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December 22, 2008

Leek and Potato Soup Recipe

Filed under: Recipes — Tags: , , , — Anna @ 7:38 pm

Makes 12 servings.

INGREDIENTS

  • 8 leeks, white part only, washed and medium juilenned
  • 4 tablespoons salted butter or margarine
  • 5 medium cloves garlic, finely minced
  • 3 quarts chicken broth, homemade or low-sodium canned
  • 2 pounds marrow bones
  • 3 1/2 pounds red bliss potatoes, scrubbed, unpeeled, and medium chopped
  • 6 medium carrots, peeled and medium chopped
  • 2 teaspoons finely chopped fresh dill
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
    garnish: 1 teaspoon finely chopped curly parsley

DIRECTIONS 1. Heat the butter in a medium skillet and sauté the leeks over medium heat for 5-6 minutes, until soft and translucent. Add the garlic and continue to sauté for 1 minute more. Set aside.

2. Heat the chicken broth with the marrowbones in a large stockpot over medium heat. Simmer for 10 minutes, removing any scum that rises to the top of the broth with a metal spoon. Add the potatoes, carrots, reserved leeks, dill, salt, and pepper to the broth and continue to simmer the soup, uncovered, until the vegetables are tender but have not lost their shape, about 30 to 35 minutes. Remove from the heat and cool for 10 minutes.

3. Remove the marrowbones with a slotted spoon. Scrape the marrow from the bones with a small teaspoon and set aside. Discard the bones.

4. Purée the soup in batches in a food processor fitted with a knife blade. The soup will be smooth, colorful, and thick. Return the puréed soup to the stockpot, blend in the reserved marrow, and season to taste. Reheat over low heat and garnish with parsley.

Cook’s Tips: Make the soup the day before, but do not add the marrow. Bring to room temperature. Store the marrow and the soup separately in the refrigerator, covered well. Reheat the soup, uncovered, over low heat. Blend the marrow and reseason. If the soup becomes too thick, add more chicken broth and reseason.

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December 14, 2008

Leek and Camembert Tart Recipe

Filed under: Recipes — Tags: , , , — Anna @ 8:19 am

This beautiful appetizer boasts a delicate balance of leek and cheese flavor.

Makes 8 first-course servings.

INGREDIENTS

  • 117.3-ounce package frozen puff pastry (2 sheets), thawed2tablespoons (1/4 stick) butter
  • 4leeks (white and pale green parts only), sliced (about 4 cups)
  • 1/4cup water
  • 2/3cup whipping cream
  • 4ounces camembert cheese, cut into 1/2-inch pieces
  • 1large egg
  • pinch of cayenne pepper
  • pinch of ground nutmeg1/4cup freshly grated parmesan cheese

DIRECTIONS Preheat oven to 400°F. Roll out eachpastry sheet on lightly floured surface to 12-inch square. Stack squares and roll to 15-inch square. Using 14-inch pizza pan as guide, cut stacked dough into 14-inch round. Crimp edge of dough to form 1/4-inch rim. Transfer to pizza pan or baking sheet. Freeze 10 minutes.

Melt butter in heavy large skillet over medium heat. Add leeks and 1/4 cup water; cook until leeks are tender, about 15 minutes. Season leeks with salt; set aside to cool. Bring cream to simmer in medium saucepan over medium heat. Reduce heat to low; add Camembert and stir until melted. Remove from heat and cool 5 minutes. Whisk in egg, cayenne, and nutmeg. Set custard aside.

Sprinkle Parmesan over crust. Spread leeks over. Drizzle custard over. Bake until bottom is golden, about 20 minutes. Transfer to rack; cool 10 minutes. Serve warm or at room temperature.

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November 28, 2008

Lacinato Kale and Leek Flan Recipe

Filed under: Recipes — Tags: , , , , — Anna @ 6:06 am

Cavolo Arricciato e Sformato Di Porri

Although cavolo nero (a.k.a. Tuscan kale, lacinato kale, or dinosaur kale) is what Roman cooks would likely use for this flan, the dish works well with other kale varieties, too.

Read more about Pecorino Romano.

