Place
the sliced leek in a colander.
In the meantime,
slice the leek in half vertically and wash well to remove dirt.
While the beetroot is roasting, slowly sweat
the sliced leeks in the teaspoon of olive oil.
Slice the leek in half vertically and wash to remove dirt and grit.
Slice the leeks in half lengthwise, then drizzle with another 1/2 tablespoon of olive oil, and sprinkle on ⅛ teaspoon sea salt.
Slice leek in half lengthwise; set aside.
Not exact matches
Slice the white parts of the
leeks in half vertically and place into the sink or a large bowl and cover with water.
It's a revelatory way of preparing the vegetable, since
leeks usually play a secondary role, where they get thinly
sliced and pretty much disappear into whatever dish they are
in.
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.
Recipe for Healthy Asparagus Soup Serves 6 Ingredients: 1 tablespoon olive oil 1 small onion, diced 1
leek, white and light green parts,
sliced medium 2 large celery stocks, diced small 1 teaspoon kosher salt or more to taste, used
in increments Fresh finely ground black pepper to taste 2 large sprigs of tarragon, tear the leaves off 4 cups low sodium chicken broth, used
in increments 1-1/2 to 1-3/4 pounds fresh asparagus (about 2 bundles from the market or 2 - 12 oz packages from Trader Joes) 1/4 cup water Croutons or parmesan cheese for serving
Cut off roots and trim dark green tops from
leeks; cut each
leek lengthwise
in half, then crosswise into 3 / 4 - inch
slices.
Cut each
leek lengthwise
in half, then crosswise into 1 / 2 - inch - wide
slices.
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.
Our delicious, easy - to - make homemade pizza will
leeks, mushrooms and
sliced prosciutto is ready
in no time!
6 eggs, beaten 1 cup nonfat milk (or any milk / cream would do) 1 teaspoon salt (or to taste) 1/2 teaspoon ground pepper 2
leeks, washed and
sliced (sauté
in a bit of olive oil until softened) 6 spears asparagus,
sliced into 2 inch pieces 2 full leaves rainbow chard,
sliced Crumbled feta cheese for topping
2 ounces dried mushrooms (such as morels, porcini, shitakes, and chanterelles) 3 tablespoons unsalted butter or extra virgin olive oil 1 cup pearl barley 1 stalk celery, cut into 1/4 - inch dice 1 medium
leek (white part only), split lengthwise, cut into 1/4 - inch
slices 1 medium onion, cut into 1/4 - inch dice 1 medium carrot, cut into 1/4 - inch dice 1 medium turnip, cut into 1/4 - inch dice 2 cloves garlic, finely chopped Salt 6 sage leaves, finely chopped (reserve stems for the herb sachet) 3/4 pound assorted fresh mushrooms, trimmed, cleaned, and cut
in half 3 1/2 quarts unsalted vegetable stock * Herb sachet (6 reserved sage stems, 4 sprigs Italian parsley, 2 sprigs thyme, 1 bay leaf, 1/4 teaspoon fennel seeds, 1/4 teaspoon coriander seeds, and 1/4 teaspoon black peppercorns) Freshly ground white pepper
Wash the
leeks and trim them, keeping only the white part and cut
in slices (2 cm width).
Stir
in the
leeks, ginger, and
sliced shiitakes; cover and cook until the
leeks begin to soften, about another 5 min.
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).
