Braised Leeks Canele
Serves 4
Published in: South Bend Tribune
6 medium leeks (about 1 to 1 1/2 inches in diameter)
1/2 teaspoons salt -- divided
3 tablespoons olive oil
1 shallot -- sliced
1 tablespoons thyme leaves
1/3 cup white wine
1 cup vegetable stock or water
2 small red rose potatoes or similar waxy potatoes
1 tablespoons unsalted butter
Trim the roots from the leeks, keeping the bottom intact. Trim the
green tops so that the remaining leek is about 4 inches long. Split
the leek in half lengthwise. Run the leeks under cold water to clean
and dislodge any dirt. Drain, place in a bowl and toss with 1/4
teaspoon salt.
Heat a large (12-to 14-inch) saute pan over medium heat then add the
olive oil. Place the leeks in the pan cut-side down, in batches if
necessary. Cook over medium heat until caramelized, about 12 to 15
minutes. Turn the leeks and cook for a few seconds on the other side.
Remove the leeks from the pan and place, cut side up, in a shallow
baking dish (about 9-by-13-inch).
In the same saute pan, lightly saute the sliced shallot over medium-
high heat for about 1 minute. Add the thyme and the white wine and
cook about 1 to 2 minutes, until the wine reduces slightly. Add the
stock or water and bring the mixture to a quick boil. Remove from heat.
Pour the liquid over the leeks in the baking dish until the leeks are
not quite covered, adding more stock or water if necessary. Place in
a 400-degree oven and cook until the root ends of the leeks can be
pierced with very little resistance by a knife, about 25 to 30 minutes.
While the leeks are braising, cut the potatoes into 1/2-inch slices.
Place them in a medium saucepan and fill with cold water, covering
the potatoes by 1 inch. Season the water with 1/4 teaspoon salt. Cook
over high heat until the water boils and test for doneness by gently
piercing with a knife. If necessary, reduce the heat to medium and
cook for 2 or 3 minutes longer until done. Drain and set aside.
When the leeks are done, heat the saute pan over medium heat. Add the
butter, and when it is melted, add the potato slices. Saute until
lightly browned, about 1 to 2 minutes, turning as needed to cook both
sides.
Add the leeks and braising liquid to the pan and toss to combine.
Season with salt and pepper to taste before serving.
Total time: 1 hour, 10 minutes
Serves 4.
Recipe Notes
From chef-owner Corina Weibel at Canele restaurant in the Atwater
neighborhood of Los Angeles. Leek stock can be substituted for the
vegetable stock or water but will need to be made ahead of time by
simmering the green tops of 6 medium leeks in 6 cups water, covered,
for about 3 hours.
Exported from A Cook's Books -- Recipe management for Macintosh
--
Rec.food.recipes is moderated by Patricia Hill at [email hidden].
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/