Dayrecipe Food Community

Active time: 30 min Start to finish: 30 min

Makes 6 servings.

INGREDIENTS

• 2medium leeks (white and pale green parts only), quartered lengthwise, then finely chopped
• 1/2teaspoon salt
• 2teaspoons unsalted butter
• 1 1/2lb yellow-fleshed potatoes such as yukon gold
• 1medium fennel bulb (sometimes called anise; 1 1/4 lb), stalks trimmed flush with bulb, bulb halved lengthwise and thinly sliced crosswise
• 1/3cup low-sodium fat-free chicken broth
• 2/3cup 1% milk, heated
• 1/2teaspoon black pepperspecial equipment:a potato ricer, or a food mill fitted with medium disk

DIRECTIONS Wash leeks in a bowl of water, then lift into a sieve to drain.

Cook leeks with 1/4 teaspoon salt in 1 teaspoon butter in a 10-inch nonstick skillet over moderately low heat, stirring occasionally, until soft and beginning to brown, 6 to 8 minutes, then transfer to a bowl. Reserve skillet.

Peel and quarter potatoes, then cover with salted cold water by 1 inch in a 4-quart saucepan and simmer until tender, 20 to 25 minutes.

While potatoes are simmering, cook fennel with remaining 1/4 teaspoon salt in remaining teaspoon butter in skillet over moderate heat, stirring occasionally, until softened, about 5 minutes. Add broth and simmer, covered, until tender, 10 to 12 minutes.

Drain potatoes and force through ricer or food mill back into saucepan. Stir in milk, leeks, fennel, and pepper.

Cooks’ note:
• Leek and fennel mashed potatoes can be made 1 day ahead and reheated (preferably in a microwave).

Round out this French-style meal with rice and steamed asparagus; polish things off with raspberry tarts from the bakery.

Makes 2 servings; can be doubled.

INGREDIENTS

Active time: 20 min Start to finish: 45 min

Makes 6 main-course servings.

INGREDIENTS

• 4medium leeks (white and pale green parts only), halved lengthwise, then chopped
• 1large carrot, finely chopped
• 1celery rib, finely chopped
• 1stick (1/2 cup) unsalted butter
• 8cups chicken stock or low-sodium chicken broth (64 fl oz)
• 2medium boiling potatoes
• 5tablespoons all-purpose flour
• 1cup thinly sliced smoked kielbasa
• 2teaspoons chopped fresh marjoram
• white pepper to taste

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

Cook carrot and celery in 1/2 stick butter in a 4- to 5-quart heavy saucepan over moderate heat, stirring occasionally, until softened, about 3 minutes. Add leeks and cook, stirring, until softened, about 3 minutes. Add stock and bring to a boil, then reduce heat and simmer, partially covered, 15 minutes.

While stock simmers, peel potatoes and cut into 1/2-inch cubes.

Melt remaining 1/2 stick butter in a small heavy saucepan over low heat, then add flour and cook roux, whisking, 3 minutes. Remove from heat and add 2 cups simmering stock, whisking vigorously (mixture will be thick), then whisk flour mixture into remaining stock and return to a simmer, whisking.

Add potatoes, kielbasa, and marjoram and simmer soup, partially covered, until potatoes are tender, 10 to 15 minutes. Season with salt and white pepper.

Makes 4 servings.

INGREDIENTS

• sauce
• 2cups whole milk
• 2large heads of garlic, top 1/3 trimmed to expose cloves
• 1/2cup (or more) olive oil
• 1/2cup (or more) low-salt chicken brothbeef
• 11 1/2-pound piece beef tenderloin, trimmed
• 2tablespoons olive oilleek-tomato quinoa
• chopped fresh chives

DIRECTIONS For sauce:
Preheat oven to 350°F. Combine milk and garlic in small saucepan. Simmer, uncovered, over medium heat 10 minutes. Drain; discard milk. Place garlic heads, cut side up, in small ovenproof dish. Pour 1/2 cup oil over. Cover dish tightly with foil. Bake until garlic is soft, about 55 minutes. Remove garlic from oil; cool. Pour oil from dish into measuring cup; add more oil if necessary to measure 1/2 cup total. Squeeze out garlic from peel into blender. Add 1/2 cup broth and garlic oil; puree until smooth, thinning with more broth if desired. Season with salt and pepper. (Can be made 1 day ahead. Cover; chill. Rewarm over medium-low heat and thin with more broth, if desired, before serving.)

For beef:
Prepare barbecue (medium heat). Rub beef all over with oil. Sprinkle with salt and pepper. Grill beef to desired doneness, turning often, about 22 minutes for medium-rare. Remove from grill and let stand 5 minutes. Cut beef crosswise into 1/3-inch-thick slices.

Spoon Leek-Tomato Quinoa onto 4 plates. Top with beef, sauce, and chives.

A hearty soup that’s a snap to prepare.

Makes 4 to 6 servings.

INGREDIENTS

• 3tablespoons butter
• 2leeks (white and pale green parts only), sliced (about 2 cups)
• 1small onion, chopped
• 4garlic cloves, sliced
• 2tablespoons water
• 1/2pound red-skinned potatoes, unpeeled, cut into 1/2-inch pieces
• 4cups low-salt chicken broth or vegetable broth
• 2teaspoons chopped fresh tarragon
• 1/2cup whipping cream
• 1/2cup plain whole yogurt

DIRECTIONS Melt butter in heavy large pot over medium heat. Add leeks, onion, garlic, and 2 tablespoons water. Cook until leeks are just golden, about 10 minutes. Add potatoes and broth; bring to boil. Reduce heat to low and simmer until potatoes are tender, about 10 minutes. Mix in tarragon. (Can be made 1 day ahead. Cool slightly. Cover and refrigerate. Rewarm before continuing.) Stir in cream and yogurt. Season soup to taste with salt and pepper.