3 small leeks
6 ounces bacon
olive oil
2 ounces butter for the sauce
2 ounces butter
2 ounces plain flour
4 cups milk
6 ounces grated cheddar cheese
1/3 cup double cream
salt, pepper, nutmeg for the topping
2 tablespoons grated Parmesan cheese
1 tablespoons bread crumbs
cayenne pepper
Prepare the pasta first. Bring a large saucepan of water to a boil. Add a little salt and a few drops of olive oil as you add the pasta to cook. Bring back to a boil and cook for exactly 10 minutes. Drain the pasta in a colander. Rinse under a cool tap. Melt the butter in a pan while cooking your pasta. Add the bacon and leeks and cook until soft. In a second pan, melt the butter and slowly add the flour and milk, a little at a time. Make sure you stir constantly to prevent the mixture from getting lumpy. Leave the sauce to simmer gently. Stir in the grated cheese, season with salt, pepper and nutmeg to taste. Finally, add the cream. Butter the sides of a deep oven proof dish. Combine the pasta, leeks and bacon in the dish and pour the cheese sauce over the top. Sprinkle with the bread crumbs, Parmesan and cayenne pepper. Cook in a preheated 350F oven until the top is brown and the sauce bubbles.
Mushroom and Leek Side Salad
2 to 3 large leeks, washed and sliced
10 ounces mushrooms
1 cup vegetable or chicken stock
3 tablespoons butter
1/2 teaspoon chopped fresh ginger
2 tablespoons flour and 2 tablespoons butter mixed together
salt and pepper to taste
Heat the butter in a fry pan until soft. Add the mushrooms and thoroughly coat them in the butter. Add the stock and ginger. Cover and leave for a few minutes until the vegetables are cooked. Add the butter and flour mixture a little at a time to allow the juices to thicken, but keep the liquid under boiling point. Stir continually. Season with salt and pepper.
Lentil and Leek Salad
2 cups dried lentils
2 to 3 leeks, chopped, white parts only
2 tablespoons olive oil
1/3 cup raisins
1/2 cup chopped parsley
1/4 cup chopped coriander
1 large stalk organic celery, thinly sliced
2 to 3 tablespoons rice wine vinegar
1 clove garlic, peeled and crushed
1 pound organic spinach, sliced in 1 inch strips
1 teaspoon lemon juice
Salt and pepper to taste Simmer the lentils in well salted water until tender, about 20 to 25 minutes, then drain. Saute the chopped leeks in half of the olive oil until they are soft and just barely beginning to color. Meanwhile, place the raisins in about a cup of scalding hot water for at least ten minutes, then drain well. Combine the lentils, the leeks and raisins. Add the parsley, coriander, celery, rice vinegar and half a teaspoon salt and toss gently but thoroughly. Add the remaining oil to the pan in which you sauteed the leeks and stir the crushed garlic in it for about a minute. Add the spinach and toss over high heat just until the spinach is wilted and the excess water cooks away. Squirt the fresh lemon juice on the spinach, toss again and add it to the salad. Toss the salad again and taste it. Season with salt, fresh ground black pepper and more rice vinegar or lemon juice, to your taste. Then let the salad marinate for an hour and taste it again. Nice drizzled with just a little more olive oil.
Leek and Potato Bake
1/2 pound potatoes
2 medium leeks
1 cup single cream
2 medium eggs
1/2 cup grated cheese or bread crumbs
salt and pepper to taste
Peel and slice the potatoes. Clean the leeks by slicing them lengthways and fan them out under running water. Slice these also. Layer the potatoes and the leeks in a greased baking dish, sprinkling a little salt and pepper over each layer. Mix the cream and eggs together in a separate bowl. Pour over the ingredients in the baking dish. Sprinkle some cheese and/or bread crumbs on top. Bake for 45 to 60 minutes, or until the potatoes are soft and the top is browned.
