Leeks POTATO LEEK SOUP 3 leeks 4 potatoes, quartered 1/4 cup butter 1/2 cup milk 1/2 cup light cream 1 qt. water or chicken stock 2 tbsp. each chopped celery and shallots 1/8 teaspoon celery seed parsley, to garnish Peel and quarter the potatoes. Prepare the leeks by removing the green portions, reserving for another use if desired. Cut down the center lengthwise and wash thoroughly. Chop the white portions finely and sauté lightly with the chopped shallots in half the butter for 5-7 minutes. Add 1 quart of water or chicken stock, 1/2 teaspoon of salt, celery, the quartered potatoes, and simmer 20-25 minutes. Remove potatoes and leeks to a small bowl, reserving using a potato masher, mash to a puree in return the puree to the cooking water. Stir in the milk, cream, and remaining butter, reheating one minute if needed. Season to taste with salt and pepper. Garnish with parsley and croutons. Stir-Fried Sesame Chicken and Leek 2 tablespoons sesame seeds 1 tablespoon oil 1 1/2-2 lbs. chicken tenderloins, cut diagonally into strips 1 leek, julienned 2 cloves garlic, crushed 2 tablespoons soy sauce 1 tablespoon mirin 1 teaspoon sugar Heat a wok until very hot, add the sesame seeds and dry-fry over high heat until they are golden brown. Remove the seeds from the wok. Reheat the wok, add the oils and swirl them around to coat the side. Stir-fry the chicken strips in three batches over high heat, tossing constantly until just cooked. Reheat the wok before each addition. Return all the chicken to the wok. Add the julienned leek and the garlic and cook for 1-2 minutes, or until the leek is soft and golden. Check that the chicken is cooked through; if it is not cooked, reduce heat and cook, covered, for 2 minutes, or until it is completely cooked. Add the soy sauce, mirin, sugar and toasted sesame seeds to the wok, and toss well to combine. Season with salt and pepper, and serve immediately. Great served over pasta or rice.
INDIVIDUAL CHICKEN AND LEEK PIES 2 large chicken breasts, cut into 1/3 inch cubes 1 large leek, trimmed, washed and sliced.include some light green leaf as well. 1/2 med. brown onion, thinly sliced. 2 dessertspoons chopped fresh tarragon 1/2 bunch spring onions (scallions), sliced on the diagonal 3 cloves fresh garlic, very finely chopped 1/4 cup chinese cooking wine 3 sheets pre-prepared shortcrust pastry 2 sheets pre-prepared puff pastry borlotti beans for blind baking 1 egg and a dash of milk, beaten, for glazing sauce 4 oz. butter 3/4 cup plain flour 1 pint full cream milk salt and pepper to taste Pre-heat oven to 180 C (350 F). Line individual pie dishes with shortcrust pastry. Trim edges, prick bottoms 5 or 6 times with a fork. Fill with borlotti beans and bake for 10 minutes. Turn 180 degrees and bake for a further ten minutes. Remove and set aside to cool. Melt a large knob of butter with an equal amount of olive oil and gently fry onion, leek and garlic together until nearly soft. Do not allow to color. Add cooking wine and tarragon, stirring briefly until wine evaporates. Immediately turn heat down very low, distribute leek mix evenly over bottom, place chicken evenly over top and completely cover with spring onions. Cover with lid and cook very gently for 12-14 minutes without removing lid. Open and gently stir to break up meat, which will have stuck together. If fully cooked remove and set aside to cool. SAUCE: Melt butter over low heat in medium saucepan. Gradually add flour, stirring constantly, until a stiff roux is achieved. Allow to cook, still stirring, for approximately 1 minute. Change to a whisk and start adding milk 1/2 a cup at a time, allowing sauce to thicken between each addition, whilst whisking gently. Continue adding milk until you have a thick white sauce, then continue to cook for two minutes and season. Remove from heat, add to chicken mixture and mix well. Remove borlotti beans from pie cases, fill with chicken and leek mixture and brush egg wash on pastry edges. Cover with puff pastry rounds and press edges down gently to make pastry stick. Glaze with egg wash, return to oven and bake for 10 minutes. Rotate 180 degrees and bake for a further ten minutes or to taste. Serve immediately or cool and store or freeze.
