How to Cook with Leeks

2 Tbsp vegetable oil
2 large leeks, thoroughly washed, tough green
discarded, then chopped
1 large onion, diced
1 pound potatoes, peeled and thinly sliced
1 carrot
1 sprig parsley
1 sprig fresh dill
1/2 tsp. salt
1/4 tsp. pepper
4 cups water, or vegetable stock
1 Tbsp finely chopped fresh chives
1 Tbsp finely chopped fresh parsley

1. Heat oil in large pan over medium heat. Add leeks and onion; saute 5 minutes or until softened but not browned.

2. Add potatoes, carrot, parsley, dill, salt,
pepper and water or broth. Bring to boiling; reduce
heat to low; cover and simmer 35-40 minutes or until
vegetables are tender.

3. Working in batches if necessary, puree the mixture in a blender or food processor. Serve
immediately, garnished with chives and parsley.

Makes 6 cups.

1 Tbsp olive oil
½ leek, cleaned and finely chopped
4 asparagus spears, chopped
150ml/5fl oz vegetable stock
100ml/3½fl oz double cream
salt and freshly ground black pepper
crusty bread, to serve

1. Heat the oil in a medium saucepan over a medium heat. Add the leek and asparagus and sauté for 2-3 minutes, to soften.

2. Add the vegetable stock, bring to the boil, then reduce the heat to simmer gently for 8-10 minutes, until the asparagus is cooked through.

3. Transfer to a food processor, add the cream and blend until smooth.

4. Return the soup to the pan, season, to taste, with salt and freshly ground black pepper and warm through gently.

5. To serve, pour into a soup bowl with the crusty bread placed on a plate alongside.

4 1/2 lb butternut squash; halved lengthwise
5 Tbsp unsalted butter
4 large leeks; white and tender green parts, coarsely chopped
7 fresh thyme sprigs or 1 teaspoon dried
5 cup chicken stock or unsalted canned broth
1 1/4 tsp salt
1/2 tsp freshly ground pepper
1/2 cup sour cream
3 Tbsp chopped chives
8 slices bacon, fried crisp and crumbled

Instructions

1. Preheat the oven to 350 degrees. Place the squash, cut side down, on a baking sheet and bake until tender, about 40 minutes. Let cool slightly.

2. Using a spoon, scoop out and discard the seeds. Scrape the squash from the skin.

3. Meanwhile, in a large heavy saucepan or flameproof casserole, melt the butter over low heat. Add the leeks and thyme and cook, stirring
occasionally, until soft and browned, about 40 minutes. Discard the thyme sprigs.

4. Stir in the stock and the squash. Simmer over moderate heat for 20 minutes.

5. In a blender or food processor, puree the soup in batches until smooth. Pour the soup back into the pan and season with the salt and pepper.

6. To serve, ladle the soup into bowls and garnish each serving with 1 tablespoon sour cream, 1 teaspoon chives and a sprinkling of the bacon.

Ingredients

6 large leeks
2 tbs (30 mL) butter
1/4 lb (100 g) mushrooms, sliced thin
1 clove garlic, minced
1/2 tsp (3 mL) dry tarragon
1/2 tsp (3 mL) white pepper
2 1/2 tbs (40 mL) flour
1/2 cup (125 mL) whipping cream (35 %)
4 cups (1 L) chicken stock
1/2 lb (100 g) Triple-Crème Brie cheese, sliced
Dry toasted baguette

Method

1. Trim leeks to 3 inches dark green and bulb. Split lengthwise, rinse, slice thinly crosswise.
2. Melt butter in pan. Add leeks, mushrooms, garlic, tarragon and pepper. Cook until vegetables are soft and liquid has evaporated, about 15 minutes.
3. Stir in flour, cook, stirring until it bubbles. Stir in cream and broth. Bring to a boil, stirring all the time.
4. Toast slices of baguette. Pour soup into individual oven-proof bowls. Put toast on top of each, buttered side up, add cheese slices to cover. Put bowls on a baking sheet and bake at 425 °F (220 °C ) for 10 minutes, then broil lightly, 6 inches from heat for 1 to 2 minutes. Serve immediately, warning any guests whom you suspect of litigious leanings, that the dish is quite hot.

Yield: 6 servings

Cock-a-leekie soup is a traditional Scottish soup dish of leeks, potatoes, and chicken stock.
Here's one version: Originally, the recipe calls for leeks, chicken, barley, potatoes and raisins, etc. This uses carrots instead of potatoes and added milk to have more delectable taste.

Ingredients:
700 g chicken, sliced into small portions or chopped
5 leeks, cut into 2 inches length
1/4 tsp. tumeric powder
1 onions, sliced thinly
3 tbsp. crushed ginger
½ tsp. coriander powder
1 tbsp. tomato paste
1 can 170 g evaporated milk
½ tsp. sugar
7 cups water or more
1 large carrot, sliced
Black pepper powder
1 chicken broth cube
Salt and pepper to taste

Directions:
1. Combine tumeric powder and chicken, mix well.