Active time: 30 min Start to finish: 1 1/4 hr

Makes 8 servings.

INGREDIENTS

  • 2large leeks (white parts only), chopped
  • 1tablespoon unsalted butter
  • 1tablespoon olive oil
  • 3/4lb cavolo nero or other kale, stems and center ribs discarded and leaves coarsely chopped
  • 1cup chicken broth
  • 3/4cup water
  • 2/3cup heavy cream
  • 1 1/2oz coarsely grated pecorino romano (1/2 cup)
  • 1large whole egg
  • 2large egg yolksspecial equipment:8 (3- to 4-oz) ramekins (1/3 to 1/2 cup)

DIRECTIONS Wash leeks in a bowl of cold water, then lift out and drain well. Cook leeks in butter and oil in a 5- to 6-quart heavy pot over moderate heat, stirring occasionally, until softened, about 6 minutes. Stir in kale and cook, covered, until slightly wilted, about 2 minutes. Add broth and water and simmer, uncovered, until kale is tender, about 8 minutes.

Purée kale mixture in 2 batches in a blender until very smooth (use caution when blending hot liquids). Pour through a fine-mesh sieve into a bowl, pressing on and discarding solids.

Preheat oven to 325°F.

Bring cream and cheese just to a boil, then remove from heat. Steep, covered, 10 minutes.

Whisk together whole egg, yolks, and kale purée in a bowl. Pour cream mixture through fine-mesh sieve into kale mixture and whisk to combine. Divide among buttered ramekins and bake, uncovered, in a water bath until set, 30 to 35 minutes (centers will still be slightly wobbly).

Transfer ramekins with tongs to a rack and cool 5 minutes. If desired, invert custards onto plates by first running a thin sharp knife around edge of each ramekin.

Cooks’ note:
• Custards can be made 1 day ahead and chilled, covered. Reheat in a water bath in a 325°F oven until hot, about 15 minutes.

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November 27, 2008

Salmon, Goat Cheese, and Leek Tart Recipe

Filed under: Recipes — Tags: , , , , , — Anna @ 9:07 am

“You should tell your readers about Bistro Banlieue in Lombard,” writes Judith Gill of Chicago, Illinois. “The smoked salmon, goat cheese, and leek tart alone is worth the short drive from Chicago.”

A slice of this rich tart served with mixed greens makes for a perfect starter.

Makes 10 to 12 first-course servings.

INGREDIENTS

  • 1sheet frozen puff pastry (half of 17.3-ounce package), thawed
  • 1tablespoon olive oil
  • 2small leeks (white and pale green parts only), halved, thinly sliced crosswise
  • 1cup whipping cream15.2-ounce package soft herb cheese (such as boursin), room temperature
  • 13.5-ounce package soft fresh goat cheese, room temperature
  • 4ounces cream cheese, room temperature
  • 1tablespoon fresh lemon juice
  • 2teaspoons chopped fresh thyme
  • 2large eggs4ounces thinly sliced smoked salmon
  • 2tablespoons plain dried breadcrumbs

DIRECTIONS Preheat oven to 350°F. Roll out puff pastry on lightly floured surface to 12-inch square. Line 9-inch-diameter tart pan with removable bottom with pastry, cutting off excess at edge. Using fork, pierce dough all over. Freeze pastry 5 minutes. Cover pastry with aluminum foil. Fill with dried beans or pie weights. Bake pastry 15 minutes. Remove weights and foil. Bake crust until golden, about 5 minutes longer. Cool completely on rack. (Can be prepared 1 day ahead. Cover with plastic wrap. Let stand at room temperature.)

Preheat oven to 425°F. Heat olive oil in heavy large skillet over medium heat. Add sliced leeks and sauté until soft, about 5 minutes. Add whipping cream and simmer until leek mixture is reduced to 1 1/4 cups, about 5 minutes. Let mixture cool.

Using wooden spoon, beat herb cheese, goat cheese, and cream cheese in large bowl until well blended. Stir in leek mixture, then lemon juice and thyme. Season mixture to taste with salt and pepper. Stir in eggs 1 at a time, blending well after each addition.

Spread half of filling over bottom of crust. Top with smoked salmon. Top salmon with remaining filling. Sprinkle with breadcrumbs.

