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Posts Tagged ‘Leeks’

from:  Farm to Table Cookbook, published by LOVE FOOD of Parragon Books, LTD

Prep Time:
Cook Time:
Servings: 6

6 leeks, trimmed
1/2 stick butter
1 scant teaspoon thick-set honey
olive or sunflower oil, for deep-frying
18 plump, raw scallops, shelled and cleaned
1-2 tablespoons olive oil
freshly squeezed lemon juice, to taste
salt and pepper
sea salt flakes

Rough chop five of the leeks.  Halve the sixth leek, and cut each half into fine julienne, then set aside.  HEat the butter in a skillet over medium heat, add the chopped leeks and cook, stirring frequently for about 5 minutes, or until softened, but not colored.  Add the honey.  Season to taste with salt and pepper and keep warm.

In the meatime, heat the deep-frying oil in a deep-fat fryer or wok to 350-375 degrees (or, until a cube of bread browns in thirty seconds).  Add the julienned leek to the hot oil and cook until crisp and golden.  Remove with a slotted spoon, and drain on paper towels.  Lightly scatter with sea salt flakes. 

Heat a rigid grill pan over high heat.  Brush the scallops with olive oil, then add to the hot grill pan and cook for a little over one minute on each side.  Remove from the heat and season with lemon juice to taste an a light sprinkling of salt. 

Place a dollop of buttered leeks onto each of six warmed serving plates.  Top each with 3 scallops, then add a tangle of crispy leeks and serve immediately.

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from:  Almost Vegetarian, by Diana Shaw

Time:  50 minutes, start to finish
*This can be made up to 3 days in advance.  Reheat in a covered, heavy saucepan slowly over medium heat.

4 large boiling potatoes, peeled and quartered
2 large leeks, cut in half, cleaned, and sliced into long, thin strips
4 cups water
1 cup buttermilk or 1 cup of low-fat/non-fat plain yogurt, whisked until light and thin
salt & pepper
Garnish:  1 cup minced fresh herbs such as chervil, parsley, chives, cilantro, dill, or a mixture

In a large saucepan, combine the potatoes, leeks, and water.  Bring to a boil, cover, and simmer on medium-low heat for about fourty minutes, until the potatoes are tender and leeks are soft.  Puree the vegetables and cooking water in a blender or food processor in small batches.  Be careful to vent the blender to avoid steam buildup.  Return the puree to the sauce pan, then add the buttermilk or yogurt.  Heat the soup slowly over low heat, uncovered, until just warmed through.  SEason wtih salt and pepper.  Serve warm, sprinkled with fresh herbs, or chill and serve cold.

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from:  Crystal Lake Gardens via MACSAC

Prep Time:  ?
Cook Time:  about 20 minutes
Servings:  2

1 pound new potatoes, peeled and halved
2 tablespoons butter
5 medium leeks, sliced (white and light green parts)
1/4 cup milk
salt and pepper

Cook potatoes in boiling water until tender.  Meanwhile, melt butter in heavy, medium-sized skillet over medium-low heat.  Add leeks and cook, stirring frequently until tender and beginning to color, 8-10 minutes.  Drain the potatoes and return them to the pot.  Mash, and mix in milk.  Stir in the leek mixture.  Season with salt and pepper.

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Marinated Leeks

from:  The Vegetarian Epicure, Book Two

Prep Time:  ?
Cook Time:  20 minutes
Servings:  4-6

7-10 slender leeks (about 3/4 pound)
1/4 olive oil
1/2 cup white wine vinegar or champagne vinegar
1/2 cup white wine
2 small (inner) celery stalks with leaves
10-12 peppercorns
10-12 whole coriander seeds
1/2 teaspoon salt
3 sprigs parsley

Trim off all dark green parts and wash the leeks.  Cut into 3-inch lengths.  Arrange in shallow enamel fireproof casserole.  Pour olive oil, wine vinegar, and wine over leeks.  Add enough water to cover.  Cut celery stalks in 3-inch lengths and slice lengthwise into strips.  Add to leeks.  Add remaining ingredients.  Cover and simmer for 18-20 minutes.  Chill over night.

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(adapted from Asparagus to Zucchini, by MACSAC)

Leeks are related to onions, garlic, scallions, chives, shallots, and lilies.  Unlike onions, leeks won’t cause you to well up with tears!  They are much more subtle in flavor, too.  Leeks are thought to have originated specifically in Egypt, and in general are native to the Mediterranean area.  They have been used in Europe and the British Isles for centuries, and are particularly esteemed in France and Wales.  Leeks are usually available from midsummer through late fall and winter.  In some cases, leeks are overwintered to become a spring crop. 

CLEANING:  Remove the green tops to within about two inches of the white section.  Peel off the outside layer, then cut the leek in half lengthwise.  Wash under water to remove the grit and soil that is trapped between the layers. 

EATING:  Leeks are versatile.  Eat them raw (chop into a salad).  Cook them whole (braise or bake).  You can steam or boil them for 10-12 minutes, then top them with butter, salt, pepper, and parmesan cheese.  Layer thin slices in a sandwich (grilled cheese with leek and tomato is a good combo).  Leeks can be lightly sauteed alone or with other veggies.  They are excellent when added to quiches, egg dishes, casseroles, stews, stocks, soups, and stir-fries.  Add to mashed potatoes, and substitute leeks for onions.  Leeks can be pureed to make classic potato leek soup.  Leaves can be eaten as well–add them beans or stews or grains (things that take a while to cook, so that the leaves soften). 

STORAGE:  Leeks can be refrigerated for about two weeks if they are NOT washed, and are dry.  Wrap them lightly in plastic wrap.  If you’d like to store them longer, pack them into moist sand and keep in a cool (not freezing) location.

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from:  Quick Fix Meals with Robin Miller, Spring Fling episode

Prep: 10 minutes
Cook:  8 minutes
Servings:  4

12 ounces pasta (she used Capellini), cooked, drained, and set aside
2 tsp. olive oil
1/2 cup diced prosciutto
4 small leeks, rinsed and chopped
salt
pepper
1/2 cup chicken broth
1/2 cup goat cheese, crumbled

While pasta is cooking, heat the oil in a large skillet.  Sautee the prosciutto for a couple of minutes, then add the leeks and sautee until they are relatively soft, about 3-5 minutes.  Season with salt and pepper, then add the chicken stock and cooked pasta.  Cook for a few minutes until everything is heated through.  Take off the heat, sprinkle the goat cheese on top, and serve.

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Radish Top Soup

from:  The Victory Garden Cookbook

6 tbsp butter, divided
1 cup chopped onions or leeks
8 cups loosely packed radish leaves
2 cups diced peeled potatoes
6 cups water, chicken stock, or a combination
salt
1/2 cup heavy cream (optional)
freshly ground pepper

Melt 4 tablespoons of butter in a large saucepan, add onions, and cook until golden, about 5 minutes.  Stir in radish tops, cover, and cook over low heat until wilted, 8-10 minutes.  Meanwhile, cook potatoes until soft in water or stock with 1 teaspoon salt.  Combine with radish tops and cook, covered, for five minutes to mingle flavors.  Puree in food processor or blender.  Add cream and remainin butter, if desired.  Season to taste with salt and pepper.  Serve hot.  (or, serve cold, but omit the butter enrichment).  Makes 4-6 servings.

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