just looked like I had to. What should I do with them? Soup? A braised type dish or....? I want a main course though. Have something that every time you see beautiful leeks you have to buy them? I would love to try something new...not too, too grueling though. I still have a lot of problems with my back.
I have 4 really, really beautiful large leeks that I just had to buy. They
- Thread starter orchid
- Start date
They're delicious braised. Cut them in half, clean thoroughly, put cut side down in a buttered dish
that will hold them snugly, add a 1/2-inch of water, salt, and dot with butter. Cover and cook in a slow oven until tender--an hour or two.
To serve, transfer to a platter, boil down the juices until syrupy and pour them over.
You can also make a mornay sauce using the juices as part of the liquid, pour it over the cooked leeks, sprinkle with a little more cheese, and broil.
that will hold them snugly, add a 1/2-inch of water, salt, and dot with butter. Cover and cook in a slow oven until tender--an hour or two.
To serve, transfer to a platter, boil down the juices until syrupy and pour them over.
You can also make a mornay sauce using the juices as part of the liquid, pour it over the cooked leeks, sprinkle with a little more cheese, and broil.
I know! I love them that way too but I want to end up with a main coarse.
Something I can just add a salad or something. I have just about anything in the freezer. Chicken (whole, legs, thighs,breast, tenders) beef (mainly ground and cube steak) all sizes of shrimp, thin pork chops and I think a loin. Of course potatoes and such. Anything?
Something I can just add a salad or something. I have just about anything in the freezer. Chicken (whole, legs, thighs,breast, tenders) beef (mainly ground and cube steak) all sizes of shrimp, thin pork chops and I think a loin. Of course potatoes and such. Anything?
O, leeks are a key ingredient for this Roasted Veggie crepe main dish.
It's one of those subtley delicate dishes that you won't believe you actually made. At least I couldn't.
http://www.nytimes.com/2006/11/08/dining/08bring.html?_r=0
It's one of those subtley delicate dishes that you won't believe you actually made. At least I couldn't.
http://www.nytimes.com/2006/11/08/dining/08bring.html?_r=0
Leek Patties - serve with soup and a salad recipe follows
REC: Leek patties from Triana
Leek Patties
2 kilo leeks (about 4.4 lbs)
8 eggs
200 gram matza meal (about 8 ounces)
- you could use any kind of dried crumbs -
like grissini or something- I don't know
what kinds you have but matza meal works well.
1 tsp. chicken soup powder (like Knorr)
salt, black pepper
Peel the leek until you get to the white
part and cook them for about an hour in
salted water. Drain and puree the leeks
and add the remaining ingredients. Form
patties and fry in deep oil. (you don't have
to use deep oil although that is authentic!)
I just pan fry them or sauté would be the correct term.
You could add some chopped meat I suppose. These
are really good - from a Greek restaurant that we used
to go to. They would never give out the recipe till they closed.
REC: Leek patties from Triana
Leek Patties
2 kilo leeks (about 4.4 lbs)
8 eggs
200 gram matza meal (about 8 ounces)
- you could use any kind of dried crumbs -
like grissini or something- I don't know
what kinds you have but matza meal works well.
1 tsp. chicken soup powder (like Knorr)
salt, black pepper
Peel the leek until you get to the white
part and cook them for about an hour in
salted water. Drain and puree the leeks
and add the remaining ingredients. Form
patties and fry in deep oil. (you don't have
to use deep oil although that is authentic!)
I just pan fry them or sauté would be the correct term.
You could add some chopped meat I suppose. These
are really good - from a Greek restaurant that we used
to go to. They would never give out the recipe till they closed.
don't throw away the greens like most people do... I dry the entire leek minus the
dirt, dead tips and curly ends then make an excellent powder. Although leeks are not directly related to green onions they do have a similar if more subtle (and complex IMHO) flavor in this form. I use and old cuisinart coffee grinder to make the powders from a dried slurry. The powdered leeks I use in an amazing assortment of recipes. Great on eggs for breakfast - for example. I will also sprinkle powdered leeks and powdered green onions on homemade fries or potato chips - AWESOME. Or even on a store bought bag of plain potato chips - to for lack of a better phrase - kick it up a notch... Great in soups, taco meat, turkey brine and seasoning... meat loaf... etc etc
Just remember to clean the leeks thoroughly throughout the layers there WILL be dirt inside guaranteed. It comes from the way that they are grown.
dirt, dead tips and curly ends then make an excellent powder. Although leeks are not directly related to green onions they do have a similar if more subtle (and complex IMHO) flavor in this form. I use and old cuisinart coffee grinder to make the powders from a dried slurry. The powdered leeks I use in an amazing assortment of recipes. Great on eggs for breakfast - for example. I will also sprinkle powdered leeks and powdered green onions on homemade fries or potato chips - AWESOME. Or even on a store bought bag of plain potato chips - to for lack of a better phrase - kick it up a notch... Great in soups, taco meat, turkey brine and seasoning... meat loaf... etc etc
Just remember to clean the leeks thoroughly throughout the layers there WILL be dirt inside guaranteed. It comes from the way that they are grown.
