What are some good dishes to use Leeks in besides potatos?

Answer 1

Gingered Beef with Leeks and Asparagus

6 ginger slices
1 teaspoon sesame oil
1 teaspoon fresh cracked black pepper
1/4 cup thin soy sauce
1/2 cup shaoshing wine or red wine
1 pound flank steak, thinly sliced against the grain
1 tablespoon Canola oil
4 bunch leeks, julienne (white part only)
1 tablespoon minced garlic
2 tablespoons minced ginger
1 bunch asparagus, cut in 2-inch pieces and blanched
Salt and black pepper to taste

To make marinade, mix first 6 ingredients and thoroughly mix with the beef. Let stand for at least 1 hour, preferably overnight, refrigerated. In a hot pan or wok, coat with Canola oil and add leeks, garlic and ginger. Stir for 3 minutes to caramelize. Add drained beef and stir for 2 minutes. Add asparagus and heat thoroughly. Check for seasoning. Serve immediately with rice.




Tangy Tomato, Leek and Lime Chicken

2 skinless chicken breasts
1 tablespoon of olive oil
1/2 a medium sized leek, washed
2 good handfuls of small cherry tomatoes (sungolds are particularly delicious)
1 lime, zest and juice
1 tablespoon of white wine vinegar
2 teaspoons of sugar or palm sugar
1/2 tablespoon of low fat creme fraiche
salt and pepper to taste

Place the chicken breasts under a medium grill or in a steamer for 7 - 10 minutes, or until the meat is cooked right through. Meanwhile, heat the oil in a saucepan, over a medium heat until quite hot. Place the whole tomatoes and thinly sliced leeks in the pan and stir continuously, until the skins of the tomatoes begin to split and the leeks begin to wilt. Turn the heat down to medium-low, and add the lime zest and juice, vinegar and sugar to the pan. Stir, making sure the liquid does not evaporate too quickly. Stir in the creme fraiche, and let bubble until the sauce is slightly thick, but still runny. Season with salt and pepper, stir, and serve poured over the cooked chicken breasts.




Pasta with Leeks and Lemon

3 tablespoons olive oil
2 cups well-rinsed sliced leeks, white and pale green parts only
1 tablespoon lemon zest
Juice of 1/2 lemon
3/4 cup walnuts, coarsely chopped and lightly toasted
salt and freshly-ground black pepper, to taste
1 pound dried linguine

Bring a large pot of salted water to a boil. In a heavy-bottomed skillet, heat the olive oil and add the leeks and a little salt. Cook, stirring, until leeks are coated with oil, then cover and continue to cook until tender but not browned, about 10 minutes. Cook the pasta until al dente. Reserve 1 cup of the cooking water, then drain pasta. Add pasta to the skillet, along with half of the reserved cooking water. Stir in the lemon zest and juice, then season abundantly with black pepper. Heat gently for a few minutes, adding more cooking water if needed to thin. Add walnuts, taste and add more salt or pepper if needed, and serve immediately.




Leek Pie

3/4 Lb shortcrust pastry
2-1/4 Cups leeks
1/2 Cup smoked pork, chopped
1/2 to 1 Cup chicken stock
1 bay leaf
2 eggs
2 tablespoons crème fraîche
salt
pepper

Clean the leeks. Keep only the white part. Splice them lengthwise and wash under running water to clean off all dirt. Drain and mince in 1/4 in-thick slices. Put the chopped pork and leeks in a baking dish. Moisten with chicken stock, add the bay leaf and bake at 300°F. Bake for 1-1/2 hours until all liquid evaporated. When finished, remove the bay leaf and let cool.
Roll out half of the shortcrust pastry and line a pie dish. Let the sides stick out. Mix egg and cream in a small bowl and mix it with the leeks. Season and mix. Pour the leeks in the pie pan. Prepare glaze with the yolk of the second egg and glazing the side of the pastry that's already in the pan. Roll out the second piece of shrotcrust pastry and cover the leeks with it. Weld the sides, pressing firmly. Trim the excess pastry. Glaze the surface of the pie. Cut a small chimney in the center. Bake at 400°F for 30 minutes




Leek, Tomato and Goat Cheese Pizza

1-1/2 tablespoon Butter
2 med. leeks, thinly sliced
1 tablespoon fresh parsley, minced
3/4 cup tomato, chopped
3 oz Montrachet or Feta, crumbled
2 tablespoon olive oil

Melt butter in large skillet over medium-low heat. Add leeks; sauté until tender, about 10 minutes. Season with salt and pepper. Stir in parsley. Cool. Spread leek topping evenly over pizza shell; sprinkle tomatoes over. Top with cheese. Drizzle 1 tablespoon oil over. Bake about 10 minutes at 450 F. Remove from oven and brush crust with olive oil.