Bake tart until filling is set, about 30 minutes. Transfer to platter. Let tart cool to room temperature. Cut tart into wedges and serve.

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October 21, 2008

Pear, Leek and Gruyere Turnovers Recipe

Filed under: Recipes — Tags: , , , , — Anna @ 6:00 pm

Offer these as a starter or as a light lunch with a salad of greens tossed in vinaigrette.

Makes 8 first course servings.

INGREDIENTS

  • 2tablespoons (1/4 stick) butter
  • 1 1/2cups chopped leeks
  • 16- to 7-ounce firm but ripe pear, peeled, cored, chopped
  • 1 1/2teaspoons sugar
  • 3/4cup (packed) grated gruyère cheese (about 3 ounces)
  • 1 1/2tablespoons chopped fresh chives
  • 117.3-ounce package frozen puff pastry (2 sheets), thawed
  • 1egg, beaten to blend (for glaze)

    DIRECTIONS

    Melt butter in heavy large skillet over medium heat. Add leeks; stir 1 minute. Reduce heat to low; cover and cook until leeks begin to brown, stirring occasionally, about 7 minutes. Stir in pear and sugar. Increase heat to medium; saut
 uncovered until any liquid evaporates, about 2 minutes. Season with salt and pepper. Transfer to bowl; cool. Stir in cheese and chives.


    Place puff pastry sheets on work surface. Using 4 1/2-inch-diameter tartlet-pan rim or bowl as aid, cut out 4 rounds from each pastry sheet. Roll out each pastry round to 5-inch circle. Place leek mixture on half of each pastry round, dividing equally. Brush pastry edges with egg glaze. Fold pastry over filling, pressing to adhere. Press edges with fork to seal. Brush turnovers with egg glaze. Pierce pastry in several places with toothpick. Place on baking sheet. Chill 20 minutes.Preheat oven to 400°F. Bake turnovers until puffed and golden, about 18 minutes. Serve warm.

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    • October 14, 2008

    Wild Mushroom and Leek Galettes Recipe

    Filed under: Recipes — Tags: , , , , — Anna @ 4:26 am

    Offer a small salad of baby greens with a shallot and tarragon vinaigrette.

    Makes 4 servings.

    INGREDIENTS

    • 13/4-ounce package dried chanterelle mushrooms4tablespoons (1/2 stick) butter
    • 1/2cup minced leek (white and pale green parts only)
    • 1large shallot, chopped
    • 6ounces portobello mushrooms, stems and gills removed, caps finely chopped
    • 1/2cup dry white wine
    • 6tablespoons fresh soft goat cheese (such as montrachet)
    • 3tablespoons minced fresh parsley1sheet frozen puff pastry (half of 17.3-ounce package), thawed

    DIRECTIONS Place dried chanterelles in small bowl. Pour enough hot water over to cover chanterelles; let stand until softened, about 30 minutes. Drain. Finely chop.


    Melt 2 tablespoons butter in large nonstick skillet over medium-high heat. Add leek and shallot; sauté 2 minutes. Add 2 tablespoons butter, then portobellos and chanterelles; sauté until tender, about 5 minutes. Add wine; simmer until liquid is reduced by half, about 2 minutes. Add 2 tablespoons goat cheese; stir until slightly thickened, about 1 minute. Season with salt and pepper. Stir in 2 tablespoons parsley. Remove from heat.


    Position rack in center of oven; preheat to 375°F. Line baking sheet with parchment paper. Roll out puff pastry sheet on floured surface to 12×12-inch square. Using 4-inch-diameter biscuit cutter or bowl as guide, cut out 4 pastry rounds. Using small cookie cutters, such as those with leaf shape, cut out decorative designs from remaining pastry, if desired. Place rounds on baking sheet, spacing apart. Spread 1 tablespoon goat cheese atop each. Spread mushroom mixture evenly atop each to within 1/2 inch of edge, dividing equally. Turn pastry edges upward slightly to hold topping in place. Place decorative pastry cutouts on baking sheet around galettes.


    Bake until pastry is puffed and golden, about 15 minutes for decorative cutouts and 30 minutes for galettes.


