Tiny Tomato Cobbler with Cheese and Chives

Another fabulous creation from Food and Drink Spring 2016.  Lots of flavour here!

FILLING
6 cups roma grape, cheery, grape or other tiny tomatoes
1 large leek, cleaned and sliced or 1/2 sweet onion, sliced
2 large garlic cloves, minced
2 tbsp olive oil
2 tbsp all purpose flour
1/2 tsp salt
1/4 tsp hot chili flakes
Several grindings of black pepper

TOPPING
1/3 cup quick cooking oats
1/2 cup 35% whipping cream
1/2 cup all purpose flour
1 tsp baking powder
1/4 tsp salt
Pinch of freshly ground black pepper
3 tbsp butter, softened
1/3 cup grated cheddar cheese
2 tbsp snipped chives or finely sliced green onions
1 to 2 tbsp finely grated Parmesan or Asiago Cheese

1. Preheat oven to 425F.  Place rack below oven centre
2. Cut about half of tomatoes in half lengthwise; leave smaller ones whole
3. Saute leeks and garlic in olive oil over medium heat for 5 minutes.  Mix flour with salt, chili flakes and pepper; add to leeks.  Cook 1 minute while stirring.
4. Add tomatoes, including any juice; stir rapidly to mix well.  Turn into an 8 inch square baking dish or similar size gratin dish.
5. Soak oats with cream briefly in a mixing bowl.  Combine flour, baking powder, salt and pepper; using hands work in butter.  Mix in cheddar cheese and chives.
6. Stir in flour mixture into soaked oats until all is wet.  Drop by 6 small, slightly flattened spoonfuls over tomatoes; top with pinches of Parmesan.
7. Bake for 25 to 30 minutes or until topping is golden brown and tomatoes are bubbling.  Serve hot, ladling juices as well as tomatoes and topping into each dish.  Garnish with additional chives, including flowers if available.

Danish Pork Soup

2 lb fresh pork (I use pork loin)
1 leek
2 carrots
1 parsnip
1/2 cup barley
2 potatoes
Salt to taste

Cut meat into cubes; add to 2 quarts boiling water.  Bring to a boil; skim soup.  Add barley and vegetables cut in cubes.  Cook about 1 1/2 hours.  Serve hot with chopped parsley.

Mushroom Leek Strudel

This is an elegant dish!

6 cups sliced mushrooms
1/3 cup butter
1/4 cup lemon juice
2 garlic cloves, minced
1/4 cup all purpose flour
4 medium leeks (1 bunch) white and light green parts
1 cup light cream (or milk)
1 1/2 tsp salt
1/2 tsp cinnamon
1/8 tsp freshly ground pepper
2/3 cup butter, melted
1/3 cup fine breadcrumbs
14 sheets phyllo pastry

• Melt the 1/3 cup butter in a large heavy bottomed saucepan or large frying pan.  Add the mushrooms, lemon juice and garlic and saute briskly, stirring constantly, over medium-high heat for 5 minutes.  Sprinkle the flour over the mushrooms and saute for 5 minutes, continuing to stir constantly.  Slice the leeks, thinly add to the saucepan and cook another 3 minutes.  Keep up the stirring or the mixture will scorch.
• Lower the heat, pour in the cream, salt, cinnamon, nutmeg and pepper and cook until the filling thickens evenly, about 5 to 7 minutes.  Remove from the heat and cool.
• Butter a pan the same size as a sheet of phyllo pastry.  Place one sheet of phyllo in the pan, brush with butter and sprinkle lightly with breadcrumbs.  Repeat with 6 more layers, buttering and sprinkling each with breadcrumbs.  Spread the filling evenly over the pastry.  Cover with 7 more sheets of phyllo, buttering each sheet and sprinkling all the sheets but the last with crumbs.
• Bake at 375 F for 40 to 50 minutes or until the pastry is golden and crisp and the filling bubbling.  Let stand a few minutes to firm, then cut into squares using a serrated knife.
• Makes 8 main course servings, about 12 hors d'ouevre sized squares.

Hearty Vegetable Soup

3 tbsp vegetable oil 45 ml
1 leek, white and light green part only, washed and cut lengthwise and thinly sliced
1 onion, diced
1 carrot, thinly sliced
1 stalk celery, sliced
1 1/12 cups chopped cabbage, about 3 large cabbage leaves 375 ml
1 jar (700 ml) Sun-Dried Tomato Pasta Sauce
2 1/2 cups vegetable or chicken stock 625 ml
1 1/2 cups canned chickpeas 375 ml
Salt and freshly ground pepper

• In a large saucepan, heat oil over medium heat.  Add leek, onion, carrot, celery and cabbage.  Cook, stirring, until the vegetables have softened, about 12 minutes.
• Stir in pasta sauce and stock. Bring to a boil.  Reduce heat to medium-low and simmer, stirring occasionally, for 10 minutes.  Add chickpeas and cook for 2 to 3 minutes more.  Season with salt and pepper to taste.