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MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Miso Leeks w/White Beans
 Categories: Vegetables, Beans, Herbs, Breads
      Yield: 4 servings
 
MMMMM---------------------------LEEKS--------------------------------
      2 lg Leeks (1 lb); roots &
           - wrinkled tops trimmed,
           - stalks halved lengthwise,
           - white and green parts thin
           - sliced
           Extra-virgin olive oil
           Salt & pepper
      2 cl Garlic; thin sliced
      2    Fresh thyme sprigs
      4 lg Eggs
     28 oz (2 cans) white beans;
           - drained
           Handful tarragon or parsley
           - leaves; rough chopped, to
           - serve
           Toasted bread (opt); for
           - serving

MMMMM----------------------MISO VINAIGRETTE---------------------------
      4 ts White miso paste
      1 ts Dijon mustard
      1 cl Garlic; grated
      2 ts Red-wine vinegar
      2 tb Extra-virgin olive oil
 
  Prepare the leeks: Place the sliced leeks into a
  colander and rinse them well, rubbing to loosen any
  dirt. Rinse them again and drain well. (There is no need
  to dry them, as the residual water is useful in cooking
  the leeks.)
  
  Heat a large Dutch oven or skillet on medium-high for 1
  to 2 minutes. Add 2 tablespoons of olive oil, along with
  the leeks. Season generously with salt and black pepper
  and cook, stirring occasionally, until the liquid cooks
  off and leeks start to stick to the pan, 5 to 6 minutes.
  Stir in the garlic and thyme. Reduce heat to low, cover,
  and cook for 20 minutes, stirring occasionally.
  
  Meanwhile, bring a medium pot of water to a boil over
  high. Add the eggs and continue to cook over medium-high
  for 7 minutes. (Make sure you set a timer.) Set up an
  ice bath. Using a spider ladle or slotted spoon, remove
  the eggs from the water and immediately add them to the
  ice bath. Cool for 3 to 4 minutes, then peel and set
  aside.
  
  Make the vinaigrette: In a large bowl, whisk together
  the miso paste, Dijon mustard, garlic, vinegar and olive
  oil.
  
  Uncover the leeks - they will have reduced into a silky,
  jammy consistency. Discard the thyme, transfer the leeks
  to the bowl and stir to coat in the miso vinaigrette.
  
  Stir in the white beans and leave to cool for a few
  minutes. Add about ¾ of the tarragon or parsley leaves
  and toss gently to combine.
  
  Divide the leeks and beans among bowls and drizzle each
  with olive oil. Top with a halved jammy egg and finish
  with the remaining herbs. Serve with toast, if
  desired.Yield: 4
  
  By: Hetty Lui McKinnon
  
  Yield: 4 servings (about 4 heaping cups)
  
  RECIPE FROM: https://cooking.nytimes.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

... If the earth was truly flat we could dump our garbage off the edge.
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