I have 4 really, really beautiful large leeks that I just had to buy. They

Here is a nice one - Almond Crusted Salmon with Leek and Lemon Cream

I have also made this with chicken breasts and tilapia, both very nice. I didn't following the instructions to strain the sauce.

Almond-Crusted Salmon With Leek And Lemon Cream

4 tablespoons (1/2 stick) butter
2 medium leeks, halved, thinly sliced (white and pale green parts only)
3 tablespoons fresh lemon juice
1 cup whipping cream
1 cup sliced almonds, chopped
1/4 cup chopped fresh parsley
1 tablespoon grated lemon peel
1/2 teaspoon salt
1/8 teaspoon ground black pepper
1/2 cup all purpose flour
6 6-ounce skinless salmon fillets
1 large egg, beaten to blend
2 tablespoons olive oil

Melt 2 tablespoons butter in heavy large saucepan over medium-high heat. Add leeks; saute 2 minutes. Reduce heat to low; cover and cook until leeks are very tender, stirring occasionally, about 20 minutes.

Increase heat to medium; add lemon juice and stir until liquid evaporates, about 1 minute. Mix in cream. Simmer until slightly reduced, about 2 minutes. Cool slightly.

Transfer mixture to blender. Blend until smooth. Strain sauce into same saucepan, pressing on solids to extract as much liquid as possible. Season sauce to taste with salt and pepper. (Sauce can be made 1 day ahead. Cover and refrigerate.)

Mix almonds, parsley, lemon peel, 1/2 teaspoon salt, and 1/8 teaspoon pepper on plate. Place flour on another plate. Sprinkle salmon with salt and pepper. Dredge salmon in flour, shaking off excess. Lightly brush 1 side of salmon with beaten egg. Press brushed side of salmon into almond mixture, pressing lightly to adhere. Arrange salmon, nut side up, on baking sheet.

Melt 1 tablespoon butter with 1 tablespoon oil in each of 2 heavy large skillets over medium heat. Add half of salmon to each skillet, almond-coated side down, and cook until crust is brown, about 5 minutes. Turn salmon over. Saute until salmon is cooked through and opaque in center, about 5 minutes. Transfer salmon to plates.

Reheat sauce, stirring over medium heat. Spoon around salmon and serve. Makes 6 servings.

Bon Appetit April 2002

http://www.epicurious.com/recipes/food/views/Almond-Crusted-Salmon-with-Leek-and-Lemon-Cream-106414

 
I'm so glad I asked. I think we have a great thread here with amazing

sounding recipes. I will love picking up leeks when they are so beautiful and know I have so many choices to use them. Thanks everyone.

 
Bloody Mary Short Ribs

Bloody Mary Short Ribs



Prep Time: 20 Minutes
Cook Time: 3 Hours 20 Minutes Ready In: 3 Hours 40 Minutes
Servings: 4


"Beef short ribs are slowly braised with Bloody Mary mix and red wine in this savory dish."
Ingredients:
4 pounds beef short ribs
salt and pepper to taste
2 tablespoons olive oil
2 tablespoons butter
1 large onion, sliced into rings
2 leeks (white portion only), sliced 1 cup red wine
1 cup beef stock
1 (28 ounce) can diced tomatoes
3 cups bottled Bloody Mary mix
6 large carrots, peeled and cut into 3-inch
pieces
20 small mushrooms, stems removed

Directions:
1. Preheat an oven to 350 degrees F (175 degrees C). Season the short ribs with salt and pepper, and set aside.
2. Heat an oven-proof Dutch oven, or wide, shallow pot with a lid over medium-high heat. Stir in the olive oil and butter until the butter has melted. Stir in the onion, and cook until the onion begins to soften, about 3 minutes. Add the leek, and continue cooking until the onion and leek are lightly browned. Remove and set aside.
3. Brown the short ribs in the hot Dutch oven until browned on all sides, about 3 minutes per side. Once browned, sprinkle the reserved onions over the ribs, pour in the wine, beef stock, tomatoes, and Bloody Mary mix. Nestle the carrot chunks among the ribs. Bring to a simmer, then cover, and place into the preheated oven.
4. Braise in the oven for 2 hours, then add the mushroom caps, recover, and continue cooking 1 hour more.
I love this!!!!

 
A mornay sauce would also be good over baked chicken and leeks, but the quiche is a great idea.

 
Sounds good. Heather, my parents were from Scotland but I never had this. However, I've

been to the site you posted a long time ago and marveled at all of the authentic Scottish recipes.

Ah, there's the "Auld Reekie" Cock-a-Leekie Soup that includes 5 oz. of Scottish whiskey...

FYI, I love steak & kidney pie, Scottish meat pie (that I can buy frozen nearby), sausage rolls, my Mom's cold egg, onion, and bacon pie, and trifle. We also had store-bought plum pudding (if not having the authentic made by my Scottish Aunt Peggy at Christmas).

What clan do you hail from Heather?

http://www.rampantscotland.com/recipes/blrecipe_reekie.htm

 
Is it just the dark side of me that sees "Bloody Short Ribs"?

I SEE the word Mary.
I UNDERSTAND the reference.
I JUST CAN'T STOP mentally saying "BLOODY SHORT RIBS."

Apparently my occipital lobe is riding rough-shod over my temporal lobe.

 
Nah, you just need to embrace your over active imagination. My

son has one...he was a blast to raise.

 
I am a lowlander, on the West coast in Angus, I also had family from Aberdeen

Bit I have never been there. I put scotch in my risotto sometimes, yum.

 
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