Add a subtle onion flair to food with leeks

Leeks are a delicate food, one that can add a subtle touch to virtually every dish on the table.

These versatile vegetables add a unique, sweet and mild onion flavor to a huge range of dishes.

That’s because they’re alliums, related to garlic, chives, shallots and onions, but with a milder flavor. They’re at their peak in spring and fall.

Leeks are perhaps most noted for their role in soups — most notably potato leek soup — where they add a depth of flavor.

They are a classic ingredient in risotto, and are showcased in many pasta dishes.

You can grill or roast them  as a side dish, serve them with romesco sauce or pesto to complement many egg dishes. Fold sautéed leeks into an omelet or scrambled eggs or add them to a veggie frittata.

They’re also delicious as a pizza topping, especially if you’re looking for a more mild taste than onions provide.

Of course, you can always enjoy them on their own.

To grill them, slice them in half lengthwise, rinse and dry them well and grill both sides on medium-high until they’re well-charred and tender.

To roast them, halve them lengthwise, chop them into one-inch chunks, and wash them. Toss them with olive oil, salt and pepper and bake in a 425-degree oven for about 20 minutes, until they’re tender.

Or sauté them in olive oil over medium heat for about five minutes, until they soften.

For each of these methods, use only the white and light green parts of the leeks, not the dark leaves. But don’t throw them away — they will add considerable flavor to homemade vegetable stock.

One important thing when using leeks — clean them thoroughly. Dirt and grit will hide in the leaves.

Leeks may seem intimidating, but they’re easy to use. Slice them in half lengthwise, then chop off the stringy roots and dark green leaves. Lay the white and light green parts, cut-side-down, on a cutting board and cut them into thin half-moons.

Place them in a colander and rinse them under cool running water, tossing them to remove any dirt or debris. When clean, use a paper towel or kitchen towel to blot them dry before you start to cook.

Following are recipes that feature leeks from acouplecooks.com.

 

Leek and Potato Casserole

2 tablespoons butter, plus more for the dish

2 leeks, halved, thinly sliced

3 sprigs fresh thyme, leaves picked

Kosher salt

Freshly ground black pepper

2 pounds Yukon gold potatoes

8 ounces cream cheese, softened

1/2 cup heavy cream

1/2 cup chicken stock

2 cloves garlic, minced

1/4 teaspoon paprika

1-1/2 cups grated fontina cheese

    Soak leeks in cold water for 30 minutes. Drain the leeks and rinse.

    In a large skillet, melt butter over medium heat. Add leeks and thyme, season with salt and pepper and cook five to seven minutes, stirring, until leeks are softened and golden.

    Peel and slice potatoes into very thin rounds. Sprinkle with salt and pepper. Layer half of the potatoes in a buttered oval baking dish, then layer half of the cooked leeks over the potatoes. Repeat the layers.

    Return skillet to medium heat and add cream cheese, cream, chicken stock and garlic. Stir together, scraping up any brown bits from the bottom of the skillet. Sprinkle with paprika, salt and pepper. Bring to a boil, then simmer about five minutes so the cheese melts. Pour cream mixture over leeks and potatoes and top with grated cheese.

Cover dish with foil and bake in a 350-degree oven for 40 minutes. Remove foil and bake 15 to 20 minutes, until cheese is bubbly and golden. Cool slightly before serving.

 

 

Classic Potato Leek Soup

3 tablespoons salted butter or olive oil

2 large or 4 small leeks, thinly sliced, white and light green parts

3 celery ribs

3 garlic cloves, minced

2 pounds russet potatoes, peeled and small diced

4 cups vegetable broth or chicken broth

1 cup water

3 sprigs fresh thyme

1 bay leaf

1-1/4 teaspoons kosher salt

1/2 cup heavy cream

Chives, for garnish

    In a large pot or Dutch oven, melt butter over medium heat. Add leeks, celery and garlic and cook seven to eight minutes, stirring occasionally, until leeks are very tender but not browned.

Add chopped potato, vegetable broth, water, fresh thyme, bay leaf and salt. Simmer 20 minutes, until potatoes are tender. Remove thyme and bay leaf.

    Transfer to a blender and blend until smooth. Add cream and blend again. Taste and adjust seasonings as desired.

