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Book Description In New Hampshire: From Farm to Kitchen, Helen Brody pulls together a comprehensive look at New Hampshire’s rich store of gastronomic treasures by profiling some of the Granite State’s most important working farms. The direct connection between the farmer who grows the food and the cook who prepares it is often overlooked. Taking full advantage of the bounty produced by these farms, Brody offers 118 quick and easy recipes using each farm’s raw ingredients. New Hampshire: From Farm to Kitchen Authors: Helen Brody Date: ISBN: 0781810213 Publisher: Hippocrene Books Paperback |
Recipe from: New Hampshire by Helen Brody Cookbook Heaven at Recipelink.com The best leeks, unfortunately for those who enjoy vichyssoise (the popular cold leek and potato soup), are in the markets from late fall until spring. They are sweetest after having experienced a frost — or even wintered in the ground. Be sure to wash them thoroughly by slitting them vertically down the center, stopping short at the root to hold these alliums together. Hose down the leaves under the faucet. Cooking them in butter until soft is crucial — that is what makes a leek sweet. This recipe would also work with onions. Makes 6 servings
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