My brother Stephen's best friend and bridge tournament cohort is Andy Goodman.
Terry, Andy's wife, is a dancer and fine cook – for human beings, cats, and dogs.
She owns Dandy Doggie, a small organic dog biscuit bakery, and is the author of Purrfect
Dishes, a cookbook for cats or, at least, the humans who cook for them.
The Goodmans are serious food people. On a visit to Andy and Terry, I was served these
extraordinarily good, very simple bruschetta.
Makes 10 to 12 bruschetta
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1 bunch leeks (3 or 4), roots and all but 1 inch of green removed
1 tablespoon butter
Salt and freshly ground black pepper to taste
10 to 12 small, thin, crisp croûtes (see Note)
10 to 12 sprigs Italian parsley
Note: Hard-crusted French- or Italian-type breads, such as baguettes, cut relatively thick and toasted, become croûtes.
||Split the leeks lengthwise and rinse very well to remove all dirt and grit. Slice crosswise into 1/4- to 1/8-inch half-circles. |
||In one very large, or two smaller nonstick skillets, melt the butter over medium heat.
When hot, add the leeks. Cook until just barely wilted, about 4 minutes. Lower the heat and
cook very slowly, stirring occasionally, for about 15 minutes, or until the leeks are very soft
and limp and partially caramelized. Season with salt and pepper to taste. Pile the leeks atop
crisp croûtes and garnish with sprigs of Italian parsley.|
Excerpted from PASSIONATE VEGETARIAN copyright © 2002 Crescent Dragonwagon.
Reprinted with the permission of Workman Publishing Co., Inc. All Rights Reserved.