Cookin' with the Chronicle
Now that our fall weather is pleasantly cooler, we can start serving hot meals to warm us up.
As a side dish, there’s nothing quite like creamed leeks to stick to your ribs.
4 large leeks
2 tbs butter
1 cup chicken broth
1 cup cream
1⁄2 tsp salt
1⁄4 tsp pepper
1 dash cayenne
3 drops lemon juice
Slice leeks into 1/4 inch rounds, white part only. Saute leeks in 2 tablespoons butter until wilted.
Add a cup of chicken broth and boil liquid down by half.
Add cream, salt, and pepper and reduce until thick and perfect.
Add a dash of cayenne and a few drops of lemon juice. Stir and serve.