LEEKS WITH DIJON VINAIGRETTE
Provided by Food Network Kitchen
Categories side-dish
Time 20m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Game Plan: Make the vinaigrette while the leeks cook.
- Bring a large pot of water to a boil over high heat, then salt it generously. Trim the root end of the leeks, leaving enough to hold the leaves together, and halve lengthwise. Rinse very well under running water to flush out any grit trapped between the leaves. Add the leeks to the boiling water and cook until tender, 7 to 10 minutes. Transfer the leeks to a paper towel-lined plate to drain. Pat dry and lay them on a serving platter.
- Meanwhile, whisk the vinegar, mustard, water, and the 3/4 teaspoon salt in a small bowl. Gradually whisk in the olive oil, starting with a few drops and then adding the rest in a steady stream to make a smooth, slightly thick dressing. Drizzle the vinaigrette evenly over leeks, turn them to coat, and scatter the parsley and the tarragon, if using, over the top. Serve immediately or up to 2 hours later at room temperature.
POACHED LEEKS WITH LEMON-AND-PARSLEY OIL
Steps:
- Bring a large pot of lightly salted water to the boil. Reduce to a simmer. Add leeks and cook until tender, about 25 minutes. Drain well and set aside to cool. Place leeks on a plate and drizzle with the lemon juice and lemon-and-parsley oil. Sprinkle with salt and pepper. Can be served cold or at room temperature.
Nutrition Facts : @context http, Calories 130, UnsaturatedFat 2 grams, Carbohydrate 26 grams, Fat 3 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 0 grams, Sodium 326 milligrams, Sugar 7 grams, TransFat 0 grams
POACHED BEEF WITH LEEKS
The horseradish sauce gives this beef dish its lively flavor.
Provided by Martha Stewart
Categories Soup Recipes
Number Of Ingredients 14
Steps:
- Cover potatoes with cold water in a saucepan; add 1/4 teaspoon salt. Bring to a boil; reduce heat. Simmer until tender, 10 to 15 minutes; drain. Return to pot; cover.
- Stir together horseradish, vinegar, parsley, oil, and a pinch of salt; set aside.
- Bring stock, wine, celery, and garlic to a boil in a tall, narrow 6-quart pot. Reduce heat to medium-low; add leeks and 3 sprigs thyme. Simmer until vegetables are tender, 5 to 10 minutes. With a slotted spoon, transfer vegetables to a large bowl; cover. Place beef and peppercorns in pot; add water just to cover, if necessary. Partially cover pot; cook at a bare simmer until an instant-read thermometer reads 130 degrees when inserted into center of beef, 20 to 25 minutes. Remove beef, and let rest 10 minutes.
- Carve beef on a carving board into 18 thin slices; add any juices to broth. Pour broth through a fine sieve into bowl with vegetables; discard solids. Divide soup, potatoes, and beef among six bowls; garnish with thyme. Serve sauce on the side.
Nutrition Facts : Calories 462 g, Cholesterol 93 g, Fat 29 g, Fiber 3 g, Protein 28 g, Sodium 559 g
POACHED COD WITH LEMON-PARSLEY SAUCE
Provided by Jacques Pepin
Categories dinner, weekday, main course
Time 10m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Mix the lemon-parsley sauce ingredients together thoroughly in a small bowl, then set aside.
- At serving time, bring the 6 cups of water to a boil in a large saucepan. Holding the fish fillets with a slotted spoon or skimmer, lower them individually into the pan, and bring the water back to a boil. Reduce the heat to very low, and poach the fish, cooking the pieces at a very light boil for 3 to 4 minutes, until they are barely cooked through.
- Using a slotted spoon or skimmer, lift the fish from the water, drain thoroughly, and arrange one fillet on each of six warm plates. Press the fish lightly with a spatula or fork to make it separate a little into flakes, which will permit the sauce to be absorbed and to penetrate the interior of the fish.
- Spoon the sauce over the fish. Serve immediately.
Nutrition Facts : @context http, Calories 242, UnsaturatedFat 5 grams, Carbohydrate 1 gram, Fat 7 grams, Fiber 0 grams, Protein 41 grams, SaturatedFat 1 gram, Sodium 330 milligrams, Sugar 0 grams
POACHED SALMON WITH LEEKS
When you think of one-pot meals, hearty dishes like chili probably come to mind. Nothing wrong with chili, but this quick fish dinner is a great change of pace when you're in the mood for something that seems a bit fancier. Add a baguette to complete the meal.
Yield 4 servings
Number Of Ingredients 4
Steps:
- Trim the roots and leaves from the leeks, leaving the soft white stem. Chop the stem into sections and place in a colander over the sink, or in a bowl of water. Rinse the leeks very thoroughly, these are notoriously grainy vegetables and you don't want the dirt to end up in your food, and pat dry. In a straight edge sauté pan with a lid over medium heat add the butter and allow to melt. Then add the leeks and sauté until tender. About 8 minutes.
- Once the leeks are tender pour in the chicken broth until it just covers the leeks. If you need a little more broth than the 2 cups called for, add a little more bit by bit. Then, add the salmon steaks on top, making sure they are separated a little. If there is skin on the salmon, place the skin side up so that the fish is resting directly on the leeks.
- Turn up the heat so that the broth is simmering. Place the lid on the pan and cook the salmon for 8 minutes. After that, check to make sure the steaks are cooked through. If not, continue cooking for 1-2 more minutes.
- Divide the leeks between two plates. Serve one salmon steak on top of each bed of leeks. Sprinkle with salt and pepper to taste.
TENDER BRAISED LEEKS
These leeks, poached gently in an aromatic liquor, make a delicious dish on their own, or try them with fish or roast chicken
Provided by Barney Desmazery
Categories Side dish, Supper
Time 40m
Number Of Ingredients 10
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.
Nutrition Facts : Calories 65 calories, Fat 2 grams fat, Carbohydrate 7 grams carbohydrates, Sugar 5 grams sugar, Fiber 3 grams fiber, Protein 3 grams protein, Sodium 0.01 milligram of sodium
POACHED SALMON, LEEK, AND FENNEL SOUP
Sauteed leeks, carrots, fennel,celery, stock, and herbs form the base for thissalmon soup; fresh spinach wilts and thefish gently poaches in the flavorful liquid.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Number Of Ingredients 12
Steps:
- Slice leeks crosswise into 1/4-inch coins. Place in bowl of cold water; move leeks with fingers so sand falls to bottom. Lift leeks from water with fingers or slotted spoon, and drain; set aside.
- Heat oil in a saucepan over medium heat. Add leeks, carrots, fennel, and celery. Cook until softened, about 5 minutes. Add parsley, thyme, stock, salt, pepper, and 5 cups water. Bring to a boil; reduce to a simmer. Cook 30 minutes. Turn off heat; add salmon and spinach. Poach until just cooked through, about 3 minutes. Garnish with fennel fronds; serve.
Nutrition Facts : Calories 177 g, Cholesterol 42 g, Fat 8 g, Fiber 3 g, Protein 17 g, Sodium 202 g
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