. Roasted Apples Wrapped in Phyllo, (Bourdelot Style Pommes Genre Bourdelot)

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