Fried Leeks With Tarragon Recipes

FRIED LEEKS

Steps:

• In a medium sauce pot heat oil to 350 degrees F.
• Clean and julienne leeks. Sift cornstarch and flour together. Dust leeks in flour/cornstarch and fry until golden brown, about 30 seconds. Drain on a paper towel, season with salt. See Cook's Note.

GRILLED LEEKS WITH TARRAGON VINAIGRETTE

Steps:

• In a bowl or jar, combine the vinegar, mustard and some salt and pepper. Whisk to combine, and then slowly pour in the olive oil while whisking. Set aside.
• Trim the roots off the leeks, leaving some of the root end intact so the leeks hold together. Cut the leeks in half lengthwise and rinse very well--they are usually pretty sandy and dirty.
• Add about 1 inch of water to a large pot over medium-high heat. Insert a steamer basket and set the leeks into the steamer. Cover and cook until softened and tender when the white end is pierced with a paring knife, about 5 minutes. Remove the leeks from the steamer, pat dry and transfer to a shallow dish. Brush with olive oil and season generously with salt and pepper.
• Heat a grill pan or grill to medium-high heat. Add the leeks, cut-side down, and cook until grill marks form, about 3 minutes. Flip and repeat. Remove to a serving platter, drizzle over some of the vinaigrette and sprinkle with the hazelnuts.

LEEKS IN VINAIGRETTE WITH WALNUTS AND TARRAGON

Steps:

• Preheat oven to 350°F. Toast walnuts on a rimmed baking sheet, tossing once, until golden brown, 6-8 minutes. Let cool, then coarsely chop. Transfer to a small bowl and toss with oil; season with salt.
• Trim root ends of leeks and 1" from the dark green tops. Cut leeks into 1/2"-thick rounds (the dark green parts won't be rounds, but that's okay). Rinse well.
• Cook leeks in a large pot of boiling salted water until meltingly tender, 12-15 minutes. Transfer to a bowl of ice water to stop the cooking. Drain and pat dry.
• Whisk garlic, vinegar, and Dijon and whole grain mustards in a small bowl; season vinaigrette with salt.
• Arrange leeks on a platter; drizzle with vinaigrette and let sit at least 10 minutes (the longer, the better).
• Just before serving, scatter walnut mixture over leeks and top with tarragon and lots of pepper.
• Do Ahead
• Leeks (without walnut mixture and tarragon) can be marinated 1 day ahead. Cover and chill. Bring to room temperature before serving.

CREAMED LEEKS WITH TARRAGON, TOMATOES, AND BACON

Steps:

• In a skillet cook the bacon until it is crisp and transfer it to paper towels to drain.
• In the fat remaining in the skillet cook the leek, covered, over moderately low heat, stirring occasionally, for 10 minutes, or until it is softened, and stir in the tomato, the tarragon, the half-and-half, the broth, and salt and pepper to taste.
• Bring the liquid to a boil,cook the mixture over moderate heat, stirring occasionally, for 5 minutes, or until it is thickened, and stir in the bacon.

CREAMED LEEKS WITH TARRAGON, TOMATO, AND BACON

Steps:

• In a skillet cook the bacon until it is crisp and transfer it to paper towels to drain. In the fat remaining in the skillet cook the leek, covered, over moderately low heat, stirring occasionally, for 10 minutes, or until it is softened, and stir in the tomato, the tarragon, the half-and-half, the broth, and salt and pepper to taste. Bring the liquid to a boil,cook the mixture over moderate heat, stirring occasionally, for 5 minutes, or until it is thickened, and stir in the bacon.

FRIED LEEKS WITH TARRAGON

Steps:

• Trim leeks, slice in 1/2 lengthwise and rinse to remove sand and dirt. Cut them about 4-in long and place in a steamer basket and steam about 10 minutes, until tender, and set aside on paper towels for 20 minutes.
• Beat the egg, pepper, and half of the tarragon together in a bowl.
• Heat just enough oil to cover bottom of pan until a drop of water will sizzle in the pan.
• Coat the leeks in the eggs, then flour, and fry until browned, turning often.
• Sprinkle with vinegar and rest of tarragon and serve.