Leek recipes from our Agriculture Supported Communities program.
Mushroom, Leek , & Parmesan Frittata
Adapted from www.epicurious.com
2 tablespoons olive oil, divided
2 medium leeks, whites and pale-green parts only, chopped
8 ounces mushrooms (button or baby bella), thinly sliced
10 large eggs
1/2 cup sour cream or plain yogurt
2 tablespoons coarsely chopped flat-leaf parsley
1 tablespoon chopped rosemary
3/4 cup shredded Parmesan cheese, divided
Kosher salt, freshly ground pepper
Place a rack in upper third of oven; preheat to 350°F. Heat 1 tablespoon oil in a 10″ nonstick ovenproof skillet over medium heat. Add leeks; cook, stirring often, until softened, about 5 minutes. Add mushrooms and cook, stirring often, until softened and all liquid has evaporated, 8-10 minutes.
Meanwhile, whisk eggs, sour cream or yogurt, and herbs in a large bowl; mix in 1/2 cup cheese. Season with salt and pepper.
Increase the heat to medium-high and add remaining 1 tablespoon oil to the skillet. Pour the egg mixture over the mushrooms & leeks, shaking the pan to evenly distribute mixture. Cook the frittata, without stirring, until its edges begin to set, about 5 minutes.
Sprinkle remaining 1/4 cup cheese over eggs and transfer skillet to oven. Bake frittata until golden brown and center is set, 25-30 minutes.
(adapted from Deb Perelman’s The Smitten Kitchen Cookbook)
yields approximately 10, 2 1/2 inch round fritters.
Ingredients for the Pancakes
4 large leeks, pale green and white parts only
2 scallions, trimmed, halved lengthwise and thinly sliced
1/4 cup all-purpose flour
1 teaspoon baking powder
Freshly ground black pepper
1/2 teaspoon powdered ginger
Pinch of cayenne
2 tablespoons olive oil or vegetable oil, for frying
Ingredients for the Lemon and Garlic Sour Cream
1/2 cup sour cream
1 garlic clove, minced
1 tablespoon freshly squeezed lemon juice
Pinch freshly grated lemon zest
1. Fill a bowl with cold water. Cut the leeks in half lengthwise and plunge them in the water, fanning the layers to get rid of any grit. Once they are clean, cut crosswise into 1/4-inch strips.
2. Bring a pot of salted water to a boil and cook the leeks for 3 to 4 minutes, until they are softened but not limp.
3. While they are cooking, whisk together the flour, baking powder, a few grinds of black pepper, ginger, and cayenne.
4. Drain the leeks and dry in a towel or cheesecloth. Make sure to get rid of as much water as possible.
5. Transfer the leeks to a large mixing bowl and add scallions. Add the flour mixture to the leeks and toss to coat. Add the egg and stir until it is incorporated with the mixture.
6. Line a baking sheet with aluminum foil and place in the oven. Heat the oven to 200 degrees.
7. In a large skillet, heat the oil over medium heat until it begins to shimmer. Scoop heaping tablespoons of the batter into the skillet (I made 3 fritters at a time). Using a spatula, gently flatten the fritter. Cook for approximately 3 minutes, or until it is golden brown. If they are cooking too quickly, lower the heat. Flip fritters and cook until the other side is golden. Drain on paper towels and transfer to oven.
8. Repeat with remaining batter.
9. While they are in the oven, make the sour cream by whisking together all the ingredients and seasoning with a little salt.
10. Serve fritters immediately and top with a dollop of sour cream and a little additional lemon zest.
4 medium leeks (about 1 1/2 pounds)
2 tablespoons unsalted butter (1/4 stick)
Freshly ground black pepper
1/2 cup low-sodium chicken or vegetable broth
1/2 teaspoon finely chopped fresh thyme leaves
1 1/2 teaspoons finely chopped fresh Italian parsley leaves
Bring a medium saucepan of salted water to a boil over high heat. Meanwhile, trim and remove the root ends and dark green tops of the leeks. Halve the leeks lengthwise and rinse under cold water to remove any dirt between the layers.
Add the leeks to the boiling water, lower the heat, and gently boil until they’re knife tender, about 4 minutes. Drain in a colander and set aside.
Melt the butter in a large frying pan over medium-high heat until foaming. Add the drained leeks, season with salt and pepper, and cook on the flat side until they begin to brown, about 4 minutes. Add the broth and thyme and continue to simmer until the liquid has nearly evaporated, about 2 to 3 minutes. Stir in the parsley and serve immediately
Potato, Corn, and Leek Chowder
From Cooking Light August 2006 via www.myrecipes.com
Submitted by ASC member, Stacy Glackin (Thanks, Stacy!)