Ding, ding, ding...quiche wins! It just hits me right and I think I'll go
for it. John loves quiche. I usually make broccoli and Swiss cheese and I like the idea of the leeks and mushrooms. And I haven't made Julia's French Onion Soup in a while so I'll make it a Julia night! Yum! Thanks Michael.
for it. John loves quiche. I usually make broccoli and Swiss cheese and I like the idea of the leeks and mushrooms. And I haven't made Julia's French Onion Soup in a while so I'll make it a Julia night! Yum! Thanks Michael.
One more try with just one recipe.
Perhaps these will help decide what you want to do. Lots of possibilities! I have a few dozen more if you narrow your choices.
I know I’ve made the scallops and leeks, gingered beef and pot-roasted pork. All really good.
* Exported for MasterCook 4 by Living Cookbook *
Sea Scallops & Leeks with Chive Noodles
Recipe By : Goosecross Cellars, Napa Valley Family Winery
Serving Size : 4 Preparation Time: 0:00
Categories : *Favorite Main Dish
Pasta Shellfish
Shellfish Vegetable
Vegetable
Amount Measure Ingredient -- Preparation Method
8 oz medium egg noodles (tagliatelle)
6 Tbs (3/4 stick)unsalted butter
3 small leeks, thinly sliced (or 2 large)
2 Tbs fresh ginger, minced
1/2 cup Goosecross Viognier (or other dry white wine)
1 1/2 lbs large sea scallops, washed extremely well
salt & ground white pepper
1/4 cup heavy cream
juice from half a lemon
pinch ground nutmeg (or mace, preferred)
1/4 cup snipped chives
1 Tbs parsley, minced
1. Cook the egg noodles in a large pot of boiling, salted water, stirring
often, until al dente. Drain.
2. Meanwhile, in a large, deep skillet over low heat, melt 3 tablespoons of
butter. Add the leeks and cook, stirring, until tender, about 8 minutes. Add
the ginger and cook over medium heat for 2 minutes. Pour in the wine and
bring to a simmer.
3. Season the scallops with salt and pepper and add them to the skillet.
Cover and cook over low heat for 2 minutes. Turn the scallops, cover and
simmer until just cooked through, about 2 minutes. Transfer the scallops to
a plate and keep warm.
4. Add the cream, lemon juice, and nutmeg to the skillet and bring to a
simmer. Add the noodles and the remaining 3 tablespoons butter and toss to
coat. Season with salt and pepper. Add the scallops and 3 tablespoons of the
chives and toss again. Mound the noodles on the plate, top with scallops,
then sprinkle with remaining chives and parsley.
Cooking Tip: Serve with an Asian-inspired green salad - butterleaf lettuce,
shredded cabbage, sugar snaps peas, green onion, toasted almonds, crispy
noodles, and sesame seeds with Chinese chicken salad dressing.
My copy of the recipe is from an old Food and Wine and
slightly different. It's not on their web site, but I found this one on line
and used it, substituting mace for nutmeg and used tagliatelle both as in
the Food and Wine version. I used a Sauvignon Blanc. This will be my go to
recipe for scallops and pasta. It's s0000 good.
Recipe Author: Goosecross Cellars, Napa Valley Family Winery
Recipe Source: Goosecross Cellars Recipe for Sauvignon Blanc
Perhaps these will help decide what you want to do. Lots of possibilities! I have a few dozen more if you narrow your choices.
I know I’ve made the scallops and leeks, gingered beef and pot-roasted pork. All really good.