1) Cut the chicken breast into thin strips, marinade them with 2 tablespoons of soya sauce, and let it rest for at least 15 minutes 2)
Slice and cut your vegetables 3) In a saucepan, heat up a little oil and sauté the onions until transparent, then add the marinated chicken strips until cooked through, the remove the chicken from the pan and set aside 4) Using the same saucepan, cook an omelet using the three beaten eggs, and remove from pan once cooked, then slice into small strips 5) In a large pot, heat up a little more oil, and start sautéing the leeks, and then add in the rest of the vegetables, cooking them over low heat 6) Meanwhile, cook rice noodles according to package instructions, then drain well 7) Add cooked rice noodles to the pot of vegetables, stirring well, and pour soya sauce over evenly 8) Add in strips of fried egg, chicken, stir well and then s
Slice and cut your vegetables 3)
In a saucepan, heat up a little oil and sauté the onions until transparent, then add the marinated chicken strips until cooked through, the remove the chicken from the pan and set aside 4) Using the same saucepan, cook an omelet using the three beaten eggs, and remove from pan once cooked, then slice into small strips 5) In a large pot, heat up a little more oil, and start sautéing the leeks, and then add in the rest of the vegetables, cooking them over low heat 6) Meanwhile, cook rice noodles according to package instructions, then drain well 7) Add cooked rice noodles to the pot of vegetables, stirring well, and pour soya sauce over evenly 8) Add in strips of fried egg, chicken, stir well and then serv
In a saucepan, heat up a little oil and sauté the onions until transparent, then add the marinated chicken strips until cooked through, the remove the chicken from the pan and set aside 4) Using the same saucepan, cook an omelet using the three beaten eggs, and remove from pan once cooked, then
slice into small strips 5) In a large pot, heat up a little more oil, and start sautéing the leeks, and then add in the rest of the vegetables, cooking them over low heat 6) Meanwhile, cook rice noodles according to package instructions, then drain well 7) Add cooked rice noodles to the pot of vegetables, stirring well, and pour soya sauce over evenly 8) Add in strips of fried egg, chicken, stir well and then s
slice into small strips 5)
In a large pot, heat up a little more oil, and start sautéing the leeks, and then add in the rest of the vegetables, cooking them over low heat 6) Meanwhile, cook rice noodles according to package instructions, then drain well 7) Add cooked rice noodles to the pot of vegetables, stirring well, and pour soya sauce over evenly 8) Add in strips of fried egg, chicken, stir well and then serv
In a large pot, heat up a little more oil, and start sautéing the
leeks, and then add
in the rest of the vegetables, cooking them over low heat 6) Meanwhile, cook rice noodles according to package instructions, then drain well 7) Add cooked rice noodles to the pot of vegetables, stirring well, and pour soya sauce over evenly 8) Add in strips of fried egg, chicken, stir well and then serv
in the rest of the vegetables, cooking them over low heat 6) Meanwhile, cook rice noodles according to package instructions, then drain well 7) Add cooked rice noodles to the pot of vegetables, stirring well, and pour soya sauce over evenly 8) Add
in strips of fried egg, chicken, stir well and then serv
in strips of fried egg, chicken, stir well and then serve.
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.
Serves 4 - 6 Recipe by: Stewart Dietz Catering Ingredients: 1 1/4 cup Whole Grain Einkorn 2 cups water 1/2 teaspoon kosher salt 4 tablespoons olive oil 4 ounces crimini brown mushroom, cleaned & trimmed, keep stems 1/2 small yellow onion, finely diced 1 small
leek, cleaned, cut lengthwise
in 1/2, thinly
sliced using mostly white 1.5 teaspoon fresh or 1/2 teaspoon dried thyme... Continued
Throw some chicken tenders
in your favorite cast iron, then add some grapes,
sliced leeks, a few savory spices, and one more secret flavoring ingreindent... grape juice!
Now
slice the
leeks on the diagonal and place
in a large plastic bag and chill until ready to use.
Slice in half lengthwise then wash the
leeks very well under cold running water.
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.
Chop off the dark green stems and the root of 2
leeks, then
slice them
in half length-wise.
Ingredients 3 - 4 tablespoons extra virgin olive oil a 4 - 5 cm piece of
leek, cleaned and cut into thin
slices 3 - 4 tablespoons filtered water 20 g dried porcini mushrooms, to be soaked
in filtered water for about 10 minutes then drained and chopped 200 ml vegetable cream, unflavoured and unsweetened whole sea salt, just enough to -LSB-...]
Chop off the dark green stems of the
leeks, then
slice them
in half length-wise.
Place each
leek half cut - side down on the cutting board, then chop it into thin
slices (resulting
in half - moon shapes).
Ingredients for Filling: 3 or 4 medium
leeks, cleaned and chopped vertically or
in circles or both / 1 clove garlic, thinly
sliced / 1 T butter / 1 extra large or 2 medium eggs / 1/2 C whole milk, 1/2 C cream (just whole milk or 2 % is fine too) / 3/4 C grated Gruyere or 1/2 C goat cheese / 1/2 — 1 t salt, pepper to taste.
