Epimeles

the Pence family cookbook

Recipes Tagged with “leek”

Baked Leeks with Bread Crumbs

side dish cheese leek

Ingredients

  • 6 Tbs. (3/4 stick) unsalted butter
  • 2 Tbs. minced shallots
  • 6 to 8 leeks, about 3 lb. total, white and light green portions, chopped
  • 1 tsp. salt
  • 3/4 tsp. freshly ground white pepper
  • 2 cups milk, plus more as needed
  • 3 Tbs. all-purpose flour
  • 1/4 tsp. cayenne pepper
  • 1/2 cup shredded Gruyère cheese
  • 1/2 cup fresh bread crumbs

Preparation

Preheat an oven to 400°F.

In a fry pan over medium-high heat, melt 2 Tbs. of the butter. Add the shallots, leeks, 1/2 tsp. of the salt and 1/2 tsp. of the white pepper. Reduce the heat to medium and cook, stirring often, until the leeks are translucent and very soft, about 15 minutes.

In a small saucepan over medium heat, warm the 2 cups milk until small bubbles appear around the edge of the pan. Cover and remove from the heat.

In a saucepan over medium-high heat, melt 3 Tbs. of the butter. Remove from the heat and whisk in the flour, the remaining 1/2 tsp. salt, 1/4 tsp. white pepper and the cayenne. Set the pan over medium-low heat and cook, stirring often, for 2 minutes. Slowly whisk in the hot milk and simmer, stirring, until the sauce thickens, about 15 minutes. If the sauce is too thin, increase the heat; if it is too thick, whisk in a little more milk. Then stir in the leek mixture.

Pour the mixture into a baking dish or a gratin dish. Sprinkle evenly with the cheese and bread crumbs, then dot with the remaining 1 Tbs. butter. Bake until the cheese and bread crumbs are golden and the gratin is bubbly, 20 to 30 minutes. Remove from the oven and serve. Serves 6.

Williams-Sonoma


Spring Vegetable Risotto

main course asparagus leek peas rice

Ingredients

For the gremolata:

  • 2 tbsp minced parsley, stems reserved
  • 2 tbsp minced mint, stems reserved
  • ½ tsp. lemon zest

For the risotto:

  • 1 lb. asparagus, reserving ends, cut into 1/2" pieces
  • 2 leeks, white and light green parts sliced thin, green parts reserved
  • 4 c. chicken broth
  • 3 c. water
  • 5 tbsp. butter
  • Salt and pepper
  • ½ c. peas
  • 2 garlic cloves, pressed
  • 1½ c. risotto rice
  • 1 c. white wine
  • 1½ oz. grated Parmesan
  • 2 tsp. lemon juice

Preparation

1. For the Gremolata: Combine ingredients in small bowl and set aside.

2. For the Risotto: Chop tough asparagus ends and leek greens into rough 1/2-inch pieces. Bring chopped vegetables, reserved parsley and mint stems, broth, and water to boil in large saucepan over high heat. Reduce heat to medium-low, partially cover, and simmer 20 minutes. Strain broth through fine-mesh strainer into medium bowl, pressing on solids to extract as much liquid as possible. Return strained broth to saucepan; cover and set over low heat to keep broth warm.

3. . Heat 1 tablespoon butter in large Dutch oven over medium heat. When foaming subsides, add asparagus spears, pinch of salt, and pepper to taste. Cook, stirring occasionally, until asparagus is crisp-tender, 4 to 6 minutes. Add peas and continue to cook 1 minute. Transfer vegetables to plate and set aside.

4. Melt 3 tablespoons butter in now-empty Dutch oven over medium heat. When foaming subsides, add leeks, garlic, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Cook, stirring occasionally, until leeks are softened, 4 to 5 minutes. Add rice and cook, stirring frequently, until grains are translucent around edges, about 3 minutes. Add wine and cook, stirring frequently, until fully absorbed, 2 to 3 minutes.

5. When wine is fully absorbed, add 3 cups hot broth to rice. Simmer, stirring every 3 to 4 minutes, until liquid is absorbed and bottom of pan is almost dry, about 12 minutes.

6. Stir in about 1/2 cup hot broth and cook, stirring constantly, until absorbed, about 3 minutes; repeat with additional broth 3 or 4 times until rice is al dente. Off heat, stir in remaining tablespoon butter, Parmesan, and lemon juice; gently fold in asparagus and peas. If desired, add up to 1/4 cup additional hot broth to loosen texture of risotto. Serve immediately, sprinkling each serving with gremolata and passing Parmesan separately.

CI


Pasta with Creamy Leek and Garlic Pesto

main course bacon italian leek pasta

Ingredients

  • 3 tablespoons extra virgin olive oil, or as needed
  • 4 ounces bacon, chopped
  • 4 or 5 garlic cloves, thinly sliced
  • About 1 1/2 pounds leeks (2 or 3 large), trimmed, well rinsed, and chopped
  • Salt
  • 1 egg
  • 1 cup chopped fresh parsley leaves, plus more for garnish
  • Black pepper
  • 8 ounces any pasta

Preparation

Heat 1 tablespoon of the oil in a medium skillet over medium-high heat; add the bacon and cook, stirring occasionally, until just beginning to crisp, 8 to 10 minutes. Remove the bacon from the pan with a slotted spoon and drain it on paper towels.

Turn the heat to medium. Add the garlic and leeks to the skillet, along with another tablespoon or so of oil if needed to keep things from sticking, and cook, stirring occasionally, until very soft, 20 to 30 minutes.

Meanwhile, bring a large pot of water to a boil and salt it. Transfer the garlic and leeks to a blender or food processor with the egg, parsley and a sprinkling of salt and pepper. Process, stopping to scrape down the sides of the container if necessary. Return the purée to the skillet, off heat.

Cook the pasta in the boiling water until it’s tender but not mushy, then drain, reserving some of the cooking liquid. Turn the heat under the leek mixture to medium, add about 1/4 cup of the reserved cooking liquid to thin the pesto, and toss in the pasta, adding more liquid as needed. Taste and adjust the seasoning, garnish with the bacon and more parsley, and serve.

Serves 4

The New York Times