Bacon and Leek Quiche

1 bunch fresh spinach, well rinsed and trimmed
Salt and freshly ground pepper
1 teaspoon canola oil
2 pounds leeks, quartered, washed, and finely chopped
2 ounces Canadian bacon, trimmed of fat and finely minced
1 egg, lightly beaten
1/2 cup skim milk
1 teaspoon Dijon mustard
2 ounces low-fat goat cheese
1/3 cup Parmesan shards
2 teaspoons unsalted butter

Preheat the oven to 375 degrees F. Lightly spray or wipe a 9-inch pie plate with vegetable oil. Place the spinach leaves in a vegetable steamer over low heat and steam until just wilted, about 1 minute. Line the pie plate with the spinach leaves. Season with salt and freshly ground pepper to taste. Heat the oil in a saucepan. Add the leek, cover, and sweat for 5 minutes. Whisk the Canadian bacon, egg, skim milk, mustard, and goat cheese, and add the leek. Pour the mixture carefully over the spinach, top with the Parmesan, and dot with the butter. Bake for 45 minutes, or until set. Serve warm.




Roasted Garlic and Leek Soup

4 heads (not cloves) garlic, about 1/2 pound unpeeled
1/4 cup olive oil
6 tablespoons butter or margarine
4 leeks, chopped, white part only
1 onion, chopped
6 tablespoons flour
4 cups chicken broth, heated
1/3 cup dry sherry
1 cup whipping cream or 1 cup evaporated skimmed milk
Fresh lemon juice

Cut of the top 1/4 inch on each garlic head. Place garlic heads in a small shallow baking dish. Drizzle olive oil over the top. Bake in a preheated 350 degree F oven for 1 hour or until golden. Let cool. Press individual garlic cloves between fingers to release the baked garlic. Chop cloves. Melt butter or margarine in a large soup pot over medium heat. Add chopped garlic, leeks, and onions. Saute until onion is translucent, about 8 minutes. Reduce heat to low. Add flour; cook 10 minutes, stirring occasionally. Stir in hot chicken broth and sherry. Simmer 30 minutes, stirring occasionally. Remove from heat and cool slightly. Puree soup in batches in food processor or blender. Return soup to pan. Add cream (or for lower fat, the evaporated skimmed milk) and simmer until thickened, about 10 minutes. Add additional cream or milk if it thickens too much. Add lemon juice to taste. Season with salt and white pepper to taste. Garnish with chives. Serve with thick slices of sourdough.




Tenderloin of Veal or Beef with Onions, Leeks, Mushrooms in a Cream Sauce

1 pound veal or beef tenderloin, trimmed
salt, to taste
Freshly ground black pepper, to taste
Clarified butter
1 onion, sliced
1 leek, sliced
1 clove garlic, crushed, peeled, minced fine
1/4 cup dry sherry
1 cup red wine
1/4 teaspoon Worcestershire sauce
4 ounces mushrooms
1/2 cup whipping cream

Garnish:
1 tablespoon parsley, chopped

Preheat broiler. Season fillets with salt and pepper. Heat clarified butter in pan on high and brown fillets on all sides. Remove from heat and place in casserole, with juices from pan. Broil for 12 minutes, turning once. Cook onion and leek in pan used to cook tenderloins. Add some clarified butter and cook over medium heat until transparent. Add garlic, then sherry and flame. Add red wine, Worcestershire sauce and mushrooms and bring to boil. Let sauce boil down to almost nothing and gradually stir in whipping cream. Pour on serving platter, top with veal and vegetables. Garnish with parsley and serve immediately.




Grilled Leek and Sweet Peppers



2 medium leeks, green tops trimmed, split up to the root ends, cleaned
1 Tablespoon olive oil
1 large red bell pepper
1 large yellow bell pepper
4 Tablespoons unsalted butter
1 large clove, garlic, minced fine
1/3 cup dry vermouth
salt and freshly ground pepper to taste
12 ounces fresh fettuccine
1 Tablespoon fresh thyme leaves
1 cup Apple Wood chips