* Exported for MasterCook 4 by Living Cookbook *
Sea Scallops & Leeks with Chive Noodles
Recipe By : Goosecross Cellars, Napa Valley Family Winery
Serving Size : 4 Preparation Time: 0:00
Categories : *Favorite Main Dish
Pasta Shellfish
Shellfish Vegetable
Vegetable
Amount Measure Ingredient -- Preparation Method
8 oz medium egg noodles (tagliatelle)
6 Tbs (3/4 stick)unsalted butter
3 small leeks, thinly sliced (or 2 large)
2 Tbs fresh ginger, minced
1/2 cup Goosecross Viognier (or other dry white wine)
1 1/2 lbs large sea scallops, washed extremely well
salt & ground white pepper
1/4 cup heavy cream
juice from half a lemon
pinch ground nutmeg (or mace, preferred)
1/4 cup snipped chives
1 Tbs parsley, minced
1. Cook the egg noodles in a large pot of boiling, salted water, stirring
often, until al dente. Drain.
2. Meanwhile, in a large, deep skillet over low heat, melt 3 tablespoons of
butter. Add the leeks and cook, stirring, until tender, about 8 minutes. Add
the ginger and cook over medium heat for 2 minutes. Pour in the wine and
bring to a simmer.
3. Season the scallops with salt and pepper and add them to the skillet.
Cover and cook over low heat for 2 minutes. Turn the scallops, cover and
simmer until just cooked through, about 2 minutes. Transfer the scallops to
a plate and keep warm.
4. Add the cream, lemon juice, and nutmeg to the skillet and bring to a
simmer. Add the noodles and the remaining 3 tablespoons butter and toss to
coat. Season with salt and pepper. Add the scallops and 3 tablespoons of the
chives and toss again. Mound the noodles on the plate, top with scallops,
then sprinkle with remaining chives and parsley.
Cooking Tip: Serve with an Asian-inspired green salad - butterleaf lettuce,
shredded cabbage, sugar snaps peas, green onion, toasted almonds, crispy
noodles, and sesame seeds with Chinese chicken salad dressing.
My copy of the recipe is from an old Food and Wine and
slightly different. It's not on their web site, but I found this one on line
and used it, substituting mace for nutmeg and used tagliatelle both as in
the Food and Wine version. I used a Sauvignon Blanc. This will be my go to
recipe for scallops and pasta. It's s0000 good.
Recipe Author: Goosecross Cellars, Napa Valley Family Winery
Recipe Source: Goosecross Cellars Recipe for Sauvignon Blanc
Aha, and a couple more?
* Exported for MasterCook 4 by Living Cookbook *
Tuna Noodle Casserole with Leeks & Fresh Dill
Recipe By :
Serving Size : 6 Preparation Time:
Categories : Fish Main Dish
Pasta Vegetable
Vegetable
Amount Measure Ingredient -- Preparation Method
1/4 cup (1/2 stick)unsalted butter
2 1/2 cups thinly sliced leeks (white and pale
-- green parts only; from about 2 large)
1/4 tsp celery seeds
coarse kosher salt
1/4 cup all-purpose flour
2 cups whole milk
1/2 cup half-and-half
1 tsp fresh lemon juice
8 oz wide egg noodles
1/2 cup coarsely grated Gruyere cheese (about 2 1/2 ounces)
2 Tbs chopped fresh dill
2 5- to 6-oz cansalbacore tuna (preferably packed in olive
-- oil), drained, broken into 1/2-inch chunks
2 cups coarsely crushed salted potato chips
-- (about 2 ounces)
1. Butter 8- x 8- x 2-inch glass baking dish. Melt unsalted butter in heavy
large saucepan over medium heat. Add leeks and celery seeds to saucepan;
sprinkle lightly with coarse kosher salt. Cover saucepan and cook until
leeks are tender but not brown, stirring often, about 8 minutes. Add flour;
stir 1 minute. Gradually add milk and half and half; simmer until mixture
thickens slightly, stirring often, about 5 minutes. Stir in lemon juice.
Season leek sauce to taste with coarse kosher salt and pepper. Remove sauce
from heat.
2. Meanwhile, cook egg noodles in large pot of boiling salted water until
tender, stirring occasionally. Drain noodles, reserving 3/4 cup noodle
cooking liquid. Transfer noodles to large bowl. Pour leek sauce over
noodles. Add grated Gruyere cheese and dill and stir to blend; add reserved
noodle cooking liquid by tablespoons until mixture is moist and creamy
(about 8 tablespoons). Fold in tuna. Transfer to prepared baking dish. (Can
be made 1 day ahead. Cool slightly. Chill uncovered until cold, then cover
with foil and keep refrigerated.)
3. Preheat oven to 375°F.
4. Bake noodle casserole, covered with foil, until heated through, about 20
minutes if freshly made or 30 minutes if chilled. Remove foil. Sprinkle
crushed potato chips over and continue to bake, uncovered, until top is
golden brown and filling bubbles, about 10 minutes longer. Serve hot.
