Bread Pudding With Ham Leeks And Cheese Recipes

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SAUSAGE AND LEEK SAVORY BREAD PUDDING



Sausage and Leek Savory Bread Pudding image

Brioche is the secret to this savory dish: The fluffy, eggy bread soaks up the cream and broth to produce a moist, custardy interior. Sausage, leeks and Gruyere are a go-with-everything combination, so this dish will fit right into any holiday buffet.

Provided by Food Network Kitchen

Categories     main-dish

Time 1h15m

Yield 6 servings

Number Of Ingredients 13

4 tablespoons unsalted butter
8 cups 1/2-inch cubes brioche, crusts removed
8 ounces sweet Italian sausage, casings removed
1 cup finely chopped butternut squash
4 leeks, white and light green parts only, thinly sliced
1 tablespoon fresh thyme leaves, chopped
Kosher salt and freshly ground black pepper
1 1/2 cups chicken broth
1 cup heavy cream
1/4 cup fresh flat-leaf parsley leaves, chopped
3 tablespoons minced fresh chives, plus more for garnish
4 large eggs
2 cups grated Gruyere

Steps:

  • Preheat the oven to 350 degrees F. Grease six 12-ounce ramekins with 2 tablespoons of the butter and set aside on a rimmed baking sheet.
  • Spread the brioche on a second rimmed baking sheet and bake, tossing halfway through, until lightly browned, about 15 minutes.
  • Melt the remaining 2 tablespoons butter in a large skillet over medium-high heat. Add the sausage and squash and cook, breaking up the meat with the back of a spoon, until the sausage is browned and the squash is tender, about 8 minutes. Stir in the leeks, thyme, 1 teaspoon salt and 1/2 teaspoon pepper and continue to cook, stirring often, until the leeks are wilted and softened, about 5 minutes.
  • Whisk together the chicken broth, cream, parsley, chives and eggs in a medium bowl. Add half the brioche to the ramekins. Divide the sausage mixture among the ramekins; top with 1 cup of the Gruyere and the remaining brioche. Pour the egg mixture over and sprinkle with the remaining 1 cup Gruyere.
  • Set aside at room temperature for 15 minutes to allow the bread to absorb the egg mixture. Bake on the baking sheet until the custard is set and the bread pudding is puffed and golden, about 20 minutes. Sprinkle with chives before serving.

SAVORY LEEK AND BACON BREAD PUDDING



Savory Leek and Bacon Bread Pudding image

Bread pudding has a sweet image, but you gotta try the savory version! It's amazing. Savory bread puddings are so easy to make and they're inexpensive, tasty, and comforting. I hope you like this one -- you can leave the bacon out if you just want a veggie version and/or add other veggies, too.

Provided by Diana71

Categories     Meat and Poultry Recipes     Pork

Time 1h10m

Yield 2

Number Of Ingredients 11

½ French baguette, cut into cubes
½ tablespoon olive oil
¾ cup diced leek
1 cup milk
2 eggs
¼ teaspoon salt
¼ teaspoon ground black pepper
1 pinch ground nutmeg
olive oil cooking spray
1 cup shredded Gruyere cheese
4 slices bacon, cooked and diced

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Place baguette cubes onto a baking sheet.
  • Bake in the preheated oven until dry, about 15 minutes. Remove bread and set aside. Keep oven on.
  • Meanwhile, warm oil in a skillet over medium heat. Add leeks and cook until softened but not brown, 2 to 3 minutes. Remove from heat.
  • Whisk milk and eggs together in a bowl. Season with salt, pepper, and nutmeg. Grease a casserole dish with cooking spray; sprinkle a thin layer of Gruyere cheese on the bottom.
  • Top Gruyere with 1/2 of the toasted bread cubes. Spread leeks over bread cubes and sprinkle diced bacon on top. Top with more cheese, reserving about half. Ladle 1/2 of the milk mixture over bread, leeks, bacon, and cheese. Slightly press bread cubes down into the milk. Layer remaining bread across the top, and continue layering leeks and bacon. Ladle remaining milk on top. Sprinkle the rest of the cheese over the casserole. Slightly press bread cubes down into the milk.
  • Let casserole sit for 15 minutes.
  • Cover casserole very loosely with aluminum foil so cheese does not melt against it. Place casserole dish on a baking sheet.
  • Bake in the preheated oven for 20 minutes. Remove aluminum foil and bake until cheese and bread cubes are well browned on top, 10 to 15 minutes more.

