Boyd Recipes

Online Recipe File for Joshua & Deb Boyd



Leek, Bacon, & Pea Risotto

From Everyday Food.

NOTE: probably should cut in half.


  • 2 leeks, white and light green parts only
    – 12 cups, chicken broth
    – 4 slices bacon, cross cut
    – 2.5 cups arborio rice
    – 1 cup dry white wine
    – 3/4 cup frozen peas
    – 1/2 cup finely grated parmesan, (plus more to serve)


  1. Halve leeks lengthwise, rinse thoroughly. Pat dry, slice thinly.
  2. In a sauce pan, bring broth to a simmer.
  3. In a large dutch oven, cook bacon, until lightly browned, but not crisp. Add leeks, cook until softened. Increase heat to med-high. Add rice, and cook untril translucent around edges.
  4. Add wine and stir until absorbed. Add 1 cup broth, reduce heat to medium, and stir until absorbed. Repeat until rice is al-dente and creamy.
  5. Stir in peas.
  6. Remove from heat, stir in parmesan, cover, and let stand for 2 minutes. Season with lemon juice, salt, and pepper.

Pork Rib Ragu

– 1 large leek
– 1 tbsp olive oil
– 4 pounds pork spare ribs, cut into 4 sections
– 2 large carrots, coarsely chopped
– 2 celery ribs, minced
– 1 cup dry white wine
– 2 tbsp unsalted butter
– 1 medium onion, halved and thinly sliced.
– 2 tbsp all purpose flour.

Preheat over to 350.

Halve leek and rinse thoroughly. Dry well and coursely chop.

In a large dutch over, heat oil over medium high.

Season ribs with salt and pepper. In batches brown ribs. Move roves to a plate.

Add leek, carrots, and celery to pot. Cook, stirring frequently, until softened. Add wine, bring to simmer, and reduce by half.

Return ribs to pot and cover with water by 2 inches. Bring to boil, cover, then move to over.

Cook until meat is falling off bones, about 3.5 hours. Move ribs to baking sheet and strain liquid into a heat proof container. When ribs are sufficiently cool, shred meat, discard fat and bones.

In a medium sauce pan, melt butter over medium. Add onion and cook until soft. Stir in flour to coat. Cook flour for a minute or two, but don’t brown. Slowly whisk in cooking liquid and simmer until thickened.

Add pork to sauce.

Serve with rice or polenta.

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