Comments: The Original: Any old canned tuna mixed with cream of something
(chicken, celery, mushroom) soup. Our Version: Oil-packed albacore in a
roux-thickened sauce flavored with leeks, dill, and Gruyere. Our one
old-school concession? A crunchy, crushed-potato-chip topping.
- - - - - - - - - - - - - - - - - -
* Exported for MasterCook 4 by Living Cookbook *
Tagliatelle with Leeks & Shrimp
Recipe By : Lidia Bastianich
Serving Size : 4 Preparation Time: 0:00
Categories : Main Dish Pasta
Shellfish Vegetable
Vegetable
Amount Measure Ingredient -- Preparation Method4 Tbs olive oil, divided
1 lb medium shrimp, shelled and deveined
2 large leeks
2 Tbs kosher salt
1 tsp minced shallot
2 Tbs (1/4 stick)unsalted butter (optional)
1 cup chicken stock
1 lb tagliatelle
1/3 cup Pecorino Romano cheese, plus more for table
salt and pepper
1. In sauté pan, heat 2 tablespoons of the olive oil and quickly sear shrimp
for 2 minutes. Set aside.
2. Trim leeks and discard top 1/3 of tough green portion. Slice remainder
into 1/2-inch thick rounds and rinse in several changes of cold water to
remove all soil and grit. Drain well.
3. Bring 6 quarts of water to a boil with the 2 tablespoons of salt.
4. In sauté pan, heat remaining olive oil, add leeks and sauté over
moderately high heat, stirring until softened, about five minutes. Add
shallot and cook, stirring 1 minute. Add butter and stock and simmer gently
for 3 minutes Add shrimp and simmer an additional minute. Add salt and
pepper to taste.
5. Add tagliatelle to boiling water, stirring with a wooden spoon. If pasta
is fresh, it will be done as soon as water returns to a boil. Otherwise,
boil for 2 minutes, then turn off heat and let sit for remaining cooking
time as specified on package.
6. Drain pasta well, add leek sauce and toss to coat pasta.
7. Sprinkle with Pecorino Romano cheese. Toss well and serve with plenty of
additional cheese.
Comments: This winner is from Lidia Bastianich, host of PBS's "Lidia's
Italian Table" and author of the companion cookbook of the same name. If
you're tired of pasta with heavy sauces, take a look. Lidia uses a light
chicken stock to compliment sautéed leeks and shrimp.
Recipe Author: Lidia Bastianich
Recipe Source: Leiter's Culinaria
- - - - - - - - - - - - - - - - - -
* Exported for MasterCook 4 by Living Cookbook *
Tuna Noodle Casserole with Leeks & Fresh Dill
Recipe By :
Serving Size : 6 Preparation Time:
Categories : Fish Main Dish
Pasta Vegetable
Vegetable
Amount Measure Ingredient -- Preparation Method
1/4 cup (1/2 stick)unsalted butter
2 1/2 cups thinly sliced leeks (white and pale
-- green parts only; from about 2 large)
1/4 tsp celery seeds
coarse kosher salt
1/4 cup all-purpose flour
2 cups whole milk
1/2 cup half-and-half
1 tsp fresh lemon juice
8 oz wide egg noodles
1/2 cup coarsely grated Gruyere cheese (about 2 1/2 ounces)
2 Tbs chopped fresh dill
2 5- to 6-oz cansalbacore tuna (preferably packed in olive
-- oil), drained, broken into 1/2-inch chunks
2 cups coarsely crushed salted potato chips
-- (about 2 ounces)
1. Butter 8- x 8- x 2-inch glass baking dish. Melt unsalted butter in heavy
large saucepan over medium heat. Add leeks and celery seeds to saucepan;
sprinkle lightly with coarse kosher salt. Cover saucepan and cook until
leeks are tender but not brown, stirring often, about 8 minutes. Add flour;
stir 1 minute. Gradually add milk and half and half; simmer until mixture
thickens slightly, stirring often, about 5 minutes. Stir in lemon juice.
Season leek sauce to taste with coarse kosher salt and pepper. Remove sauce
from heat.
2. Meanwhile, cook egg noodles in large pot of boiling salted water until
tender, stirring occasionally. Drain noodles, reserving 3/4 cup noodle
cooking liquid. Transfer noodles to large bowl. Pour leek sauce over
noodles. Add grated Gruyere cheese and dill and stir to blend; add reserved
noodle cooking liquid by tablespoons until mixture is moist and creamy
(about 8 tablespoons). Fold in tuna. Transfer to prepared baking dish. (Can
be made 1 day ahead. Cool slightly. Chill uncovered until cold, then cover
with foil and keep refrigerated.)
