Archive | Leeks

This beautiful member of the onion family grows in layers, so always be sure to clean out any remaining grit from between the skins before cooking. Cut lengthwise through the roots, then fan out each half under running water to remove dirt. We love leeks sautéed in butter, then scrambled with eggs for breakfast. Larger than garlic bunch.

Leek & Turnip Soup

Leek & Turnip Soup Ingredients 4-5 turnips, cut in small chunks 3 small potatoes, cut in chunks 3 leeks, white parts only 1 clove garlic, minced 1/4 cup parsley, chopped 1/2 teaspoon thyme 1 tablespoon butter 1 1/2 teaspoon salt 6 cups water or stock 1/2 cup milk Instructions Saute the first 6 ingredients in the butter for 5 minutes. Add the water (or stock) and salt, and simmer for 30 minutes. Puree in a blender or food processor, add the milk, and reheat. Powered by Recipage

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Onion Pie

Onion Pie from basketeer Joan Neuberger 6072524 Ingredients 3 sweet 1015 onions 4 leeks olive oil thyme salt and pepper pie crust 1 to 1½ c. milk 2 eggs bread crumbs Instructions Sauté sliced leeks and onions in olive oil. Season with thyme, salt and pepper. Saute until wilted. Let cool some, then spread on bottom of homemade or store-bought pie crust. Mix together the milk and eggs, then pour over the onion. Sprinkle with bread crumbs. Bake at 350°F for 25-30 minutes. Powered by Recipage

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Carrot Soup with Sesame Seeds & Chives

Carrot Soup with Sesame Seeds & Chives by adapted from Bon Appétit / April 2003 6072519 Ingredients 5 tablespoons butter 3 ½ cups chopped carrots 1 cup chopped leeks or sweet onion ½ cup chopped celery or fennel 6 cups low-salt chicken broth ½ cup whipping cream ½ cup sour cream 1 t. oriental sesame oil 2 cups ½ inch bread cubes (from day-old crustless French bread) 1 ½ T. toasted sesame seeds 2 T. chopped fresh chives Instructions Melt 2 T. butter in heavy pot over medium heat. Add carrots, leeks, and celery. Cover and cook until vegetables soften slightly, stirring occasionally, about 10 minutes. Add broth; bring to boil. Reduce heat, cover, and simmer until vegetables are very tender, about 25 minutes. Cool slightly. Working in batches, puree soup in blender until smooth. Return soup to pot. Whisk cream, sour cream, and ½ teaspoon sesame oil into soup. Season soup to taste with salt and pepper. (Can be made 1 day ahead. Cover and chill.) Melt remaining 3 tablespoons butter with remaining ½ teaspoon sesame oil in heavy large skillet over medium heat. Add bread cubes and sauté until golden brown and crispy, about 4 minutes. Bring soup almost to simmer over medium heat. Ladle into bowls. Mound croutons in center of each. Sprinkle with sesame seeds and chives and serve. Serves 6. Powered by Recipage

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Purée de Fenouil

   from   2-3 fennel bulbs, stems & tough outer leaves removed, minced (save fennel leaves for garnish) 2 leeks, white &light green part, cleaned &minced ½ cup butter (1 stick) ½ cup dry white wine 1½cups cooked white rice salt and black pepper Melt the butter over medium heat and add the fennel and leeks, stirring to coat with the butter. Sauté 5 minutes. Add the wine and cover, reduce heat slightly and cook for 30 minutes. Transfer the vegetables to a food processor, add the rice and process until very smooth. (For an even finer texture, pass the purée through a sieve.) Season with salt and pepper and serve warm. To serve: Garnish each serving with a sprig of the feathery fennel leaves. Can be made ahead and reheated in the top of a double boiler. Serves 6

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From Local Flavors by Deborah Madison, and shared by basketeer Derek Stuart 3 large leeks, white part only 2 fennel bulbs sea salt & ground pepper 1½ tablespoons unsalted butter 1 bunch scallions (I say use some green garlic instead– K) ¼ c chopped fennel greens 1 teaspoon grated lemon zest 2 large eggs 1½ cups milk or half & half ½ cup grated parmesan or gruyere 1. Preheat oven to 375. Lightly butter 2-quart gratin dish. Chop leeks into 1/2-inch pieces & wash, separating the rings. Let them soak while you trim fennel. Slice fennel very thinly, including the core. Bring skillet of water to boil, add fennel & pinch of salt. Simmer about 2 min until fennel is translucent, drain. 2. Melt butter in wide skillet. Remove leeks from soaking water and add to pan with fennel. Season with 1 teaspoon salt and cook for 5 minutes over medium heat, stirring often. Add scallions and cook for another 5 minutes. Add fennel greens and lemon zest, salt, & pepper to taste. Scrape veggies into prepared dish. 3. Beat eggs and milk together and add 1/2 teaspoon salt plus cheese. Pour over veggies. Bake until top is browning, about 40 minutes. Let it rest for a few minutes, then serve.

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Beets with Leeks in Wine

 1/2 lb. young whole beets 3 thinly sliced leeks 1/2 t. ground pepper 1/2 t. cumin 1 c. beet stock 1/2 c. sweet raisin wine or muscatel Cook beets, drain, reserve liquid, and slice. Put them in a saucepan with leeks. In a mortar, grind pepper and cumin. Add to the leeks and beets. Then add stock and sweet wine. Pour this sauce over the vegetables, bring to a boil, then simmer till leeks are cooked The lovely deep color of this dish adds beauty to your table. Serve with chicken or game birds, with brown or wild rice

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Beet, Leek & Gorgonzola Crostini

Recipe and comments courtesy of basket customer Dawne Anderson Spinale 3 med. beets (3/4 lb.), trimmed and scrubbed 4 thin slices Italian bread, cut in half, or 8 slices French bread 1 small leek, white part only (or use 1015 onion, since you have it!) 2 T. chopped Italian parsley (or Thai Basil?) 2 T. white wine vinegar 1 T. extra- virgin olive oil salt & freshly ground pepper to taste 2 oz. Gorgonzola 1. Use your favorite method to cook beets. When cool, peel and dice or chop roughly in food processor. If you use the food processor method, your beets will stay on the crostini better. . . 2. Preheat oven to 350. Bake bread slices in single layer on baking sheet until crisp and golden, about 15 minutes. (You can also toast or grill.) 3. Slice leek lenghtwise into quarters, then thinly slice croswise. Transfer to a colander and rinse well to remove any sand. press out excess water. (You can also use finely chopped shallots. i bet green garlic would be interesting, too.) Press out excess water. In a bowl, combine the leeks, beets, 1 T. parsley, vinegar and oil. Season with salt & pep. 4. Spread each toast with some of the gorgonzola. Top with some of the beet mixture and sprinkle with remaining 1 T. parsley. Serve immediately. Makes 8 crostini for 4. (I think more . .

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Many thanks to Keeshi + Photo and Twisted String for their photography contributions