MUSHROOM AND LEEK SAUTé
Provided by Mark Bittman
Categories Mushroom Appetizer Side Sauté Quick & Easy Leek Tarragon Vegan Vegetarian Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 4
Number Of Ingredients 5
Steps:
- Put oil in a large skillet over medium heat. Add mushrooms, sprinkle with 1/2 teaspoon salt, and cook, stirring occasionally, until they release their water and the pan begins to dry out again, 10-15 minutes. Add leeks and cook, stirring, until they soften a bit, 2-3 minutes. Add tarragon and stir until fragrant, about 30 seconds.
CREAMY SALMON AND LEEK PASTA
Steps:
- Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until cooked through but firm to the bite, about 12 minutes. Drain and return to the pot.
- Melt butter in a saucepan over medium heat. Cook and stir leek in butter until slightly softened, 6 to 7 minutes; season with salt. Pour white wine and lemon juice over the leeks, and bring to a boil while scraping any browned bits of food from the bottom of the pan with a wooden spoon. Simmer until most of the liquid evaporates, about 5 minutes.
- Stir creme fraiche, mustard, and 1 pinch cayenne pepper into the leek mixture. Reduce heat to low and let cook until warmed, about 5 minutes. Add salmon to sauce; cook and stir until salmon starts to flake and is no longer pink in the center, 2 to 3 minutes. Remove pan from heat and stir in cilantro. Pour sauce over spaghetti; toss to coat. Garnish with a pinch of cayenne pepper.
Nutrition Facts : Calories 895.7 calories, Carbohydrate 62.2 g, Cholesterol 215.7 mg, Fat 56.7 g, Fiber 4.8 g, Protein 31.3 g, SaturatedFat 33.4 g, Sodium 206.8 mg, Sugar 9.2 g
FRAGRANT AND FLAVORFUL LAMB AND LEEK PASTA SAUCE
THIS IS SO GOOD! My sweetie and I prepared this last night and enjoyed it thoroughly. It was so delicious. The leeks disappear and flavour the lamb sauce very lightly. The accompanying yogurt sauce is lovely drizzled over the meat sauce. Very very nice. This recipe is originally from James McNair's favorites with some slight adaptations. In his cookbook, this is served with stuffed leek pasta, whereas we had it with fresh linguini and it was wonderful.
Provided by IngridNL
Categories Lamb/Sheep
Time 2h15m
Yield 2 serving(s)
Number Of Ingredients 15
Steps:
- Melt the butter.
- (Medium heat) Add the leek and carrot.
- Cook about 5 minutes Add the ground lamb.
- Cook until no longer pink.
- Add wine and increase heat to high.
- Cook and stir until the wine evaporates.
- Add tomatoes, bay leaf, cinnamon, cumin, coriander, salt and pepper.
- Reduce heat to simmer.
- Cover.
- Simmer for 2 hours.
- Prepare the yogurt sauce: Combine yogurt, garlic, and minced mint leaves.
- Allow to sit so that the flavour of the garlic opens into the yogurt.
- I know that two hours is a long time for the meat sauce to cook, but it is well worth it as the flavour of the spices opens out throughout the sauce.
- After the sauce is finished, boil the pasta you wish to use.
- Serve with the pasta sauce over the pasta, and drizzle the yogurt sauce over both.
- You can also use the yogurt sauce as a dressing over an accompanying salad.
Nutrition Facts : Calories 967.7, Fat 60.9, SaturatedFat 30, Cholesterol 186.8, Sodium 299.7, Carbohydrate 45.7, Fiber 8.4, Sugar 23.9, Protein 41.6
MEDALLIONS OF LAMB WITH LEEKS AND TARRAGON SAUCE
Provided by Pierre Franey
Categories dinner, main course
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- If any fat remains on the loin of lamb pieces after they are trimmed, carefully cut it away. Place each loin of lamb on a flat surface and cut crosswise into four pieces of equal size. This will yield eight pieces.