3. Preheat oven to 375°F.
4. Bake noodle casserole, covered with foil, until heated through, about 20
minutes if freshly made or 30 minutes if chilled. Remove foil. Sprinkle
crushed potato chips over and continue to bake, uncovered, until top is
golden brown and filling bubbles, about 10 minutes longer. Serve hot.
Comments: The Original: Any old canned tuna mixed with cream of something
(chicken, celery, mushroom) soup. Our Version: Oil-packed albacore in a
roux-thickened sauce flavored with leeks, dill, and Gruyere. Our one
old-school concession? A crunchy, crushed-potato-chip topping.
- - - - - - - - - - - - - - - - - -
* Exported for MasterCook 4 by Living Cookbook *
Tagliatelle with Leeks & Shrimp
Recipe By : Lidia Bastianich
Serving Size : 4 Preparation Time: 0:00
Categories : Main Dish Pasta
Shellfish Vegetable
Vegetable
Amount Measure Ingredient -- Preparation Method4 Tbs olive oil, divided
1 lb medium shrimp, shelled and deveined
2 large leeks
2 Tbs kosher salt
1 tsp minced shallot
2 Tbs (1/4 stick)unsalted butter (optional)
1 cup chicken stock
1 lb tagliatelle
1/3 cup Pecorino Romano cheese, plus more for table
salt and pepper
1. In sauté pan, heat 2 tablespoons of the olive oil and quickly sear shrimp
for 2 minutes. Set aside.
2. Trim leeks and discard top 1/3 of tough green portion. Slice remainder
into 1/2-inch thick rounds and rinse in several changes of cold water to
remove all soil and grit. Drain well.
3. Bring 6 quarts of water to a boil with the 2 tablespoons of salt.
4. In sauté pan, heat remaining olive oil, add leeks and sauté over
moderately high heat, stirring until softened, about five minutes. Add
shallot and cook, stirring 1 minute. Add butter and stock and simmer gently
for 3 minutes Add shrimp and simmer an additional minute. Add salt and
pepper to taste.
5. Add tagliatelle to boiling water, stirring with a wooden spoon. If pasta
is fresh, it will be done as soon as water returns to a boil. Otherwise,
boil for 2 minutes, then turn off heat and let sit for remaining cooking
time as specified on package.
6. Drain pasta well, add leek sauce and toss to coat pasta.
7. Sprinkle with Pecorino Romano cheese. Toss well and serve with plenty of
additional cheese.
Comments: This winner is from Lidia Bastianich, host of PBS's "Lidia's
Italian Table" and author of the companion cookbook of the same name. If
you're tired of pasta with heavy sauces, take a look. Lidia uses a light
chicken stock to compliment sautéed leeks and shrimp.
Recipe Author: Lidia Bastianich
Recipe Source: Leiter's Culinaria
- - - - - - - - - - - - - - - - - -
I guess it was too long. Here are some more. Michael's quiche looks great.
* Exported for MasterCook 4 by Living Cookbook *
Gingered Beef with Leeks & Asparagus 2
Recipe By :
Serving Size : 0 Preparation Time: 0:00
Categories : Beef Main Dish
Stir-Fry Vegetable
Vegetable
Amount Measure Ingredient -- Preparation Method
6 1/8-inch-thick slicesfresh ginger
1 Tbs toasted sesame oil
1 tsp freshly ground black pepper
1/4 cup canola oil
1/4 cup soy sauce
1/2 cup Shaoxing wine or dry red wine
1 lb flank steak, cut against the grain
-- into 1/8-inch slices (substitute
-- 4 medium portabella mushrooms)
1 lb asparagus, ends trimmed and cut into 2-inch piecesLeeks1 Tbs canola oil
4 medium leeks, white parts only, well washed and julienned ( it wasn’t until I finally saw small slender leeks that I realized that was the size meant here. I use less of the large ones.)
1 Tbs finely chopped garlic
2 Tbs finely chopped fresh ginger
salt and freshly ground black pepper
1. In a dish large enough to hold the beef, combine the ginger, sesame oil,
pepper, canola oil, soy sauce, and wine. Stir to blend, add the beef, turn
to coat, and marinate, covered, at least 1 hour and preferably overnight.