1 cup steamed okara 2 ounces ground chicken or
sliced squid (traditional, may omit, or substitute shreds of Ellen's unchicken seitan) 1/3 cup burdock root, shredded OR shredded turnip or rutabaga to substitute 1
leek OR whites of 1 bunch of green onions 4 dried shiitake mushrooms (soak
in water for 30 minutes) 1 carrot 1/2 cup soup stock (include the mushroom water after shiitake mushrooms soak) 1 tablespoon sesame oil mirin (rice wine vinegar), soy sauce, sugar to taste
Cut the top hairs of the
leeks and
slice in half length wise.
Rinse
sliced leeks well
in a colander.
Add
in the
sliced leeks, garlic, and tarragon and saute with the potatoes, using a fork to slightly smash everything together.
Cut the
leek in half lengthwise and then
slice into half moons.
sliced mushrooms (any variety) Soy sauce (Golden Mountain Seasoning Sauce) Mushroom seasoningBlack pepper Make soup For the soup, heat vegetable broth and 10 - 12 cups of water
in a medium - sized soup pot, leaving enough room for the ginger, onion and
leek leaves.
Slice the white and light green parts of the
leek in half vertically (I seem to have misread this part and used the green parts too, oops!).
Slide the
leek in half and then thinly
slice.
Heat the oil
in a large frying pan, and add the
sliced leek, grated carrot and minced garlic.
After chopping or
slicing according to preference, rinse
leeks in cold water, separating the layers to remove any grit.
Asparagus, Mushroom, Brioche «Hole
in One» Salad with Truffle Cream Vinaigrette Asparagus and Tomato Salad with Warm Ham Vinaigrette Beet, Red Cabbage & Carrot Salad with Seeds, Currants and Orange Pomegranate Molasses Dressing Black Rice, Butternut Squash, Orange & Cashew Salad Blue Baby Potato Salad Butternut & Quinoa with Lemon & Honey Caesar Salad with Parmesan Croutons Carrot Salad with Moroccan Spices Cauliflower Steak with Mushroom Ragout & Hee Hee Chicken and Potato Crisp Salad with Watercress and Dijon Vinaigrette Confetti Salad with Carrot Juice Vinaigrette Crispy California Avocado Taco with Chipotle Corn Relish Cumin Garlic Roasted Carrots and Avocado Salad with Citrus Dressing, Arugula and Sesame Seeds Fennel Romano Coins & Salad Greens with Buttermilk Sriracha Dressing Flageolet, Nectarine & Tomato Salad with Ginger, Lime & Pistachios Fried Tomatillo Wedges with Apple Ham Vinaigrette & Cilantro Lime Aioli Goat Cheese Buttermilk Dressing with Orange - Chili Croutons Grilled Corn, Zucchini, Red Pepper and Potato Salad with Red Wine Vinaigrette Grilled Halloumi Cheese & Watermelon Salad with Basil Mint Sauce Grilled Zucchini with Anchovy Garlic Caper Sauce Italian Chopped Salad Mango & Banana Salsa with Talapia Nectarine & Corn Salad with Lime Ginger Cilantro Vinaigrette Orange, Pea and
Leek Salad Orange
Slices Salad with Avocado Green Olive Salsa Papaya, Pineapple and Avocado Salad Pear, Blue Cheese & Watercress Salad Poached Egg, Prosciutto and Asparagus Salad with Romesco Sauce Quinoa Salad with Pistchios and Dried Apricots, Orange, Rice Vinegar and Sesame Oil Red Lentil, Carrot & Avocado Salad Red Potato and Green Bean Salad with Goat Cheese Buttermilk Dressing Rice, Chicken, Asparagus, Avocado Salad with Cilantro Puree Vinaigrette Roasted Shrimp and Pineapple Salad Shrimp Salad Sandwich with Spicy Lime Aioli Shrimp Salad Thai Style with Gula Jawa
Sliced Chicken Salad with Zucchini Ribbons, Avocado, Oranges & Dijon vinaigrette Smoked Salmon Tomato Cups Soba Noodle Salad with Ginger Peanut Dressing Spring Rolls with 8 Dipping Sauces Thai Beef Salad Thousand Island Dressing, Homemade by Lynne Tofu & Soba Salad with Peanut Sauce Valencia Salad with Oranges, Serrano Ham and Manchego Cheese Waldorf Turkey Salad Wheat Berry, Green Olive and Roasted Pepper Salad with Lemon Zest Vinaigrette
In this recipe, I
slice zucchini with a spiralizer (even though you don't need one) to create pasta that is lighter, lower - carb and absolutely delicious underneath a simple
leek tomato sauce.
