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00:00Cook's Country is about more than just getting dinner on the table.
00:09We're also fascinated by the people and stories behind the dishes.
00:14We go inside kitchens in every corner of the country to learn how real people cook.
00:20And we look back through time to see how history influences the way we eat today.
00:25We bring that inspiration back to our test kitchen so we can share it with you.
00:31This is Cook's Country.
00:37Today on Cook's Country, Brian makes Bridget an impressive honey-glazed pork shoulder.
00:45Jack invites Julia to a tasting of sheep's milk cheese.
00:49I share the history of how the leek became the national vegetable of Wales.
00:53And Ashley makes creamy potatoes and leeks.
00:57That's all right here on Cook's Country.
01:09A holiday roast does not need to cost you an arm and a leg, but it may require a shoulder.
01:17Pork shoulder, that is.
01:18Brian's here and he's going to show us how to turn a pork shoulder into a beautiful roast.
01:22Pork shoulder, also known as pork butt, when it's cut from higher up on the hog there.
01:26It is an absolutely wonderful cut.
01:27It's affordable when cooked right.
01:29It's tender, juicy.
01:30It's one of my favorite cuts.
01:32Definitely my favorite, yep.
01:33So, and it requires very little upfront work.
01:35We're just going to do a dry brine.
01:37Okay.
01:37Okay, so we're going to combine three tablespoons of kosher salt with three tablespoons of light brown sugar.
01:43Just mix that together.
01:44So, this is really going to play to this salty-sweet combination.
01:48Sugar and salt, kind of like bacon or, you know, char siu, those iconic salty-sweet dishes.
01:56All right, so that's all set there.
01:58All right, so this is a 67-pound bone-in pork butt.
02:01It's called pork butt because they used to cure them in barrels, which are known as butts.
02:05Right.
02:05But it is definitely a shoulder cut.
02:07Yes.
02:07So, we're going to give that a one-inch crosshatch.
02:09So, one-inch crosshatch pattern.
02:11We're going to go about a quarter-inch deep just through the fat cap.
02:14And this is going to help the fat render a little bit more easily in the oven.
02:18And it's also going to help that salt penetrate as it sits.
02:23So, we're going to rub this all over, our sugar-salt mixture, all over the pork.
02:26So, we'll do about half of it on this back side here.
02:29We'll go ahead and line the countertop with plastic wrap.
02:32And the reason I like to season the pork on plastic wrap is because if you're just going to season it on a board,
02:38all the sugar and salt you throw onto it bounces off.
02:41Now that we're seasoning it on the plastic wrap and we wrap it all up, it's all going to stay in contact with the pork.
02:46One hundred percent.
02:47And the other half will go on top and on the sides of the pork.
02:52And then we're just going to wrap it up.
02:55Kind of like I'm making a burrito here, you know?
02:57Nice.
02:58Give it a fold, give it a fold.
03:00And then all that sugar and salt stays on there.
03:03Mm-hmm.
03:04Now we're going to place this pork shoulder into the refrigerator.
03:07We're going to let it sit for at least 12 hours.
03:09If we can go full 24 hours, it's going to be so much better for that.
03:11And during that time, it'll allow the salt and sugar to start to penetrate the meat.
03:15Okay. Sounds good.
03:17All right. This has been sitting in the refrigerator for 24 hours.
03:20So, we'll peel off the plastic wrap here.
03:22Okay. You can see a lot of that sugar and salt has all dissolved.
03:25It's got this nice, shiny look to it.
03:27We're going to transfer it to a wire rack in a rim baking sheet.
03:31We've lined the sheet with aluminum foil.
03:33That's just going to help it make it easier first to clean up.
03:35Yes.
03:36We're going to cover it with aluminum foil.
03:38So, we're going to put this into a 325-degree oven.
03:41So, we're covering it with foil for the first two hours.
03:43So, we trap the heat so it cooks a little bit more quickly.
03:45Because all in, we're going to cook this thing for about six hours.
03:48Okay.
03:48That is beautiful.
03:57Well, this looks nice, doesn't it?
04:00Wow.
04:00All right. So, we've had this in there.
04:02We started it for two hours covered with foil.
04:04Took off the foil.
04:05Went another three hours.
04:07And we're looking for 180 degrees.
04:09We're at 181 right now.
04:10And that's great.
04:11So, now we're going to build a glaze.
04:13And then we're going to start the glazing process here.
04:15All right.
