Slice the leek on the diagonal, slice the pepper thinly and add both to pan.
Now
slice the leeks on the diagonal and place in a large plastic bag and chill until ready to use.
Not exact matches
As for toppings, substitute whatever you have
on hand:
slices of raw red onion instead of
leek or red pepper instead of mushrooms.
Slice leeks thinly
on the diagonal.
Blanquette de Porc Adapted from Mimi Thorisson - A Kitchen in France Ingredients -2 1/2 pounds boneless pork shoulder, cut into 2 inch cubes -2 small shallots -4 cloves -4 carrots, peeled and cut into chunks -2
leeks, white part only,
sliced -2 celery stalks,
sliced -1 small onion,
sliced -4 garlic cloves,
sliced -1 bouquet garni (see note)-1 / 4 cup dry white wine -6 tablespoons butter -1 / 3 cup all purpose flower -8 ounces white mushrooms,
sliced - Juice of 1 lemon -2 / 3 cup crème fraîche -2 large egg yolks A handful of chopped fresh parsley (Mimi used veal instead of pork, she used pearl onions which I omitted since I didn't have any
on hand, and I added a little more garlic, carrots and celery than the recipe called for.
This delicious hash is full of potatoes,
sliced mushrooms,
leeks, and bacon, and is the perfect savory staple
on any breakfast plate!
If you want the effect I show here, buy one small heirloom tomato in as many colors as you can find — ideally green zebra, yellow, orange, red, and dark purple - red, then thinly
slice and arrange
on top of the
leek filling, pressing in.
1 cup white rice (not the fast cooking kind) 1 can kidney beans, drained (fresh red peas are used
on the island) 2 cloves garlic 1 uncut scotch bonnet pepper (again use fresh jalapeño if you can't find scotch bonnets) 1/4 cup
sliced leeks 3/4 cup coconut milk 1 1/2 cup chicken broth 1/2 tsp salt 1/2 tsp pepper 1 tsp dried thyme (or 2 sprigs fresh)
Roasted Root Vegetable Bread Salad Extra-Virgin Olive Oil 3 - 4 medium beets 2 medium / large yams, peeled and
sliced 3/4 ″ thick 2
leeks, washed and
sliced on a bias into 1/2 ″ thick pieces favorite day - old bread (we used Essential Bakery's Rosemary Diamante), cut into 1 ″ cubes mixed salad greens balsamic vinaigrette
Meanwhile, in the same pan used for the
leek and mushrooms, cook the chicken
slices on a high heat (add a little oil if necessary).
While the vegetables are in the oven, finely
slice the
leek and fry
on a medium heat in a large saute pan with 1 tablespoon of olive oil for about 5 minutes until it starts to soften.
1 tablespoon olive oil 1 large
leek, light green and white portions 1 large shallot,
sliced thin 1/2 lb leftover cooked asparagus, cut into one inch lengths 1/4 teaspoon dried Italian seasoning Kosher salt and freshly ground black pepper One 8 - ounce tube refrigerated reduced fat crescent rolls 3 Roma tomatoes,
sliced thin and drained
on paper towels 2 cups shredded cheddar cheese 3 eggs, beaten
A vegan cake made in - house with red potatoes, Brussels sprouts, carrots,
leeks, cauliflower and oat bran, seasoned with Old Bay, topped with arugula,
sliced red onion, tortilla strips, avocado spread and homemade salsa, served
on a honey whole wheat bun.
Place each
leek half cut - side down
on the cutting board, then chop it into thin
slices (resulting in half - moon shapes).
After
slicing them lengthwise, I ran them under the faucet turned
on high and flipped the
leeks every which way.
Slice the
leeks in half lengthwise, then drizzle with another 1/2 tablespoon of olive oil, and sprinkle
on ⅛ teaspoon sea salt.
We have filled it with mushroom, hazelnut,
leek and brown rice and it works perfect as a main course with salad,
on a buffet table, as a starter, or
sliced on bread the next day.
and tonight i riffed
on this, adding steamed carrot pieces
sliced on the bias and sauteed
leeks.
When you cut up the
leek, you may notice some sand
on the
slices.
Tonight, I covered a sheet of aluminum foil with olive oil and put the salmon
on top of that with
leeks (because Alec doesn't like onions), garlic, pepper, sea salt, dill, and lemon
slices.
1 tablespoon olive oil 1 pound asparagus, woody ends trimmed and
sliced into 2 inch pieces
on the bias 1 1/4 cup
leek, thinly
sliced crosswise (white and pale green parts only) 2 cloves garlic, minced Zest of one lemon 1 teaspoon orange zest 2 tablespoons toasted pine nuts 1 - 2 tablespoon Italian parsley, chopped Salt and freshly ground pepper to taste