-=> Quoting Dale Shipp to Jim Weller <=-

 DS> I wonder why almost everyone says peanut butter and jelly, even
 DS> when they always use strawberry preserves?  :-}}

 DS> What sort of jelly/jam/preserves do you use on a PBJ sandwich?

I don't! [g]

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Penne Sauced with Leeks and Lemon
 Categories: Pasta, Italian, Cheese, Sauces
      Yield: 4 Servings
 
      5 md Trimmed leeks
      1 tb Lemon juice
      6 qt Water
      2 c  Water
      2 tb Salt
      1 ts Lemon zest; minced
      1 tb Chopped flat-leaf parsley
    1/4 c  Extra-virgin olive oil
           Sea salt
           Freshly ground black pepper
     16 oz Penne or other short pasta
    1/2 c  Grated Parmesan cheese
 
  This is a basic recipe that demonstrate the cook's desire to use
  as much of the nutrients and flavors that leech to the water
  when cooking vegetables and pasta.
  
  Clean the leeks: Remove roots and any tough, bruised outer leek
  leaves. Split each leek in half lengthwise and rinse carefully to
  eliminate all dirt between leaves.
  
  Relish: Slice some leek, a small section of the white part, into
  the thinnest possible half-rings, stop when you make 1/4 cup. Toss
  this measure with the lemon juice and set aside.
  
  Cook to puree: Bring the 5 to 6 quarts water to a rolling boil;
  add salt and cook remaining leeks (cut into chunks that fit in the
  pot) for 6 to 8 minutes until soft, and totally tender. Remove
  leeks from pot with slotted spoon, refresh in cold water; drain
  and squeeze lightly to remove excess water. Reserve leek cooking
  water.
  
  Puree leeks in food processor with lemon zest, parsley, extra
  virgin olive oil, 1/2 cup leek cooking water, salt and pepper.
  Transfer sauce to 3-quart pot.
  
  Cook pasta: Add 1 to 2 cups fresh water to leek cooking water and
  return to rolling boil. Add pasta and cook until it al dente
  (about three-quarters of the recommended cooking time).
  
  Drain, reserving 2 cups cooking water.
  
  Add pasta, 1/2 cup pasta water and (lemon) marinated leek rings,
  drained, to leek puree in pot and cook over highest heat for 3 to
  5 minutes until pasta is almost cooked and sauce coats pasta. Add
  more pasta water, 1/4 cup at a time if sauce gets too dry . Sauce
  should surround pasta but be slightly liquid.  We still have
  cheese to add and the cheese will thicken the sauce.
  
  Add grated Parmesan cheese, heat for an additional minute to melt
  cheese, and serve immediately.
  
  1996 by Faith Willinger: Red, White, and Greens: The Italian Way with
  Vegetables

MMMMM


Cheers

Jim


... If tomato is a fruit then is ketchup a jam?

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