04:15So, we have a half cup of honey.
04:17And to that, we're going to add one and a half tablespoons of soy sauce.
04:21Two teaspoons of red wine vinegar.
04:24Three quarters of a teaspoon of red pepper flakes.
04:26Salty, sour, sweet, spicy.
04:28Mm-hmm.
04:28And then a quarter teaspoon of five-spice powder.
04:32This is a nice combination of warm spices.
04:34It really rounds out the honey and kind of plays well with the pork.
04:38So, we'll just give this a quick mix.
04:40Very holiday-ish.
04:41All right.
04:42So, we're going to add a quarter cup of this glaze to the pork.
04:44I just want to brush it on nice and heavy.
04:49Good call on the foil on the pan bottom.
04:52Yeah, yeah.
04:53Gets a little messy otherwise.
04:54So, it's about a quarter cup of the glaze on top.
04:58And it already looks fantastic.
04:59Yep.
05:00Let's call it a day.
05:01Let's get home.
05:02So, now we're going to put it back in the oven for another 30, 45 minutes until we hit 190 degrees.
05:07Okay.
05:11Oof.
05:12Look at that pork shoulder.
05:15It's always a good sign when Brian says, oof.
05:23So, we're looking for 190 degrees.
05:25You can see how that honey is caramelized nicely.
05:27It's absolutely gorgeous.
05:28Absolutely shellac to mahogany goodness.
05:31So, we're going for 190 here, 191.
05:36All right.
05:36And that 190 degree temperature is going to leave us with very tender pork.
05:40But it's also going to be sliceable and not just fall apart, shreddy like barbecue.
05:43Got it.
05:44All right.
05:44So, we'll just transfer our pork butt.
05:47You can see, like, the fork slides so easily in and out of it.
05:50Boom, boom.
05:51Nice.
05:51So, that's how you also know.
05:52If you didn't have a thermometer, that's how you could tell.
05:53Okay.
05:54So, this has been cooking for a very long time, so it's going to require a very long rest.
05:58We're going to let it sit here uncovered for a good hour, and it'll still be hot when we carve into it.
06:03I believe it.
06:05Bridget, this has been resting for an hour.
06:07It's cooled down considerably.
06:08But before we start carving it, we want to remove the bone that's in here.
06:12So, we're going to go ahead and we're going to work our bony knife underneath this.
06:18It's kind of loosening the bone from the roast.
06:22But like you said before, we're not getting it to that shreddable pork texture, so you're not going to be able to just pull that right out.
06:30Right.
06:30We hit 190 degrees, and it's still sliceable, but not kind of fall apart, tender like it's barbecue.
06:37That shoulder bone just slips right out with a little bit of coerciation.
06:42This is a long one, huh?
06:44Okay.
06:44And before we start carving it, it's the point where you might want to bring that to the table, show your guess.
06:48So, we're going to hit it with a little bit more glaze, another couple tablespoons of glaze.
06:52All right.
06:54Great.
06:54And now we're going to slice it in half-inch thick slices.
06:57And we're going to use a serrated knife because it helps us get a little bit more purchase on the slices there without just pushing down with the blade.
07:02All right.
07:03So, we've got that crackling crust on top to get through.
07:06Yeah, we want to go for about a half-inch thick.
07:10It's still very, very tender and dangerously phenomenal.
07:17So, we'll just kick these slices down a little bit, present them a little bit more nicely.
07:23The problem with this is your guess will forget to eat all the side dishes.
07:27It's kind of amazing.
07:29So, one last gilding of the lily here.
07:32We're going to hit it with the remaining honey.
07:35Oh, you're always bringing up the Shakespeare with your lily and your gilding.
07:41All right.
07:41I think we're ready to eat.
07:42I'm ready to eat for sure.
07:45All right.
07:46I'll give you an end piece that's got all that crust on it and a little something from the center.
07:50Ready to do this?
07:51Yes.
07:52Where are you going first?
07:53I'm going to go with a little bit of the centerpiece here.
07:56All right.
07:56I'm going to finish off with a nice crust.
07:57Nice.
08:00Cuts beautifully.
08:01Nice and moist on the inside.
08:05Mm.
08:09The salty sweep, fantastic, but the pork itself, super porky.
08:13You can't get this from a pork tenderloin or even a pork loin, anything like that.
08:18You really have to go to a shoulder cut to get that kind of flavor.
08:22A little bit of the crusty edge.