2. In a cooking pot, combine water, onion and ginger, bring to a boil. Add chicken and cook for 20 minutes with low heat, then add white part of leeks, cook for 10 minutes more.

3. Take out the chicken from the soup, discard the bones and skin then return to the pot.

4. Add the green part of the leeks, coriander powder, tomato paste, sugar, black pepper powder and broth cube. Simmer for 15 minutes.

5. Add carrots and milk, season with salt and pepper. Cook until the carrots are done.

Serve.

3 Tbsp butter
4 medium leeks (white and pale green parts only), halved lengthwise, rinsed, chopped (about 5 cups)
1/2 cup (or more) whole milk
12 garlic cloves, coarsely chopped (about 1/2 cup)
3 3/4 pounds russet potatoes, peeled, cut into 1-inch pieces
3/4 cup mascarpone cheese* (about 6 ounces)

1. Melt butter in large nonstick skillet over medium heat. Add leeks and stir to coat. Cover and cook until leeks are golden brown, stirring every 5 minutes, about 20 minutes total.

2. Season to taste with salt and pepper. (Can be prepared to this stage 1 day ahead. Cover and refrigerate. Rewarm over medium heat before using.)

3. Combine 1/2 cup milk and garlic in medium saucepan. Bring to simmer over medium-low heat. Reduce heat to very low, cover, and cook until garlic is soft, about 10 minutes. Remove from heat.

4. Using back of fork, mash milk-garlic mixture to paste. Set aside.

5. Cook potatoes in large pot of boiling salted water until tender, about 25 minutes. Drain well.

6. Return potatoes to same pot; mash until almost smooth. Add mascarpone and milk-garlic mixture; mash until smooth. Season with salt and pepper.

(Can be made 2 hours ahead. Let stand uncovered at room temperature. Rewarm over medium-low heat, stirring and thinning with milk by 1/4 cupfuls if dry.)

7. Top with leeks.

*Italian cream cheese; sold at many supermarkets and at Italian markets. If unavailable, blend 3/4 cup cream cheese with 3 tablespoons whipping cream and 1 1/2 tablespoons sour cream.

2 medium leeks - cleaned
1 Tbsp. olive oil
1 large red bell pepper
1 large yellow bell pepper
1/4 cup butter
1 clove garlic - minced fine
1/3 cup dry vermouth
salt and pepper - to taste
2 cups cooked fettuccini
1 Tbsp. chopped fresh thyme leaves - for garnish

1. Coat the leeks with olive oil. Place the leeks and whole peppers on a hot grill. Grill, turning as needed, until leeks are tender and golden brown, about 10-12 minutes, and skin of peppers is charred, about 15 minutes.

2. Remove the leeks from grill and let cool. Remove the peppers from the grill and place in a paper or plastic bag and seal; set aside and allow to steam.

3. When the leeks have cooled, trim root ends from leeks, then cut into thin strips.

4. Peel and seed bell peppers and cut into thin strips.

5. Heat butter in a large skillet over medium heat. Add garlic to skillet and cook, stirring frequently, until pale golden.

6. Add vermouth, and reduce to syrupy consistency.

7. Stir in leeks and peppers and season with salt and pepper to taste.

8. Toss pasta in with contents of skillet. Garnish with thyme.

4 leeks, washed well and sliced thinly
3 cloves garlic, peeled and sliced paper thin
2 tablespoons olive oil, more if needed
1/4 cup blue cheese crumbles

1. Heat oil in a skillet over low heat. Add garlic and heat slowly until it begins to flavor oil, about 2 minutes.

2. Add leeks and toss gently to coat with oil and garlic.

3. Add 2Tbsp water, reduce heat, cover, and cook about 10 minutes until leeks are soft.

4. Remove lid, increase heat, and stir until thoroughly cooked, and most of the moisture is removed.

5. Sprinkle blue cheese crumbles over each serving.

Serve hot as a side dish.

4 small to medium leeks (about 1 pound untrimmed)
1 1/2 teaspoons Sherry vinegar* or white-wine vinegar, or to taste
1 tablespoon minced shallot
1/2 teaspoon Dijon mustard
2 tablespoons extra-virgin olive oil
1 teaspoon drained capers, chopped fine
1 tablespoon minced fresh parsley leaves

1. Trim leeks to about 5 inches and trim root ends, leaving them intact. Cut each leek in half lengthwise and wash well, discarding any tough outer leaves.

2. In a skillet just large enough to hold them in one layer arrange leek halves, cut sides down, and add enough water to reach halfway up sides of leeks. Simmer leeks, covered, until tender, 5 to 10 minutes, and immediately plunge into a bowl of ice and cold water.

3. In a small bowl whisk together vinegar, shallot, mustard, and salt and pepper to taste and add oil in a stream, whisking. Whisk vinaigrette until emulsified and whisk in capers and parsley.

4. Transfer leeks to paper towels. Pat and gently squeeze leeks until dry and divide between 2 plates. Spoon vinaigrette over each serving.

