RED WINE-BRAISED SHORT RIBS
Steps:
- Preheat the oven to 425 degrees F. Place the short ribs on a sheet pan, brush the tops with olive oil, and sprinkle with 1 1/2 tablespoons salt and 1 1/2 teaspoons pepper. Roast for 20 minutes and remove from the oven. Reduce the temperature to 325 degrees F.
- Meanwhile, heat 1/4 cup olive oil in a large (12-inch) Dutch oven, such as Le Creuset, over medium heat. Add the leeks, celery, onions, and carrots and cook over medium to medium-high heat for 20 minutes, stirring occasionally. Add the garlic and cook for one minute. Add the wine, bring to a boil, lower the heat, and simmer over medium heat for 10 minutes, until the liquid is reduced. Add the stock, tomatoes, Guinness, thyme, 1 tablespoon salt, and 1 1/2 teaspoons pepper.
- Place the ribs in the pot, along with the juices and seasonings from the sheet pan. Bring to a boil, cover, and cook in the oven for one hour. Uncover and cook for one more hour, until the meat is very tender.
- Remove the short ribs to a plate with a slotted spoon and discard the thyme bundle and any bones that have separated from the meat. Simmer the sauce on the stove for 20 minutes, until reduced. Skim some of the fat off the top and discard. Return the ribs to the pot, heat for 5 minutes, and taste for seasonings. Serve hot in shallow bowls, with a toasted baguette and extra sauce on the side.
EASY TURKISH-STYLE LEEKS RECIPE IN OLIVE OIL
This easy leeks recipe is my take on a Turkish dish called zeytinyağlı pırasa, where tender leeks and carrots are braised in a flavorful olive oil sauce with garlic. All you need alongside this leeks recipe is a wedge of lemon and a few slices of crusty, rustic bread to sop up the delicious olive oil sauce. But these braised leeks are also light enough to serve with some baked fish or grilled chicken. Best served cold or at room temperature.
Provided by Suzy Karadsheh
Number Of Ingredients 10
Steps:
- In a medium saucepan heat ¼ cup extra virgin olive oil over medium-high heat until shimmering. Add the leeks, carrots, and garlic and season with kosher salt, black pepper, and the spices. Toss around and cook for about 5 to 7 minutes, stirring regularly as needed until the leeks and carrots soften just a bit.
- Add 2 cups of water, the rice, and lemon juice. Bring the water to a boil, then lower the heat and let simmer for 15 to 20 minutes or until the rice is fully cooked and the vegetables are fully tender.
- Let the leeks and carrots cool down to room temperature, then stir in the fresh parsley, lemon zest, and another good drizzle of extra virgin olive oil.
Nutrition Facts : Calories 144.1 kcal, Carbohydrate 15 g, Protein 1.7 g, Fat 9.4 g, SaturatedFat 1.3 g, Sodium 129.5 mg, Fiber 2.4 g, Sugar 3.2 g, UnsaturatedFat 7.8 g, ServingSize 1 serving
WINE-BRAISED CHICKEN WITH MUSHROOMS AND LEEKS
Adding crème fraîche and fancy mushrooms to a pan full of wine-braised chicken makes it ultrarich and extra special. This recipe is perfect for a festive dinner when you're looking for a chicken dish that's a little more dressed up than your average weeknight meal, but it isn't overly difficult. Make it a day or two in advance, and, like all braises, it gets even better with time.
Provided by Melissa Clark
Categories poultry, main course
Time 1h
Yield 4 servings
Number Of Ingredients 14
Steps:
- Pat chicken dry with paper towels. Season all over with 1 1/2 teaspoons salt and the black pepper. Finely grate, pass through a press or mince 2 garlic cloves. Set aside half the grated garlic for finishing the dish. Rub the rest all over the chicken pieces. Set aside the chicken while preparing the other ingredients.
- In a Dutch oven over medium-high heat, combine 1 tablespoon oil and 1 tablespoon butter. When the butter melts, add chicken in batches and cook until browned on both sides, 4 to 6 minutes per side. If the pan dries out, add a little more oil as needed. Transfer browned chicken to a plate.
