Leek Recipes
 

It all started on the International Patriotic Challenge thread because I said I was doing an applique of a leek to represent Wales.

Post your leek recipes here, let's see how many we end up with!

Try a taste of Britain...

LEEK AND STILTON FLAN

Line a flan dish with pastry and blind bake it.

Meanwhile, gently cook sliced leek in a covered pan with a large knob of butter. When it is soft, drain off the liquid. (Do not throw it away, use to add to soup or sauces - too delicious to waste).

Allow pastry case to cool.

Put drained leek into pastry case with crumbled Stilton.

Beat 3 eggs with about a dessert spoon of milk, and salt and pepper. Pour the egg mixture over the leeks and Stilton, and bake the flan in a moderate oven until golden brown on top.

Nice hot, but probably even better cold.

Any English cheese will do, but Stilton is the ultimate in this flan, and with a bit of luck children will turn their noses up and leave it all for the grown ups.

**drool**
With cheese it can only be delicious ... and I MUST find some leeks to try this.
If no leeks ... what would you say to making it with regular ol' onions? Yes not so good, but it should be good, I'd think. Yes? No?

I do not have any recipes .... though I love love love ... Leek and Potato soup ... and the very best I had was at a Mennonite lunch spot, where they added sausage to the mix.

Leeks Yummy!

Here is a repost-
Many years ago I made a leek pie. It was kind of like a quiche but made with leeks. It was very good!

It was kind of like this except I used just plain old cheddar cheese-

French Leek Pie
Ingredients
1 (9 inch) refrigerated pie crust
2 teaspoons butter
3 leeks, chopped
1 pinch salt and black pepper to taste
1 cup light cream
1 1/4 cups shredded Gruyere cheese




Directions
1. Preheat oven to 375 degrees F (190 degrees C).
2. Melt butter in a large saucepan over medium-low heat. Stir in leeks; cook, stirring occasionally, for about 10 minutes, or until soft. Season with salt and pepper. Reduce heat to low. Stir in cream and cheese, and warm through. Pour mixture into pie shell
3. Bake in preheated oven for 30 minutes, or until custard is set and golden on top. Allow to sit 10 minutes before cutting pie into wedges.



Nutritional Information

Amount Per Serving Calories: 365 | Total Fat: 26.8g | Cholesterol: 57mgPowered by ESHA Nutrient Database

I would definitely use sweet onions like the Maui or Texas type if you are replacing the leeks.

Leeks are far better. They have a softer, less slippery texture, and a milder taste. Onion and Stilton could prove a bit overpowering.

EASY LEEK AND POTATO SOUP

When cooking a big dinner keep all the vegetable stock. Reduce it down if necessary.

Next day use it for soup. Throw in chopped leek and small chunks of potato. Season with salt and pepper. Proportion of leek to potato is a matter of taste. Allow the potato to break down to thicken the soup. Add a large knob of butter. If it is pondweed green and you want to freshen up the colour add a quarter of a teaspoon of turmeric. Add chopped fresh parsley before serving. True gluttons can stir in a bit of cream, but it's not really needed if you have added butter. Very nice with bread and cheese.

LEEK AND POTATO DAUPHINOISE

Grease the base of a large ovenproof dish with butter. Cover with a layer of raw chopped leek. Season with salt and pepper. Par-boil thickly sliced potatoes, drain them, and lay them on top of the leeks. Pour over a carton of double cream. Bake in the oven until potatoes are thoroughly cooked and golden brown.

Very filling. Almost a meal in itself.

CREAMY LEEK SAUCE FOR PASTA

Put chopped leek in a pan with either a little olive oil or butter (or a bit of each!), a dash of white wine, a small clove of garlic (crushed or finely sliced) and salt and pepper. Cover the pan to retain the moisture, and cook gently until the leek is completely soft. Add a carton of double cream and cook on a low heat until the sauce thickens. Add fresh chopped parsley shortly before removing the sauce from the heat.

This method works equally well with mushrooms instead of leeks to make a creamy sauce.

OMG Muv ... you could write a recipe book on leek recipes! Do you have access to pick them fresh? Or do you have to rely on them in the markets? Thanks for the "do not" recommendation ... I wouldn't want to ruin it, so now will hope to find some leeks in the grocery store!