 

 

 

Creamy Leek and Pancetta Pappardelle Pasta

1 tablespoon extra virgin olive oil

1 tablespoon unsalted butter

2 ounces pancetta, finely diced

1 large leek, white and light green parts only, halved lengthwise and thinly sliced crosswise

Kosher salt

1/2 cup heavy cream

2 teaspoons chopped fresh thyme leaves

Freshly ground black pepper

6 ounces dried egg pappardelle pasta

1-1/2 ounces finely grated Parmigiano-reggiano cheese

    Heat olive oil in a large, preferably, straight-sided sauté pan over medium-high heat. Add pancetta and cook four to five minutes, until golden brown and crispy, stirring frequently. Reduce heat if necessary. Add unsalted butter and sliced leeks and sauté six to eight minutes over medium-high heat until leeks are lightly caramelized and soft. Add heavy cream, chopped thyme and 1/4 cup water and stir. Bring to a simmer for two to three minutes, until reduced and thick enough to coat the back of a wooden spoon. Season to taste with salt and freshly ground black pepper.

    Cook pappardelle in a large pot of boiling salted water, stirring every few minutes, until al dente. Reserve 1/2 cup pasta cooking water. Using tongs, transfer pasta directly to the cream sauce.

    Turn off heat and stir pasta gently in the sauce until it is evenly coated. Add grated cheese and as much pasta liquid as needed. Serve immediately, garnished with fresh thyme leaves and grated cheese.

 

 

 

Spring Salmon With Creamed Leeks, Potatoes and Asparagus

3 leeks, white and light green parts, sliced

2 tablespoons butter

1 clove garlic, thinly sliced

Few sprigs of fresh thyme, leaves removed

1/2 cup heavy cream

3/4 to 1 cup chicken or vegetable broth

Couple pinches lemon zest

Salt

Pepper

1 pound potatoes, rinsed and halved

1 pound asparagus, tough bottom stems trimmed

1 pound salmon (1 small filet per serving)

Olive oil

Lemon juice

    Place sliced leeks in a bowl of water. Gently massage and break them apart so any dirt trapped between the layers gets released. Let dirt settle, then pull leeks out of the bowl, discarding the water. Repeat as many times as necessary to get them clean.

    Place potatoes on a sheet pan and drizzle with olive oil. Season with salt and pepper. Roast in a 425-degree oven for 10 minutes, then add the asparagus, drizzle with olive oil and season with salt and pepper. Return pan to the oven for 10 to 15 minutes.

     Melt butter in a skillet over medium high heat. Add leeks and cook 10 minutes, stirring occasionally, until the leeks are soft. Add garlic and thyme and cook a few minutes, until very fragrant. Add broth and cream and bring to a low simmer for 10 to 15 minutes, until it comes together like a creamy sauce. Remove from heat and add lemon zest. Taste and season.

    Heat a bit of oil in a skillet over medium high heat. Add salmon, skin side down, and cook until you can gently release and flip the salmon. Cook a few minutes on the other side, until the exterior is golden brown and  salmon is cooked to your desired level of doneness.

    Pour creamy leek mixture over the roasted potatoes. Bake 10 minutes, until salmon is done and creamed leeks and potato mixture is bubbly and browned at the edges. Serve with lemon wedges and extra herbs.

 

 

 

Leek Confit Pizza

For pizza:

1 pound pizza dough

1 to 2 cups shredded gruyere

1 large ball fresh mozzarella, torn into pieces

1 lemon

Red pepper flakes

1 to 2 cups arugula, tossed with olive oil and a squeeze of lemon juice

For confit:

5 pounds leeks, trimmed, cleaned and thinly sliced

4 cloves garlic, thinly sliced

1/4 cup olive oil

2 teaspoons kosher salt

1 teaspoon freshly cracked black pepper

    Heat olive oil in a large, deep saucepan over medium heat until shimmering. Add leeks, season with salt and pepper, and cook five to seven minutes, stirring occasionally, until edges begin to brown, being careful not to allow them to burn.

    Reduce heat to low, cover and cook about 30 minutes, stirring occasionally, until leeks are softened and somewhat translucent. Uncover, reduce heat to its lowest setting, then add garlic and cook two to three minutes, stirring frequently, until any liquid released by the leeks is almost fully absorbed. Transfer to a container and set aside.

    Divide pizza dough into two even pieces. Stretch each piece of dough in a circular motion, then lay them on a flat surface and flatten out using a rolling pin. If you have a pizza peel, sprinkle some flour on it and place the stretched out dough on the peel.