2. Bring a large quantity of salted water to a boil. Fill a large bowl and
add ice. Add the asparagus to the boiling water and cook until tender-
crisp, 4 to 6 minutes. Transfer to the bowl of ice water to cool. Drain well
and set aside.
Leeks
1. Heat a wok or large skillet over high heat. Add the oil and swirl to coat
the pan. When the oil shimmers, add the leeks, garlic, and ginger and cook,
stirring, until soft, about 3 minutes.
2. Drain the beef and stir-fry just cooked through, about 4 minutes. Add the
asparagus and stir-fry until thoroughly heated. Season with the salt and
pepper to taste and serve immediately.
Serve with rice.
- - - - - - - - - - - - - - - - - -
* Exported for MasterCook 4 by Living Cookbook *
Chicken with Creamy Braised Leeks
Recipe By :
Serving Size : 4 Preparation Time: 0:30
Categories : Chicken Main Dish
Vegetable
Amount Measure Ingredient -- Preparation Method8 medium leeks (or 4 large)
2 cups reduced-sodium chicken broth
6 cloves garlic, halved
6 sprigs fresh thyme
4 5- to 6-oz boneless, skinless chicken breasts, trimmed
-- and tenders removed*
1/2 tsp salt, divided
1/2 tsp freshly ground pepper, divided (recipe uses 1/4 tsp)
1 Tbs extra-virgin olive oil
1/2 cup heavy cream
1. Preheat oven to 425°F.
2. Trim roots and dark green tops from leeks, leaving 5 to 6 inches of white
and light green parts. Cut the leeks in half lengthwise (or in quarters, if
large); rinse well. Place the leeks in a single layer in a 9- x 13-inch
baking dish, on their sides if necessary, nestling them together. Pour in
broth; submerge the garlic and thyme in the broth between the leeks.
3. Bake the leeks for 40 minutes.
4. After about 30 minutes, sprinkle chicken with 1/4 teaspoon each salt and
pepper. Heat oil in a large skillet over medium heat; add the chicken and
cook until golden brown, 3 to 5 minutes per side. Remove from the heat.
5. After 40 minutes, remove the leeks from the oven and nestle the chicken
into them. Add cream and the remaining 1/4 teaspoon salt to the hot skillet
(but do not turn the burner back on). Stir up any browned bits and let the
cream heat up from the warmth of the pan. Pour the cream mixture over the
leeks and chicken.
6. Return the baking dish to the oven and bake until an instant-read
thermometer inserted into the thickest part of a breast registers 165°F, 10
to 15 minutes. Serve the chicken with the braised leeks, spooning the sauce
over both.
Cooking Tip: *It's difficult to find an individual chicken breast small
enough for one portion. Removing the thin strip of meat from the underside
of a 5-ounce breast - the chicken tender - removes about 1 ounce of meat and
yields a perfect 4-ounce portion. Wrap and freeze the tenders and when you
have gathered enough, use them in a stir-fry or for oven-baked chicken
fingers
Comments: Leeks become fork-tender when braised. A touch of heavy cream
along with a few garlic cloves and thyme sprigs round out the flavor in this
simple chicken dish. The rich, silky sauce is wonderful over whole-wheat egg
noodles or mashed potatoes. Leeks grown in the garden and those that you
find at the store can be vastly different in size. Garden leeks tend to be
smaller, so if you're using leeks from the garden, make sure you're using
enough to fill up the pan.
- - - - - - - - - - - - - - - - - -
* Exported for MasterCook 4 by Living Cookbook *
Pot-Roasted Pork Loin & Leeks
Recipe By : James Villas
Serving Size : 4 Preparation Time:
Categories : Main Dish Pork
Vegetable
Amount Measure Ingredient -- Preparation Method1 4- to 5-lb pork loin (center cut or rib end)
3 Tbs all-purpose flour
2 large leeks
3 cloves garlic, minced
1 cup dry white wine
1 cup chicken broth, plus more if needed
1/2 tsp paprika
salt and freshly ground black pepper to taste
1. Preheat the oven to 325°F.
2. Remove excess fat from the pork loin, chop it finely, and reserve.
Sprinkle the flour all over the loin and spread it evenly with your fingers.
Cut off the roots and tough green leaves of the leeks and peel away any
coarse outer layers of stalk. Cut the stalks into 1-inch rounds, wash
thoroughly under tepid water to remove all traces of grit, and pat dry with
paper towels.
