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Old 07-27-2006, 12:34 PM   #11
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This is my favorite way to use leeks Licia. I don't use the green parts.


Leek and rice

3-4 good sized leeks
1 cup rice
olive oil
1-2 cups water
1/2 tomato sauce
salt, pepper, paprika

Directions:
cut green part off of the leek.
slice the white part in half... wash well and then cut into 1/2 inch pieces.
Put olive oil in pan and saute leek for 5 to 10 minutes (should be nice and soft)
Add 1-2 cups water and cook for 5 minutes.
Add tomato sauce, rice, salt, pepper and paprika...
Bring to a boil, stir, cover and reduce heat. Continue cooking for 20 minutes or until liquid is gone.
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Old 07-27-2006, 12:35 PM   #12
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Quote:
Originally Posted by licia
Do I use any of the green part and if so, how much? How can I tell how much to use?
licia,
I don't use the green except maybe the very pale green right near where the white begins. I find the upper dark green leaves stringy and tough.

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Old 07-27-2006, 12:40 PM   #13
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Quote:
I don't use the green except maybe the very pale green right near where the white begins. I find the upper dark green leaves stringy and tough.
ditto, I do
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Old 07-27-2006, 12:40 PM   #14
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Quote:
I don't use the green except maybe the very pale green right near where the white begins. I find the upper dark green leaves stringy and tough.
ditto, I do the same
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Old 07-27-2006, 12:41 PM   #15
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*stutter*
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Old 07-27-2006, 12:48 PM   #16
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Originally Posted by Half Baked
*stutter*
, me too sometimes!

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Old 07-27-2006, 12:54 PM   #17
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Thanks a bunch. I'll clean them well and use only the white, with maybe a tinge of green.
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Old 07-27-2006, 01:04 PM   #18
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This one is a winner:

I cut two leeks lenghwise (just the white part) and then finely slice them. Then I get a medium skillet and soften them in butter (a little less than half of a stick). I add some vermouth (150ml, which is around 5 oz or 2/3 of a cup), let it evaporate and add broth (100ml, a little less than half a cup, I guess it's 3.5 oz) and cream (400g, it's a little less than a pint). Then I let this liquid get thicker and evaporate until it's around half of the original volume.

In pieces of aluminum foil, I put either steaks of salmon or salmon cut in cubes, add the sauce and close the aluminum. Oven (200 C, 390 F) for 15 minutes (if the salmon is in cubes) or 20 to 25 (if it's in thick steaks). I serve each person an aluminum foil package.

It's great!
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Old 07-27-2006, 01:13 PM   #19
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mmmm Kats, that's a keeper!
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Old 07-27-2006, 01:21 PM   #20
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Quote:
Originally Posted by Half Baked
mmmm Kats, that's a keeper!

It is. I got it from a brazilian book some months ago (the same book that had the rustic tomato pie, mmmm) and, since then, we've been making it a lot. Also, it's'a quick dinner to make. If anyone tries, please, let me know how it goes!
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