Recipes of the Week - September 29th

Leek & Potato Fritters from: http://homecooking.about.com/od/vegetablerecipes/r/blv271.htm
· 1 large (about 1/2 pound) russet potato, peeled, cut into quarters
· 1 clove garlic, peeled, cut into quarters
· 1 teaspoon kosher salt, or to taste
· 2 pounds leeks, thinly sliced, rinsed thoroughly, and drained
· 4 large eggs, lightly beaten
· 1/2 cup matzoh meal or fine dry unseasoned bread crumbs
· 1/3 cup grated Parmesan cheese
· 1 teaspoon kosher salt, or to taste
· 3/4 teaspoon freshly ground pepper
· 1/2 cup canola oil
· Sour cream as garnish (optional

Place potato chunks and garlic in a saucepan with 1 teaspoon kosher salt and water to cover. Top with a lid and simmer for 15 to 20 minutes, or until tender. Add leeks and cook an additional 3 minutes.
Remove vegetables from heat, drain, and coarsely mash. Let rest for 5 minutes to cool slightly. Stir in eggs, matzoh or bread crumbs, Parmesan cheese, 1 teaspoon kosher salt, and pepper. Let cool to room temperature, then chill for 1 hour.
Shape chilled mixture into 18 patties.
Heat oil in a large skillet. Cook fritters in batches for 2 to 3 minutes on each side until golden brown.
Serve hot with optional sour cream.

Angel Hair Pasta with Leek and Garlic Saute, and Myzithra Cheese
from: http://fooddownunder.com/cgi-bin/recipe.cgi?r=4649
· 8-ounce package angel hair pasta cooked
· 1 tsp olive oil
· 2 lrg garlic cloves minced
· 1 x trimmed leek thinly sliced
· salt
· pepper
· lemon zest
· 1 tbl chopped fresh cilantro
· 3 tbl grated Myzithra cheese
· or substitute romano

Heat oil in a heavy bottom sauce pan large enough to toss the pasta. Saute the leek with the garlic, a pinch of salt and pepper, and pepper. Reduce heat and continue to cook the leek until slightly caramelized. Add the lemon zest and cilantro. Toss with the cooked (drained) pasta. Serve at once, topped with grated cheese.
NOTES : Try De Boles Tomato and Pesto semolina angel hair pasta.

Almond-Topped Pear Pie from: http://fooddownunder.com/cgi-bin/recipet.cgi?r=3170&y=6

· 3 tbl cornflour
· 1/4 tsp Ginger, ground
· 1/8 tsp Salt
· 1/2 cup Dark Corn Syrup
· 2 tbl Butter
· tsp Lemon Juice
· 1/2 tsp lemon zest, grated
· Unbaked 9-inch Pie Shell
· 4 Pears

ALMOND TOPPING
· cup flour, plain
· 1/2 cup sugar, brown
· 1/4 tsp ginger, ground
· 1/2 cup Butter
· 1/2 cup almonds, flaked

Peel and thinly slice pears.
Combine the cornflour, ginger and salt in a large bowl. Add the corn syrup, melted butter, lemon juice and lemon rind, stirring until smooth. Add the pears and toss until well coated with the corn syrup mixture.
Arrange the mixture into the unbaked pie shell.
Prepare the Almond Topping and sprinkle over the pears.
Bake in a preheated 400 degree F. oven for 15 minutes, then reduce the heat to 350 degrees F. and bake an additional 30 minutes or until the topping and crust are golden brown. Cool on a wire rack.

ALMOND TOPPING:
Combine the flour, brown sugar, and ginger in a bowl. Cut in the butter, using a pastry blender, until crumbly. Stir in the almonds.

COLLARD GREENS QUICHE from: http://www.cooks.com/rec/doc/0,1950,157190-246205,00.html
· 1 (9 inch) unbaked pie crust
· 4 lg. eggs, at room temp.
· 1 c. half and half
· 1/2 tsp. salt (opt.)
· 1/2 tsp. ground black pepper or 1/4 tsp. cayenne pepper
· 1/2 tsp. dried oregano
· 1/3 c. finely chopped onion
· 1 c. shredded mild cheddar cheese
· 2 c. chopped cooked fresh, frozen or leftover collard greens, squeezed dry
· 1/2 c. chopped mushrooms
· 1/4 c. chopped bell pepper (opt.)

Heat oven to 350 degrees. Bake pie crust about 8 minutes; set aside. In large bowl, lightly beat eggs, half and half, salt (if desired), pepper, oregano, and onion; set aside. Onto bottom of pie crust, sprinkle 1/2 cup cheese. Add greens, mushrooms and bell pepper.
Pour egg and vegetable mixture into crust; sprinkle with remaining cheese. Bake 40 to 50 minutes or until knife inserted into center comes out clean. Let stand about 10 minutes before slicing to allow filling to completely set. Serves 8.