Baked Leeks with Bacon and Gruyere
4 medium leeks, trimmed, soaked and rinsed
1 ounce bacon, cut into small dice
1 large egg
1/4 cup milk
1/4 cup chicken broth or low sodium canned broth
salt
ground white pepper
1 ounce Gruyere cheese, grated
1 tablespoon dry bread crumbs
1 tablespoon minced fresh parsley
Trim leeks about 2 inches beyond point where leaves start to darken. Trim root end, keeping base intact. Slit leek lengthwise upward through leaves, leaving base intact. By trimming only dark green parts of each half, more of leek can be saved. Soak trimmed leeks in a sinkful of cold water to loosen excess dirt, then rinse leeks in cold running water, pulling apart layers with your fingers to expose any clinging dirt. Arrange leeks in a single layer in a steamer basket or steamer insert. Carefully place basket over pot of vigorously boiling water , cover and steam until tip of knife inserted in thickest part of leek meets no resistance, about 10 minutes for leeks 1 inch thick, about 12 minutes for leeks 1 1/4 inches thick. Adjust oven rack to center position and heat oven to 350F. Fry bacon in small skillet over medium high heat until fat is rendered and bacon is crisp, 3 to 5 minutes. Drain fat and set bacon aside to cool. Whisk egg, milk, chicken stock and salt and pepper to taste in small bowl. Stir in Gruyere cheese. Arrange leeks in a single layer in baking dish. Pour egg mixture over leeks, sprinkle with bacon bits and bread crumbs. Bake until top is browned and egg mixture is set, about 30 minutes. Sprinkle with parsley and serve immediately.
Battered Leeks
4 cups leeks, washed, diced
4 eggs
2/3 cup dry milk powdered, instant milk
1/2 teaspoon salt
1/4 teaspoon pepper
4 cherry tomatoes
1 sprig parsley
Spray nonstick skillet with cooking spray and set over medium heat; add 2 cups leeks, cover skillet and cook, stirring occasionally, until leeks are softened, 3 to 4 minutes. In small mixing bowl beat together 2 eggs, 1/3 cup milk powder, half of the salt and pepper. Pour into skillet, making sure egg mixture thoroughly coats leeks. Cook until bottom of omelet is golden, 1 to 2 minutes; using pancake turner, carefully turn omelet over. Cook other side just until set, about 1 minute; transfer to serving platter and keep warm. Repeat procedure; garnish omelets with tomatoes and parsley.
Leek Tart
1 11 inch tart/quiche shell
2 tablespoons butter
4 cups leeks, chopped
2 tablespoons Dijon mustard
5 slices bacon, cooked and crumbled
2 eggs
1/2 cup whipping cream
1/4 teaspoon light cream
1/4 teaspoon pepper
salt
To remove dirt from leeks, cut through leek lengthwise almost to root end. Wash under running water and shake to remove excess water. On lightly floured surface, roll out pastry and fit into 11 inch tart or quiche pan; refrigerate for 20 minutes. Prick pastry bottom with fork; line with foil and fill with pie weights. Bake in 375F oven for 10 minutes. Remove pie weights and foil; Bake for 15 minutes longer or just until lightly golden. Let cool. Meanwhile, in large skillet, melt butter over medium low heat; cook leeks, stirring occasionally, for about 30 minutes or until softened. Let cool. Brush cooled pastry shell with mustard; spread leeks over top. Sprinkle with bacon. Whisk together eggs, whipping and light creams, pepper and salt; pour over bacon. Bake in 350F oven for 30 to 35 minutes or until golden.
Chicken with Leeks
4 boneless, skinless chicken breast halves
freshly ground black pepper
1 tablespoon olive oil
2 carrots, thinly sliced
1 leek, well washed and sliced
1 1/4 cups low sodium chicken broth
2 teaspoons cornstarch
1 teaspoon curry powder
1 tablespoon tomato paste
Remove all visible fat from chicken. Sprinkle pepper over both sides of breasts. Heat oil in large nonstick skillet; add chicken breasts and saute 4 minutes on one side. Turn and saute 2 minutes on other side. Add carrots and leeks to pan. Saute 2 minutes more. Stir cornstarch into chicken broth. Add to chicken and vegetables and cook until sauce is thickened and bubbly and chicken is done so that the juices run clear. Serves 4.
