Braised Leeks With Tomatoes Recipes

SIMPLE BRAISED LEEKS

Steps:

• Remove outer leaves; cut dark-green ends from leeks. Trim roots, keeping leaves attached. Halve lengthwise; rinse to remove grit.
• Melt butter in a large skillet over medium heat. Add leeks to pan and arrange cut side down in a single layer. Cook until softened and light golden, 3 to 4 minutes. Turn leeks and cook on the other side until softened, 3 minutes. Season with salt and pepper. Turn the leeks again so they are cut side down and peel off any papery outer layers. Add stock and wine, stirring to deglaze pan. Cook for 1 minute. Bring to a boil, reduce to a simmer, and cover with a parchment paper round. Cook until the leeks are tender when pierced with a knife, about 15 minutes.
• Remove parchment, raise heat, and cook until liquid is reduced, about 1 to 2 minutes. Sprinkle with coarse salt and parsley; serve.

BRAISED LEEKS WITH TOMATOES

Steps:

• Combine the first 7 ingredients in a 2-quart casserole; stir well. Cover with casserole lid, and microwave at HIGH 6 minutes, stirring after 3 minutes.
• Combine wine and cornstarch in a bowl, stirring until blended; add to leek mixture. Stir in tomatoes.
• Microwave, uncovered, at HIGH 6 minutes or until thickened and bubbly, stirring after 3 minutes.
• Yield: 5 servings (serving size: 1/2 cup).

BRAISED LEEKS

Steps:

• Clean the leeks: Cut off the ends of the leeks until you get to the shank; a little of the light green part is fine, but not too much of it. If you want, you can save the unused portion of the leeks in the freezer for making stock later. Slice through the shank of the leek lengthwise until you get to the root end-do not cut through the root just yet. Clean the leeks under cold running water, as leeks are usually dirty. Once the leeks are free of any dirt or grit, cut through the root to make two long pieces of leek. (See How to Clean Leeks for photos and more details on cleaning leeks.)
• Cook leeks and garlic in butter: Get a sauté pan large enough to hold the leeks in one layer and heat the butter in it over medium-high heat. When the butter has melted and begins to foam, turn the heat down to medium and add the minced garlic and then the leeks, cut side down. Cook for 1-2 minutes, just to get them a little browned and to let the butter get into the leeks. Turn over and sprinkle with salt, then cook the other side for 1-2 minutes.
• Simmer with wine, bay leaf, sugar, thyme, salt: Turn the leeks back over so the cut side is down, sprinkle the leeks with the sugar, the thyme leaves and a touch more salt. Add the white wine with the bay leaf and bring to a gentle simmer. Cover and cook 35-45 minutes over medium-low heat.
• Reduce braising liquid: When the leeks are tender enough so that a knife blade pierces them easily, uncover the pot and bring the braising liquid to a rolling boil. Let this reduce by half, then turn off the heat. Add the parsley, swirl it around and serve. Links: Leeks Vinaigrette here on Simply Recipes

BRAISED TOMATOES

Steps:

• Preheat oven to 200 degrees F.
• Place the tomatoes, cut side up, on a cookie sheet. Combine the remaining ingredients, except the oil, in a small bowl. Rub the tomatoes with a little oil and top each tomato with a generous amount the bread crumb and herb mixture. Season with salt and pepper and bake for 10 minutes.

TENDER BRAISED LEEKS

Steps:

• Trim the darkest green part off the leeks and strip away the first two layers. Cut in half lengthways, but keep attached at the root. Wash the leeks under cold running water and set aside. Tip all the other ingredients, except the olives and parsley, into a wide shallow pan with 200ml water, some cracked pepper and a sprinkling of salt.
• Slip the leeks into the pan, cover and place over a low heat. Gently simmer for 20 mins, turning them occasionally until very tender - a knife blade should slip in easily. Leave to cool until just warm, then stir through the parsley and olives, if you like. Serve the leeks as they are with crusty bread or with roast chicken or fish.

BRAISED LEEKS WITH PARMESAN

Steps:

• Cut the ends and the dark green leaves of the leeks, and cut in half lengthwise. Place in a bowl of cold water for 10 minutes, then run under the faucet to remove any sand that may be lingering in between the layers. Peel off thick outer layers and discard.
• Heat the olive oil over medium heat in a wide, heavy skillet that will accommodate all of the leeks in one layer. Place the leeks in the pan, cut side down, and cook, shaking the pan and moving them around with tongs, until they are lightly browned, 3 to 4 minutes. Using tongs, turn the leeks over and cook on the other side until they are lightly browned, 3 to 4 minutes. Season with salt and pepper. Turn the leeks back over so that the cut side is down. Peel off the outer layers if they are papery, as they will not soften when the leeks are braised. Pour in the wine and stir to deglaze the bottom of the pan, then add enough water or stock to come just to the top of the leeks. Bring to a boil, reduce the heat and simmer uncovered for 20 to 25 minutes, until the leeks are thoroughly tender when pierced with a knife. Most of the liquid should have evaporated by this time. Meanwhile, preheat the broiler.
• Transfer the leeks to an oiled ovenproof pan if your skillet cannot go under the broiler. Using tongs, turn the leeks so that the flat side is up. If there is still a lot of liquid in the pan, pour it off. Sprinkle the Parmesan over the leeks. Place under the hot broiler until the cheese has melted and is beginning to color. Remove from the heat and serve.

BRAISED LEEKS WITH TOMATOES

Steps:

• 1. Combine the first 7 ingredients in a 2-quart casserole; stir well. Cover with casserole lid, and microwave at HIGH 6 minutes, stirring after 3 minutes.
• 2. Combine wine and cornstarch in a bowl, stirring until blended; add to leek mixture. Stir in tomatoes.
• 3. Microwave, uncovered, at HIGH 6 minutes or until thickened and bubbly, stirring after 3 minutes.
• 4. Yield: 5 servings (serving size: 1/2 cup).

TOMATO BRAISED LEEKS

Steps:

• Trim root end of leeks& cut off all but 3 inches of the green end.
• Cut the leeks in half lengthwise; if very large, cut into quarters lengthwise.
• Rinse well, blot dry with paper towels& set aside.
• Heat oil in a large oven proof skillet over medium heat.
• Add bacon& cook for 5 or 6 minutes.
• Stir in remaining ingredients& cook, stirring occasionally, until thickened, about 8 minutes.
• Remove skillet from the heat.
• Remove half of the tomato mixture from the skillet.
• Arrange the leeks side by side in the skillet.
• Top with the reserved tomato mixture& cover the skillet.
• Bake in a preheated 350F oven until the leeks are tender, about 30 minutes.