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Old 10-21-2004, 01:25 PM   #1
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Two leeks

Any suggestions on what I can do with two (medium-sized, I'd say) leeks? Thanks!

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Old 10-21-2004, 02:19 PM   #2
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They say they're good sliced and sauteed (never tried them that way myself).

I use them in potato soup. Slice, along w/your potatoes, boil all together, and puree in the blender.
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Old 10-21-2004, 02:20 PM   #3
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"Steak" and Bake
SERVES 4

1 lb. baby potatoes, white, red-skinned or Yukon gold
3 Tbs. olive oil
2 medium-sized leeks, rinsed and thinly sliced widthwise
1 Tbs. minced garlic
6 oz. soy "steak" strips
8 oz. shredded low-fat Swiss, such as Jarlsberg, or soy cheese
1 Tbs. Dijon-style mustard
Salt and freshly ground black pepper to taste
1/4 cup chopped parsley for garnish

Preheat oven to 450.
Rinse potatoes, and place in large saucepan with water to cover.
Cover pan, bring to a boil over high heat and cook until tender, for 12 to 15 minutes. Remove from heat, and drain.

Meanwhile, heat 2 tablespoons oil in large skillet over medium-high heat, and saute leeks and garlic for 5 to 7 minutes, or until leeks start to brown.
Add "steak" strips, and saute for 5 minutes more.

Heat remaining I tablespoon oil in skillet over medium heat. Slice potatoes in half, and add to skillet. Saute for 2 to 3 minutes, or until potatoes start to brown.

Meanwhile, toss "steak" mixture with shredded cheese and mustard, and season with salt and pepper. Add potatoes, and place mixture into 2-quart baking dish. Sprinkle with more freshly ground pepper, if desired.

Bake for 10 to 12 minutes, or until cheese melts.
Remove from oven, garnish with parsley and serve.

Good Luck!
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Old 10-22-2004, 04:39 AM   #4
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Toss them in a little extra virgin olive oil, salt and pepper, along with other veggies of choice, and roast them at 450 F. Add to pasta mixed with extra virgin olive oil, spices, fresh herbs, etc. Serve with Parmigiano Reggiano.

Also, here's a recipe from my files that sounds good and it had great reviews. (If you're into scallops, let me know and I'll post "Scallops with Stir-Fried Vegetables," which includes leeks).

CHILLED CARROT SOUP WITH CUMIN AND LIME

(Can be served cold, room temperature, or warm).

2 tablespoons olive oil
2 pounds carrots, peeled, chopped (about 5 cups)
2 large leeks (white and pale green parts only), chopped (about 2 cups)
1 tablespoon chopped garlic
3 1/2 teaspoons ground cumin
1/2 teaspoon dried crushed red pepper
6 1/2 cups (or more) canned low-salt chicken broth

8 tablespoons sour cream

2 tablespoons fresh lime juice
2 tablespoons chopped fresh cilantro
2 teaspoons grated lime peel

Heat oil in heavy large pot over medium-high heat. Add carrots and leeks; sauté until leeks begin to soften but not brown, about 5 minutes. Add garlic; sauté 1 minute. Add cumin and crushed red pepper; sauté 30 seconds longer. Add 6 1/2 cups chicken broth. Bring to boil. Reduce heat and simmer uncovered until vegetables are very tender, about 35 minutes.

Working in batches, puree soup in blender until smooth. Transfer soup to large bowl. Cool. Whisk in 6 tablespoons sour cream. Cover soup and refrigerate until cold, at least 4 hours or overnight.

Stir lime juice into soup. Thin soup with more broth, if desired. Season with salt and pepper. Ladle into 4 bowls. Spoon 1/2 tablespoon sour cream atop each serving. Sprinkle with cilantro and lime peel.

Serves 4.

