marsha-tbay
Well-known member
French Leek Confit
2 tablespoons regular olive oil
8 ounces or 3 cups cleaned and thinly sliced leeks
1 tablespoon shallots, chopped fine
1/4 teaspoon ground cardamom
Salt and freshly ground pepper
Pinch of ground nutmeg to taste
3 tablespoons calvados or applejack brandy (divided)
1/2 cup heavy whipping cream
1 teaspoon lemon juice
Place saute pan over very high heat. When hot, add olive oil and, when
oil is hot, add leeks. Saute 1 minute. Add shallots, cardamom, salt,
pepper and nutmeg. Add 2 tablespoons calvados and reduce by half. Add
heavy cream and reduce until well-coated. Adjust seasoning with salt
and pepper and add lemon juice and remaining 1 tablespoon calvados.
Reserve.
Author: Sanford "Sandy" D'Amato, chef/co-owner of Sanford Restaurant,
1547 N. Jackson St., and Coquette Cafe, 316 N. Milwaukee St., is a
James Beard Award winner. For more information visit
www.sanfordrestaurant.com.
Source: Milwaukee Journal Sentinel, Sept, 18, 2004
Formatted by Chupa Babi
2 tablespoons regular olive oil
8 ounces or 3 cups cleaned and thinly sliced leeks
1 tablespoon shallots, chopped fine
1/4 teaspoon ground cardamom
Salt and freshly ground pepper
Pinch of ground nutmeg to taste
3 tablespoons calvados or applejack brandy (divided)
1/2 cup heavy whipping cream
1 teaspoon lemon juice
Place saute pan over very high heat. When hot, add olive oil and, when
oil is hot, add leeks. Saute 1 minute. Add shallots, cardamom, salt,
pepper and nutmeg. Add 2 tablespoons calvados and reduce by half. Add
heavy cream and reduce until well-coated. Adjust seasoning with salt
and pepper and add lemon juice and remaining 1 tablespoon calvados.
Reserve.
Author: Sanford "Sandy" D'Amato, chef/co-owner of Sanford Restaurant,
1547 N. Jackson St., and Coquette Cafe, 316 N. Milwaukee St., is a
James Beard Award winner. For more information visit
www.sanfordrestaurant.com.
Source: Milwaukee Journal Sentinel, Sept, 18, 2004
Formatted by Chupa Babi