Leek and Barley Stew from Bon Appetit


1 tablespoon olive oil, divided
1 1/2 cups chopped leeks (about 2 small stalks; white and pale green parts only)
1 8-ounce container sliced crimini (baby bella) mushrooms
2 garlic cloves, pressed
2 1/4 teaspoons minced fresh rosemary
1 14.5-ounce can diced tomatoes in juice
1 cup pearl barley
4 cups (or more) vegetable broth
1 bunch kale (about 8 ounces), trimmed, center stalks removed, leaves coarsely chopped (about 8 cups packed)


preparation

Heat oil in heavy large pot over medium heat. Add leeks; sprinkle with salt and pepper and sauté until leeks begin to soften, stirring often, about 5 minutes. Add mushrooms, garlic, and rosemary; increase heat to medium-high and sauté until mushrooms soften and begin to brown, stirring often, about 7 minutes. Add tomatoes with juice; stir 1 minute. Add barley and 4 cups broth; bring to boil. Reduce heat to low, cover, and simmer until barley is almost tender, about 20 minutes. Add kale; stir until wilted, about 1 minute. Cover and simmer until kale and barley are tender, adding more broth by 1/4 cupfuls as needed for desired stew consistency, about 10 minutes.

I've never made this before and will give you my review next week. It just sounded good and i had some leeks to use.

Yummie! Thanks for sharing!

My family loves this simple soupl

Potato Leek Soup


4 tbs butter
4 leeks, 2 onions 3 large potatoes 1/2 can evaporated milk
1 quart chicken broth
Saute leeks and onions in butter.
Put a little of the chicken broth into blender with the leeks and onions and blend until smooth. Put this back into the pan with the rest of chicken broth and add the potatoes, cubed. Cook until potatoes are tender and then add canned milk until you reach desired consistancy. Salt and pepper to taste. Top with cheese and enjoy

GGal ... I'll look forward to your RR after you make this! I have really come to like barley as a side dish, so am sure this will be delicious when you make it.

LBC ... Looks nice and easy! And very similar to some soups that I do make ... I usually just toss it all in the crock pot and forget about it ... and go and quilt!! Then puree right in the crock pot when ready, with the immersion blender.

These sound yummy!! I have been adding leeks to just about all of my soups lately. Even have used them in Stir Fry. They are a new discovery for me!

BLIND BAKING FOR SAVOURY FLANS

Here is a useful link about blind baking. You need to make sure that it is not cooked too much, otherwise the edge will burn when you put it back in the oven when the filling is in.

http://www.finecooking.com/videos/ho...pie-crust.aspx

Muv ... I can't believe how many leek recipes I've seen in the newspaper and magazines since this thread has started!

I adore leeks. Aside from leek and potato soup, here is one of my favorite recipes to use them. The recipe is from Jeff Smith's book Cooking with Wine and I have tweaked it a bit:

Chicken with mustard and wine sauce
1 fryer chicken cut up
2 tablespoons of oil
2 large cloves of garlic, peeled and sliced thin
2 tablespoons of chopped shallots (can sub red onion)
1/2 cup dry white wine
1/2 cup chicken stock
1 to 2 cup of sliced leeks (I really like leeks so always use two cups)
3 tablespoons of dijon mustard
1/4 cup of cream (can substitue 1/2 and 1/2 but much better with heavy cream)

Heat large frying pan that you have a cover for.
Add oil
Brown chicken pieces on all sides, remove from pan
Add garlic and shallots to pan and saute for a minute.
Return chicken to pan with 1/2 cup of wine and 1/2 cup chicken stock
Reduce heat to low and cover and simmer chicken for 20 to 30 minutes
Remove lid, increase heat to medium high add leeks. Mix in and cook for a minute until liquid comes back up to a boil
Cover and reduce heat to medium and cook about 5 minutes or until leeks are tender
Uncover, increase heat and bring to a boil to reduce and thicken broth in pan.
Stir in mustard and cream.

I like to serve over egg noodles. YUM!!
This dish also works well with diced boneless pork.