Bon Appétit
August 1998
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Old 10-22-2004, 04:43 AM   #5
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More recipes from my files (haven't tried these):

Pan Seared Chicken with Tender Leek, Lemon Rice Pilaf, and Whatever Your Garden Grows Salad

Pan Seared Chicken:
2 leeks
4 (6 to 8-ounce) pieces boneless, skinless chicken breasts
Salt and freshly ground black pepper
2 tablespoons (2 turns around the pan) extra-virgin olive oil
1 cup dry white wine

Lemon Rice Pilaf:
1 tablespoon (1 turn around the pan in a slow stream) extra-virgin olive oil
1 tablespoon butter
1 large shallot, finely chopped
1 1/2 cups long grain rice
1/2 cup dry white wine
A few sprigs fresh thyme, leaves stripped and chopped, about 1 tablespoon
1 (14-ounce) can or 2 cups chicken broth or stock
1 cup water
1 handful flat-leaf parsley, chopped
1 lemon, zested
Slivered almonds, toasted, for garnish

Garden Salad:
1/4 pound (a couple of handfuls from produce bins) fresh wax beans
1/4 pound (a couple of handfuls from produce bins) fresh green beans
1 small yellow squash, julienne cut into strips
1 red bell pepper, cut into thin strips
2 scallions, cut into on a diagonal
2 cups baby spinach or arugula leaves, shredded
1 teaspoon Dijon mustard
2 tablespoons (a couple of splashes) white wine or tarragon vinegar
1/2 lemon, juiced
1/4 cup extra-virgin olive oil
2 tablespoons chopped fresh tarragon and/or fresh parsley
Salt and pepper

DIRECTIONS:

CHICKEN:
Trim leeks of tough green ends and roots. Split leeks lengthwise, then cut across into 1/2-inch slices. Place sandy slices of leeks into a large bowl filled with cold water. Separating the layers of each slice to free the grains of sand. Allow the sand to settle to the bottom of the bowl. With your hands, gently lift the leeks out of the water leaving the sand and dirt behind. Place the leeks within arm's reach of the stovetop.
Heat a large nonstick skillet over medium high heat. Season chicken breasts with salt and pepper. Add olive oil to skillet to coat the pan, then add chicken breasts. Brown chicken breasts 3 to 4 minutes on each side, then transfer to a plate.
Add a little more oil to the pan, then pour in leeks. Saute leeks 5 minutes, until soft and translucent. Add 1 cup wine to the pan and nestle chicken breasts down into leeks. Reduce heat to simmer and cook chicken 5 to 7 minutes longer.
To serve, remove chicken from pan and slice on an angle. Fan and arrange sliced chicken breasts over a bed of sauteed leeks on each dinner plate or a warm serving platter. Serve with rice and salad.

PILAF:
Heat a medium saucepan or pot over moderate heat. Add oil and butter and shallots to the pan. Saute shallots 2 minutes, then add 1 1/2 cups rice. Lightly brown rice 3 to 5 minutes. Add wine and allow it to evaporate entirely, 1 to 2 minutes. Add thyme and chicken broth to the rice. Fill broth can half-again with water or, measure 1 cup water and add to pot. Bring liquid to a boil. Cover rice and reduce heat. Cook rice 20 minutes, until tender.
Stir the zest of 1 lemon and parsley into rice. Transfer lemon rice to dinner plates or warm serving dish and garnish with toasted slivered almonds.

GARDEN SALAD:
Heat 3-inches of water in a deep skillet and heat to a boil. Add trimmed wax and green beans and julienne sliced yellow squash to the pot. Simmering vegetables in water for 2 minutes, add red peppers and simmer 1 minute longer. You want the vegetables to remain full of color and bite. Drain vegetables and cold-shock under running water in your colander.
Place drained vegetables in a serving dish and combine with sliced scallions and shredded dark garden greens, such as spinach or arugula.
Whisk together mustard, vinegar, and lemon juice. Add olive oil in a slow stream while whisking to get a nice emulsion of your dressing. Add herbs and pour dressing over the salad. Toss salad to combine flavors and coat your vegetables evenly.

Yield: 4 servings

Recipe courtesy Rachael Ray


POTATOES AND CARROTS AU GRATIN

Thinly slice the potatoes for this company-special side dish the easy way--with a food processor.