Nutrition Facts : Calories 803.3 calories, Carbohydrate 59.7 g, Cholesterol 288.2 mg, Fat 41.6 g, Fiber 2.8 g, Protein 47.2 g, SaturatedFat 19.1 g, Sodium 1607.6 mg, Sugar 10 g

HAM AND CHEESE BREAD PUDDING



Ham and Cheese Bread Pudding image

This is like a hot ham and cheese sandwich! Velvety comfort food in a dense cloak of eggs and bread, both creamy and crunchy in the same bites. I've been on a tangent to utilize ingredients I have on hand in a creative fashion and I came up with this savory bread pudding because of a need to use up some homemade bread that was starting to go stale. I used homemade beer bread, but you could use sourdough, wheat bread, or any other 'sturdy' bread just as well. I used 1% milk with great success, but please use whatever you have on hand. Gruyere or Swiss cheese could be used in place of the Parmesan. Prep time includes refrigeration time. Some might like this for brunch, but I've had it for breakfast, lunch, and dinner and it's very satisfying. It packs very well as a brown bag lunch for me to take to work too. If the ham were left out, it would make a fabulous side dish to your roasted pork loin or other roast meat.

Provided by bikerchick

Categories     One Dish Meal

Time 9h15m

Yield 6-8 serving(s)

Number Of Ingredients 15

4 -5 cups bread (maybe half a large loaf, cubed or torn into 1-inch pieces, leaving crusts on)
1 medium onion, cut in half and thinly sliced
2 tablespoons olive oil
1/2 teaspoon salt
1/2 teaspoon ground black pepper
2 garlic cloves, minced
8 ounces ham, finely chopped
4 eggs
1 1/2 cups milk
1 tablespoon spicy brown mustard, good quality
1 teaspoon dried rosemary, minced into small pieces
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/8 white pepper (optional)
1/2 cup parmesan cheese, finely shredded

Steps:

  • Spray an 8" pan with cooking spray (or butter bottom and sides of dish) and place bread cubes in pan.
  • Heat oil in skillet, add onions and 1/2 tsp salt & 1/2 tsp black pepper. Saute onions over medium-high heat until translucent, continue cooking until onions are beginning to brown and caramelize.
  • Add garlic and ham, cooking until ham is heated through and any moisture from ham has evaporated off.
  • Remove from heat and let cool slightly.
  • In a medium bowl, whisk together eggs, milk, mustard, rosemary, salt and black & white ground peppers.
  • After combining thoroughly, mix in cheese.
  • Spread onion and ham mixture uniformly over bread cubes.
  • Evenly pour mixture over bread and ham, taking care to moisten bread in corners and at edges too.
  • Cover pan with aluminum foil or plastic wrap and refrigerate 8 hours or overnight, but no longer than 24 hours hours or bread will disintegrate.
  • Remove pan from refrigerator 1/2 hour before preheating oven.
  • Preheat oven to 350°F.
  • Bake pudding uncovered for about 40-50 minutes, or until a knife inserted in the middle comes out clean, but moist. It will be puffed up and edges and corners will be golden brown.
  • Let rest 5 minutes before cutting.
  • Leftovers reheat wonderfully.

BREAD PUDDING WITH HAM, LEEKS, AND CHEESE



Bread Pudding with Ham, Leeks, and Cheese image

Using both Gruyere and fontina gives this savory Bread Pudding with Ham, Leeks, and Cheese complex flavor-and they melt beautifully. Serve it with our Wilted Baby Spinach with Crispy Shallots.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Puddings & Custards     Bread Pudding Recipes

Number Of Ingredients 11

2 tablespoons unsalted butter, plus more for dish
1 bunch leeks (4 to 6), white and palegreen parts only, halved lengthwise, cut into 1/4-inch-thick half-moons, and rinsed well (about 3 heaping cups)
1 teaspoon coarse salt, plus more for seasoning
1/4 teaspoon freshly ground pepper, plus more for seasoning
8 large eggs
1 quart milk
8 slices challah or brioche (1/2 inch thick)
6 ounces thinly sliced ham
2 tablespoons thyme leaves
1 cup grated Gruyere cheese (4 ounces)
1 cup grated fontina cheese (4 ounces)

