Leek Herb Cheese Log Recipes

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CHEESE, LEEK, AND HERB SOUFFLE CASSEROLE



Cheese, Leek, and Herb Souffle Casserole image

A cheesy large-format souffle is just right for an impressive Easter brunch. Serve with Oven Browns on the side.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Time 1h

Number Of Ingredients 11

1 tablespoon plus 1 stick unsalted butter, plus more for dish
1 pound large leeks (white and pale-green parts only), quartered lengthwise, cut into 1/8-inch slices (4 cups), and rinsed well
Kosher salt and freshly ground pepper
2 ounces Parmesan cheese, finely grated
1/2 cup unbleached all-purpose flour
2 1/2 cups whole milk
6 large eggs, separated
5 1/2 ounces Gruyere cheese, grated (1 1/2 cups)
1 tablespoon finely chopped fresh parsley
1 tablespoon finely chopped fresh dill
1 tablespoon finely chopped fresh chives

Steps:

  • Heat 1 tablespoon butter in a large skillet over medium-high heat until pale gold, about 2 minutes. Add leeks and cook, stirring frequently, until softened and bright green, about 3 minutes. Season with salt and pepper; let cool. (Leeks can be made 1 day ahead and refrigerated.)
  • Butter a 9-by-13-inch baking dish. Cut strips of parchment 4 inches wide and long enough to form a collar around inside of dish. Butter 1 side of parchment, and press unbuttered side against inside of dish. (Ends should overlap, and parchment should extend 2 inches above top of dish.) Place 1/2 cup Parmesan in dish, and coat sides well. Pour out and discard excess cheese.
  • Melt 1 stick butter in a heavy saucepan over medium heat. Add flour, and cook, whisking constantly, until well combined and thoroughly heated. Remove pan from heat, and gradually add milk, whisking constantly until batter is very smooth before adding more milk. Add 1 teaspoon salt, and season with pepper. Return pan to medium heat, and whisk until souffle base is smooth, shiny, and thickened, about 12 minutes.
  • Preheat oven to 400 degrees. Transfer souffle base to a bowl, and beat in egg yolks, 1 at a time, with a mixer on medium speed, increasing speed to high for 10 seconds after each addition to thoroughly incorporate. After last yolk is added, beat 20 seconds on high speed, then scrape down side of bowl. Add Gruyere, the remaining Parmesan, the leeks, and herbs, and beat until well combined.
  • Beat egg whites with 1/2 teaspoon salt until stiff peaks form. Fold whites into souffle base, one third at a time, folding gently but thoroughly (a few streaks of whites are fine). Spoon souffle mixture into dish, and bake until puffed and golden, 35 to 40 minutes.

HERBED LEEK TARTS



Herbed Leek Tarts image

This savory, nontraditional tart is a favorite among our family and friends! -Jean Ecos, Hartland, Wisconsin

Provided by Taste of Home

Categories     Appetizers

Time 45m

Yield 2 tarts (8 servings each).

Number Of Ingredients 10

3 cups thinly sliced leeks (about 4 medium)
1/2 cup chopped sweet red pepper
4 garlic cloves, minced
2 tablespoons olive oil
1-1/2 cups shredded Swiss cheese
2 tablespoons Dijon mustard
1 teaspoon herbes de Provence
2 sheets refrigerated pie crust
1 teaspoon 2% milk
2 tablespoons chopped almonds or walnuts, optional

Steps:

  • In a large skillet, saute the leeks, red pepper and garlic in oil until tender. Remove from the heat; cool for 5 minutes. Stir in the cheese, mustard and herbs; set aside., On a lightly floured surface, roll each sheet of crust into a 12-in. circle. Transfer to parchment-lined baking sheets. Spoon leek mixture over crusts to within 2 in. of edges. Fold edges of crust over filling, leaving center uncovered. Brush folded crust with milk; sprinkle with nuts if desired. , Bake at 375° for 20-25 minutes or until crust is golden and filling is bubbly. Using parchment, slide tarts onto wire racks. Cool for 10 minutes before cutting. Serve warm. Refrigerate leftovers.

Nutrition Facts : Calories 194 calories, Fat 12g fat (5g saturated fat), Cholesterol 14mg cholesterol, Sodium 177mg sodium, Carbohydrate 17g carbohydrate (2g sugars, Fiber 1g fiber), Protein 5g protein.

LEEK HERB CHEESE LOG



Leek Herb Cheese Log image

From The Soup Mix Gourmet, by Diane Phillips. This savory cream cheese spread will remind you of Boursin and is great to spread on crackers, toasted bagels, or French bread slices. Also good in mashed potatoes or as a topping for a baked potato. I didn't have fines herbes so instead used 1/4 tsp each parsley, tarragon, basil & oregano. Cook time is chilling time.

Provided by flower7

Categories     Spreads

Time 2h15m

Yield 10-12 serving(s)

Number Of Ingredients 8

2 (8 ounce) packages light cream cheese, softened
1/2 cup butter, softened
1 (1 7/8 ounce) package leek soup mix (Knorr)
1 teaspoon dried fines herbes
1 teaspoon fresh lemon juice
1 tablespoon chopped fresh chives or 1 tablespoon green onion
1/2 cup chopped fresh Italian parsley
2 tablespoons fresh coarse ground black pepper

Steps:

  • In a large mixing bowl, using an electric mixer, cream together the cheese and butter until smooth.
  • Add the soup mix, fines herbes, lemon juice, and chives or green onion, mixing until well blended.
  • On a sheet of wax paper, shape the cream cheese mixture into a log or ball, then roll up and chill in the fridge for about 1 hour or until firm.
  • Meanwhile, on another sheet of wax paper, combine then spread out the parsley and black pepper.
  • When the cheese has firmed up, roll it in the parsley mixture until fully coated.
  • Cover the cheese log or ball tightly in plastic wrap and refrigerate for at least another hour and for up to 1 week, or freeze for up to 2 months, defrosting before serving.

Nutrition Facts : Calories 201.1, Fat 19.6, SaturatedFat 11.7, Cholesterol 58, Sodium 234.8, Carbohydrate 2.8, Fiber 0.5, Sugar 1.5, Protein 4.5

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