JAPANESE 'LEEKS' WITH MISO-MUSTARD
Here is a recipe David Tanis built out of one he got from the cookbook author Nancy Singleton Hachisu for negi, the long Japanese onion that looks like a leek. You could try it with actual leeks, or with spring onions or even scallions in a pinch. It's a bit of a riff on the classic French leeks vinaigrette, but the taste is purely Japanese.
Provided by David Tanis
Categories brunch, dinner, lunch, quick
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 4
Steps:
- Wash and trim negi. Cut them to divide the white bottoms from the more tender green tops.
- In a covered bamboo steamer set over rapidly boiling water, steam white bottoms for about 4 minutes. Add green tops and continue steaming for another 4 minutes, until negi are tender. Set aside uncovered to cool.
- Stir together mustard, miso and vinegar. Transfer negi to a serving bowl and gently fold in dressing.
Nutrition Facts : @context http, Calories 60, UnsaturatedFat 1 gram, Carbohydrate 12 grams, Fat 1 gram, Fiber 2 grams, Protein 2 grams, SaturatedFat 0 grams, Sodium 358 milligrams, Sugar 3 grams, TransFat 0 grams
LEEKS WITH MISO DRESSING, EGGS & KETA
Try something different for supper with leeks, keta (salmon caviar), sushi rice and soft boiled eggs in a lovely miso, honey and mustard dressing
Provided by Diana Henry
Categories Dinner
Time 50m
Number Of Ingredients 9
Steps:
- Trim the leeks, remove the outer leaves and cut them into 3cm lengths. Wash well, but keep them intact. Mix together the mustard, miso, rice vinegar, mirin and honey. Season with pepper but be careful with the salt (the mustard and the miso makes the dressing salty anyway).
- Steam the leeks in a steamer until they are tender to the point of a knife (but not collapsing), about 12-15 mins. Remove from the steamer and blot the leeks with a clean tea towel to remove excess moisture. Leave them to cool. Boil the eggs for about 7 mins, run under cold water and leave to cool.
- Cook the sushi rice according to pack instructions. Peel the eggs and slice each in half. Tip the leeks into a large bowl and toss them in the dressing.
- Divide the rice between four bowls, each topped with the dressed leeks. Add two egg halves on top, then a spoonful of the keta. Serve immediately.
Nutrition Facts : Calories 433 calories, Fat 9 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 67 grams carbohydrates, Sugar 9 grams sugar, Fiber 3 grams fiber, Protein 19 grams protein, Sodium 1 milligram of sodium
LEEKS VINAIGRETTE WITH SIEVED EGG
Nothing brings down a leek like a few grains of sand, so be sure to wash and wash and wash again. I love to eat these leeks after my main course but on the same plate so that the vinaigrette mingles with the last traces of pan drippings.
Provided by Gabrielle Hamilton
Categories dinner
Time 1h
Yield 8 servings
Number Of Ingredients 9
Steps:
- Slice off the tangled root end and the thick, woody dark green top of each leek at the approximate same length. Wash the leeks vigorously under slow-running cold water, using your hands and fingers to scrape away insistent dirt and sand. Arrange them on a cutting board, and in one confident move, stab the tip of a sharp chef's knife into the leek 1/2 inch from the root end, and run it the rest of the length to the green top, in essence cleaving the leek starting from the white pale root, making two legs and a crotch, where only one thick column was to start. Back at the sink, wash again and again, keeping the leeks intact, but removing every single last grain of sand.
- Place the leeks in a shallow heatproof dish large enough to hold all of them snugly in a single layer. Barely cover leeks with water, leaving them, as we often say, bobbing in the water like crocodiles submerged at the river's edge. Season with salt, and scatter with the black peppercorns. Cover with parchment, being sure that the parchment is tucked in around all the edges of your casserole dish. Add a few spoonfuls of water evenly on top of the parchment - allowing the weight of the water to help hold down the parchment, which will start to dome from heat and condensation once the cooking starts. Bring the water to a gentle simmer, and hold it there until the leeks are tender without being mushy, with no raw, crunchy quality at all. The color will be drab on the exterior and still attractive halcyon at the centers. This may take 10 minutes, or even 20; you have to watch them.
- Remove the leeks from the water with a slotted spoon, and transfer to a clean rack, draining all of their cooking water. Once they have cooled completely, remove the outermost papery, inedible layers of the leek to reveal the tender interiors. Also pick out any black peppercorns that may be clinging inside the layers. Cut into quarters on a bias, and arrange attractively on a serving platter.
- For the vinaigrette, place the grated garlic, mustard and red wine vinegar in bowl. Add in a pinch of kosher salt and a few cracks of black pepper. Whisk in the olive oil. Season to taste with salt and pepper.
- To assemble, dress the leeks generously with the vinaigrette. Push the egg whites through a fine-mesh sieve, followed by the yolks, over the leeks - exploiting the color contrast. Scatter with chopped parsley. And finish with a solid few grinds of black pepper. Serve at room temperature.
Nutrition Facts : @context http, Calories 329, UnsaturatedFat 24 grams, Carbohydrate 14 grams, Fat 29 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 4 grams, Sodium 351 milligrams, Sugar 4 grams, TransFat 0 grams
ROASTED LEEKS WITH EGGS (PALEO AND KETO-FRIENDLY)
A sheet pan of roasted leeks and green onions topped with avocado vinaigrette, toasted almonds, eggs, and red pepper flakes. Enjoy over baby spinach and arugula, if desired. Vegetarian, paleo, and keto-friendly.
Provided by paleopineapple
Categories Vegetarian Recipes
Time 40m
Yield 2
Number Of Ingredients 14
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Discard green tops and the bottom 1/2 inch of the leeks. Cut leeks in half lengthwise.
- Place leeks and green onions on a sheet pan. Drizzle with ghee. Add sea salt and pepper.
- Roast in the preheated oven until browned, 15 to 20 minutes.
- Prepare vinaigrette by blending avocado, 3/4 cup olive oil, lemon juice, vinegar, salt, and pepper thoroughly in a food processor.
- Heat 1 teaspoon oil in a skillet over medium-low heat. Crack eggs into opposite sides of the skillet and cook until whites are barely set and yolks are still runny, 2 to 3 minutes.
- Remove leeks and onions from oven and top with the sunny-side up eggs. Sprinkle almonds and red pepper flakes on top. Finish with a drizzle of the avocado vinaigrette.
Nutrition Facts : Calories 1219.2 calories, Carbohydrate 27.8 g, Cholesterol 196.4 mg, Fat 124.6 g, Fiber 10.2 g, Protein 11.8 g, SaturatedFat 24.3 g, Sodium 608 mg, Sugar 5.3 g
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