- Add remaining tablespoon each oil and butter to the pan. Once the butter melts, add mushrooms and cook undisturbed until well browned on one side, 2 to 3 minutes. Stir and cook for 1 minute longer.
- Thinly slice 2 garlic cloves. Reduce heat to medium, and stir in sliced garlic, leeks and a large pinch each of salt and pepper. Cook, stirring occasionally, until leeks are tender and golden brown, 7 minutes. Add rosemary and wine to the pot and let simmer, scraping up the browned bits, until liquid reduces by half, about 1 minute.
- Nestle chicken, skin side up, into the pan and pour in any accumulated juices from the plate. Reduce heat to medium-low and cook, covered, until chicken is cooked through, 25 to 35 minutes.
- Transfer chicken to a serving platter and tent with foil to keep warm. Pluck the rosemary sprigs from the pot. If the sauce looks thin, turn the heat to medium-high and let simmer until it thickens slightly, 2 to 5 minutes. Stir in the remaining grated garlic, the crème fraîche, chives and lemon zest. Taste sauce and add more salt if needed. Spoon sauce over the chicken and top with parsley, more lemon zest and a dollop of crème fraîche, if you like, and serve.
BEEF AND LEEK CASSEROLE
Make and share this Beef and Leek Casserole recipe from Food.com.
Provided by Pietro
Categories Meat
Time 1h45m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Top and tail leek so that you have the white stalk only.
- Slice leek lengthwise and then chop into 1 inch segments.
- Chop carrot into bite size segments.
- Chop onion.
- Place flour and seasoning into a bag.
- Place beef into the bag and shake so that beef is coated with flour and seasoning.
- In a heavy base frypan, place 1 or 2 tablespoons of oil.
- On low heat brown beef, remove and place into a casserole.
- Add a little more oil and stir fry leek, onion and carrot for 2 minutes.
- Remove and add to casserole.
- Place the red wine and the stock cube in the frypan and simmer until wine is reduced to half.
- Add to casserole.
- Add thyme and 2 bayleaf.
- Place in a moderate oven and cook slowly for about 90 minutes.
- Place a lid on the casserole to obtain best results.
- Serve with mashed potato,steamed french beans with an oil and garlic dressing and steamed button squash or baby zucchini.
Nutrition Facts : Calories 397.4, Fat 24.3, SaturatedFat 9.8, Cholesterol 83.9, Sodium 241, Carbohydrate 9.2, Fiber 1.2, Sugar 3.2, Protein 23.7
CLASSIC LEEKS VINAIGRETTE
For leeks vinaigrette, look for smallish leeks, which are more tender and more closely resemble asparagus spears, for the French call this dish "asperges du pauvre," the poor man's asparagus. This is important; a crunchy leek is unpleasant. Drain the leeks and hold at room temperature for up to several hours, but do not refrigerate or they'll lose their delicate texture. To serve, simply smear the leeks with vinaigrette; I make a thick, sharp rather mustardy one to complement the sweetness of the leeks. Then garnish as you wish. I like capers, hard-cooked egg, olives and cornichons.
Provided by David Tanis
Categories quick, weekday, salads and dressings
Time 30m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Trim leeks, removing tough outer layers and cutting off root ends. Leave a little green at the top. Make a lengthwise slit part way down each leek. Put leeks in a large basin of warm tap water and swish vigorously to dislodge any sand or dirt. Remove carefully, leaving grit in basin.
- Fill a medium sauce pot with water and bring to a boil. Add a generous pinch of salt and put in leeks. Cook at a brisk simmer for 8 to 10 minutes, until leeks are quite tender when pierced with a paring knife. Drain and cool to room temperature.
- Make vinaigrette: put mustard and vinegar in a bowl and stir to dissolve. Whisk in olive oil to make a thick sauce. Season with salt and pepper.
- Blot leeks and divide among 4 plates. Spoon vinaigrette over leeks, smearing with back of spoon. Sprinkle with capers. Garnish each plate with cornichons, olives and half an egg.
