Sentences with phrase «of braising leeks»

Not exact matches

In fact, her braised leeks with mozzarella and a fried egg dish was named one of the 10 best restaurant dishes of 2010 by Food & Wine.

One year ago: Stuck - Pot Rice with Lentils and Yogurt Two years ago: Blood Orange Margaritas Three years ago: Double Coconut Muffins Four years ago: Green Bean Salad with Pickled Red Onions and Fried Almonds Five years ago: Spaghetti Cacio e Pepe (Cheese and Black Pepper) Six years ago: Devil's Chicken Thighs and Braised Leeks Seven years ago: Pasta Puttanesca and Broken Artichoke Hearts Salad Eight years ago: Dill Bread + Lots of Breadmaking Tips

Comfort food has been on constant rotation in my home lately and I recently made a dish that I just can't get enough of: pan fried polenta with braised leeks.

As of late I've been sauteeing my leeks (usually for soups), but for this dish I wanted a different form of preparation — so I thought braising them would be great.

fried leek rings with homemade ketchup Greek - style leeks with prunes and cinnamon steamed cod with leeks leek fritters olive oil braised leeks with thyme cream of leek soup cauliflower leek puree veal scaloppine with leeks

Serve with a side of sweet tzimmes and braised leeks and you've got a simanim - filled entree worthy of your holiday table.

Interestingly, I was ordered a root vegetable appetizer at Alison II, Chef Alson Barshak's new restaurant outside of Philly yesterday, and it included halfed and braised sprouts with leeks and chips of smoked bacon.

Featured Menu Additions for April Casarecce Pasta crispy duck confit, chanterelles, zucchini, fava beans, squash puree & frilly red mustard greens Roasted & Braised Spring Lamb braised chic pea, basmati rice, swiss chard, cilantro & greek yogurt Risotto English pea puree, snow peas, snap peas, maitakes, leeks & brown butter solids Asparagus Pizza maitakes, fontina, garlic oil & parmesan Spring Harvest Salad crudo of raw and blanched veggies, early peas, baby carrots, spring lettuce & parmesan Naturally Raised Beef Ribeye spring onion, spring garlic, multicolor potato & kale Side of Asparagus, Sugar Snaps & Snow Peas salsa verde Rhubarb Upside Down Cake vanilla ice cream, white chocolate crumble and rhubarBraised Spring Lamb braised chic pea, basmati rice, swiss chard, cilantro & greek yogurt Risotto English pea puree, snow peas, snap peas, maitakes, leeks & brown butter solids Asparagus Pizza maitakes, fontina, garlic oil & parmesan Spring Harvest Salad crudo of raw and blanched veggies, early peas, baby carrots, spring lettuce & parmesan Naturally Raised Beef Ribeye spring onion, spring garlic, multicolor potato & kale Side of Asparagus, Sugar Snaps & Snow Peas salsa verde Rhubarb Upside Down Cake vanilla ice cream, white chocolate crumble and rhubarbraised chic pea, basmati rice, swiss chard, cilantro & greek yogurt Risotto English pea puree, snow peas, snap peas, maitakes, leeks & brown butter solids Asparagus Pizza maitakes, fontina, garlic oil & parmesan Spring Harvest Salad crudo of raw and blanched veggies, early peas, baby carrots, spring lettuce & parmesan Naturally Raised Beef Ribeye spring onion, spring garlic, multicolor potato & kale Side of Asparagus, Sugar Snaps & Snow Peas salsa verde Rhubarb Upside Down Cake vanilla ice cream, white chocolate crumble and rhubarb sauce

Entrées I tasted included the 1855 Steak Frites ($ 32) featuring premium 1855 beef famous for its exquisite marbling, served with bordelaise, wild mushroom, hand cut fries and truffle aioli; Hot Pot ($ 23) with mussels, clams, sea bass, fingerling potato and leeks in a rich cioppino broth and a baguette side; Pot Roast ($ 22) with tender and meaty braised short rib bursting with flavor and plated with the hearty combination of confit carrots, pearl onion, red potato and pan jus; and a fresh and flaky Grilled Wild Salmon ($ 24) with lemon potato cake, grilled asparagus, and a sherry honey glaze.

The revamped menu, which will feature rotating dishes daily, will be inclusive of staples such as Line Caught Wood Grilled Grouper Cheeks, Celery Root Gnocchi with Vanilla Bean Buerre Blanc, Wood Fired Lamb T - bone with Carolina Gold Hoppin» John, Heirloom Carrots and Melted Leeks and Smoked Pork Belly with Braised Mustard Greens, Delta Farms Rice Grits and Romesco Butter.

Instead of tossing the leeks in the sauce, we found that we liked them best dolloped, so that the sweet, braised flavor could really shine through.