- Jennalynn Jan 23, 2011 09:38 AM
It's not a question... It's a plea.
I got some beautiful leeks in my CSA basket and I'm looking for some new ideas.
Here are my parameters:
No Potato Leek dishes or soups.
A main dish, not a side.
That's about it.
Thanks in advance.
I have made this dish for years. Always a hit and about as simple as you can get
Jfood's Sole with Leeks and Tomatoes adapted from Bon Appétit, May 2001
Yield: Makes 4 servings
4 5- to 6-ounce sole fillets
3 tablespoons olive oil
1 3/4 cups sliced leeks (white parts only; from 2 medium)
2 large garlic cloves, chopped
1 teaspoon dried thyme
1 bay leaf
1 cup canned vegetable broth
1/2 cup dry white wine
1 15-ounce can diced tomatoes in juice
1. Heat the olive oil in heavy large skillet over medium heat.
2. Add leeks, garlic, thyme, and bay leaf. Sauté until leeks are tender, about 5 minutes.
3. Add vegetable broth and wine; boil 5 minutes.
4. Add tomatoes with juices. Boil until sauce thickens, about 5 minutes. Season sauce to taste with salt and pepper.
5. Fold each fillet in half and add to pan. Carefully push to the bottom of the pan and cover with sauce so all of the fish is covered.
6. Simmer for 6 minutes
Can you get your hands on some sausages, pref. Taiwanese sausages but chorizo would work as well. Slice the sausage and leeks and sautee them (or stir fry in a wok) with some garlic, white wine, white pepper and salt.
Or incorporate them into an omelet for breakfast.
Chicken and Leek Pot Pie with Chestnut and Sage Crust - just do the usual chicken pot pie but use a lot of leeks. Crush some chestnuts (vacuum-packed are also good) and place with fresh sage leaves in between layers of pastry before baking. Delicious.
I like to roast them and serve as a side dish. Clean and cut them in half crosswise (and clean again if needed). Arrange on a baking sheet, drizzle with olive oil, sprinkle with salt and pepper to tasted. Bake at 450 for 15 - 20 minutes, or until browned.
I like to make a Greek phyllo leek pie with fresh leeks. We will eat it as a main dish and a side. It never last long when its in the house.
leeks in a cheese sauce are delicious. Just make sure leeks are drained very very well before adding the sauce, top with cheese or breadcrumbs and parmesan and bake.
Start with fresh green beans. Slice the leek greens into thin strips as long as the beans. Wrap beans and leek strips in bacon. Sprinkle with coarse salt. Bake at 350 until bacon is done and beans feel tender.
Just slice them in half and drizzle a bit of olive oil over them, sprinkle with salt and pepper and roast at 400F until tender.
Slice them in half, seal them in a foil packet with a couple tbsp of butter, some salt and pepper and cook about 20 minutes at 350F
Slice them up and put them on top of a goat cheese tart, they will caramelize in the oven mmmmm.
i do a simple Halibut with Leeks and Tarragon... saute leeks with garlic, deglaze with a little broth, white wine and let the leeks simmer til tender. push to one side of the pan, then put in salt/peppered halibut, cook for a minute on each side (i usually cut into strips), then toss with the leeks and let cook through. finish with lemon juice and tarragon. simple yet really nice served over roasted or baked spaghetti squash.
Julienne the tops (i.e., the green parts usually thrown away), blanch until tender, saute wtih olive oil & garlic and use as an underlayment for seared prosciutto-wrapped salmon. Use the white parts in hashbrowns to go with.
DS loves them and I can't figure them out, yet. He loves them roasted, grilled, stir fried, pan fried. I still don't get them at all but I'm working on it.
Most recipes discard the lush greens, possibly because the taste is too strong, but searching for recipes specifically using this will get you a new variety. My mother-in-law's rule was to only discard wilted or discolored leaves and those green parts too tough and fibrous to be torn by hand. The greens take longer to cook than the tender white parts, so you must cook them separately (unless they are cooking for an hour anyway, like in a pilaf). My family prefers them very tender, so I often boil the greens 30-45 min or until they are sufficiently tender for our uses.
One useful starting point is the vegetableamonth club issue on leeks, which is currently free:
http://vegetableamonthclub.com/leekma... . Cooking is addressed in much more detail, and recipes are suggested.
Many recipes can use all of the leek provided you cook the greens separately, and if the flavor is not too strong for your liking. Katherine Romanow's vegetarian Sephardic Leek Patties works for me, though there are others using meat:
Romanians make a dish of Leeks with olives (Mancare de praz cu masline) for Lent. I think it works well with the greens and is something different on the table: