AUTHOR: Julia TITLE: Braised Leeks with Mustard Vinaigrette DATE: 12/09/2009 12:49:00 AM ----- BODY:

Just in the nick of time, I harvested the lettuces and leeks. Hours later, the first real snow of the season fell. Though it didn’t amount to more than an inch, it was enough to bury the leeks and lettuces.



Branching out of my usual side dish of leeks softened in butter, I decided to braise them in chicken stock and white wine. I continued in the French theme by dressing them with a mustard vinaigrette. And of course, bowing to the bacon gods, I sprinkled a few bacon bits on top.

A simple, yet elegant first course.

Because leeks trap lots of dirt inside its layers, it's important to cut them open to wash.  In order to maintain the integrity of the shape, though, leave the root attached to that it will hold together the layers.

Braised Leeks
1 tbs. butter
4 leeks, cut in half and washed.
1 sprig thyme
1/4 cup white whine
1 cup chicken or vegetable broth
2 slices bacon, diced
1 cup arugula
mustard vinaigrette
salt and black pepper

1.  Melt butter in a skillet, add the leeks in a single layer, cut side down.  Brown a little before adding a sprig of thyme and the wine. Let the wine reduce and then add the stock, salt and pepper to taste.
2.  Put leeks in a 350F oven for 20 minute to braise, or until softened.  Set aside.
3.  Put the diced bacon in a pan in the oven to render the fat and get crispy. Drain the bacon on a paper towel.
4. To serve, dress the arugula in mustard vinaigrette and put on plate.  Lay the leeks on the plate and sprinkle bacon bits on top.


Mustard Vinaigrette
1 tsp. whole grain mustard
2 tsp. red wine vinegar
1/4 cup extra virgin olive oil
 salt and pepper to taste

Whisk everything together.


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----- COMMENT: AUTHOR:Blogger T.W. Barritt at Culinary Types DATE:12/09/2009 08:18:00 AM The next time I get some leeks I will have to try this. I have been too traditional with leeks, sticking to potato leek soup too often. ----- COMMENT: AUTHOR:Blogger Melissa DATE:12/09/2009 11:54:00 AM You just had to know this was going to remind me of my old post about the mustard chicken thighs with braised leeks. The leeks were so, so good. I love this type of preparation for them, and will be sure to make it as a side again soon. Delicious post, truly, and thanks for the reminder. ----- COMMENT: AUTHOR:Anonymous Lydia (The Perfect Pantry) DATE:12/09/2009 05:10:00 PM I love leeks with mustard, the balance of sweet and sharp flavors. I'd have to skip the bacon, though, and I'm sure that would make a difference in this dish. ----- COMMENT: AUTHOR:Anonymous Sarah @ Semi-Sweet DATE:12/09/2009 06:01:00 PM I have a few leeks from my recent CSA share and this looks like a fabulous way to prep them . . . I love them simply with butter, but I am truly a lover of both bacon and mustard. Thanks! ----- COMMENT: AUTHOR:Blogger adele DATE:12/10/2009 06:13:00 PM Braised leeks, mustard, bacon... what's not to love? :) ----- COMMENT: AUTHOR:Blogger Lori Lynn DATE:12/11/2009 06:42:00 PM I love this as an elegant first course, we are planning a holiday party - just might be one of the dishes.
LL ----- -------- AUTHOR: Julia TITLE: Know Thyself (Recipe: Potato Crusted Black Bass with Leeks and Red Wine) DATE: 11/04/2009 10:47:00 AM ----- BODY:


In the past few years, since started my urban garden, I’ve learned so much by trial-and-error. I’ve learned about micro-climates and properly spacing vegetables. I discovered how to spur Brussels sprouts to grow larger, and that my raspberry bush has two fruiting cycles a year – once in the early summer and again in the autumn. And I’ve learned that I can’t start seeds indoors.

When I began gardening, I tried starting tomatoes, basil and peppers indoors in early March with hopes of transplanting them outside as soon as the soil warmed up. I know that starting plants from seeds is far more economical than buying seedlings. I get more options in what varieties I want to grow. And I have less concern about an unsuspecting blight. Unfortunately, I’ve never succeeded in getting a single plant into the ground that was started indoors.

I’m not sure what my problem is…. Did they not get enough sun or too much? Did they get enough fertilizer? Or too much? Some years they did get enough water. I’ve given up.

So I only plant vegetables that can be direct-sowed or purchased as seedlings ready to transplant. This year, that included leeks – a surprise find at a random nursery.

I was a little suspect of the plant – dozens of threads shot out of the 2” pot. Given my propensity to sow seeds too densely, I sensed this would be a problem. When I got home, I tried to tease apart the seedlings, but the root structure was already a tangled mess. I managed to gently pull apart enough to plant 3 rows. The seedlings drooped and flopped, and were still too close together. I propped them up with mounds of soil and gave them plenty of water.


By some miracle, they survived. Still too densely planted, the leeks didn’t grow as large as they should.   As I harvest, I try to cut out the larger ones without disturbing the smaller one – hoping to give them a little more room to grow. So far, I’ve cut out over a dozen leeks, and the remaining still look strong.

Try as I might to get out of my rut of simply cooking leeks in butter, I just can’t do it. They are too delicious. I changed it up a little the other night by using them as a base for potato crusted black bass with a red wine reduction. It’s a riff on a recipe from Daniel Boulud.

Potato Crusted Black Bass with Leeks and Red Wine
2 russet potatoes
5 leeks
2 tablespoons butter
2 tablespoons flour
4 black bass filets
¼ cup plain oil
1 ½ cups red wine
1 cup rich chicken stock.
¼ cup heavy cream

Salt, pepper and lemon juice to taste

1. Shred potatoes. Soak in cold water for 10 minutes to remove excess starch. This will also prevent the potatoes from turning black.
2. Trim the leeks: cut off the dark green and set aside for another use. Cut the leek in half lengthwise, then into 1/2” slices. Soak in cold water to remove the dirt. Lift the leeks out of the water
3. Heat a large skillet over medium heat. Add the butter and the leeks. Cook, stirring occasionally until the leeks are soft. Set aside.
4. Drain potatoes from the water. Season with salt and pepper and toss in flour.
5. On a clean work surface, lay out some potato in a thin layer. Place the fish on top, season with salt and pepper. Wrap the potato shreds around the fish. Repeat with remaining fish and potatoes.
6. Heat a large skillet over high heat. Add the oil. Gently place the fish in the oil, and cook until potato is golden brown and crispy. Gently flip the fish over, and cook for 2 minutes more.
7. Remove fish from pan and set aside. Working quickly to hold onto the heat in the pan, drain off all the excess oil. Add a spoonful of the leeks (and a few mushrooms if you happen to have a few wilting in the fridge like I did). Add the wine and chicken stock and reduce by half over high heat.
8. Stir in the cream into the sauce. Adjust seasoning with salt, pepper and lemon juice
9. Put a mound of leeks on the bottom of each plate. Lay the fish on top. Spoon sauce around the fish.



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----- COMMENT: AUTHOR:Anonymous noble pig DATE:11/04/2009 05:54:00 PM Seeds have never worked for me either. The bass sounds wonderful. ----- COMMENT: AUTHOR:Anonymous jo DATE:11/04/2009 08:26:00 PM this morning as I left I checked the Brussel(s) sprouts and their were little baby ones! Need to remove top leaves as you recommend, cross fingers and pray for late snow.
Still plugging away, but terribly distracted by day to day...... ----- --------