Sephardic Leek And Cheese Casserole Recipes

SEPHARDIC LEEK AND CHEESE CASSEROLE

Steps:

• Preheat the oven to 350 degrees F Oil a 9-inch square or 8 by 11inch baking dish or two 9-inch pie plates.
• In a large saucepan, heat the oil over medium heat. Add the leeks and if using the onion and saute until softened about 10 minutes. Add the water and 1 1/2 teaspoons of the table salt or 3 teaspoons kosher salt, cover and simmer until the leeks are tender about 15 minutes. Drain.
• In a large bowl, combinethe cheeses, eggs, oil, the remaining 1/2 teaspoon salt or 1 teaspoon kosher salt, pepper and if using the dill.
• Stir in leeks.
• Spoon into the prepared baking dish. Bake until set and golden brown, about 50 minutes.
• Serve warm or at room temperature.
• Variations.
• W/potatos. Omit the cheese and cook 2 pounds peeled and diced russet potatoes with the leeks, mashing them together after draining. If desired add 1/2 cup grated kashkaval or parmesan cheese.
• W/Zucchini. use only 1 1/2 pounds leeks and add 2 cups (about 1 pound) grated zucchini with the water.
• W/potatos & zucchini. Omit cheese, add 2 pounds potatos and cut leeks to 1 1/2 pounds and add 2 cups zucchini. Add 1/2 cup parmesan cheese. You can if you want add some feta still about 1/2 cup at the same point you'd add the other cheese.

LEEK CASSEROLE

Steps:

• Place leeks in a large bowl or a sink filled with water. Toss gently to remove any sand, changing water as necessary. Drain well.
• In large skillet over medium-low heat, fry bacon until it just begins to brown. Discard all but 1 tablespoon of fat in pan. Add leeks, and saute until wilted, about 10 minutes. Transfer to large bowl, and set aside.
• Preheat oven to 325 degrees. In a medium saucepan over low heat, melt butter and gradually whisk in flour to make smooth paste. Slowly whisk in milk until mixture is smooth. Remove from heat, and season with salt and pepper to taste. 4. Whisk in eggs one at a time. Pour sauce over leeks, and toss gently to mix. Transfer to a shallow 2-quart baking dish. Smooth top, and sprinkle with cheese. Bake until set and golden brown, about 30 minutes. Serve hot.

CHEESE, LEEK, AND HERB SOUFFLE CASSEROLE

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.

BAKED LEEK CASSEROLE

Steps:

• preheat oven to 375*F (190*C).
• butter baking dish.
• place cooked, chopped leeks in bowl with beaten eggs, mix together, incorporate flour.
• add paprika, nutmeg and milk, season well, mix together with whisk.
• pour mixture into baking dish and bake for 40 minutes in oven.
• slice and serve.