Garden Vegetable Couscous with Simple Dijon Dressing 2 boxes Near East Couscous, Plain 3 Tablespoons extra virgin olive oil 2 yellow squash, quartered ½ Cup diced leeks 1 Cup fresh trimmed green beans 1 ear yellow corn, kernels removed 1 pint cherry tomatoes 3 cloves fresh garlic, minced Pinch of salt, garlic salt with parsley ½ Cup chopped fresh cilantro 3 Tablespoons extra virgin olive oil 2 Tablespoons Grey Poupon or spicy brown mustard Pinch of salt and pepper Prepare couscous according to package directions. Set aside. Place olive oil into a large sauté pan over medium heat. Saute squash, leeks, green beans, corn and tomatoes for 3-5 minutes or until softened. Stir in garlic for 60 seconds then season with desired salt pepper and garlic salt. Stir in cilantro leaves and cooked couscous. In a small bowl whisk together the olive oil, mustard, salt and pepper. Pour over couscous and stir to combine. Serve warm. Summer Zucchini And Grilled Chicken Spaghetti With Leeks and Fire Roasted Tomatoes 1 lb whole wheat Barilla thin spaghetti noodles 3 Tablespoons extra virgin olive oil 1 large zucchini, diced, about 3 Cups ½ Cup finely diced onion ½ Cup finely diced leeks pinch of kosher salt 3 cloves fresh garlic, minced 2 Cups grilled chicken breast, about 2 medium breasts 1 14 oz can Muir Glen Fire Roasted Tomatoes 10 fresh basil leaves, stacked, rolled and thinly sliced into ribbons (chiffonade) ½ teaspoon kosher salt ¼ teaspoon garlic salt ¼ teaspoon black pepper 2 Tablespoons extra virgin olive oil 1. Cook pasta according to package directions. Drain and set aside. Place olive oil in a large sauté pan over medium heat. Saute zucchini, onion and leeks for 5 minutes, until softened. Season with a pinch of salt. Stir in garlic and cook for an additional minute. Add chicken, tomatoes, chicken, basil ribbons, cooked pasta, salt, garlic salt, pepper and olive oil. Toss to combine all ingredients and reduce heat to low. Taste and season according to your taste, I tend to like it a little salty! Enjoy!
Slow-Cooked Pork with White Beans and Rosemary 3 pounds boneless pork shoulder, trimmed of excess fat 1 teaspoon kosher salt Freshly ground pepper, to taste 2 tablespoons olive oil 4 ounces pancetta cut crosswise into 1/2-inch strips (can also use bacon) 1 large onion, chopped 2 leeks, white and light greens parts washed and chopped 1 cup dry white wine, such as Sauvignon Blanc or Pinot Grigio 2 tablespoons tomato paste 1 28-ounce crushed tomatoes 1 cup chicken broth 4 14-ounce cans Great Northern or cannellini beans, drained 2 ounces chorizo or other spicy sausage, sliced in half 1 garlic head, trimmed of excess papery skin and halved crosswise 1 tablespoon finely chopped fresh rosemary Cut the pork into 4-inch chunks and season all over with the salt and pepper. Heat the olive oil in a large heavy pan and brown the pork in batches. Remove the pork and place in a 6-quart slow-cooker insert. Add the pancetta to the pan and cook until crisp on both sides, about 5 minutes. Drain on paper towels. Reserve the fat in the pan. Add the onion and leek to the pan along with a ½ teaspoon salt and cook until softened. Add the wine and cook until reduced by half. Scrape the onion mixture into the insert. Add all remaining ingredients to the cooker insert, stirring gently. Cook on medium for 6 hours, or until pork is very tender and easily shreds with a fork; stir in the reserved pancetta. GARLIC MASHED POTATOES WITH LEEKS 2 lbs potatoes, peeled, cut into 1" chunks 4 minced garlic cloves 2 leeks, white and green parts only 1/4 cup butter 3/4 tsp salt 1/4 tsp pepper 3 tbsp olive oil 1 (5 oz can) fat-free evaporated milk In a large pot, combine potatoes and garlic with enough water to cover. Bring to boil, cook until tender, about 15 minutes. Drain well. Reserve 1/2 cup cooking water. Cut each leek in half lengthwise, rinse well. Cut 1 piece in half crosswise. Slice one of these pieces lengthwise into 1/4" wide strips. Chop remaining leeks into 1" pieces. In a large skillet, over medium-high heat, melt butter. Add chopped leeks, salt, and pepper. Cook, stirring occasionally until tender. In a small skillet, heat oil over medium heat. Add leek strips, cook until crisp. Drain on paper towels. Stir potatoes, milk, and reserved cooking water into chopped leeks. Mash. Serve garnished with crisp leeks. Better than plain old mashed potatoes!