2 leeks, sliced thin
1 tablespoon butter
3 eggs, beaten
1 cup breadcrumbs
1/2 cup cheddar cheese, grated
2 tablespoons fresh parsley, chopped
Pepper
1 tablespoon sesame seeds
1 tablespoon wheat germ
1 tablespoon parmesan cheese, grated
2 egg whites, stiffly whisked

Steps:
1. Gently fry leaks in butter until soft and moist. Add all remaining ingredients except sesame seeds, wheat germ, Parmesan and egg whites and mix together.

2. Gently fold in whisked egg whites.

3. Pour mixture into a buttered oval pie dish or soufflé dish and sprinkle with sesame seeds, wheat germ and Parmesan.

4. Bake at 350 for 30 minutes or until firm. Serve hot.

This crustless quiche is easy to make, and is great for any meal. Plain canned salmon will work in this recipe, too. Onions or shallots can be substituted for the leeks.

Ingredients:
1 large leek, with white and light green parts sliced (about 1 cup of slices)
1 small red pepper, chopped (about half a cup)
4 oz raw mushrooms (wild or shitake are nice for this, but any will do)
1/2 teaspoon thyme
6 - 8 ounces smoked salmon
3/4 cup shredded cheese - almost any kind or a combo
4 eggs
1 and 1/2 cup milk, cream, unsweetened soy milk, or a combination
1 teaspoon dry mustard
pinch of cayenne pepper or a bit of hot sauce, salt, and pepper
paprika for garnish

Preparation:
1. Preheat oven to 375 F.

2. Saute' leeks in a little olive oil. When they begin to soften, add peppers, mushrooms and a little salt. Continue cooking for for 4 - 5 minutes. Just before taking off heat, add the thyme.

3. Crumble salmon in pie plate. Cover with vegetables and then sprinkle with the cheese.

4. Whisk together eggs, milk, mustard, cayenne or hot sauce, salt (about 1/2 teaspoon, but less if salmon is salty), and pepper.

5. Pour the egg mixture over the rest of the ingredients.

6. Bake for 35-50 minutes. Start checking after half an hour. If it's getting too brown but the middle is too liquid, cover with foil. When done, the center will still be a bit loose. Take it out of the oven and let it sit for at least 5 minutes. It will continue to cook and the center will firm up.

Serve sprinkled with paprika.

For the pastry base:
110g/4oz plain flour
1 egg
110g/4oz butter, cubed
cold water, as needed
extra flour, for dusting

For the filling:
30g/1oz butter
½ leek, diced
1 garlic clove, crushed
2 tsp fresh thyme, chopped
85g/3oz peas
salt and freshly ground black pepper, to taste
110g/4oz dolcelatte cheese*, crumbled
2 eggs, beaten
150ml/5fl oz double cream
green leaves from the leek, shredded and deep-fried, for garnish

Method
1. Preheat the oven to 200C/400F/Gas 6.

2. For the pastry, place the flour, egg and butter into a food processor. Pulse until well combined, adding just a little water, if necessary, to bind.

3. Turn dough out of the processor onto a lightly floured surface, and roll out to a 25cm/10in circle.

4. Place a large chefs' ring onto a baking sheet, and line it with the pastry, pressing down well on all sides.

5. Place into the hot oven for 2-3 minutes. Remove from oven.

6. To make the filling, while the pastry case is cooking, heat the butter in a frying pan over a moderate heat.

7. As the butter begins to melt, add the diced leek, garlic, thyme and peas.

8. Sauté for 3-4 minutes.

9. Season to taste, then pour into the partly-cooked pastry case.

10. Crumble the cheese on top of the leek mixture.

11. Mix the eggs and cream together in a separate bowl, season to taste, then pour over the filling in the pastry case.

12. Place back into the hot oven for 15 minutes, or until set and golden.

13. Remove from the oven, slide onto a serving plate, remove chefs' ring and garnish with the deep-fried leek tops to serve.

2 tablespoons butter
2 cups sliced leeks
1 (9 inch) frozen pie crust, thawed
1 cup shredded Swiss cheese
1/4 cup grated Romano cheese
1 tablespoon all-purpose flour
4 eggs
1 3/4 cups heavy cream
1 tomato, thinly sliced
salt and pepper to taste

DIRECTIONS
1. Preheat oven to 450 degrees F (230 degrees C).

2. Melt the butter in a skillet over medium heat, and saute the leeks until tender. Spread evenly over the bottom of the pie crust.

3. In a bowl, toss together the Swiss cheese, Romano cheese, and flour. Spread over the leeks.

4. In a separate bowl, beat together the eggs and heavy cream. Pour over the cheese layer in the pie crust. Top with the tomato slices, and season with salt and pepper.

5. Bake 15 minutes in the preheated oven. Reduce heat to 325 degrees F (165 degrees C), and continue baking 30 minutes, until the crust is lightly browned and a knife inserted in the center of the quiche comes out clean.