Steps:

  • Preheat oven to 325°. Butter a 9-by-13- inch casserole dish. Heat the butter in a medium skillet over medium heat. Cook leeks, covered, until softened, about 5 minutes. Season with salt and pepper, and transfer to a small bowl.
  • Whisk together eggs and milk. Whisk in the salt and pepper. Set batter aside.
  • Layer the bread, ham, reserved leeks, thyme, and cheeses shingle-style in the buttered dish. Pour batter over top; press gently so bread absorbs liquid.
  • Bake until puffed and golden brown (tent with foil if edges brown too much before center is set), about 1 hour.

HAM AND CHEESE BREAD PUDDING



Ham and Cheese Bread Pudding image

This sounds interesting. I grabbed it from a cookbook on my mother's shelf called 'Grandma's Casserole '. I wanted to put in on here so I have it when I am back in the UK. It sounds like it would be a nice brunch dish and maybe especially good for an Easter breakfast or something like that. Coking time doesn't include chilling time since it could be 6 hours or it could be overnight.

Provided by Sarah_Jayne

Categories     < 60 Mins

Time 1h

Yield 8 serving(s)

Number Of Ingredients 9

8 ounces French bread
3 tablespoons butter, softened
8 ounces ham
2 cups cheddar cheese, shredded, mild to sharp according to taste
3 eggs
2 cups milk
1 teaspoon dry mustard
1/2 teaspoon salt
1/8 teaspoon white pepper

Steps:

  • Grease 11x7-inch baking dish.
  • Spread 1 side of each bread slice with butter.
  • Cut into 1-inch cubes and place on bottom of prepared dish.
  • Top with ham and sprinkle with cheese.
  • Beat eggs in medium bowl.
  • Whisk in milk, mustard, salt and pepper.
  • Pour egg mixture evenly over bread mixture.
  • Cover; refrigerate at least 6 hours or overnight.
  • Preheat oven to 350 degrees.
  • Bake bread pudding, uncovered, 45 to 50 minutes or until puffed and golden brown and knife inserted into center comes out clean.
  • Garnish, if desired and then cut into squares.
  • Serve immediately.

Nutrition Facts : Calories 340, Fat 20.4, SaturatedFat 11.4, Cholesterol 143.7, Sodium 1010, Carbohydrate 18.2, Fiber 0.9, Sugar 0.4, Protein 20.4

LEEK BREAD PUDDING



Leek Bread Pudding image

This is a savory variation on classic, Southern bread pudding. It's an amazing crowd-pleaser-and the next day, you can cut the leftovers into slices, crisp them up in butter, and call it breakfast.

Provided by Hugh Acheson

Categories     dessert

Time 1h15m

Yield 6 servings

Number Of Ingredients 12

2 tablespoons unsalted butter, plus more for the baking dish
4 cups leeks, cleaned and chopped, about 6 medium leeks
1 pound sourdough boule, with crust, cut into ½-inch cubes
1/4 cup unsalted butter, melted
1 teaspoon chopped thyme
1 teaspoon salt, divided
1 large egg
3 large egg yolks
1 cup heavy cream
1 cup whole milk
1/3 cup Parmesan, grated, plus more for finishing
Freshly ground pepper (optional)

Steps:

  • Preheat oven to 400 degrees F. For the leeks: Melt butter in large skillet over medium-high heat. Add leeks and salt and sauté for 4 minutes. For the bread cubes: In a large bowl, toss the bread cubes with melted butter, thyme, and salt. Spread out on a large baking sheet and bake until golden and slightly crunchy, 10 minutes.
  • Add two tablespoons of water to the leeks and cover the skillet to steam, 10 minutes; remove leeks to a baking sheet to cool for 2 minutes. For the custard base: In a large bowl, whisk egg, egg yolks, heavy cream, milk, half the Parmesan, and salt.
  • Assemble the bread pudding: Reduce oven temperature to 325 degrees F. In a large mixing bowl or pot, layer the croutons, leeks, and custard base for even mixing. Add remaining Parmesan and mix thoroughly to combine. Butter a casserole dish, add the bread pudding and finish with more Parmesan. Bake 25-30 minutes.
  • Remove casserole dish from the oven when the custard has set and the top is golden brown; serve.

CHEESY LEEKS & HAM



Cheesy leeks & ham image

A low-carb leek, ham and cheese meal in 25 minutes

Provided by Merrilees Parker

Categories     Lunch, Main course, Snack, Supper

Time 30m

Number Of Ingredients 5

8 small leeks , white part only
8 slices cooked ham
100g cheddar , grated
2 tbsp Dijon mustard
6 tbsp crème fraîche (full or half-fat)

Steps:

  • Heat oven to 200C/fan180C/gas 6. Cook the leeks in a pan of boiling salted water for 4-5 mins or until just tender. Drain and cool under a cold tap to stop them from cooking any further, then drain again well and pat dry on kitchen paper.
  • Wrap each leek in a slice of ham, then arrange, side-by-side, in a large baking dish. Mix the cheddar in a bowl with the Dijon mustard and crème fraîche, until well combined. Season to taste. Spread over the leeks, then bake for 15-20 mins until bubbling and golden brown. Serve at once with plenty of crusty bread to mop up the juices.

Nutrition Facts : Calories 295 calories, Fat 21 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 6 grams carbohydrates, Fiber 3 grams fiber, Protein 20 grams protein, Sodium 2 milligram of sodium

LEEK BREAD PUDDING



Leek Bread Pudding image

Provided by Thomas Keller

Categories     Cheese     Dairy     Vegetable     Brunch     Side     Bake     Vegetarian     Dinner     Lunch     Leek     Fall     Winter     Kidney Friendly     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 12 as a side dish, 6 to 8 as a main course.

Number Of Ingredients 12

2 cups 1/2-inch-thick slices leeks (white and light green parts only)
Kosher salt
4 tablespoons (2 ounces) unsalted butter
Freshly ground black pepper
12 cups 1-inch cubes crustless Brioche or Pullman sandwich loaf
1 tablespoon finely chopped chives
1 teaspoon thyme leaves
3 large eggs
3 cups whole milk
3 cups heavy cream
Freshly grated nutmeg
1 cup shredded Comté or Emmentaler

Steps:

  • Preheat the oven to 350°F.
  • Put the leek rounds in a large bowl of tepid water and swish so that any dirt falls to the bottom of the bowl. Set a medium sauté pan over medium-high heat, lift the leeks from the water, drain, and add them to the pan. Season with salt and cook, stirring often, for about 5 minutes. As the leeks begin to soften, lower the heat to medium-low. The leeks will release liquid. Stir in the butter to emulsify, and season with pepper to taste. Cover the pan with a parchment lid, and cook, stirring every 10 minutes, until the leeks are very soft, 30 to 35 minutes. If at any point the butter breaks or looks oily, stir in about a tablespoon of water to re-emulsify the sauce. Remove and discard the parchment lid.
  • Meanwhile, spread the bread cubes on a baking sheet and toast in the oven for about 20 minutes, rotating the pan about halfway through, until dry and pale gold. Transfer to a large bowl. Leave the oven on.
  • Add the leeks to the bread and toss well, then add the chives and thyme.
  • Lightly whisk the eggs in another large bowl. Whisk in the milk, cream, a generous pinch of salt, pepper to taste, and a pinch of nutmeg.
  • Sprinkle 1/4 cup of the cheese in the bottom of a 9-by-13-inch baking pan. Spread half the leeks and croutons in the pan and sprinkle with another 1/4 cup cheese. Scatter the remaining leeks and croutons over and top with another 1/4 cup cheese. Pour in enough of the custard mixture to cover the bread and press gently on the bread so it soaks in the milk. Let soak for about 15 minutes.
  • Add the remaining custard, allowing some of the soaked cubes of bread to protrude. Sprinkle the remaining 1/4 cup cheese on top and sprinkle with salt.
  • Bake for 1 1/2 hours, or until the pudding feels set and the top is brown and bubbling.

HAM-AND-CHEESE BRIOCHE PUDDING



Ham-and-Cheese Brioche Pudding image

Bread pudding, an old-fashioned frugal dessert, usually contains day-old bread, milk, eggs and a bit of fruit, fresh or dried, baked in a sweet custard. This savory version, made with ham and cheese, employs tender buttery brioche. It is easier to make than a quiche, but has a similar delicacy, perfect for lunch or a light supper.

Provided by David Tanis

Categories     brunch, dinner, lunch, casseroles, main course

Time 1h30m

Yield 6 servings

Number Of Ingredients 11

1 tablespoon butter, for greasing the pan
1 (12-ounce) brioche loaf or smaller brioches, cut into 1-inch cubes (about 8 cups)
6 eggs
4 cups half-and-half or whole milk
2 teaspoons salt
1/2 teaspoon ground black pepper
Pinch of nutmeg
Pinch of cayenne
1/2 cup thinly sliced scallions
6 ounces thinly sliced ham, cut crosswise into matchsticks (about 1 1/2 cups)
8 ounces grated Gouda or Gruyère cheese (about 4 cups)

Steps:

  • Heat oven to 375 degrees. Butter an 11-by-11-inch baking dish. Fill dish with brioche cubes and set aside.
  • In a large bowl, beat eggs well. Whisk in half-and-half, salt, pepper, nutmeg, cayenne and scallions. Pour mixture over cubes in baking dish.
  • Sprinkle ham and cheese on top of mixture, and press down to make sure everything is submerged. Set baking dish on a rimmed baking sheet.
  • Transfer baking dish and baking sheet to the middle shelf of the oven, and bake for 45 minutes, or until a skewer inserted in the middle of the dish emerges dry. Let rest for 10 minutes or so before serving.

Nutrition Facts : @context http, Calories 864, UnsaturatedFat 23 grams, Carbohydrate 37 grams, Fat 59 grams, Fiber 2 grams, Protein 47 grams, SaturatedFat 33 grams, Sodium 1297 milligrams, Sugar 9 grams, TransFat 0 grams

LEEK AND GRUYERE BREAD PUDDING



Leek and Gruyere Bread Pudding image

Leeks, brioche, and two cheeses are layered and topped with a cream mixture; the dish is then baked until velvety inside and golden brown on the outside.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Puddings & Custards     Bread Pudding Recipes

Number Of Ingredients 14

3 tablespoons unsalted butter, plus more for baking dish
1 bunch leeks (4 or 5), white and pale-green parts only, thinly sliced crosswise, rinsed well
2 garlic cloves, crushed
1/3 cup dry white wine
3 cups heavy cream
2 cups whole milk
1/2 teaspoon freshly grated nutmeg
Pinch of cayenne pepper
2 teaspoons coarse salt
1/4 teaspoon freshly ground pepper
5 large eggs plus 2 large egg yolks, lightly beaten
1 loaf day-old brioche (about 1 pound), crusts removed, cut into 3/4-inch slices and then halved crosswise
2 cups grated Gruyere cheese
1 cup grated Parmesan cheese

Steps:

  • Preheat oven to 350 degrees. Butter a 10-inch (10-cup) round baking dish. Melt butter in a medium saucepan over medium heat. Add leeks and garlic; cook, stirring often, until soft, about 10 minutes. Add wine; bring to a boil. Cook until reduced by half. Transfer half of the leek mixture to a bowl, and reserve.
  • Whisk cream, milk, nutmeg, cayenne, salt, and pepper into leek mixture in pan; bring to a simmer. Add 1/2 cup hot cream-leek mixture to eggs and yolks in a medium bowl, whisking. Whisk in another cup cream-leek mixture; return egg-leek mixture to pan. Cook, whisking, until thickened, 4 to 5 minutes.
  • Arrange 8 or 9 pieces of bread in prepared dish. Pour 2 cups egg-leek mixture over bread. Sprinkle half the reserved leeks and half the cheeses over bread. Let stand 10 minutes. Arrange remaining bread in a slightly overlapping circle on top, and then add remaining egg-leek mixture. Sprinkle with remaining leeks and cheeses. Let stand 10 minutes.
  • Cover dish loosely with foil, and place in a small roasting pan. Add enough hot water to reach halfway up sides of dish. Bake until golden brown and set, about 55 minutes. Remove foil, and bake until deep golden brown, about 20 minutes more. Let cool in dish on a wire rack. Serve warm or at room temperature.

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Add cubed bread to a 9×13 glass baking dish. Step 3. In a large bowl, whisk together eggs, milk, Dijon, and pepper. Stir in Parmesan, Swiss, and ham. Step 4. Pour mixture over bread, and …
From fricksqualitymeats.com


MARTHA STEWART BREAD PUDDING WITH HAM, LEEKS, AND CHEESE RECIPE
Ingredients: 2 tablespoons unsalted butter, plus more for dish; 1 bunch leeks (4 to 6), white and palegreen parts only, halved lengthwise, cut into 1/4-inch-thick half-moons, and rinsed well …
From ketofoodist.com


BREAD PUDDING WITH HAM, SMOKED GOUDA AND LEEKS - BLOGGER
2013-04-09 Preheat oven to 400. Place bread in a large bowl. In a large saute pan, melt butter and saute leeks until soft. Add to bread and toss. Scatter ham and half of the Gouda cheese …
From eatlikethat.blogspot.com


HAM, STILTON AND LEEK SUET PUDDING RECIPE | DELICIOUS. MAGAZINE
Simmer for 2 minutes until thickened, then add the ham, stilton, mustard and thyme. Season to taste, then set aside to cool completely. Once cool, make the pastry. Put the flour, suet and …
From deliciousmagazine.co.uk


SAVORY LEEK BREAD PUDDING WITH GRUYERE AND THYME
2011-12-03 Add salt, thyme, chives, a pinch of fresh nutmeg and white pepper. Whisk. Add your now tender buttery leaks to the toasted bread and toss well. Assemble: Grease a 9x 13-inch …
From feastingathome.com


BREAD PUDDING WITH HAM, LEEKS, AND CHEESE RECIPE
2012-01-26 Using both Gruyère and fontina gives this savory dish complex flavor—and they melt beautifully. If you use only Gruyère, just double the amount. You can assemble most of …
From epicurious.com


HAM LEEK AND CHEESE BREAD PUDDING - PINTEREST.COM
Sep 27, 2021 - Savory bread pudding made with ham, leeks, and dill flavored Havarti cheese. Sep 27, 2021 - Savory bread pudding made with ham, leeks, and dill flavored Havarti …
From pinterest.com


10 BEST CHEDDAR CHEESE BREAD PUDDING RECIPES | YUMMLY
2022-10-20 Cranberry Cream Cheese Bread Pudding Whisk It Real Gud egg, milk, butter, sugar, vanilla extract, fresh cranberries and 7 more Savory Ham and Cheese Bread Pudding …
From yummly.com


CHEESE AND LEEK BREAD PUDDING WITH CRANKS | TIN AND THYME
2015-04-09 An easy vegetarian savoury pudding flavoured with leeks and cheese which is just as good (if not better) than its sweet counterpart. A good winter warmer, this quick comforting …
From tinandthyme.uk


HAM & CHEESE BREAD PUDDING - THE QUICKER KITCHEN
2021-12-20 Spread the ham evenly out over the bread. Spread the cubes gently to allow some of the ham pieces to fall to the bottom of the dish, but not all. Sprinkle the cheese evenly out …
From thequickerkitchen.com


SAVORY LEEK BREAD | FEASTING AT HOME
2020-03-27 Using kitchen scissors, slice at a 45-degree angle, every inch or so, about 2/3 of the way deep, cut little “beaks”. Then pull the beaks to each side, alternating to expose the …
From feastingathome.com


SAVORY BREAD PUDDINGS WITH HAM AND CHEDDAR RECIPE | MYRECIPES
Combine bread, 1/2 cup cheese, 3 tablespoons onions, and next 5 ingredients (through egg yolks) in a large bowl. Place egg whites in a small bowl, and beat with a mixer at high speed …
From myrecipes.com


LEEK & CHEESE PUDDING WITH PAN FRIED BEETROOT - NIGEL BARDEN
2021-05-06 Method. 1. Cook the beetroots in salted water to cover, until just cooked, about 45-60 mins, but depending on size. Drain, and when cool enough to handle, remove the skin & …
From nigelbarden.com


LEEK BREAD PUDDING – SMITTEN KITCHEN
2010-04-30 Season with salt, and sauté until leeks begin to soften, about 5 minutes, then reduce heat to medium-low. Stir in butter. Cover and cook, stirring occasionally, until leeks are …
From smittenkitchen.com


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