    Sprinkle galettes with 1 tablespoon parsley. Top with cutouts,if desired.

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    October 3, 2008

    Tofu and Leek Stir-Fry with Ground Beef Recipe

    Filed under: Recipes — Tags: , , , , , , — Anna @ 12:49 am

    Sichuan peppercorns are officially banned from import because they come from a plant that is susceptible to citrus canker. Although there’s no substitute for their woodsy citrus flavor, the recipe is delicious without them.

    Active time: 30 min Start to finish: 30 min

    Makes 2 main-course servings.

    INGREDIENTS

    • 2baby leeks (1/2 lb total; white and pale green parts only), cut diagonally into 1/8-inch-thick slices
    • 10oz soft or firm tofu (not silken or extra-firm), drained and cut into 1/2-inch cubes
    • 1tablespoon peanut oil
    • 1/4lb ground beef
    • 1teaspoon chinese rice wine (preferably shaoxing) or medium-dry sherry
    • 1teaspoon dark soy sauce
    • 1/2tablespoon chinese chile bean sauce or paste
    • 1teaspoon minced peeled fresh ginger
    • 1teaspoon mild pure chile powder
    • 1/2teaspoon chinese fermented black beans, soaked in water 10 minutes and drained
    • 1/4cup chicken broth
    • 1/2teaspoon potato starch or cornstarch mixed with 2 teaspoons cold wateraccompaniment:white rice
    • garnish:1/2 teaspoon sichuan peppercorns, toasted and ground with a mortar and pestle

    DIRECTIONS Wash leeks in a bowl of cold water, then lift out and drain well.

    Dissolve 1/2 teaspoon salt in 2 cups hot water in a medium bowl, and add tofu. Soak 5 minutes, then drain in a sieve.

    Heat a wok or 12-inch heavy skillet over high heat until a bead of water dropped onto cooking surface evaporates immediately. Add oil, swirling wok to coat, and heat until it begins to smoke. Add beef and stir-fry, breaking up lumps, until no longer pink, about 2 minutes. Stir in wine and 1/2 teaspoon soy sauce and stir-fry 30 seconds.

    Add chile bean sauce and stir-fry until fragrant, about 15 seconds. Add ginger, chile powder, and black beans and stir-fry until fragrant, about 30 seconds. Add broth, remaining 1/2 teaspoon soy sauce, and tofu, then reduce heat and simmer, stirring gently, about 2 minutes.

    Add leeks and simmer, stirring occasionally, until just tender, 2 to 3 minutes. Stir potato starch mixture and add to tofu, then cook, stirring, until sauce is thickened, about 1 minute.

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    September 20, 2008

    Leek Tart Recipe

    Filed under: Recipes — Tags: , , — Anna @ 9:00 am

    Makes 6 to 8 servings.

    INGREDIENTS

  • one recipe for your favorite savory pastry for a 12-inch pie dish or removable-bottom tart tin
  • 1 tablespoon goose fat (or olive oil)
  • 6 ounces slab bacon, rind removed, cut in 1 x 1/4 x 1/4-inch pieces
  • just the green part from 2-1/2 pounds of leeks (about 1 pound, 12 ounces of tendergreen leaves), carefully cleaned and diced
  • sea salt and freshly ground black pepper
  • 6 large eggs
  • 2/3 cup whole milk
  • 1/3 cup crème fraîche

  • DIRECTIONS

    1.Line the pie dish of your choice with the pastry and chill in the
    freezer for 30 minutes.


    2.Preheat the oven to 400 degrees F.Prick the pastry all over with the
    tines of a fork or a sharp knife, then line it with aluminum foil and fill
    it with dry beans or pastry weights to keep it from bubbling up.Bake it
    in the lower third of the oven until the edges of the pastry are golden,
    about 10 minutes. Remove from the oven and reserve.


    3.Melt the goose fat with the bacon in a large skillet over medium heat
    and cook until the bacon is slightly golden but not crisp, 2 to 3 minutes.Add the leeks, stir so they are coated with fat and cook, covered, until
    they are tender, about 15 minutes, stirring occasionally so they don’t
    stick to the bottom of the pan.Season with salt and pepper and remove
    from the heat.