Prepare a medium-hot fire in the grill. Coat the leeks with olive oil.
When the coals are covered in gray ash add the presoaked chips to the fire. When the chips start to smoke place the leeks and peppers on the cooking grid directly over the fire. Grill, turning as needed, until leeks are tender and golden brown, about 10-12 minutes, and skin of peppers is charred, about 15 minutes. Remove the leeks from grill and let cool. Remove the peppers from the grill and place in a paper or plastic bag and seal; set aside and allow to steam. When cool, trim root ends from leeks, then cut into thin strips. Peel and seed bell peppers and cut into thin strips. Meanwhile, heat a large pot of water to boiling. Heat butter in a large skillet over medium heat. Add garlic and cook, stirring frequently, until pale golden. Add vermouth, and reduce to syrupy consistency. Stir in leeks and peppers and season with salt and pepper. Salt boiling water, add pasta, and cook until tender but still firm to the bite. Drain thoroughly, add to skillet and toss well. Sprinkle with thyme and serve hot.

Answer 2

Charcoal-Grilled Leeks With Romesco Sauce
Yield: 6 Servings

Ingredients

----------------------------------LEEKS-----------------------------------
3 bn young leeks; trimmed of all
-but 2-3 of
1/2 c olive oil

----------------------------------SAUCE-----------------------------------
1/2 tb olive oil
1 sl white bread
1/4 c whole almonds; toasted
1/8 ts red pepper flakes
1 sm clove garlic; chopped
1 md red bell pepper; cored,
-seeded and cut up
1/4 lb ripe tomatoes
1/8 ts paprika
1/8 ts salt
1/4 ts ground black pepper
1/8 c red wine vinegar
1/4 c extra-virgin olive oil

Instructions

Heat 1/2 tb oil in a small skillet and, over medium heat, fry the
bread slice until golden on both sides. Grind the toasted almonds
finely in a food processor, together with the bread, pepper flakes
and garlic. Add the red pepper, tomatoes, paprika, salt and pepper,
puree to form a smooth paste. Whirl in the vinegar. With the motor
running, add the oil slowly in a thin stream. Taste for seasoning.
Reserve.

Cut the leeks in half lengthwise down to within 1" of bottom, or root
end. Rub them quite generously with olive oil and cook them over a
covered charcoal grill until they are very tender or golden.
Depending on their size and cooking method, they may take from 30-60
minutes. Turn occasionally while cooking. Serve the leeks warm with
Romesco sauce on the side.

Answer 3

Leek Tart

1 recipe pie dough
3 pounds of leeks
3 tablespoons butter
1 teaspoon chopped thyme
2 eggs
1/3 cup heavy cream
1 cup grated Gruyere cheese
Preheat oven to 425 degrees.
Line a 9-inch pie pan with dough. Clean and trim leeks, and julienne. Melt the butter, add leeks and season and cook covered over medium to low heat for 20 minutes until softened. Mix the eggs and cream and all but 1/4 cup of the cheese and add the cooled leeks. Pour into pie shell, top with cheese and bake for 40 minutes.

Chorizo Leek Crepes

1/2 cup all-purpose flour
1/2 cup milk
1/4 cup lukewarm water
2 large eggs
1 tablespoon olive oil or melted butter, plus 1 tablespoon olive oil
1/2 teaspoon salt
1 1/2 cups sliced leeks
2 cups finely diced chorizo or andouille sausage
1/2 cup sour cream
1/4 cup minced fresh chives
In a blender or food processor, combine flour, milk, water, eggs, olive oil or melted butter, and salt. Puree or blend until smooth. Pour batter into a pitcher or container with a pouring lip (or leave in blender jar). Cover with plastic and refrigerate for at least 30 minutes, (optional).
Heat the remaining 1 tablespoon of olive oil in a large nonstick skillet over medium heat. Add leeks and saute 5 minutes, until tender. Add chorizo and cook 3 to 5 minutes, until heated through. Remove mixture from pan and set aside. Cover with foil to keep warm.

Return skillet to medium heat.
For each crepe, add 2 tablespoons batter to pan. Lift the pan off the heat and tilt and rotate it so that the batter forms an even, very thin layer. Cook until the top is set and the bottom is golden (about 30 seconds to 1 minute). Using your fingers, flip crepe and cook 30 seconds, until second side is lightly browned. Transfer crepe to layers of waxed paper and repeat with remaining batter.

Roll crepes with chorizo-leek filling. Garnish with sour cream and chives.

Answer 4

Go here & put "leeks" in the recipe/ingredient search box. You'll get a list of "good" recipes.

www.emerils.com/

Answer 5

Leek Quiche and also brussel sprouts tossed with sauteed leeks and mushrooms.

Answer 6

Stews and Soups