Chicken Livers with Leeks, Balsamic Vinegar and Dried Apricots
4 tablespoons virgin olive oil
1 pound chicken livers, rinsed and dried
1/2 cup all purpose flour, seasoned with salt and freshly ground black pepper
2 large leeks, much of green included, rinsed and cut in 2 inch batonettes
1/2 pound dried apricots
1 cup balsamic vinegar
3 tablespoons butter
2 cups curly endive, washed, spun dry
In a 12 to 14 inch saute pan, heat oil until smoking. Dredge the chicken livers in the seasoned flour and shake excess flour off. Saute chicken livers until crisp and golden brown, about 8 to 10 minutes and remove to plate. Add leeks and apricots to pan and cook until leeks are softened, about 8 to 10 minutes. Add chicken livers back to pan, add vinegar and butter and cook until liquid is reduced by half. Add endive to pan. Toss to coat and serve immediately.
Gratin of Leeks
8 medium leeks, about 3 pounds, trimmed and cleaned
2 cups 1% milk
1/2 teaspoon dried thyme
1/4 teaspoon ground nutmeg
4 whole cloves
1 bay leaf
1 clove garlic, minced
1/4 cup all purpose flour
2 tablespoons dry white wine
1 tablespoon margarine
1/2 cup Gruyere cheese, grated or Swiss cheese
vegetable cooking spray
2 tablespoons Parmesan cheese, grated
1/8 teaspoon ground red pepper
Bring 6 cups water to a boil in a Dutch oven; add leeks. Cover and cook 8 minutes or until tender; drain well and pat leeks dry with paper towels. Set aside. Combine milk and next 5 ingredients in a medium saucepan. Bring to a boil over medium heat and cook 1 minute, stirring constantly. Remove from heat and let cool. Strain through a sieve into a bowl; discard solids. Place flour in a medium saucepan. Gradually add milk mixture, stirring with a whisk until blended. Bring to a boil; reduce heat and simmer 2 minutes or until margarine melts, stirring constantly. Remove from heat and add Gruyere cheese, stirring until cheese melts. Arrange leeks in an 11 x 7 x 2 inch baking dish coated with cooking spray. Pour milk mixture over leeks; sprinkle with Parmesan cheese and pepper. Bake, uncovered at 400F for 25 minutes or until lightly browned.
Greek Leeks Vinaigrette
4 leeks
1 green onion, minced
1/4 cup fresh lemon juice
2 teaspoon Dijon mustard
1/2 teaspoon sugar
fresh ground pepper to taste
1 tablespoon fresh mint, chopped
1/4 cup olive oil
1/2 cup tomato, diced
12 or more Greek olives
mint sprigs for garnish
Cut off the roots, leaving a thin piece of the hard root end to hold the leeks together and trim the tops so that only 1 inch of the green leaves remain. Cut the leeks lengthwise into halves. Wash the leeks well, making sure to remove all the hidden dirt. Steam until crisply tender, about 8 to 10 minutes. When done, remove from pot and dry thoroughly. Meanwhile, combine the green onion, lemon juice, mustard, sugar, pepper and chopped mint in a small mixing bowl. Gradually whisk in the oil in a slow, steady stream. Arrange the warm leeks in single layer on a serving platter. Pour the vinaigrette over all parts. Sprinkle the diced tomato and olives on top. Leave at room temperature for 1 to 2 hours. Serve garnished with the fresh mint sprigs.
