Beer, Leeks and Potatoes

If you came to our recent Beer Tasting BBQ then you experienced some food from our CSA and local farmers market first hand.

A week prior I received a huge bunch of leeks as part of our share. I already knew I wanted to adapt the recipe for scallion pancakes posted under 'Asian Inspiration' to make some meat free fried wontons.

Leek and Egg Filled Friend Wontons
1/2 cup chopped leeks
6 whole eggs
Salt and Pepper
1 tsp olive oil
1 package pre-made wonton wrappers
Vegetable oil for frying

Fry the leeks in olive oil until they start to brown.
Scramble the eggs together with salt and pepper.
Add eggs to the pan with the leeks. Cook just as you would scrambled eggs.
Remove pan from heat. The wontons have directions on them and are very easy to use.
Lay out the wrapper, put a small amount of the egg mixture in the middle, wipe two edges with water or egg wash and bring them together to form a triangle over the egg. Pull the bottom corners up to criss cross over the front dabbing one with water or egg to keep them together. Then fry them in a light oil or steam them if preferred.

The dipping sauce is:
1/2 cup soy sauce
1/4 cup cider vinegar
1 tbsp honey


Leek Dip

2 cups sour cream
1 cup chopped leeks
1 tbsp olive oil
garlic powder
salt and pepper

Part of the flavor of this dip definitely came from the sour cream I used which had a very yogurt like taste to it. It was Trader Joe's organic sour cream.

Heat the oil and add most of the chopped leeks (reserve some to add raw to the dip and to use as garnish)
Fry the leeks until they begin to brown. Then remove from heat.
Season the sour cream with garlic powder, salt and pepper to taste.
Add the fried and raw leeks and garnish with raw leeks.


Guacamole inspired Potato Salad

2 avocados
1 lemon
garlic powder
2 lb potatoes
3 tbsp cider vinegar
kosher salt
1 jalapeno
1 green or red pepper
2 celery stalks
red pepper flakes
fresh ground black pepper
1/4 cup mayo


Start by boiling the potatoes until fork tender.
Drain the potatoes and set in an ice bath. When cool to the touch you can remove the skins and chop.
Add chopped potatoes to a bag with the 3 tablespoons of vinegar and let sit overnight (if possible).

The next day, drain the potatoes and put them into a bowl. Salt the potatoes.
Add chopped green or red pepper, chopped jalapeno without the seeds and chopped celery to the bowl. Reserve the jalapeno seeds.

In a separate bowl, mix together mayo with red pepper, black pepper and jalapeno seeds. I think I used about 1/2 the seeds from 1/2 of a jalapeno pepper. About 1/4 of the seeds in a full jalapeno.
Add this mixture to the potatoes and give it a few turns in the bowl.

In a separate bowl, prepare the avocado. Slice the avocados into small pieces and add to the bowl. Squeeze 1 the juice of one lemon over the avocado pieces and add garlic powder to taste. Season more than you would if just making guacamole because part of the flavor will be lost when you add this with the mayo.

Add this to the bowl and mix lightly.



Honey Mustard Potato Salad
MAYO FREE

2 lbs potatoes
1/4 cup spicy mustard
1/4 cup olive oil
1/2 lemon juiced
2 tbsp honey
2 tbsp cider vinegar
fresh summer savory

Cook potatoes until for tender. Cut into bite sized pieces leaving the skin on.
Salt the potatoes and add herbs or spices.

In a separate bowl combine the mustard, olive oil, lemon juice, honey and vinegar. Add mixture to potatoes and mix lightly.