08:23Oh, let me get that.
08:25I mean, that's the stuff that dreams are made of right there.
08:28It almost has this bacon persona to it.
08:31Mm-hmm.
08:31The five-spice powder that comes in.
08:33Yes.
08:33Those warm notes of the five-spice.
08:35That really, it's kind of got a coziness to it.
08:39But it's still subtle.
08:40This does not need even a little bit of sauce, a little bit of gravy, nothing.
08:44The meat itself is so juicy, so tender.
08:46I dare say this is astoundingly delicious.
08:50Pork perfection.
08:52Thanks, Brian.
08:53If you'd like to make this beautiful holiday roast for your next dinner table, rub a mix
08:58of salt and brown sugar all over the pork roast before refrigerating overnight.
09:02Roast the meat covered and then brush with a honey glaze before returning to the oven.
09:08Finish it with more honey glaze just before serving.
09:10So from Cook's Country, a holiday-worthy honey-glazed pork shoulder.
09:17All right, I'm digging into some of the skin now.
09:19There are nearly 2,000 types of cheese in the world, but today we're going to focus on
09:30cheese made from sheep's milk, and Jack's here to tell us more.
09:33I'm so excited about this because a lot of Americans aren't that familiar or think they're
09:38not familiar with sheep's milk cheese.
09:39But I'm like, have you had Pecorino Romano from Italy or feta from Greece or Montego from
09:44Spain?
09:45So I brought some more unusual cheeses that you may not be familiar with, including one
09:50of my favorite cheeses on the planet.
09:53So start tasting.
09:54Okay.
09:55And there's some crackers and some water.
09:57The reason we're not that familiar with sheep's milk cheese is because it's really not produced
10:01in the United States.
10:02For every 30,000 pounds of cow's milk cheese, we produce one pound.
10:08Wow.
10:09Yeah.
10:09That's it?
10:09Yeah.
10:10And that's because there was a ban on importing sheep from Europe for decades.
10:14Really?
10:14And so we just didn't have the animals.
10:15Oh, I didn't know that.
10:16And that ban has been lifted.
10:18So there's some American cheeses now on the table as well as some European cheeses.
10:22And sheep's milk cheese is having kind of a renaissance here in the United States.
10:26And so it's super exciting.
10:27The thing that I think is most interesting about sheep's milk cheese is sheep's milk has
10:32twice the fat of cow's milk.
10:35No kidding.
10:35And what do we know about fat?
10:37Yeah, it's flavor.
10:38Yeah.
10:38It makes things delicious.
10:39The other thing is I think a lot of people get confused or between goat's milk and sheep's
10:44milk.
10:45And they think, oh, I don't like goat's milk cheese.
10:47I'm not going to like sheep's milk cheese.
10:49But that funkiness, that barnyardy, that sort of acidity that you get with goat's milk,
10:54you don't get that in sheep's milk.
10:56And you get grassiness, butteriness, nuttiness, you know, depending on how long the cheese has
11:02been aged.
11:02And you can see that some of these cheeses have been aged much longer than others.
11:06But I love, love, love sheep's milk cheese.
11:10We tasted so many different cheeses.
11:12And I brought four here that I think represent the diversity of what you can get from a sheep's
11:18milk cheese.
11:19They're all delicious.
11:20And I'm curious if you love the same cheese that I love.
11:25You don't have to.
11:27This is amazing.
11:28I mean, these are, they all taste really good.
11:31And they're so different.
11:33This one, very soft, spreadable.
11:36I can imagine spreading it on toast, using it on bruschetta, making a dip with it.
11:41I mean, it's so smooth.
11:42It reminds me of a goat cheese, but milder, not as acidic.
11:47Yeah.
11:47So do you want to see what this is?
11:48Yeah.
11:49Yeah.
11:49So this is an unaged cheese from California from a place called Bellwether Farms up in
11:54Petaluma, north of San Francisco.
11:55And it's, as you said, it's a lot like a fresh goat cheese, but it's milder in flavor.
12:01And it's absolutely delicious.
12:02It's really good.
12:03Okay.
12:03I'm monitoring your response to see, is that your favorite?
12:06Now, this one blew my mind.
12:08I would have never in a million years thought that this was sheep's milk.
12:11It tastes like a brie, obviously, but like almost on the edge of triple creme because
12:16it is so rich.
12:17And yeah, that spread on crackers with fruit.
12:20So this has a bloom brine like a brie or cum and bear.
