Leeks
- Thread starter rickismom
- Start date
ChowderMan
Pizza Chef
this is a fav - except for the nutmeg,,,, not used here
Cauliflower & Leek Gratin
1 (2 1/2-pound) cauliflower, cut into 1" florets
6 tablespoons unsalted butter
3 medium leeks (white and light green parts), halved lengthwise, rinsed, and thinly sliced crosswise (3 cups)
1 1/2 cups heavy cream
1/4 teaspoon grated nutmeg
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
1/2 cup grated Parmesan cheese
1/2 fresh breadcrumbs, mixed with Parmesan cheese
Bring a large pot of lightly salted water to a boil; add cauliflower and blanche 4 minutes, or until very crisp-tender. Drain in a colander; rinse under cold water to stop the cooking. Drain; let dry on paper towels.
Heat oven to 400 F. Butter a 2 1/2 quart baking dish with 1 tablespoon of the butter.
Melt remaining butter in a large skillet over medium-low heat; stir in leeks. Cover skillet; slowly cook 10 minutes, stirring once or twice, until leeks are softened. Remove from heat; add cauliflower and toss. Transfer the mixture to prepared baking dish.
Mix cream, nutmeg, salt, and pepper together and pour over cauliflower mixture. Sprinkle Parmesan crumbs over the top. Bake 35 minutes until bubbly and crumb topping is golden.
Cauliflower & Leek Gratin
1 (2 1/2-pound) cauliflower, cut into 1" florets
6 tablespoons unsalted butter
3 medium leeks (white and light green parts), halved lengthwise, rinsed, and thinly sliced crosswise (3 cups)
1 1/2 cups heavy cream
1/4 teaspoon grated nutmeg
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
1/2 cup grated Parmesan cheese
1/2 fresh breadcrumbs, mixed with Parmesan cheese
Bring a large pot of lightly salted water to a boil; add cauliflower and blanche 4 minutes, or until very crisp-tender. Drain in a colander; rinse under cold water to stop the cooking. Drain; let dry on paper towels.
Heat oven to 400 F. Butter a 2 1/2 quart baking dish with 1 tablespoon of the butter.
Melt remaining butter in a large skillet over medium-low heat; stir in leeks. Cover skillet; slowly cook 10 minutes, stirring once or twice, until leeks are softened. Remove from heat; add cauliflower and toss. Transfer the mixture to prepared baking dish.
Mix cream, nutmeg, salt, and pepper together and pour over cauliflower mixture. Sprinkle Parmesan crumbs over the top. Bake 35 minutes until bubbly and crumb topping is golden.
Thank you
ChowderMan
Pizza Chef
a soup
parboil 10 ounces of yellow/gold/yukon gold potatoes; peel
cook until fork tender
two fat leeks - cleaned & sliced - no tough outer layers, minimal green
s&p, slow saute in 3 T butter/olive oil until sweated down / very tender
dry & add potatoes to pot
add one can chicken stock
puree with stick blender
add one cup light cream
check puree
adjust s&p to taste
adjust consistency with second can of chicken stock.
parboil 10 ounces of yellow/gold/yukon gold potatoes; peel
cook until fork tender
two fat leeks - cleaned & sliced - no tough outer layers, minimal green
s&p, slow saute in 3 T butter/olive oil until sweated down / very tender
dry & add potatoes to pot
add one can chicken stock
puree with stick blender
add one cup light cream
check puree
adjust s&p to taste
adjust consistency with second can of chicken stock.
That sounds good....do you have a recipe?
lilbopeep
🌹 Still trying to get it right.
Peep's Creamy Leek Sauce
Peep's Creamy Leek Sauce Salt and freshly ground black pepper - to taste 2 TBSP. butter 2 TBSP. olive oil 2 leeks, (discard tough, dark green tops) white and light green parts halved lengthwise and soaked in cold water to remove grit, diced 2 cloves garlic, minced 1/2 C. chicken broth (or...
netcookingtalk.com
Here's my take on creamy leek sauce.
Maybe use fish stock if serving with salmon.
Thank you!Peep's Creamy Leek Sauce
Peep's Creamy Leek Sauce Salt and freshly ground black pepper - to taste 2 TBSP. butter 2 TBSP. olive oil 2 leeks, (discard tough, dark green tops) white and light green parts halved lengthwise and soaked in cold water to remove grit, diced 2 cloves garlic, minced 1/2 C. chicken broth (or...
Here's my take on creamy leek sauce.
Maybe use fish stock if serving with salmon.
Thanks for bumping this up, Shermie! I looked and found this in my files. Will probably make it with local corn this summer!
Lee
netcookingtalk.com
Lee
Sauteed Corn with Bacon and Leeks
My father gave me a subscription to the magazine Cook's Illustrated, which I love. I promised myself that I would make at least one recipe from each issue. This one was terrific, and a keeper! Lee Corn, Sauteed with Bacon and Leeks (Cook’s Illustrated) 6 slices of bacon, cut...
netcookingtalk.com
Shermie
Well-known member
Thanks for bumping this up, Shermie! I looked and found this in my files. Will probably make it with local corn this summer!
Lee
Sauteed Corn with Bacon and Leeks
My father gave me a subscription to the magazine Cook's Illustrated, which I love. I promised myself that I would make at least one recipe from each issue. This one was terrific, and a keeper! Lee Corn, Sauteed with Bacon and Leeks (Cook’s Illustrated) 6 slices of bacon, cut...
You're welcome!! Like I said, I've never used them. I like them, just never used them.