Grilled Leeks with Herbed Vinaigrette
12 medium leeks, about 4 1/2 pounds, trimmed to about 7 inches, split lengthwise to within 1 1/2 inches of the root end, the roots trimmed but the root ends left intact, the tough outer leaves discarded and the leeks washed well vegetable oil for grilling
For the vinaigrette
4 teaspoons Dijon style mustard
3 tablespoons white wine vinegar
1/2 cup extra virgin olive oil
1/3 cup minced assorted fresh herbs, such as chives, parsley, mint, basil and tarragon
1/4 cup finely diced red bell pepper
1/4 cup Kalamata or other brine cured black, pitted and diced olives, fine.
Tie the leeks in 4 bundles with kitchen string, in a kettle of boiling salted water boil them for 6 minutes, or until they are just tender and drain them in a colander. Refresh the leeks under cold water and discard the strings. Cut the leeks apart at the root ends and drain them on paper towels. The leeks may be prepared up to this point 1 day in advance and kept covered and chilled. Brush the leeks with the oil and grill them in batches in a heated oiled ridged grill them in batches in a heated oiled ridged grill pan over moderate heat or on an oiled rack set 4 to 5 inches over glowing coals for 3 to 4 minutes on each side, or until they are golden. Transfer the leeks as they are golden. Transfer the leeks as they are grilled to a platter and keep them warm, covered. The leeks may be prepared up to the is point 1 day in advance and kept covered and chilled. Reheat the leeks on a baking sheet in a preheated 350F. oven for 10 minutes, or until they are heated through. Make the vinaigrette: In a bowl whisk together the mustard, the vinegar and salt and black pepper to taste, add the oil in a stream, whisking and whisk the dressing until it is emulsified. Whisk in the herbs, the bell pepper and the olives. Divide the leeks among 8 plates and spoon some of the vinaigrette over each serving. Serves 8 as a first course.
Horseradish Creamed Leeks
4 leeks, about 1 pound, trimmed, left whole and each leek slit down one side to within 1 inch of the base
2 tablespoons unsalted butter
1/3 cup chicken broth
1/3 cup heavy cream
1 tablespoon drained bottled horseradish, or to taste
3 tablespoons grated Gruyere
In a large bowl of cold water fan out the leaves of the leaks and rinse them well until there is no grit. In a large skillet heat the butter over moderate heat until the foam begins to subside, add the leeks, patted dry and toss them to coat them with the butter. Add the broth and the cream, bring the liquid to a boil and simmer the mixture, uncovered, stirring occasionally, for 25 to 35 minutes, or until the leeks are very tender. Transfer the leeks with a slotted spatula to a gratin dish. Stir the horseradish into the liquid remaining in the skillet and season the sauce with salt and pepper. Pour the sauce over the leeks, sprinkle it with Gruyere and broil the leeks under a preheated broiler about 4 inches from the heat for 2 minutes, or until the cheese is golden. Serves 2.
Broccoli, Leek and Snow Pea Stir Fry
1 1/2 cups chopped broccoli florets
3 tablespoons unrefined sesame oil
1 teaspoon cumin seeds
2 cloves minced garlic
1 teaspoon Chinese 5 Spice powder
1 small leek, thinly sliced
1 small carrot, cut into match sticks
4 leaves bok choy, cut crosswise into 1 inch pieces
12 snow peas, stems removed
1/2 cup toasted, coarsely chopped almonds
soy sauce to taste
Steam the broccoli over boiling water until tender but still bright green, about 4 minutes. Set aside. Heat a large skillet or wok over medium high heat. Add the oil and when it is warm, add the garlic and 5 spice powder and cook for 30 seconds or until aromatic. Add the leek and carrot and stir fry for 2 minutes, or until they soften. Add the bok choy and stir fry for 2 minutes, or until crisp tender. Add the snow peas and stir fry for 2 minutes, or until crisp tender. Stir in the broccoli, soy sauce and five spice powder and stir fry for 2 minutes more or until heated through. Serve immediately.
Leek Soup
4 cups sliced leeks
3 cups peeled, diced potatoes
6 cups chicken broth
1 cup whipping cream
3 tablespoons sherry
chives
Combine the top 3 ingredients. Cook 20 minutes. Blend in a blender. Add the rest and serve hot or cold. Serves 6.
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