12:23This is from New York.
12:25It's old Chatham.
12:26So this is aged closer to two months.
12:28And it's just, it is divine.
12:31And you really see all that extra fat in the milk translates to incredible cheese.
12:36Yeah.
12:36You can see it's almost melting itself on the plate.
12:39Oh.
12:40All right.
12:41This one has what I would expect to be a good melter because it's reminding me of a good
12:46mozzarella that would melt and maybe brown a little bit.
12:49Mild flavor.
12:51Yeah.
12:51So this is from Greece.
12:53This is Kassari.
12:54It's actually from a producer called Borino.
12:57And so this is aged more than like three to four months.
12:59It's what we use here in the test kitchen for pastizio, for moussaka, because it is such
13:04a good melter and it's got just a lovely buttery flavor.
13:07Yeah.
13:08This last one is really, I mean, I love them all, but I really could eat a lot of this.
13:15It's like a manchego, but has so much more flavor, more complexity.
13:19I can tell by the rind that it's probably aged for a while and the color.
13:23This is from the French Pyrenees.
13:25It is Oso Irete, and it is just buttery.
13:30You compared it to manchego, but I feel like it's more complex.
13:33Yeah.
13:34I'm not going to say any more, but I am going to say which one do you think is my favorite?
13:38Well, it's between these two for me.
13:42Okay.
13:42This one, because it's my favorite, but this one because it's got to say, you called it
13:49Divine, which it is, and it's from Old Chatham, which I feel like you would like.
13:55So I'm going to go with this one.
13:57And which one's your favorite?
13:58This one.
13:58Well, the good news is we have the same favorite.
14:00Oh, we don't.
14:01We both like the ones from France.
14:02I would try.
14:03I would, you want to oversaw, I adore that cheese.
14:07Oh, here you go.
14:08You've been watching me eat it.
14:10Here, one for the road.
14:11One for the road.
14:13Thank you, Julia.
14:14This is such fun.
14:15Oh, this is amazing.
14:17If you want to learn more about sheep's milk cheese, check out our website.
14:21Cheers.
14:22Cheers.
14:29Many countries have official national dishes, but what about a national vegetable?
14:34In Wales, the patriotic connection to the leek runs deep.
14:39Leeks have been part of the Welsh diet and culture for centuries.
14:42They're valued for their flavor, nutrition, and use in folk medicine.
14:47In her 1867 Welsh cookbook, Lady Augusta Lanover noted that the leek is the most wonderful herb
14:54for nutritive as well as medicinal purposes.
14:58The humble leek is also associated with St. David, the patron saint of Wales.
15:03Legend has it that he encouraged soldiers to pin a leek to their hats in a battle against
15:09the Saxons as a way to differentiate themselves from the enemy.
15:13The Welsh won that battle, and the leek became a symbol of luck.
15:17Now on St. David's Day, March 1st, many Welsh pin a leek to their clothes as a symbol of national pride.
15:25And here in the U.S., we may not pin them to our clothes, but at Cook's Country, we sure like them.
15:31We showcase them in our recipe for creamy potatoes and leeks.
15:42Potatoes and leeks are a classic combination found in any number of recipes.
15:47But today, Ashley has promised to show me something new.
15:49I promise I will.
15:50Now this is one of those really comforting, ultra-rich side dishes.
15:55Mmm.
15:55It's going to be sort of like a potato gratin with leeks in there, but we're actually not going to use the oven at all.
16:01Okay, so it's all stovetop.
16:02All stovetop.
16:03Very cool.
16:03So first, let's start with some leeks.
16:05Nothing goes better with potatoes than leeks.
16:07They get super, super tender, almost grassy in flavor.
16:10They're just a great ingredient to pair with potatoes.
16:12Yeah.
16:13So I'm going to start by trimming off the root end of this leeks.
16:17Now this is going to be two pounds total.
16:19Okay.
16:19And I'm just going to be using the whites and the light green parts today.
16:22But I'm just going to go ahead, anytime I use just that part of the leek, I always put the darker part in a zipper lock bag.
16:29And you can keep it in your freezer when you make stock or anything in the future.
16:32Very cool.
16:32Yeah.
16:33So I'm going to cut this in half lengthwise first.
16:36And then I'm going to cut the leeks into three-quarter inch pieces.
16:41Now I haven't washed the leeks yet.
16:43Yeah, good.
16:44I'm going to be doing that in the salad spinner.
