Posts Tagged "leeks"

Celery Root Soup  

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From David Lebovitz  This simple soup recipe really highlights the delicate flavor of celeriac. Feel free to riff on it. The addition of carrot and/or apple is a great variation. Garnish with crumbled bacon pieces for a little extra oomph. Ingredients 2 Tablespoons butter 2 Tablespoons olive oil 2 leeks cleaned and chopped (or substitute onion) 2 cloves garlic, peeled and thinly sliced Sea salt 1 large or 2 medium celeriac (about 3lbs), peeled and cubed 3 cups chicken stock 3 cups water 1 – 1 1/2 teaspoons freshly ground white pepper (black pepper is fine as well but takes away...

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Potato Leek and Sorrel Pesto Pizza

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from Aida Mollenkamp Ingredients 1 garlic clove 1/3 cup raw sliced almonds 1/2 cup extra virgin olive oil, divided Kosher salt and freshly ground pepper 2 cups fresh sorrel leaves Juice of 1 lemon Grated lemon zest 1 medium leek, ends trimmed 8oz baby potatoes, sliced paper thin 1 lb whole wheat pizza dough 1/4 cup finely grated pecorino romano cheese 8 oz whole milk ricotta cheese Directions: For the sorrel pesto: Combine garlic, nuts, 1/3 cup of the olive oil, a pinch of salt, and some freshly ground black pepper in a mini food processor. Process until mixture is smooth and emulsified. Add...

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Roasted Cabbage with Mustard Vinaigrette

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Adapted by Farmer Dave’s from Eating Well CABBAGE Ingredients: 1/2 medium green cabbage(1-1 1/2 pounds), outer leaves removed 1 tablespoon olive oil 1/4 teaspoon salt 1/4 teaspoon freshly ground pepper VINAIGRETTE Ingredients: 2 teaspoons Dijon mustard 2 teaspoons white balsamic or white-wine vinegar 1 teaspoon lemon juice 1/4 teaspoon freshly ground pepper 1/8 teaspoon salt 3 tablespoons minced leeks (white parts only) 2 tablespoons olive oil Directions: Preheat oven to 450°F. Coat a large baking sheet with cooking spray. To prepare cabbage: Cut cabbage half into four wedges and...

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Cabbage, Leek and Bacon Tart

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Adapted by Farmer Dave’s from Fine Cooking Ingredients: 1 small head green cabbage (or half of a large head) Kosher salt 2 medium leeks, white and light greens parts only 2 Tbs. unsalted butter 1/2 lb. slab bacon, cut into 1/4-inch cubes, blanched and thoroughly dried Freshly ground black pepper 3 extra-large eggs 1 cup heavy cream 3 oz. (3/4 cup) coarsely grated Gruyère 1 partially baked tart shell in a 12-inch porcelain quiche pan or a 12-1/2-inch metal tart pan. 1/4 cup freshly grated Parmigiano-Reggiano Directions: Remove and discard the outer leaves of the cabbage and cut the...

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Celery and Pear Soup

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Ingredients: 2 tablespoons unsalted butter (1/4 stick) 2 tablespoons olive oil 1 cup coarsely chopped leeks 1 1/2 cups peeled, coarsely chopped ripe pear 4 cups coarsely chopped celery 1 tablespoon minced fresh thyme leaves (or 1 tsp dried thyme leaves) 3 cups low-sodium vegetable broth 3 cups water Directions: In a large pot over medium heat, melt butter until foaming. Add olive oil, shallots, and pear, season well with salt and ground white pepper, and cook, stirring occasionally, until tender, about 5 minutes. Add celery and thyme, season with more salt and pepper, and...

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