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Old 10-22-2004, 02:45 PM   #11
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I love them just grilled or sauteed, but they are excellent in other dishes as well. Here are some ideas.

Fall Risotto with Leeks
4 c Water or stock
2 Carrots, chopped or sliced thinly
1 Fennel bulb, sliced thinly
3 Leeks, sliced
1 tb Olive oil
1 c Arborio rice
1/2 c White wine, dry
1 ts Thyme, fresh, chopped
1/4 c Parsley, fresh, chopped

1.Bring water/stock to a boil in a large pot. Reduce heat.
2.Heat oil in a large pot, add the vegetables & saute, stirring constantly, for 2 minutes. Add the rice & saute for 2 minutes.
3.Add wine, stir gently until the liquid has been absorbed. Add the simmering water/broth, 1/2 c at a time, stirring until each addition has been absorbed.
4.Continue cooking, stirring & adding broth until the rice is moist, but not soupy, about 20 minutes. Remove from the heat, add the thyme & parsley. Serve immediately.

Caramelized Leek Tarte Tatin
2 lbs Leeks, small, white part only, cleaned and cut crosswise into 2cm slices
2 tb Butter
2 tb Sugar
Salt and freshly ground pepper to taste
Olive oil
1/4 c Sun-dried tomatoes, drained and chopped roughly
1 Frozen puff pastry

Preheat oven to 425F
1.Melt the butter in a large frying pan and place in the leek slices in one layer. Sprinkle with half the sugar and season with salt and pepper.
2.Pour in enough cold water to just cover the leeks, bring to the boil and simmer undisturbed for 30 minutes or until the leeks are tender and all the liquid has evaporated to a sticky glaze.
3.Liberally oil the bottom of a tart tin (can also be done free-form) and sprinkle with the remaining sugar.
4.Scatter the sun-dried tomatoes on the bottom of the tin and carefully arrange the leek slices over the tomatoes to cover the bottom of the tin. Season with salt and pepper.
5.Roll out the pastry to a thickness of 1/2 in and cut a circle slightly larger than the tin. Place the pastry over the leeks and tuck the excess down the insides of the pan.
6.Bake for 20-30 minutes or until the pastry is crisp and golden. Invert the tart on to a large plate, cut it in slices and serve warm.
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Old 10-22-2004, 04:20 PM   #12
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[quote="mudbug"][quote="merstarr"]Also, here's a recipe from my files that sounds good and it had great reviews. (CHILLED CARROT SOUP WITH CUMIN AND LIME
Quote:

boy does this ever sound good. thanks merstarr.
You're welcome, mudbug!
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Old 10-22-2004, 04:25 PM   #13
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Quote:
Originally Posted by PA Baker
Thanks merstarr. Hubby and I do like scallops so I'd love to see your recipe. Thanks for sharing!
Okay, here it is:

Scallops with Stir-Fried Vegetables

Sesame-Lime Vinaigrette:
3 tablespoons freshly squeezed lime juice
2 tablespoons shallots, chopped
1 teaspoon sesame oil
2 tablespoons extra virgin olive oil
2 tablespoons canola oil
sea salt
black pepper

Stir-Fried Vegetables:
2 tablespoons extra virgin olive oil
2 teaspoons garlic, minced
1 teaspoon ginger, minced
1/2 cup yellow bell peppers, julienned
1/2 cup red bell peppers, julienned
1/2 cup leeks, julienned
1/2 cup carrots, julienned
sea salt
black pepper

Sauteed Scallops:
1 tablespoon extra virgin olive oil
24 medium sea scallops
sea salt
black pepper
4 tablespoons chives, cut into 1 inch long pieces,for garnish (optional)

1. Sesame-Lime Vinaigrette:
2. Place the shallots and lime juice in a small bowl and slowly whisk in the oils: sesame oil, extra virgin olive oil, and then canola oil.
3. Season to taste with a few grinds of sea salt and black pepper.
4. Double the recipe when you want an ample amount of vinaigrette.

5. Stir-Fried Vegetables:
6. Heat a large sauté pan or wok so it is hot enough for stir frying, add the oil, let heat, then all the garlic and ginger and sauté for 30 seconds.
7. You do not want the garlic to brown.
8. Add the julienned vegetables: yellow and red bell peppers, leeks, and carrots.
9. Stir-fry for 2 to 3 minutes until tender.
10. Grind some sea salt and black pepper over the vegetables and remove from the sauté pan to a bowl.

11. Sautéed Scallops:
12. Season the scallops with a few grinds of sea salt and black pepper.
13. Add 1 tablespoon of oil to sauté pan, let heat, and then add the scallops, making sure there is space between them.
14. Sear them for 2 to 3 minutes, or until done to your liking.
15. Now place some of the stir-fried vegetables in the center of each four plates.
16. Place six scallops on top of the vegetables and spoon the lime-sesame vinaigrette over the scallops and around the plate.
17. Garnish with the chives.