3. In a large, heavy roasting pan, fry the reserved pork tat over moderate
heat till all the fat Is rendered; discard the bits. Place the loin in the
pan and lightly brown it evenly on all sides, taking care not to burn.
Transfer to a platter, add the leeks and garlic to the pan, and stir till
softened, about 10 minutes. Add the remaining ingredients and bring to a
boil over high heat, scraping any brown bits from the bottom of the pan.
4. Return the loin plus any juices to the pan, cover, and braise the pork
and leeks in the oven for 1 1/2 hours. Uncover and roast the pork, basting
once or twice, till it shows no resistance when pierced deeply with a sharp
knife, 30 to 45 minutes, adding a little more broth to the leeks it
necessary.
5. Transfer the loin to a serving platter, skim as much fat as possible from
the surface of the cooking liquid, and heat the leeks and gravy well.
6. To serve, carve the loin into slices and spoon the leeks and gravy over
the top.
Comments: While most people don't think to pot-roast a large cut of pork the
way they do a beef rump, shoulder, or round roast, Southern cooks learned
long ago that no method assures more tender and moist meat. Naturally, a
couple of coarsely chopped large ordinary onions can be substituted for the
leeks, but since the fragrance and flavor of leeks (like those of Vidalia
onions) are milder and subtler, given the Southern penchant for sweetness,
the thick, white stalks are preferred for smothering meats and poultry -
especially the smaller, more tender leeks. When dealing with any Leeks, just
always be sure to wash them thoroughly to release any dirt or sand trapped
between the leaf layers. And if you want this dish to be even sweeter, feel
free to add one or two carrots cut into rounds, the way a Southerner might
do.
Recipe Author: James Villas
Recipe Source: Pig: King of the Southern Table
* Exported for MasterCook 4 by Living Cookbook *
Gingered Beef with Leeks & Asparagus 2
Recipe By :
Serving Size : 0 Preparation Time: 0:00
Categories : Beef Main Dish
Stir-Fry Vegetable
Vegetable
Amount Measure Ingredient -- Preparation Method
6 1/8-inch-thick slicesfresh ginger
1 Tbs toasted sesame oil
1 tsp freshly ground black pepper
1/4 cup canola oil
1/4 cup soy sauce
1/2 cup Shaoxing wine or dry red wine
1 lb flank steak, cut against the grain
-- into 1/8-inch slices (substitute
-- 4 medium portabella mushrooms)
1 lb asparagus, ends trimmed and cut into 2-inch piecesLeeks1 Tbs canola oil
4 medium leeks, white parts only, well washed and julienned ( it wasn’t until I finally saw small slender leeks that I realized that was the size meant here. I use less of the large ones.)
1 Tbs finely chopped garlic
2 Tbs finely chopped fresh ginger
salt and freshly ground black pepper
1. In a dish large enough to hold the beef, combine the ginger, sesame oil,
pepper, canola oil, soy sauce, and wine. Stir to blend, add the beef, turn
to coat, and marinate, covered, at least 1 hour and preferably overnight.
2. Bring a large quantity of salted water to a boil. Fill a large bowl and
add ice. Add the asparagus to the boiling water and cook until tender-
crisp, 4 to 6 minutes. Transfer to the bowl of ice water to cool. Drain well
and set aside.
Leeks
1. Heat a wok or large skillet over high heat. Add the oil and swirl to coat
the pan. When the oil shimmers, add the leeks, garlic, and ginger and cook,
stirring, until soft, about 3 minutes.
2. Drain the beef and stir-fry just cooked through, about 4 minutes. Add the
asparagus and stir-fry until thoroughly heated. Season with the salt and
pepper to taste and serve immediately.
Serve with rice.
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* Exported for MasterCook 4 by Living Cookbook *
Chicken with Creamy Braised Leeks
Recipe By :
Serving Size : 4 Preparation Time: 0:30
Categories : Chicken Main Dish
Vegetable
Amount Measure Ingredient -- Preparation Method8 medium leeks (or 4 large)
2 cups reduced-sodium chicken broth
6 cloves garlic, halved
6 sprigs fresh thyme
4 5- to 6-oz boneless, skinless chicken breasts, trimmed
-- and tenders removed*
1/2 tsp salt, divided
1/2 tsp freshly ground pepper, divided (recipe uses 1/4 tsp)
1 Tbs extra-virgin olive oil
1/2 cup heavy cream
1. Preheat oven to 425°F.
2. Trim roots and dark green tops from leeks, leaving 5 to 6 inches of white
and light green parts. Cut the leeks in half lengthwise (or in quarters, if
large); rinse well. Place the leeks in a single layer in a 9- x 13-inch
baking dish, on their sides if necessary, nestling them together. Pour in
broth; submerge the garlic and thyme in the broth between the leeks.