- Place each piece upright (grain side up) and pound lightly with a flat mallet. The flattened pieces will measure about half an inch thick. Sprinkle with salt and pepper.
- Trim off stems of the leeks. Cut leeks crosswise into 1 1/2-inch pieces. Cut each piece lengthwise into very thin shreds (julienne). Put leeks in a saucepan and add 2 tablespoons of the butter, salt and pepper.
- Cook leeks over moderate heat, stirring occasionally, about one minute. Add 1/4 cup of the chicken broth and cover. Continue cooking about 10 minutes. Add cream and cook, uncovered, about three minutes.
- Meanwhile, heat olive oil in a heavy skillet and add medallions of lamb. Cook about two minutes over relatively high heat until browned. Turn pieces and continue cooking about four to five minutes to the desired degree of doneness. Transfer pieces to a warm platter.
- Pour off fat from the skillet and wipe skillet with paper towels. Add remaining tablespoon of butter to the skillet. When it is hot add shallots and cook briefly, stirring. Add wine, chicken broth and tomato paste. Stir. Add any liquid that may have accumulated from the lamb pieces. Cook the sauce, stirring, until it is reduced to one-half cup. Stir in tarragon.
- Spoon sauce over meat. Serve with leeks in cream sauce on the side.
Nutrition Facts : @context http, Calories 366, UnsaturatedFat 16 grams, Carbohydrate 8 grams, Fat 32 grams, Fiber 1 gram, Protein 9 grams, SaturatedFat 15 grams, Sodium 532 milligrams, Sugar 3 grams, TransFat 0 grams
LINGUINE WITH SPICY LEEK AND TOMATO SAUCE
Provided by Tim Cole
Categories Cheese Dairy Garlic Onion Pasta Tomato Sauté Vegetarian Kid-Friendly Quick & Easy Bon Appétit Small Plates
Yield Makes 4 (first-course) servings
Number Of Ingredients 10
Steps:
- Heat oil in large skillet over medium-high heat. Add next 3 ingredients; sauté 1 minute. Add leeks; sauté until beginning to soften, about 4 minutes. Add diced tomatoes; stir 1 minute. Add wine and vinegar; bring to boil. Cover and cook until tomatoes break down, stirring often, about 5 minutes.
- Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite. Drain, reserving 1 1/4 cups pasta cooking liquid.
- Add pasta, 1/2 cup reserved pasta liquid, and 3/4 cup cheese to sauce in skillet. Toss over medium-high heat until sauce coats pasta, adding more liquid by 1/4 cupfuls if dry. Season with salt and pepper. Serve, passing 1 cup cheese separately.
LEEK SAUCE (FOR ANY FISH)
This is a wonderful sauce on any fish, especially if you cook the fish very simply and let this add all the flavor.
Provided by HappyCookingMommy
Categories Sauces
Time 15m
Yield 8-10 serving(s)
Number Of Ingredients 4
Steps:
- Melt butter in medium saucepan over medium heat. Add leeks and cook for 2 minutes, stirring frequently. Reduce heat to low, cover, and cook, stirring occasionally until leeks are very tender. (About 10 minutes).
- Increase heat back to medium and add lemon juice. Stir until liquid evaporates (about 1 minute) and then mix in cream. Let simmer until slightly reduced. (about 2 minutes).
- Remove from heat and cool slightly.
- Transfer to blender and blend until smooth. Season with salt and pepper to taste.
- Serve on top of broiled salmon, talapia, grouper, halibut, cod --
- For simple fish: Preheat broiler. Place fish skin side down in roasting pan. Sprinkle with salt & pepper and dot with butter. Broil (4 inches from heat) 5-6 minutes or until browning. Make a cut in thickest part to ensure it's done and flaky, then use metal spatula to lift off from the skin, serving browned side up.
Nutrition Facts : Calories 143.1, Fat 13.9, SaturatedFat 8.7, Cholesterol 48.4, Sodium 36.3, Carbohydrate 4.5, Fiber 0.4, Sugar 1, Protein 1
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