    Use a spoon to spread about 1/4 cup leek confit all around the dough, leaving a little bit for the crust. Top each pizza with half the shredded cheese and fresh mozzarella, then season with salt, pepper and red pepper flakes. Bake in a 475-degree oven for 12 to 13 minutes.

    Remove pizza from the oven, adjust seasoning as needed, add arugula, squeeze lemon juice on top and serve.

 

 

Creamy Mushroom and Leek Chicken Breasts

3 boneless, skinless chicken breasts

Kosher salt

Freshly ground black pepper

1 tablespoon extra-virgin olive oil

3 tablespoons butter

1/2 pound brown mushrooms, gently cleaned with a damp paper towel

3 leeks, sliced into 1/8-inch rounds, white and pale green parts only

1/3 cup white wine

1 cup cream or half and half

    Starting at the thicker end of the chicken breast, use a sharp knife to cut breast in half into two thinner cutlets. Trim any excess fat and season both sides with kosher salt and freshly ground black pepper.

    Heat a large skillet to medium high heat. Add 1/2 tablespoon butter and 1/2 tablespoon olive oil. When butter is melted, add three chicken cutlets and cook undisturbed for three to four minutes, until browned and you can see the chicken is cooking through on the one side. Flip chicken over and cook three to four minutes, until the thickest part of the chicken reaches 160 degrees. Transfer to a plate and tent with aluminum foil to keep warm and rest.

    Wipe pan with paper towels, then add 1/2 tablespoon butter and remaining olive oil. Repeat with the remaining cutlets. Transfer to the plate with the other cooked chicken.

    Wipe out the pan and, over medium heat, melt one tablespoon butter. Add mushrooms and leeks with a pinch of kosher salt and cook five minutes, stirring occasionally, until mushrooms are softened and leeks are becoming limp. Add wine and cook two minutes. Add cream, raise heat to medium high and cook five minutes, until cream coats the back of a spoon and has slightly reduced. Stir in remaining butter and adjust seasoning to taste.

    Add chicken breasts and top with sauce or transfer to serving plates and spoon sauce over chicken. Serve with rice, noodles or farro.

 

 

Parmesan Roasted Leeks

4 large leeks

Salt

Pepper

1/4 cup melted butter

1/3 cup Parmesan cheese, shredded

    Cut roots and dark green tops off of the leeks. Cut in half lengthwise and wash between the layers to remove any dirt and debris. Place leeks, cut side down, in an oven-safe pan with 1/2 cup water. Cover and simmer on the stove on low for about five minutes, until slightly tender. Drain any water and flip leeks over so they are cut side up. Sprinkle with salt and pepper. Drizzle with melted butter and Parmesan, then bake in a 400-degree oven for 25 to 35 minutes, until leeks are tender and golden.

 

 

Pasta Primavera With Leeks

8 ounces pasta

2 tablespoons olive oil

4 ounces baby Bella mushrooms, sliced

1 pound asparagus, tough ends removed, sliced in half and cut into small pieces

1 leek, thinly sliced into half moons and washed

1 bunch broccolini or 1 crown broccoli, cut into small pieces

1 cup frozen peas, thawed under warm water

1 carrot, julienned

1-1/2 teaspoons kosher salt

1-1/2 tablespoons salted butter

2 small garlic cloves, grated

2 tablespoons flour

1-1/2 cups 2% milk

1/2 cup grated Parmesan cheese, plus more to garnish

    Bring a salted pot of water to a boil, then cook pasta to al dente. Drain, then toss pasta with a bit of olive oil.

    In a Dutch oven or large skillet, heat olive oil over medium high heat. Cook mushrooms four minutes, until they start to brown. Add asparagus, leeks, broccolini, carrots and 1/2 teaspoon kosher salt and cook four to five minutes, until asparagus is tender and bright green. Add peas and cook one minute, until peas are bright green.

    In a small or medium saucepan over medium heat, melt butter. Add grated garlic and cook 30 seconds, until fragrant but not browned. Add flour and whisk constantly for one to 1-1/2 minutes, until bubbly and golden. Add a splash of milk and whisk  The sauce will instantly turn chunky but continue whisking, adding splashes of milk until it’s all incorporated and the sauce is smooth. Reduce heat and whisk five minutes, until sauce thickens and no longer tastes like raw flour. Add 1/2 teaspoon kosher salt and Parmesan cheese.

    Drain pasta, then add it to the skillet with the veggies and stir in the sauce. Taste and add the remaining kosher salt, if needed. Serve warm, garnished with additional Parmesan cheese.