Cook Me Dream

I was running to on Saturday, before the Santa Rosa market, to take a yoga practice with Yoga Dan: Hot yoga Dan.

He is 6’ 8”, long hair with a tranquil and spiritual sense. But Dan told us that he couldn’t teach class today or any day. He has to quit; he has liver issues and must see his doctors in the Midwest. Wow. Hopefully, he will get better soon and continue teaching his Zen practice… for the ladies.

I know a lot about illness. Dan doesn’t know about my speech difference, my disabilty is hidden. Hey, like the leeks, hidden dirt in their layers. Yeah, my layers of illness. Dan, I am with you, namaste.

So, I went with a heavy heart, to Santa Rosa market to follow Farm. is closed until spring. Making the trek to the Santa Rosa market….it is well worth it. Called the garlic lady, Yael, is a tower of knowledge: all farming. We glean at her farm; she is always donating her surplus vegetables to the pantry. A yoga friend, we talk about food, the market, and goats.

At the market, the imprint of the bounty of Sonoma is unbelievable; I love the gnarly, earthly vegetables and fruit that you see at the market. This is what food looks like.

Serves 1 large quiche or 4 individual-size quiches
1 sheet frozen puff pastry
1 pound leeks
2 tablespoons extra-virgin olive oil
1 cup half-and-half
3 eggs
1 teaspoon freshly grated lemon zest
1-teaspoon kosher salt
Freshly ground black pepper
2 teaspoons ouzo (optional)
2-1/2 ounces feta cheese, cut into 4 (approx 1/2-inch) slices

Preheat oven to 375F.  I thaw the puff pastry the night before in the  fridge. Prepare the leeks. By washing any dirt away and slice the roots from the end. Remove the dark green tops, leaving a couple inches of light green with the white portion of the leeks. (The dark trimmings can be reserved for another use, adding them to a vegetable or chicken stock, for example or the compost pile!)

Halve the leeks lengthwise, then cut crosswise in 1/2-inch slices. Put the slices in a colander and rinse thoroughly; if you don’t, you risk having a gritty, sandy quiche, O no. Leeks often hide dirt deep in their layers. Let the leeks drain well, and dry. 

Heat the olive oil in a large skillet over medium heat until it shines. Add the leeks and cook until they are wilted; don’t cook them so much that they give off liquid. Turn off the heat and let sit.  Meanwhile, in a mixing bowl using a whisk, beat together the half-and-half, eggs, lemon zest, salt and pepper. Add the ouzo, if you are using it. Prepare the pastry crusts (pic of the pastry board that I made).

I was reading about creating more space in the kitchen, like New York City kitchens 'The Secrets of Baking' from Shelly Yard's cookbook. I am reading cookbooks now.

So, get a board, the same size of your sink, put the board over the sink. Instant counter. It works! Roll puff pastry to ¼ inch.  Someday I will try to make puff pastry. But not today. Press the pastry up to the sides to make a nice edge. Yeah, a nice edge. Tension as I roll the pastry dough out.  Who said?  ‘Easy as pie”....was talking about eating pie not rolling dough.

Fill the quiches. Distribute the leeks evenly across the bottom of the dish(es). Pour the milk mixture over the leeks. Top the quiche(s) with the slices of feta. If you have feta that crumbles apart, no worries just sprinkle it on top. 

Bake 30-40 minutes, depending on size of the quiche(s). The center should be solid and the crust and top nicely browned. Let the quiche cool for at least 10 minutes before serving. The quiches taste great hot, room temperature, even cold. Yummy~

 Leeks: yes, wash thoroughly. I used four eggs instead of three. It called for three large eggs. All that I had was Lisa’s eggs. They are small, but they are so good. I do pet care often. Lisa has two dogs, a cat and chickens and needed care last week.

Do you know that chickens have personalities? Some chickens will adopt the role of calling the hens into the coop to sleep for the night. But this group is on their own time schedules. With dusk, comes the urge to roost. I had to close the coop door after they go in, so no critters will get them in the night.

I was standing, waiting, counting, (15), as they climbed into the coop…. tapping my shoe.  One hen was going in and out, in and out…. Hey, it is nighty, nighty time. Sigh.  Back to the recipe, I rolled the puff pastry out and it was surprising easy.  O, if you make the pastry board: sand the edges of the board, I got a big sliver!  I filled the quiche with the leeks, half and half, eggs, salt, pepper and the feta cheese and baked it about 35 minutes.

Next time, I will switch goat’s milk cheese for the feta. I love my goats. I am making my own goat's milk cheese. In February, when the goats are milking. I will let you know how it turns out.

C ya.  Next post and new recipe as well: Jennie's Homemade Manicotti.

Recipe by Allison Cay Parker in Food 52 Cookbook 

Parker is a freelance writer, editor, recipe developer and tester. She lives in New York City, and writes the blog "Feeding the Saints" (www.feedingthesaints.com.)