Leeks, Gruyère Cheese and Walnuts Mini Bakes

Leeks are among my favorite vegetables, and are now at their best; fresh, plump and juicy. So obviously, I found myself buying some and then had to decide how to cook them. While I could use one of my former the recipes (check THIS PAGE), but this time, I’ve decided to use them as a base for mini-bakes.
Their light oniony flavor pairs well with cheeses, and I knew it will work beautifully with the Gruyère cheese I had, which has a wonderful sweetish-nutty flavor. To enhance that nutty flavor, and add another layer of texture, I’ve added a handful of walnuts to the mixture. Cooking the leeks in butter and milk gave them a soft, silky texture, so, for contrast, I saved some of the cheese-walnut crumbs that I’ve used for the base, and used it to create a crispy topping for the bakes. The bakes filled the kitchen with wonderful aroma while baking; the crust and topping were beautifully caramelized, while the center was soft and buttery. These tasty bakes can be served as an appetizer, as a main course for a light lunch, or as a side dish for dinner. Try them and enjoy.

Makes: 12
Prep time: 30 minutes
Baking time: 40-45 minutes

Ingredients:
For the bakes:
4 large leeks (see THIS post for cleaning tips)
1 Stick (115 grams) butter, divided
1 Tbs salt
½ tsp freshly ground four peppers mix
4.4 oz (125 grams) Gruyère Cheese, cut into large cubes
10-12 large walnut halves
1/3 cup flour
2 cups whole milk
½ tsp freshly ground nutmeg
¼ cup breadcrumbs
3 L eggs, beaten

1. Preheat the oven to 350F (175C). Line a muffin pan with 12 baking cups.
2. Trim the leeks, cut in half lengthwise and then slice thinly. Wash well and drain. Place in a large flat pot, along with 2/3 of the butter, salt and pepper. Cook over medium-high heat, stirring occasionally, until the leeks wilt and soften, about 10 minutes.

3. Meanwhile, place the cheese in a small food processor, fitted with the metal blade. Add 2 Tbs of the flour and process coarsely. Add the walnuts and process briefly. Add the remaining butter and process briefly.

4. Add the rest of the flour to the pot with the leeks, and mix until all the fat is absorbed in the flour. Gradually add the milk and mix well. Add the nutmeg and ¾ of the cheese-walnuts crumbs, and mix well. Add the breadcrumbs and mix. Turn the heat off, taste and adjust seasoning if needed. Let the mixture cool a bit, add the eggs and mix well. Divide the mixture between the baking cups. Top with the rest of the cheese-walnuts crumbs.

5. Bake for 40-45 minutes, until the bakes are deep golden brown. Serve warm.

Carrots, Almonds, Coconut and Golden Raisins Breakfast Bars

While I mostly prefer a protein-based breakfast, I also like to have other options every now and then. The following super-healthy bars are a good example of that: they are loaded with high fiber ingredients, fairly low on sugar and fat, and are a great tasty way to start the day.

Orange, Ricotta and Cardamom Cake

As the days are getting shorter, and citrus fruits rapidly replacing summer fruits at the stores, I felt it’s time for a comforting orange flavored cake, and the result was the following quick and easy “all in one bowl” cake.

Eggplant, Mushrooms and Cheeses Bake

Both mushrooms and eggplants have unique texture and mild flavor, that blends beautifully with cheeses. In the dish here, I decided to combine both in one bake, and the result was just what I was hoping for:

Broccoli and Cauliflower Mini Bakes

Cauliflower and broccoli pair well together, and I often use them in the same dish, many times in the form of fries patties. In the recipe here, I’ve decided to bake the mixture rather than fry it, and the result was very pleasing.

Filo Pastries with Bison Meat, Golden Raisins and Pine Nuts

While I usually combine filo dough with different vegetarian fillings, this time I opted for a meat one. My original plan was to use lamb, but when I saw bison meat at the store, I decided to make a switch.

Fish and Crab Cakes

The following fish and crab cakes are quick and easy to make, and will delight even those who are not that much into fish, as mixing flounder fish with crabmeat, creates a unique texture and flavor.

Apricot and Cardamom Muffins

Apricot season is very short, and on top of it, they tend to soften quickly after buying. So when I ended up with some that started to soften, I decided to bake some quick muffins with them.

Vietnamese Sandwich with Braised Pork Belly

Bánh mì (“bread” in Vietnamese”) sandwich is fusion at its best, as it combines Vietnamese-Asian flavors with French ones. It became a popular street food in Saigon around the 50’s, and from there its popularity spread around the world.

Cherries and Almonds Clafoutis

Clafoutis is a simple French dessert, in which fruits are baked in a light custard. The dish is traditionally made with cherries, although there are plenty of versions with other fruits as well. As cherries season is at its peak right now, I decided to prepare it using them.

Chicken Salad with Grapes, Tarragon, Mint and Walnuts

Chicken salad is a great dish for buffet-style relaxed entertaining. It can be prepared ahead of time, and tastes even better after chilling. It is easy to serve, and it pairs well with different dishes and salads.