Lentil soup with crispy salami own recipe 2 tablespoons olive oil 2
leeks,
sliced in half lenghtwise for easier washing, then sliced in half moons 1/2 onion, finely diced 1 small carrot, finely diced 1 large garlic clove, minced 2 tablespoons tomato paste 1 cup (200g / 7oz) dried green lentils, soaked in cold water for 20 minutes before cooking, then drained and rinsed 3 cups (720 ml) vegetable stock, hot 2 cups (480 ml) boiling water 2 bay leaves handful of fresh oregano leaves salt and freshly ground black pepper 100g (3 1/2 oz) salami slices — if they are too large, cut them in half In a large saucepan over medium heat, heat the olive oi
in half lenghtwise for easier washing, then
sliced in half moons 1/2 onion, finely diced 1 small carrot, finely diced 1 large garlic clove, minced 2 tablespoons tomato paste 1 cup (200g / 7oz) dried green lentils, soaked in cold water for 20 minutes before cooking, then drained and rinsed 3 cups (720 ml) vegetable stock, hot 2 cups (480 ml) boiling water 2 bay leaves handful of fresh oregano leaves salt and freshly ground black pepper 100g (3 1/2 oz) salami slices — if they are too large, cut them in half In a large saucepan over medium heat, heat the olive oi
in half moons 1/2 onion, finely diced 1 small carrot, finely diced 1 large garlic clove, minced 2 tablespoons tomato paste 1 cup (200g / 7oz) dried green lentils, soaked
in cold water for 20 minutes before cooking, then drained and rinsed 3 cups (720 ml) vegetable stock, hot 2 cups (480 ml) boiling water 2 bay leaves handful of fresh oregano leaves salt and freshly ground black pepper 100g (3 1/2 oz) salami slices — if they are too large, cut them in half In a large saucepan over medium heat, heat the olive oi
in cold water for 20 minutes before cooking, then drained and rinsed 3 cups (720 ml) vegetable stock, hot 2 cups (480 ml) boiling water 2 bay leaves handful of fresh oregano leaves salt and freshly ground black pepper 100g (3 1/2 oz) salami
slices — if they are too large, cut them
in half In a large saucepan over medium heat, heat the olive oi
in half
In a large saucepan over medium heat, heat the olive oi
In a large saucepan over medium heat, heat the olive oil.
Place 1 quart cooking oil, 1
leek cut into large chunks, 5 large
slices of ginger, 1 bunch of cilantro with stems and leaves roughly chopped, and 2 teaspoons Sichuan peppercorns
in a wok and heat over medium - low.
3)
Slice off the root and the dark green tops off of the
leek; cut
in half lengthwise.
And
in this case, a liberal (1/4 cup) of freshly chopped sage and a couple of thinly
sliced leeks.
Slice the
leek lengthwise and wash any sand out from
in between the layers.
* 4 1 1/2 - to 2 - inch - thick bone -
in heritage pork rib chops * 2 teaspoons coarse kosher salt * 2 teaspoons chopped fresh thyme * 1 teaspoon finely chopped fresh rosemary * 1 teaspoon freshly ground black pepper * 2 bacon
slices, coarsely chopped * Olive oil (optional) * 4 cups thinly
sliced leeks (white and pale green parts only; about 3 large) * 3 garlic cloves, minced * 1/4 cup brandy * 1 cup low - salt chicken broth * 2 teaspoons finely chopped fresh sage * 2 tablespoons Dijon mustard * 1/3 cup crème fraîche or sour cream
Cut each
leek in half lengthwise, then
slice crosswise into half moons.