Bacon Leek and Gruyere Empanadas For the filling: 1 12 ounce package center cut bacon, chopped 2 cups thinly sliced leeks 8 ounces Gruyere cheese, shredded For the dough 2 1/4 cups all-purpose flour 1 1/2 teaspoons salt 1 stick cold, unsalted butter cut into 1/2 inch cubes 1 large egg 1/4 cup ice water 1 tablespoon distilled white vinegar To make the dough: Sift flour with salt into a large bowl and blend in butter with your fingertips or a dough blender until the mixture resembles coarse meal with some pea-size butter lumps. Beat together egg, water, and vinegar in a small bowl with a fork. Add to the flour mixture, stirring with a fork until just incorporated. Mixture will look shaggy. Turn out mixture onto a lightly floured surface and gather together. Then knead gently with the heel of your hand just enough to bring the dough together. Cover with plastic wrap and chill for at least one hour. To make the filling: In a large skillet cook bacon over medium until crisp. Drain the fat and set aside to cool. Use the bacon fat or a little bit of garlic oil to slightly soften the leeks over medium heat. Do not brown the leeks. Set aside to cool. Once the bacon and leeks are cooled, mix with the Gruyere. To assemble the empanadas: Preheat the oven to 375 degrees Roll out the dough to approximately 1/4 inch thickness. Using a glass or ramekin, cut the dough into circles. Spoon a little bit of the bacon mixture into each empanada round. Fold over and use a fork to seal the edges. Beat one egg with a splash of water or milk. Brush the egg wash over each empanada. Bake for 25 to 30 minutes until golden brown. Cool for 10 minutes before serving. LINGUINE WITH SAUSAGE, PEPPERS, LEEKS AND TOMATO 1/2 lb linguine (I like Dreamfields)
2 leeks 2 Tbsp olive oil 4 links sweet Italian chicken sausage, cut in half lengthwise, then into 1/4-inch slices 1/2 large red bell pepper, diced 2 ribs celery, cut in half lengthwise, then into 1/4-inch slices 1/4 tsp fennel seed 1 large tomato, cored and seeded, diced 1/2 cup dry white wine 12 black olives (from a can), roughly chopped 1 Tbsp fresh thyme leaves Lots of fresh black pepper 1/4-1/2 cup grated Parmigiano-Reggiano cheese Set a large stockpot of water on the stove on high heat. When the water boils, cook the linguine according to package directions, stopping a minute before the pasta is fully cooked. Drain, and set aside. While the pasta is cooking, prepare and wash the leeks: cut off the root end, and cut right where the white leek meets the dark green leaves. (Save the leaves for soup stock.) Slice through the leeks lengthwise, then sliced across into 1/4-inch pieces. Place the leek pieces in a large mixing bowl and fill with cool water. Agitate with your hand to dislodge any dirt clinging to the leeks. Then, let the bowl sit, undisturbed, while the pasta cooks. (The dirt will sink to the bottom.) In a large nonstick sauté pan, heat the oil over medium heat. Add the sausage, and cook until lightly browned on both sides, 2-3 minutes. Using a slotted spoon or small strainer, skim the leeks off the surface of the bowl, trying not to disturb the sediment that has settled to the bottom, and add the leeks to the sausage along with the red pepper and celery. Sauté for 2 minutes. Stir in the fennel seed, tomato, wine and olives. Raise heat to medium-high and cook, stirring occasionally, until the tomatoes begin to break down and the sauce is bubbling. Add the thyme, and cook for 1 minute, then add the linguine, and stir well to coat the pasta with the sauce. Season to taste with black pepper. Pour the pasta into a serving bowl, top with the parmesan cheese, and toss.