From "Gourmet Cooking for Dummies."
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Old 10-22-2004, 06:54 PM   #14
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one day late! Sara Moulton had this today, and it looked great. Next time I have two leeks, am sure going to try this one.

Caramelized Leek Soup with Raclette Cheese Toasts
from Gourmet Magazine (Sara Moulton)

Prep Time: 15 minutes
Cook Time: 1 hour 25 minutes
Yield: 4 servings

2 pounds leeks (white and pale green parts only; about 2 bunches)
3 tablespoons unsalted butter
1 1/4 teaspoons sugar
1/4 cup white vermouth
3 1/2 cups chicken broth
Salt and freshly ground black pepper
4 teaspoons finely sliced fresh chives, for garnish
Raclette Cheese Toasts, recipe follows

Halve leeks lengthwise and thinly slice crosswise. In a large bowl of cold, water wash leeks well and lift from water into a large sieve to drain. In a 6-quart heavy soup pot, cook leeks in butter over moderately low heat, stirring occasionally, until some begin to turn golden, about 40 minutes. Stir in sugar and cook, stirring occasionally, 10 minutes. Stir in vermouth and cook, stirring occasionally, until liquid is evaporated and most leeks are golden, 10 to 15 minutes. Deglaze pot with 1/2 cup broth and cook, stirring occasionally, 10 minutes more, until liquid is evaporated and leeks are deep golden. Add remaining 3 cups broth and bring soup just to a boil. Season soup with salt and pepper.

Raclette Cheese Toasts:
1 whole-grain baguette or other whole-grain country-style loaf
8 ounces cold raclette
4 teaspoons whole-grain mustard

Preheat broiler.
Diagonally cut 8 (1/2-inch thick) slices from the bread, reserving remainder for another use. On a baking sheet toast 1 side of bread slices under broiler about 4 inches from heat and leave broiler on. Using a cheese plane, thinly slice raclette. Turn the bread over and spread 1/2 teaspoon mustard on untoasted side of each slice. Top toasts with cheese and broil until cheese is just melted, about 2 minutes.

Yield: 8 toasts

Good Luck!
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Old 10-23-2004, 07:29 PM   #15
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leek an potato soup. perfect for fall days. (course I won't be able to make it till Jan. as it was in the upper 80's again today)
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Old 10-25-2004, 01:10 AM   #16
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i really expected to read "walked in to a bar and.." when i opened this thread, from the title...lol.
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Old 10-25-2004, 09:35 AM   #17
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Kansasgirl- this is like a rustic tart? could be done in a cast iron skillet?
I've done something like this with carmelized peaches and pressed the dough down and around it but used my skillet. My tart pan is fluted, and I'm not sure it'd come out as well.
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Old 10-25-2004, 10:34 AM   #18
 
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Chicken soup with leeks:

4 cans (13 3/4 oz) chicken broth
1 cup water
2 leeks, cut into 1-inch pieces
1 bunch scallions, cut into 1/2-inch pieces
2 carrots, cut into 1-inch pieces
salt and pepper to taste
1/2 cup chopped onion
2 cloves garlic, crushed
1 cup instant rice
1 cup thin strips cooked chicken
2 tbsp minced parsley
olive oil

In the bottom of a large saucepan or dutch oven, sautee onion and garlic in a little oil until onion is translucent. Add broth, water, leeks, scallions, carrots salt and pepper to the pan. Bring to a boil, reduce heat; simmer 30 min until vegies are tender. Add rice and chicken.. cover and remove from heat. Let stand 5 minutes. Sprinkle with parsley. makes 8 servings.
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Old 10-25-2004, 10:42 AM   #19
 
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Tarragon Chicken with Leeks:

4 boneless, skinless chicken breast halves
2 med leeks, sliced
3/4 cup evaporated skimmed milk
1 tbsp dijon mustard
1 1/2 tsp chopped fresh or 1/2 tsp dried tarragon
1 tsp cornstarch

Spray skillet with nonstick cooking spray; heat over med-high heat. Cook chicken in skillet about 15 min, turning once, until juice is no longer pink when centers of thickest pieces are cut. Remove chicken; keep warm.

Cook leeks in skillet about 3 min, stirring frequently, until crisp-tender. Mix remaining ingredients; stir into leeks. Heat to boiling, stirring occasionally. Boil and stir about 1 minute or until sligtly thickened. Add chicken, heat through.
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Old 10-25-2004, 10:45 AM   #20
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Thanks everyone for so many good suggestions! I have leeks on this week's grocery list so that I can try so more of them! Buckytom, we'll have to work on a joke--sorry I got your hopes up!
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