Currently viewing the tag: "leeks"
This is called blond vegetable stock rather than “Light Vegetable Stock” because it is light in color, or blond, and to avoid confusion that it is somehow light in flavor or calories. Use this where you would a light chicken stock, as a soup base, or in vegetables. Be sure to start with cold water, and skim frequently.
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Not quite a stir-fry, this is a dish where a small amount of liquid is introduced to steam the vegetables and form a bit of sauce. In traditional Chinese cooking this is viewed as a braise. This sort of braising is used on vegetables with a more delicate texture or flavor. For this dish you will need a 10 inch pan or wok that has a tight fitting lid.
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This sauce will seem creamy, but the texture comes from the pureed green garlic and leek or onion, not from any dairy product. Use this on fish and seafood, chicken, or tofu. It can be stirred into soups or pots of grains or beans to add depth of flavor as well. When the green garlic season is over, you can still use this recipe, just use blanched or roasted garlic cloves instead. This sauce can be used hot or cold.
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INGREDIENTS:
1 bunch green garlic
1 medium brown onion*
Thyme leaves from two sprigs
1 tablespoon olive oil or olive oil/ butter combined
Salt and fresh ground pepper to taste
½ cup water, white wine, white vermouth, or a combination
1 teaspoon sugar (or as needed)
1 tablespoon white wine vinegar (you may or may not need this)
1 bunch green garlic
1 medium brown onion*
Thyme leaves from two sprigs
1 tablespoon olive oil or olive oil/ butter combined
Salt and fresh ground pepper to taste
½ cup water, white wine, white vermouth, or a combination
1 teaspoon sugar (or as needed)
1 tablespoon white wine vinegar (you may or may not need this)
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INGREDIENTS:
6 cups braising greens, washed and chopped or torn into 1 inch bits
½ pound oyster mushrooms, torn into strips
1 leek, white and some of pale green part, split and cut into 2 inch lengths, then cut lengthwise into 1/8th inch shreds
6 cups braising greens, washed and chopped or torn into 1 inch bits
½ pound oyster mushrooms, torn into strips
1 leek, white and some of pale green part, split and cut into 2 inch lengths, then cut lengthwise into 1/8th inch shreds
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In classic French cuisine, a pave is a cube or squarish block of food resembling old French paving stones. This potato gratin uses little liquid and is cooked under weight so it is compact. This is a two day affair (for the best results, but could be hurried along. See Notes and Tips) and takes a little work, but tastes great and is a nice addition to a fancy meal. Once made, the second day work to get it on the table goes quickly.
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This is a riff on a dish I found in “Vegetables A to Z” by Elizabeth Schneider. The result is sublime. I find it interesting to note the changes in flavor as I eat the different colors of the leek, from the white to the palest green to the more uniform green. Try these as a starter or have as a side with roast chicken, salmon, or braised beef.
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A riff on a classic French bistro recipe. Leeks are sometimes referred to as “poor man’s asparagus”, and this is a dish that can be as easily done with asparagus. Most recipes call for cooking the leeks in water, but I prefer to steam them. I feel it gives me better control of the cooking time and the leeks don’t absorb as much water, leaving them able to soak up more dressing.
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Probably the first soup I made. I remember thinking that I should make it because “Vichyssoise” was a funny name for a soup, and it was only much later (15 years?) that I learned that is the name for the cold version that has a dollop of cream added. This is one of those things that are easy to make, and it seems that if you are a person who uses leeks, there is always some in the refrigerator, just as there are always potatoes in the back of the pantry. This is my take on the classic from French cuisine.
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INGREDIENTS:
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