best leek recipes? dinner tonight!
I picked up a bunch of leeks *in Amish country* yesterday and they're gorgeous. I would like to turn them into dinner tonight. Hmmm. I also have some tomatoes, ricotta, mild cheddar, scallios, a little mozzarella, all sorts of dried herbs, phyllo dough, bacon. I've read that the Amish often prepare these with brown butter drizzled over, which sounds great. Other ideas?
In the past I've broiled halved (lengthwise) leeks with butter, parmesan and bread crumbs. A good side dish.
This is a favorite way of mine to do them, they are truly wonderful:
BRAISED LEEKS - Suzanne Goin's recipe:
6 large leeks
about 3/4 cup Olive Oil
1 cup sliced shallots
lots of thyme
1/2 cup dry white wine
2 cups chicken stock
salt and pepper
- Preheat the Over to 400
- Trim the leeks leaving about 2 inches of the green attached. Cut the leeks in half lengthwise. (This is a good time to submerge them in water and shake them about to make sure you get any dirt loose from the inside. Place the leeks face down on a towel and pat dry.)
- Turn leeks so that they are cut side up and season liberally with salt and pepper.
- Heat a large sauté pan over medium-high heat for 2 min. Pour in 14 /cup olive oil and wait 1 minute. Place leeks in pan, cut side down, being careful not to crowd them. You may need to do them in batches, depending on the size of the pan. Add oil if need be.
- Sear them 4 to 5 minutes , until they are golden brown. Season the backs with salt and pepper while the fronts are cooking, then turn them over and sear the backs as well, 4-5 minutes.
- Transfer them to a large gratin dish, face up, lined next to one another.
- Pour 1/4 cup olive oil into the pan and bring to medium heat. Add the shallots, thyme, 1/4 teaspoon salt, and pepper. Cook about 5 minutes until the shallots are just getting soft.
- Add the white wine and reduce by half. Add the stock and bring to a boil over high heat.
- Pour the liquid over the leeks. The stock should not quite cover them.
- Braise in the oven 30 minutes.
They are wonderful just out of the oven. They are also excellent the next day, cold, with a mustard vinaigrette and topped with prosciutto and chopped hard-boiled egg. These really are wonderful.
Sally Schneider, The Improvisational Cook, cuts leeks into lengthwise strips, braises them, and finishes them with hazelnut oil, producing leek 'noodles'.
I've cutting them up into smaller pieces, braising them till quite tender, almost a puree. I then use this as a flavor base in other dishes.
Why not a leek pie using the phyllo dough? Cook some bacon, remove most of the grease and in it sautee the leeks, scallions, toss in some herbs at the end and let cool a bit. Mix this mixture with a few beaten eggs and the ricotta. Go at it with the phyllo and make a pie, adding cheese is optional, maybe a slight mixture of the two? Bake in the oven until puffed.
I love potato leek soup (because it's good hot or cold), but I usually just roast leeks when I have 'em cuz they're tasty that way, and it's so easy.