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Leek recipes
Posted on 3/26/19 at 3:12 pm
Posted on 3/26/19 at 3:12 pm
I pulled all the leeks out of my garden this weekend. Then I realized l had a conundrum...what do l do with a bunch of leeks?
Only thing I've found are soup recipes. Ideas?
Only thing I've found are soup recipes. Ideas?
10
Posted on 3/26/19 at 3:14 pm to Bill Parker?
make a big pot of curry with them
Posted on 3/26/19 at 3:18 pm to Bill Parker?
We always make leek and gruyere frittatas. So damn good. Sometimes make it with pototaoes as well.
Posted on 3/26/19 at 3:47 pm to Bill Parker?
I love a big pot of french onion soup with leeks.
I also like recipes from Food Wishes channel on youtube.
He has done a few leek recipes that I like.
Food Wishes YT Channel
I also like recipes from Food Wishes channel on youtube.
He has done a few leek recipes that I like.
Food Wishes YT Channel
Posted on 3/26/19 at 5:12 pm to Bill Parker?
Potato, Fennel and Leek Gratin
Ingredients
3 Tbs. unsalted butter, softened
2-1/2 lb. Yukon Gold potatoes, peeled and sliced 1/8 inch thick (about 7 cups)
2-1/2 cups heavy cream
2 cloves garlic, finely chopped
Kosher salt and freshly ground black pepper
1 tsp. fennel seeds, lightly crushed
3 large leeks, white and pale-green parts only, trimmed, halved, and sliced crosswise 1/2 inch thick
1-1/2 to 1-3/4 lb. fennel bulbs, trimmed, quartered, cored, and thinly sliced (about 5 cups)
8 oz. Gruyère, grated (about 2 cups)
Preparation
Position a rack in the center of the oven and heat the oven to 400°F. Grease the bottom and sides of a 10×15-inch (4 quart) baking dish with 1 Tbs. of the butter.
Put the potatoes, cream, garlic, 1-1/2 tsp. salt, and 1/2 tsp. pepper in an 8-quart pot. Bring to a simmer over medium heat and cook, stirring occasionally, until the potatoes are barely tender when pierced with a fork, about 8 minutes.
Meanwhile, melt the remaining 2 Tbs. butter in a heavy-duty 12-inch skillet over medium heat. Add the fennel seeds and stir just until fragrant, about 30 seconds. Add the leeks and fennel, season lightly with salt and pepper, and cook, stirring occasionally, until just tender, 8 to 10 minutes.
Gently mix the leeks and fennel with the potatoes. Transfer to the prepared baking dish, evening out the vegetables. Top with the cheese, and bake until the cheese is deep golden brown, the cream has thickened, and the potatoes are tender when pierced with a knife, 35 to 40 minutes. (If the top is becoming too brown before the vegetables are done, cover the gratin loosely with foil.) Let cool for 10 to 20 minutes before serving.
Ingredients
3 Tbs. unsalted butter, softened
2-1/2 lb. Yukon Gold potatoes, peeled and sliced 1/8 inch thick (about 7 cups)
2-1/2 cups heavy cream
2 cloves garlic, finely chopped
Kosher salt and freshly ground black pepper
1 tsp. fennel seeds, lightly crushed
3 large leeks, white and pale-green parts only, trimmed, halved, and sliced crosswise 1/2 inch thick
1-1/2 to 1-3/4 lb. fennel bulbs, trimmed, quartered, cored, and thinly sliced (about 5 cups)
8 oz. Gruyère, grated (about 2 cups)
Preparation
Position a rack in the center of the oven and heat the oven to 400°F. Grease the bottom and sides of a 10×15-inch (4 quart) baking dish with 1 Tbs. of the butter.
Put the potatoes, cream, garlic, 1-1/2 tsp. salt, and 1/2 tsp. pepper in an 8-quart pot. Bring to a simmer over medium heat and cook, stirring occasionally, until the potatoes are barely tender when pierced with a fork, about 8 minutes.
Meanwhile, melt the remaining 2 Tbs. butter in a heavy-duty 12-inch skillet over medium heat. Add the fennel seeds and stir just until fragrant, about 30 seconds. Add the leeks and fennel, season lightly with salt and pepper, and cook, stirring occasionally, until just tender, 8 to 10 minutes.
Gently mix the leeks and fennel with the potatoes. Transfer to the prepared baking dish, evening out the vegetables. Top with the cheese, and bake until the cheese is deep golden brown, the cream has thickened, and the potatoes are tender when pierced with a knife, 35 to 40 minutes. (If the top is becoming too brown before the vegetables are done, cover the gratin loosely with foil.) Let cool for 10 to 20 minutes before serving.
Posted on 3/26/19 at 5:24 pm to Bill Parker?
Posted on 3/27/19 at 12:29 am to Bill Parker?
Soup, casserole, as a side, brunch
Recently, I’ve done leek and cauliflower gratin, potato soup and a fennel and leek stratta
Recently, I’ve done leek and cauliflower gratin, potato soup and a fennel and leek stratta
Posted on 3/27/19 at 3:04 pm to jimithing11
Chef John’s potato leek soup/vichyssoise recipe is one of my favorites.
Posted on 3/27/19 at 3:24 pm to Bill Parker?
I have had leeks in multiple super spicy authentic szechuan dishes. Better with chicken or shrimp, beef overpowers the leeks.
Posted on 3/27/19 at 3:40 pm to Bill Parker?
quote:
.what do l do with a bunch of leeks?
I think you can puree them and mix them in with mashed potatoes, or maybe just cook and puree by themselves?
Posted on 3/28/19 at 9:56 am to Bill Parker?
You can saute' them down and add a little heavy cream and reduce them. Then top them on a pizza dough along with some pancetta, mushrooms and fresh mozz cheese. I cook them in my outdoor pizza oven, but you can use a grill or inside oven or whatever you have.
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[/img]This post was edited on 3/28/19 at 9:59 am
Posted on 3/28/19 at 10:00 am to Bill Parker?
saute a bit then put in white sauce
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