Nutrition Facts : @context http, Calories 173, UnsaturatedFat 11 grams, Carbohydrate 10 grams, Fat 14 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 2 grams, Sodium 474 milligrams, Sugar 3 grams, TransFat 0 grams
LEEKS WITH CREAMY WINE SAUCE
The lowly leek, which resembles a scallion on steroids, is a national emblem of Wales. Did you know that on March 1, St. David's Day, patriotic Welsh and those of Welsh descent wear a leek on their clothing? (I'm guessing not a REAL one but a pin??) Also, it is tradition that soldiers in the Welsh regiments eat a raw leek on St David's Day. Posted for ZWT II.
Provided by SusieQusie
Categories Vegetable
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Clean the leeks using your tried & true method or trim off the root end and about 1/4 inch of the white base. Remove any ragged, coarse outer leaves and discard. Trim each of the darkest portion of the leaves down to the light green, more tender portion, leaving about 2 inches of green. Slice the leeks down the center and rinse under cold running water to remove all dirt and sand, being careful to get in between the leaves. Drain on paper towels and proceed with recipe.
- Cut leeks in half lengthwise then cut into thin half moon slices. Place in a colander & rinse again. (leeks seem to be sand magnets).
- Melt butter in a saucepan or large frying pan. Add leeks, wine, salt & garlic. Cook over low heat for 10 minutes.
- Add chicken stock & continue cooking until leeks are soft, another 10-15 minutes.
- Remove from heat & stir in the creme fraiche, parsley, lemon juice & Tabasco.
Nutrition Facts : Calories 549.6, Fat 47, SaturatedFat 29.1, Cholesterol 135, Sodium 2160.6, Carbohydrate 24.6, Fiber 2.5, Sugar 7.1, Protein 5.4
LEEKS IN RED WINE
Steps:
- Put the butter in a skillet with a lid or a saucepan large enough to hold the leeks in one layer and place over medium heat. A minute later, add the leeks; sprinkle them with salt and pepper and cook, turning once or twice, for about 5 minutes, until they begin to brown.
- Add the wine and stock and bring to a boil. Reduce the heat to low, cover, and adjust the heat so the mixture simmers steadily. Cook until the leeks are tender, 20 to 30 minutes.
- Use a slotted spoon to transfer the leeks to a platter. Raise the heat under the liquid and cook, stirring occasionally, until it thickens and is reduced to about 1/2 cup. Pour it over the leeks and serve immediately or serve at room temperature or cold.
- Leeks in White Wine (Germany)
- A less rich, more tart preparation: In step 2, substitute white wine for the red; omit the stock. Finish with the juice of 1/2 lemon.
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BRAISED LEEKS RECIPE - WEEKEND AT THE COTTAGE
From weekendatthecottage.com
Estimated Reading Time 4 mins
- Prepare the leeks: Trim off the green and root ends of the leeks. Peel away and discard the two outer layers. Cut the leeks in half lengthwise and rinse under cool water, fanning the halves out to remove any sand or silt. Transfer to paper towel, cut side down to drain.
- Preheat oven to 350°F with the rack in the middle position. Melt butter in a large skillet on medium to medium-high heat. Add prepared leeks, cut side up and cook for about 5 minutes or until the underside of the leeks are a golden colour. Add stock and wine and cook for an additional 10 minutes or until the liquid has reduced by half. Cover skillet and transfer to oven to bake for 20 minutes.
- Prepare the vinaigrette: Melt butter in a small skillet on medium-high heat. Add the shallots and anchovies and cook until soft and tender. Add mustard, lemon juice and vinegar and stir until vinaigrette bubbles. Remove from heat.
- Serve: Remove skillet from oven, carefully remove lid and transfer braised leeks to an attractive service platter. Sprinkle with chopped egg and then drizzle with hot vinaigrette. Garnish with chopped parsley and lemon zest. Season with salt and pepper and serve immediately.
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3.5/5 (2)Total Time 1 hr 15 minsCuisine KosherCalories 148 per serving
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