Poached Leeks With Lemon And Parsley Oil Recipes

POACHED BEEF WITH LEEKS

Steps:

• Cover potatoes with cold water in a saucepan; add 1/4 teaspoon salt. Bring to a boil; reduce heat. Simmer until tender, 10 to 15 minutes; drain. Return to pot; cover.
• Stir together horseradish, vinegar, parsley, oil, and a pinch of salt; set aside.
• Bring stock, wine, celery, and garlic to a boil in a tall, narrow 6-quart pot. Reduce heat to medium-low; add leeks and 3 sprigs thyme. Simmer until vegetables are tender, 5 to 10 minutes. With a slotted spoon, transfer vegetables to a large bowl; cover. Place beef and peppercorns in pot; add water just to cover, if necessary. Partially cover pot; cook at a bare simmer until an instant-read thermometer reads 130 degrees when inserted into center of beef, 20 to 25 minutes. Remove beef, and let rest 10 minutes.
• Carve beef on a carving board into 18 thin slices; add any juices to broth. Pour broth through a fine sieve into bowl with vegetables; discard solids. Divide soup, potatoes, and beef among six bowls; garnish with thyme. Serve sauce on the side.

POACHED LEEKS WITH LEMON-AND-PARSLEY OIL

Steps:

• Bring a large pot of lightly salted water to the boil. Reduce to a simmer. Add leeks and cook until tender, about 25 minutes. Drain well and set aside to cool. Place leeks on a plate and drizzle with the lemon juice and lemon-and-parsley oil. Sprinkle with salt and pepper. Can be served cold or at room temperature.

LEMON-AND-PARSLEY OIL

Steps:

• Bring a large pot of water to the boil. Add the parsley and blanch for 30 seconds. Drain and rinse under cold running water until cool. Drain and dry the parsley well. Place in a food processor with 5 tablespoons of the olive oil. Process until a thick puree forms, stopping several times to scrape down sides of bowl. Scrape into a clean glass jar and and pour in 2 cups of the olive oil. Add the lemon zest, shake well and store in a cool place for 1 to 2 days.
• Strain the oil through a fine mesh sieve. Pour the remaining 2 tablespoons of oil through a coffee filter to dampen the filter. Fit the filter inside the rim of a clean glass jar. Pour some of the oil into the filter and let it drip into the jar. Continue pouring and letting the oil drip until all has passed through the filter; this will take several hours. Stored in the refrigerator, the oil will keep up to a month.

BRAISED LEEKS WITH LEMON

Steps:

• In a shallow dish soak leeks in cold water to cover 15 minutes, rubbing occasionally to remove any grit. In a heavy skillet melt butter over moderate heat. lift leeks out of the water and with water still clinging to them add to skillet. Cook leeks, stirring occasionally, five minutes and add broth and zest. Braise leeks, covered, 5 minutes, or until very tender, and season with salt and pepper.

ROASTED LEEKS WITH POACHED EGGS AND WARM SPINACH SALAD

Steps:

• Preheat oven to 400. Toss leeks with 2 T olive oil in a bowl. Season with salt and pepper, if desired. Spread leeks on baking sheet and roast 45 minutes, or until golden, turning several times with spatula.
• Meanwhile, whisk together lemon juice, mustard and remaining 1 T oil in a small bowl. Season with salt and pepper, if desired.
• Fill large skillet with 2" water, and bring to a boil. Add eggs, reduce heat to medium-low and poach eggs 5 min, or until whites and yolks have turned opaque, spooning simmering water over eggs.
• Toss spinach with mushrooms, tomatoes, roasted leeks and dressing in a large bowl. Divide salad among 6 dinner plates. Top each serving with 1 poached egg and garnish with cheese.