3. Bake the leeks for 40 minutes.
4. After about 30 minutes, sprinkle chicken with 1/4 teaspoon each salt and
pepper. Heat oil in a large skillet over medium heat; add the chicken and
cook until golden brown, 3 to 5 minutes per side. Remove from the heat.
5. After 40 minutes, remove the leeks from the oven and nestle the chicken
into them. Add cream and the remaining 1/4 teaspoon salt to the hot skillet
(but do not turn the burner back on). Stir up any browned bits and let the
cream heat up from the warmth of the pan. Pour the cream mixture over the
leeks and chicken.
6. Return the baking dish to the oven and bake until an instant-read
thermometer inserted into the thickest part of a breast registers 165°F, 10
to 15 minutes. Serve the chicken with the braised leeks, spooning the sauce
over both.
Cooking Tip: *It's difficult to find an individual chicken breast small
enough for one portion. Removing the thin strip of meat from the underside
of a 5-ounce breast - the chicken tender - removes about 1 ounce of meat and
yields a perfect 4-ounce portion. Wrap and freeze the tenders and when you
have gathered enough, use them in a stir-fry or for oven-baked chicken
fingers
Comments: Leeks become fork-tender when braised. A touch of heavy cream
along with a few garlic cloves and thyme sprigs round out the flavor in this
simple chicken dish. The rich, silky sauce is wonderful over whole-wheat egg
noodles or mashed potatoes. Leeks grown in the garden and those that you
find at the store can be vastly different in size. Garden leeks tend to be
smaller, so if you're using leeks from the garden, make sure you're using
enough to fill up the pan.
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* Exported for MasterCook 4 by Living Cookbook *
Pot-Roasted Pork Loin & Leeks
Recipe By : James Villas
Serving Size : 4 Preparation Time:
Categories : Main Dish Pork
Vegetable
Amount Measure Ingredient -- Preparation Method1 4- to 5-lb pork loin (center cut or rib end)
3 Tbs all-purpose flour
2 large leeks
3 cloves garlic, minced
1 cup dry white wine
1 cup chicken broth, plus more if needed
1/2 tsp paprika
salt and freshly ground black pepper to taste
1. Preheat the oven to 325°F.
2. Remove excess fat from the pork loin, chop it finely, and reserve.
Sprinkle the flour all over the loin and spread it evenly with your fingers.
Cut off the roots and tough green leaves of the leeks and peel away any
coarse outer layers of stalk. Cut the stalks into 1-inch rounds, wash
thoroughly under tepid water to remove all traces of grit, and pat dry with
paper towels.
3. In a large, heavy roasting pan, fry the reserved pork tat over moderate
heat till all the fat Is rendered; discard the bits. Place the loin in the
pan and lightly brown it evenly on all sides, taking care not to burn.
Transfer to a platter, add the leeks and garlic to the pan, and stir till
softened, about 10 minutes. Add the remaining ingredients and bring to a
boil over high heat, scraping any brown bits from the bottom of the pan.
4. Return the loin plus any juices to the pan, cover, and braise the pork
and leeks in the oven for 1 1/2 hours. Uncover and roast the pork, basting
once or twice, till it shows no resistance when pierced deeply with a sharp
knife, 30 to 45 minutes, adding a little more broth to the leeks it
necessary.
5. Transfer the loin to a serving platter, skim as much fat as possible from
the surface of the cooking liquid, and heat the leeks and gravy well.
6. To serve, carve the loin into slices and spoon the leeks and gravy over
the top.
Comments: While most people don't think to pot-roast a large cut of pork the
way they do a beef rump, shoulder, or round roast, Southern cooks learned
long ago that no method assures more tender and moist meat. Naturally, a
couple of coarsely chopped large ordinary onions can be substituted for the
leeks, but since the fragrance and flavor of leeks (like those of Vidalia
onions) are milder and subtler, given the Southern penchant for sweetness,
the thick, white stalks are preferred for smothering meats and poultry -
especially the smaller, more tender leeks. When dealing with any Leeks, just
always be sure to wash them thoroughly to release any dirt or sand trapped
between the leaf layers. And if you want this dish to be even sweeter, feel
free to add one or two carrots cut into rounds, the way a Southerner might
do.
Recipe Author: James Villas
Recipe Source: Pig: King of the Southern Table