Russian Leek and Cheese Bread

We're back! Well, okay we didn't actually go anywhere but Blogger did last week for a few days. Posts vanished, comments died, who knows what else broke over in Google land, but its tough to complain about a free service. Anyways, Bloggers back, we're back, lets get back to work, starting with Russian Leek Bread, and a Mother's day recap. First off: Mother's Day was the other weekend and we hosted a surf and turf brunch of both families. Nothing beats lobster, tri-tip and mimosas at noon on a Sunday. Even the cat liked the menu. Or the menu liked the cat. We're still not sure about that one.
What we are sure about is that somewhere along the line Charisse decided that Russians all like Leeks. Confused? So was Eric but by the time he was done taking photos what Russians like didn't matter, what mattered was how quickly he could stuff this slice in his mouth. For those of you wondering, the answer is very quickly. Really though, Eric was sold as soon as he got the shopping list:

we need cream cheese 1 carton
goat cheese 1 log
sour cream get light 1 tub
ricotta cheese get 2% 1 tub


Seriously how could someone not get excited knowing that all of that will somehow combine with leeks and bread? 


Printable Recipe

Grilled Leeks With Roasted Red Pepper Vinaigrette

Charisse writing here today, Eric's been lying sick on the couch since Sunday. He's such a whiner when he's sick, but I forgive him, but that leaves me to write the post myself. I know I have mentioned before about my new found love of leeks!  But truly, they are the greatest! Like a giant scallion, leeks are the perfect pair of any potato, egg or hearty soup dish.  I ran across this grilled leek recipe in Fine Cooking and thought it might be an interesting twist for a warm salad type dish.  I really like the flavor combo of the oniony leek, roasted pepper, goat cheese and basil, although I feel like it might have been too much leek texture.  Next time I think this dish would translate good as a kabob, adding some other veggies like mushrooms and squash.  The roasted red pepper vinaigrette was amazing and I ate  the leftovers the next day with a slice of french bread, I most certainly would make that again over a salad or simply as a dipping sauce for raw veggies and bread. 

Pictures and Recipe after the break