16:47And that's because leeks, as they grow, they grow concentrically.
16:49So as they come up, some dirt can get trapped in between the layers of the leeks.
16:54Boy, does it get trapped.
16:55Yeah.
16:57All right.
16:57So I'm going to go to the sink.
16:59I'm going to wash the leeks.
17:00Okay.
17:08Yeah, you'd be surprised how much dirt actually does hang on to some of these leeks.
17:12So it's a good idea to use a salad spinner if you have it.
17:15All right.
17:17So now I'm going to be toasting some panko first.
17:20I've got half a cup of panko, which is the Japanese breadcrumbs.
17:24And I've got two tablespoons of butter here.
17:28And I'm just going to melt that over medium heat.
17:30The two tablespoons of butter is melted.
17:32Now I'm going to add the panko.
17:33Again, that's a half a cup.
17:36And a half a teaspoon of some salt.
17:38I'm just going to make sure everything is coated nicely with the butter.
17:42We're looking for a golden brown color.
17:44And that'll take us anywhere from three to six minutes.
17:46And again, we're over medium heat.
17:47Okay.
17:48I think that looks pretty golden brown to me.
17:51Picture perfect.
17:51Picture perfect.
17:53All right.
17:53So now I'm going to transfer the panko to a bowl.
17:56And I'll just let these hang out while we cook the rest of the recipe.
18:00So now, thanks to the skillet being nonstick,
18:04I'm just going to use some paper towels.
18:06Wipe out any excess breadcrumbs.
18:08If you leave them behind, they just have a tendency to burn.
18:11We don't want any burnt anything today.
18:13Nope.
18:14Just going to melt two more tablespoons of unsalted butter over medium heat.
18:18All right.
18:19So the butter is melted.
18:20Now I'm going to add the leeks.
18:22All right.
18:22They already smell delicious.
18:25And I have a little bit more salt.
18:26I have a quarter teaspoon of salt.
18:28Mm-hmm.
18:30All right.
18:32So I'm going to let these cook for about six minutes over medium heat
18:34until the leeks are tender.
18:36And I'm going to go in there about halfway through and just stir.
18:39And you have the lid on because you want them to sweat
18:41and you want them to soften.
18:41Exactly.
18:42Okay.
18:43Let's check the leeks.
18:45Oh, yes.
18:46Oh, those smell good.
18:47Yes, they do.
18:49Really tender.
18:50Oh, yeah.
18:52But you know what they need?
18:53Some potatoes.
18:54Okay.
18:54They do.
18:55They need some potatoes.
18:56So I've got one and a half pounds of Yukon gold potatoes.
18:58Mm-hmm.
18:59I cut them into three-quarter of an inch pieces.
19:01You left the skins on.
19:02I did.
19:02Okay.
19:02Because Yukon skin is so tender.
19:05It's not like a russet or a sweet potato.
19:07Right.
19:07It's just going to melt in with everything else.
19:11All right.
19:11So just to give this a good stir before I add any of the liquid.
19:14I love how this is just all going into one skillet.
19:17I know.
19:17It really could not be easier.
19:19All right.
19:20So it's all in a nice even layer now.
19:22I'm going to add some chicken broth as opposed to water.
19:24And it's going to cook in the chicken broth.
19:27And we're going to be adding some white wine as well.
19:29And that's just to add as much flavor to this recipe as possible.
19:33So that was one and a half cups of chicken broth.
19:36And I've got a quarter cup of dry white wine.
19:38Mm-hmm.
19:39Any kind of white wine that you would drink, add it to your food.
19:42Okay.
19:42And finally, a half a teaspoon of salt.
19:45So I'm just going to stir this just to incorporate all of the salt in the wine and the chicken broth.
19:51All right.
19:51As you can see, we are up to a vigorous simmer.
19:54Mm-hmm.
19:54So now I'm going to just cover the skillet with this lid.
19:57Turn the heat down to medium low.
19:59And I'm going to cook this for 20 to 25 minutes until the potatoes are fork tender.
20:05Okay.
20:05All right.
20:05Now, in the meantime, we're going to be adding a little bit of cheese to our faux gratin.
20:11This is Gruyere cheese.
20:13It's been aged, obviously, made in Switzerland.
20:15It's been aged for about 10 to 12 months.
20:17Mm, so it has those little crunchy bits.
20:19Yes, the crystals.
20:20And that deep, nuttier flavor.
