BRAISED LEEKS WITH ORANGE
Infused with citrus flavor, these leeks can be served on sandwiches at room temperature or warm as a side dish.
Provided by Martha Stewart
Categories Lunch Recipes
Time 1h15m
Number Of Ingredients 6
Steps:
- Preheat oven to 375 degrees. Heat a very large ovenproof skillet with a lid over medium high. Add oil and swirl to coat pan. Add leeks in as close to a single layer as possible. Cook until beginning to brown, 4 to 5 minutes. Add orange juice and stock and season with 1 1/4 teaspoons of salt. Turn leeks over and place oranges and thyme on top. Bring liquid to a boil.
- Cover and place in oven until leeks are tender, about 30 minutes. Remove from oven and turn oranges over, spooning some liquid over the top. Return to oven, uncovered, and cook until oranges and leeks are browning and liquid is syrupy, spooning liquid over the top twice, about 30 minutes more. If necessary, remove from oven and boil over high heat until liquid reaches desired consistency, about 1 minute more.
Nutrition Facts : Calories 135 g, Cholesterol 1 g, Fat 5 g, Fiber 2 g, Protein 3 g, Sodium 295 g
LEEKS IN ORANGE SAUCE
Make and share this Leeks in Orange Sauce recipe from Food.com.
Provided by Studentchef
Categories Greens
Time 25m
Yield 5 serving(s)
Number Of Ingredients 8
Steps:
- Melt the butter in a large saucepan and fry the leeks for 2 minutes before adding the lemon juice and seasoning to taste.
- Put the lid on and allow the mixture to sweat gently for about 5 minutes, or until tender.
- Add the flour to the mixture and stir in thoroughly before adding the orange zest. Stir to combine, then gradually add the milk, stirring all the while.
- Bring the mixture to a boil then reduce to a simmer, allowing it to cook for 5 minutes more. Add the lemon juice and serve hot.
Nutrition Facts : Calories 163.7, Fat 7.8, SaturatedFat 4.7, Cholesterol 22.7, Sodium 95.2, Carbohydrate 20.6, Fiber 1.8, Sugar 4.2, Protein 4.2
SCALLOPS AND LEEKS IN STAR ANISE-ORANGE SAUCE
Steps:
- Boil juice and star anise in saucepan until juice is reduced to 2/3 cup, about 4 minutes. Cool; remove star anise and reserve. Whisk sugar and cornstarch into juice. Heat oil in heavy large skillet over medium-high heat. Add orange peel strips and reserved star anise to skillet and sauté 1 minute. Add leeks; sauté until tender, about 6 minutes. Add scallops; sauté until opaque in center, turning once, about 3 minutes. Add juice mixture; boil until sauce thickens slightly, about 2 minutes. Season with salt and pepper.
LEEKS IN CHEESE SAUCE
We eat alot of leeks here in Belgium. This has to be one of my favorite ways to prepare and eat them. The cheese sauce doesn't overpower or mask their flavor, it simply complements it.
Provided by FlemishMinx
Categories Cheese
Time 50m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Pre-heat oven to 200°C.
- Cut the root-ends from the leeks, and cut them in 5 cm (2 inch) pieces, keeping only the white parts and the tender green inner parts; wash well in water.
- Place the leeks in boiling water and simmer for 10 minutes; drain well, then arrange in a baking dish (I use a 1 1/2 liter size that is 14 1/2 cm square).
- As your leeks are simmering, put the milk, flour, butter, and bay leaf in a saucepan, and mix well.
- Bring to the boil, whisking continuously; simmer for 2 to 3 minutes, until the mixture thickens.
- Add garlic powder, salt, mustard powder and nutmeg, then 3/4 of the grated cheese, whisking until it is completely melted.
- Remove the bayleaf, then pour the cheese sauce over the leeks.
- Top with remaining cheddar, and bake 20-30 minutes, until golden.
- If possible, let stand 5-10 minutes before serving to allow the cheese sauce to further"set" and to avoid burning your mouth.
Nutrition Facts : Calories 304.1, Fat 18.6, SaturatedFat 11.6, Cholesterol 57.7, Sodium 315.9, Carbohydrate 23, Fiber 1.8, Sugar 3.7, Protein 12.5
BRAISED ORANGE ROUGHY WITH LEEKS
Steps:
- Melt butter in heavy large skillet over medium heat. Add leeks and sprinkle with sugar and thyme. Season with salt and pepper. Sauté 5 minutes. Reduce heat and cover and cook until very soft, stirring occasionally, about 10 minutes. Season fish with salt and pepper. Arrange atop leeks. Add cream and vermouth. Cover and cook until fish is opaque, about 8 minutes. Transfer fish to plates and keep warm.
- Boil sauce until slightly thickened, about 3 minutes. Season to taste with salt and pepper. Top fish with sauce and leeks. Garnish with chives.
LEEK SAUCE (FOR ANY FISH)
This is a wonderful sauce on any fish, especially if you cook the fish very simply and let this add all the flavor.
Provided by HappyCookingMommy
Categories Sauces
Time 15m
Yield 8-10 serving(s)
Number Of Ingredients 4
Steps:
- Melt butter in medium saucepan over medium heat. Add leeks and cook for 2 minutes, stirring frequently. Reduce heat to low, cover, and cook, stirring occasionally until leeks are very tender. (About 10 minutes).
- Increase heat back to medium and add lemon juice. Stir until liquid evaporates (about 1 minute) and then mix in cream. Let simmer until slightly reduced. (about 2 minutes).
- Remove from heat and cool slightly.
- Transfer to blender and blend until smooth. Season with salt and pepper to taste.
- Serve on top of broiled salmon, talapia, grouper, halibut, cod --
- For simple fish: Preheat broiler. Place fish skin side down in roasting pan. Sprinkle with salt & pepper and dot with butter. Broil (4 inches from heat) 5-6 minutes or until browning. Make a cut in thickest part to ensure it's done and flaky, then use metal spatula to lift off from the skin, serving browned side up.
Nutrition Facts : Calories 143.1, Fat 13.9, SaturatedFat 8.7, Cholesterol 48.4, Sodium 36.3, Carbohydrate 4.5, Fiber 0.4, Sugar 1, Protein 1
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