Source: Better Homes and Gardens

6 medium baking potatoes (about 2 pounds)
3 medium carrots, peeled and thinly sliced (1-1/2 cups)
2 bay leaves
2 leeks, cut into 1/2-inch slices (about 1 cup)
2 tablespoons margarine or butter
2 tablespoons all-purpose flour
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
1/4 teaspoon white or black pepper
1 12-ounce can (1-1/2 cups) evaporated milk
3/4 cup shredded Gruyere or Swiss cheese (3 ounces)
1/2 cup finely shredded Parmesan cheese (2 ounces)
1/4 cup seasoned fine dry bread crumbs
2 tablespoons margarine or butter, melted

1. Peel potatoes; thinly slice. In a 3-quart saucepan combine potatoes, carrots, and bay leaves. Add water to cover. Bring to boiling; reduce heat. Cover and cook for 5 minutes.
2. Meanwhile, trim leeks, discarding the first 2 inches of the ends, and the first inch and outer leaves of the tough green tops. Wash leeks well. Add leeks to potato mixture. Cook, covered, 3 minutes or until vegetables are just tender. Drain well; discard bay leaves.
3. For sauce, in same saucepan melt 2 tablespoons margarine or butter. Stir in flour, salt, nutmeg, and pepper. Add evaporated milk. Cook and stir until thickened and bubbly. Cook and stir for 1 minute more. Remove from heat. Add 1/2 cup of the Gruyere cheese; stir until smooth.
4. Transfer the vegetables to a lightly greased 2-quart rectangular baking dish. Carefully spoon the warm cheese sauce over potato mixture; spread with the back of a spoon to coat the vegetables.
5. For crumb topping, in a small mixing bowl stir together grated Parmesan cheese, seasoned fine dry bread crumbs, and 2 tablespoons melted margarine or butter. Sprinkle the topping over the potato mixture.
6. At serving time, bake the casserole, uncovered, in a 350 degree F. oven about 15 minutes or until the cheese sauce is bubbly around the edges of the dish. Sprinkle with the remaining shredded Gruyere cheese. Bake about 5 minutes more or until the cheese is melted and the casserole is heated through.
Makes 6 to 8 side-dish servings.
Make-Ahead Tip: Prepare as above, except do not bake. Cover and chill in the refrigerator for up to 24 hours. Bake, uncovered, in a 350 degree F. oven about 25 minutes or until cheese sauce is bubbly around edges of dish. Sprinkle with remaining shredded Gruyere cheese. Bake about 5 minutes more or until cheese is melted and casserole is heated through.
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Old 10-22-2004, 07:29 AM   #6
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[quote="merstarr"]Toss 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.
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Old 10-22-2004, 09:23 AM   #7
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Thanks merstarr. Hubby and I do like scallops so I'd love to see your recipe. Thanks for sharing!
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Old 10-22-2004, 10:14 AM   #8
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Grilled Leeks

2 cups white wine
2 cups clam juice
6 cloves garlic, smashed
1 large onion, coarsely chopped
2 tablespoons butter
1 bunch of leeks, outer tough leaves removed, cleaned
1 cup olive oil
4 cloves garlic, coarsely chopped

Bring white wine, clam juice, garlic, onion and butter to a simmer. Add leeks and braise for 20 minutes, let cool in liquid. Cut lengthwise. Whisk together the olive oil and garlic in a large bowl, and the leeks and let marinate 1 hour. Preheat grill. Grill until golden brown.
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Old 10-22-2004, 12:17 PM   #9
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Specifically customized to your request for a recipe using two medium leeks:

Pipérade (version of an omelette, from the Basque country in the Pyrenees)

4 large eggs
½ cup olive oil
2 medium green bell peppers, cut into julienne strips, about 3- x ¼-inch
Your leeks (white part only), thinly sliced (2 medium leeks)
1 medium onion, coarsely chopped
2 garlic cloves, minced
2 firm, ripe tomatoes – peeled, seeded, cut into ¾-inch dice
¼ pound smoked ham, diced
½ tsp sugar
½ tsp salt
pinch freshly ground black pepper
¼ cup minced fresh parsley

Beat eggs and set aside.

In large nonstick skillet, heat the oil. Add peppers, leeks, onion, and garlic; sauté over moderate heat, stirring occasionally, until tender but not browned, about 8 minutes.

Add tomatoes and ham and cook, stirring, for 5 minutes, or until mixture forms a thick sauce. Season with the sugar, salt, and pepper.

Gently stir the eggs & parsley into the vegetables. Cook the mixture, carefully lifting & turning with a heat-proof silicone spatula to let the uncooked portion run underneath, until set but not dry, 2 to 3 minutes. Do not mash or stir the mixture! Serve piping hot.
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Old 10-22-2004, 01:34 PM   #10
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Quote:
Originally Posted by Konditor
Specifically customized to your request for a recipe using two medium leeks:
Such service! Thanks, Konditor. I think I'll try this over the weekend.
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