20:21Mm-hmm.
20:22Really melts nicely and goes beautifully with leeks and potatoes.
20:25So I'm going to use the large holes of the box grater.
20:28And now I'm going to shred two ounces of the Gruyere.
20:32Let's check on the potatoes.
20:34Oh, yeah.
20:35So I'm looking for fork tender.
20:37Again, it's been about 20 minutes.
20:39Yep.
20:40Just there.
20:41Fork tender.
20:42Perfect.
20:42Nice.
20:43All right.
20:43So technically, they are cooked at this point.
20:45But we're going to take them a little bit further.
20:47Okay.
20:47So I'm going to add some heavy cream.
20:49This is three quarters of a cup of heavy cream.
20:52Mm, hello.
20:53Yeah.
20:53Just a little.
20:54And then we've got some pepper, half a teaspoon of ground pepper.
20:59And now these are just going to cook for about four to six minutes longer.
21:03And what I'm going to be looking for is I'm going to be looking for a trail to be dragged
21:08down the center of the potatoes when I drag my spatula through there.
21:11Gotcha.
21:11So you're thickening the cooking liquid into a sauce.
21:13Exactly.
21:14Yep.
21:14And as the potatoes break down a little bit more, they're going to help to thicken the
21:18sauce a little bit more, too.
21:19That makes sense.
21:19Yeah.
21:20So again, four to six minutes.
21:22So let's see with the spatula.
21:25That is exactly what I was looking for.
21:27Yep.
21:27You see that trail right there?
21:28Nice and thick.
21:29All right.
21:29I'm going to turn off the heat.
21:31We are done cooking at the stage.
21:32All I need to do on the stovetop now is just add that shredded gruyere.
21:36Again, that was two ounces.
21:39Oh.
21:40That looks delicious.
21:41Mm-hmm.
21:42But we aren't done.
21:43All I need to do is sprinkle the panko from earlier.
21:47Right.
21:48Again, like I said, grattan-ish.
21:50Yeah.
21:50A faux grattan.
21:53And then finally, I have two teaspoons of one of your favorites, chopped fresh thyme.
21:58Oh, it is one of my favorites.
21:59Yep.
21:59I'm going to add that just at the end here.
22:02You also could use oregano if you had that on hand.
22:06And that's it.
22:07Gorgeous.
22:08Mm-hmm.
22:09So let's eat.
22:10Oh, yeah.
22:18Mm-hmm.
22:20All right.
22:21I'm digging right in.
22:22Get a potato.
22:23Get a leek.
22:25Panko.
22:29Mm-hmm.
22:31That is delicious.
22:33You can taste the gruyere because it was added at the end.
22:36And the thyme is not at all overpowering, I thought, because there's a good amount of
22:40it and it gets sprinkled on at the end.
22:41Right.
22:41It's really just a nice background floral accent.
22:44Yeah.
22:44Really aromatic right there.
22:45Yeah.
22:47Mm.
22:48I'm going to try just the leeks.
22:49Yeah.
22:50Mm-hmm.
22:51Mm-hmm.
22:51Oh, they have that silky texture I love.
22:55Mm-hmm.
22:56But they've lent so much flavor to the sauce.
22:58Yeah.
22:59Really subtle onion flavor.
23:00Mm-hmm.
23:01And the potatoes are cooked beautifully.
23:03Again, Yukon Gold potatoes, you really can't go wrong.
23:05They're so tender, especially with the peels on.
23:08I can see this going with all sorts of things.
23:10I mean, roast chicken, roast beef, fish off the grill.
23:13Yeah.
23:14Even though there is the cream in there, it's not super, super rich.
23:17Mm-mm.
23:17It's not like I'm going to go have to sit on the couch after eating this.
23:20Ashley, this is delicious and so quick.
23:22Thank you for showing me how to make it.
23:24You're welcome.
23:25You want to make this really simple potato and leeks side dish.
23:28Start by toasting panko with a little butter in the skillet.
23:32Give the leeks a head start before adding the potatoes
23:34and finish with a little cream and gruyere.
23:38From Cook's Country, a wonderful new side dish of creamy potatoes and leeks.
23:42You can find this recipe and all the recipes from this season,
23:46along with our product reviews and select episodes at our website,
23:49cookscountry.com slash TV.
23:53I dare say this would be a good vegetarian main course.
23:55Oh, that's a great idea.
23:57Yes.
23:57Yes.
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