    4. In a medium-sized bowl whisk together the eggs until they are broken up,
    then whisk in the milk and the cream.Season with salt and pepper.


    5.Arrange the leeks and the bacon evenly over the pastry.Pour the
    custard mixture over it. Place the tart tin on a baking sheet and bake it
    in the bottom third of the oven until the top is golden and puffed and the
    custard is cooked through, 25 to 30 minutes.Remove from the oven, remove
    the edge of the tart tin if you’ve used a removable bottom tart tin, and
    serve immediately.

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    • September 2, 2008

    Parsnip Leek Potato Mash Recipe

    Filed under: Recipes — Tags: , , , , — Anna @ 2:12 am

    Active time: 20 min Start to finish: 50 min

    Makes 6 servings.

    INGREDIENTS

    • 1 1/2lb leeks (white and pale green parts only), chopped
    • 5tablespoons unsalted butter
    • 1lb russet (baking) potatoes
    • 2lb parsnips, peeled, quartered lengthwise, woody cores discarded, then cut crosswise into 1/2-inch pieces
    • 2cups water
    • 1 1/2teaspoons salt
    • 1/4teaspoon white pepper
    • 1/8teaspoon freshly grated nutmeg
    • 1tablespoon finely chopped fresh flat-leaf parsley

    DIRECTIONS Wash leeks in a bowl of cold water, agitating water to loosen any sand, then lift leeks out and drain in a colander. Pat dry.

    Cook leeks in 4 tablespoons butter, covered, in a4- to 5-quart heavy pot over moderate heat, stirring occasionally, until slightly softened, 5 to 7 minutes.

    While leeks are cooking, peel potatoes and cut into 1-inch pieces. Add potatoes, parsnips, water, salt, white pepper, and nutmeg to leeks and bring to a boil, uncovered, stirring occasionally. Reduce heat and simmer, covered, stirring occasionally, until vegetables are very tender and most of liquid is absorbed, about 30 minutes. Coarsely mash, then serve sprinkled with parsley and topped with remaining tablespoon butter.

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    August 21, 2008

    Shrimp and Leek Linguine in White Wine Sauce Recipe

    Filed under: Recipes — Tags: , , , , , , — Anna @ 9:21 pm

    See how to devein shrimp.

    Makes 4 to 6 servings.

    INGREDIENTS

    • 1pound small uncooked shrimp, peeled, deveined, shells reserved
    • 1 3/4cups water6tablespoons olive oil
    • 2large garlic cloves, minced
    • 2 1/2cups thinly sliced leeks (white and pale green parts only from about2 large)
    • 1/4cup thinly sliced stemmed drained peperoncini (about 4 whole)
    • 3tablespoons chopped fresh oregano
    • 2teaspoons minced lemon peel
    • 1/4cup dry white wine
    • 2tablespoons fresh lemon juice1pound linguine
    • chopped fresh parsley

    DIRECTIONS Place shrimp shells in medium saucepan. Add 1 3/4 cups water and a generous pinch of salt. Bring to boil over medium-high heat. Cover, reduce heat to medium-low and simmer until reduced to 1 cup liquid, about 15 minutes. Strain into measuring cup, pressing on shells to extract as much liquid as possible.

    Meanwhile, heat 3 tablespoons oil in heavy large skillet over medium-high heat. Add shrimp and sauté until opaque, about 2 minutes. Using slotted spoon, transfer to medium bowl. Reduce heat to low. Add remaining 3 tablespoons oil to same skillet. Add garlic and sauté until soft, about 1 minute. Stir in leeks, peperoncini, oregano, and lemon peel. Cover and cook until leeks are soft, about 3 minutes. Uncover; add wine, lemon juice, and shrimp-shell liquid. Increase heat to high and boil until reduced by half, about 2 minutes. Remove from heat.

    Cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain, reserving 1 cup cooking liquid. Add pasta and shrimp to skillet with sauce and toss to coat. Add enough reserved cooking liquid to moisten if necessary. Season to taste with salt and pepper. Transfer to large bowl. Garnish with parsley.

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