This soup ends up being a good source of three blood pressure-lowering minerals since the milk adds calcium and the potatoes deliver a dose of potassium, as well as magnesium. Yield: 6 servings (serving size: 1- 1/3 cups)
2 tablespoons butter
1 tablespoon olive oil
1- 1/2 cups coarsely chopped leek (about 1 large)
1/2 cup finely chopped celery
1/2 cup finely chopped red bell pepper
2 cups whole milk
3 tablespoons all-purpose flour
3 cups fat-free, less-sodium chicken broth
2 cups fresh corn kernels (about 4 ears)
2 pounds cubed peeled Yukon gold or red potato
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 cup finely chopped fresh parsley
3 tablespoons chopped fresh chives
Preparation Heat butter and oil in a large Dutch oven over medium heat. Add leek, celery, and bell pepper; cook 4 minutes or until vegetables are tender, stirring frequently. Combine milk and flour in a small bowl, stirring with a whisk. Slowly add milk mixture to pan, stirring constantly. Stir in broth, corn, potato, salt, and freshly ground black pepper; bring to a boil. Reduce heat, and simmer 20 minutes or until potato is tender. Stir in parsley and chives. Note: Serve with hot sauce.
Submitted by ASC Volunteer, Jen Sparling (From Nourishing Traditions cookbook)
4 leeks, well rinsed, dried, & sliced
2 Tablespoons butter
2 Tablespoons olive oil
1/3 cup sour cream
1 teaspoons finely grated lemon rind
pinch dried oregano
pinch dried rosemary
sea salt & pepper
1 cup grated Monterey Jack cheese
In a cast iron skillet, saute leeks in 1 Tablespoon each butter & olive oil until soft. Remove with slotted spoon. Beat eggs with cream & seasonings. Stir in leeks. Melt remaining butter & olive oil in skillet & pour in egg mixture. Cook over medium heat about 5 minutes until underside is golden. Sprinkle cheese on top & place under broiler for a few minutes until frittata puffs and browns. Cut in wedges & serve. Yum!
Roasted Potatoes and Leeks
Submitted by ASC Intern Erica Parker
*Ghee (or oil you like to cook with)
*Note: Ghee is clarified butter and is available in certain grocery stores or Indian food stores. You can also make it at home by boiling butter and removing the residue.
Wash potatoes and leeks. Cut potatoes into 3/4-inch chunks or larger. Cut leeks into chunks of similar size to the potatoes. Melt adequate amount of ghee/oil in a large pot on low heat to coat potatoes and leeks. Preheat oven to 400-degrees Fahrenheit. Put the potatoes and leeks in the pot and coat with ghee/oil. Add curry powder, paprika, salt, and pepper to taste. You can really use whatever spices you like for this. Spread out potatoes and leeks on baking sheet and cook for 30 minutes or until potatoes reach desired doneness. Enjoy!
Potato Leek Soup
It’s a classic and perfect for our shares this week! Makes about 4 cups, serving 2 generously.
2 large leeks (white and pale green part), split lengthwise, washed well, and chopped
1 tablespoon unsalted butter
1-1/2 cups water
1 cup chicken broth
1 pound boiling potatoes
2 tablespoons minced fresh parsley leaves
In a large heavy saucepan cook the leeks in the butter with salt and pepper to taste, covered, over moderately low heat, stirring occasionally, for 8 to 10 minutes, or until they are softened but not browned. Add the water, the broth, and the potatoes, peeled and cut into 1/2-inch dice, and simmer the mixture, covered, for 20 minutes, or until the potatoes are tender. In a blender purée 1 cup of the soup, stir the purée into the remaining soup with the parsley, and season the soup with salt and pepper.
Potato and Leek Gratin with Cumin
Adapted from The Very Best Recipes for Health
1 garlic clove, halved
1 tablespoon extra virgin olive oil
2-3 leeks, white and light-green parts only, halved lengthwise, sliced crosswise and well washed
Salt and pepper
1 teaspoon cumin seeds, lightly toasted and crushed
2 pounds potatoes, sliced 1/4 inch thick
3/4 cup grated Gruyere or Swiss cheese
2-1/3 cup milk
Preheat the oven to 375 degrees F. Rub the inside of a 2-quart baking dish with the cut side of the garlic clove. Brush the dish lightly with some oil. Heat the 1 tablespoon olive oil in a large, heavy nonstick skillet over medium heat. Add the leeks. Cook, stirring often, until tender, about 5 minutes. Add 1/2 teaspoon salt and pepper to taste. Stir in the cumin. Stir together for 30 seconds and remove from the heat.
Place the potatoes in a large bowl and season generously with salt and pepper. Add the leek mixture and half of the cheese, and toss together. Arrange in the baking dish in an even layer. Pour in the milk. Set the baking dish on a baking sheet and place in the oven. Bake the gratin for 45 minutes, checking after 30 minutes and pressing the potatoes down into the milk with the back of a spoon if necessary. Remove from the oven. Gently press the potatoes down into the liquid. Sprinkle the remaining cheese over the top and bake for another 30 to 45 minutes, or until nicely browned. Cook for 10-15 minutes before serving.