Sauteed Leeks with Cherry Tomatoes

After a summer of cooking familiar recipes, I felt inspired by the fall-like weather (my FAVOURITE season!) and the load of root veggies and produce in my kitchen.  While the chicken was baking and the root veggies roasting alongside a sweet potato that was baking, I decided to whip up a quick side dish!  The flavours work well together; sweetness of the leeks and tomatoes, saltiness of the cheese, bite of the black pepper and the mellow flavour of the coconut oil!!  Try it - you won't be disappointed! 

SAUTEED LEEKS WITH CHERRY TOMATOES

Ingredients:

1 leek

10 small cherry tomatoes

1 tbsp coconut oil

1 tbsp grated Gruyere

Freshly ground black pepper, to taste

• Trim the leek by removing the root end and topping it just where the leek changes from light green to darker (the leaves become woody in texture at that point).  Slice the leek in half lengthwise and rinse under running water; fanning the layers with your fingers to ensure all sand is washed away.
• Slice the leeks into thin half-moons.  Set aside.
• Heat a large skillet over medium high heat.  Add the coconut oil. When it melts add the leeks.
• Remove any stems from the cherry tomatoes. Add to the skillet.
• Keep stirring the leeks and tomatoes to prevent burning.  After a minute or so, gently press on the tomatoes one at a time, with the back of the spoon.  This causes the skins to split and all the lovely juices to run out into the pan and mix with the leeks.
• Continue stirring until the leeks are tinged golden brown and are transluscent.
• Place in a serving dish.  Top with the grated Gruyere and ground pepper.
• ENJOY!

Swiss & Gruyere Breakfast Souffle

For Thanksgiving we had our friends Dave, Siobhan and their children come and stay (and now that Greg has built us a guest house, it's so much easier to accomodate guests!!) Since Sunday was going to be our big turkey dinner evening, I wanted something quick and delicious for breakfast that I could prepare ahead of time. It was SO good that I made another one this past weekend and took it to Tremblant Girls' Weekend!!

SWISS & GRUYERE BREAKFAST SOUFFLE

Ingredients:

8 to 10 slices of French loaf, torn into pieces (another nice addition would be brioche or challah!)

5 eggs

2 cups milk, divided

1/2 tsp ground mustard

1/4 tsp salt

1/4 tsp freshly ground black pepper

1 lb of pork sausage meat

1 can (10 3/4 oz) condensed cream of mushroom soup, undiluted (or 1 cup thick homemade white sauce with 1/2 cup sauteed mushrooms)

1/2 cup shredded Gruyere cheese

1/2 cup shredded Emmenthaler Swiss cheese

• Arrange bread in an ungreased 13" x 9" baking dish. Whisk together eggs, 1 1/2 cups milk, and seasonings. Pour over the bread and set aside.
• Meanwhile in a large skillet, cook sausage meat over medium heat until no longer pink. Drain and then spoon evenly over the bread.
• Combine the soup with the cheeses and remaining milk, and spread evenly over the sausage.
• Bake, uncovered at 350F for 45-50 mins, or until the top is puffed and the centre appears set. Let stand for 5 mins before serving.