Balsamic Caramelized Leeks Carrots And Celery Recipes

Steps:

• Melt butter in a skillet over medium heat; cook and stir leeks until softened, about 5 minutes. Add celery, carrots, vegetable broth, and balsamic vinegar; cook and stir until vegetables are tender, about 10 minutes.
• Stir brown sugar into leek mixture until dissolved and mixture is lightly browned, about 5 minutes; season with salt and pepper.

Steps:

• For the dough: Mound the flour on a work surface and form a well in the center. Warm the filtered water to 90 degrees, dissolve the yeast and set aside for 15 minutes.
• Add the salt to the well along with half the yeast mixture. Working from the center outward, pull the sides of the well into the center until all the flour is incorporated (the mixture will be sticky). Continue to mix the dough and add the remaining yeast in increments until all the yeast mixture is incorporated. Knead the dough until it is elastic, silky and no longer sticky. Add pinches of flour if necessary to reduce the stickiness but do not add too much or the dough will be dry. Knead the dough for 15 minutes.
• Shape the dough into a ball and put the dough in a bowl covered with a damp cloth. Let the dough rise at room temperature for 1 hour. Punch the dough down, press out most of the air and shape it back into a ball. Let the dough rise for an additional 3 hours. Punch the dough down, form it into a ball and refrigerate for 24 to 36 hours to "retard" on a sheet tray covered with plastic wrap. When ready, let the dough warm to room temperature for at least 30 minutes before using.
• For the pulled prosciutto: Add the prosciutto end, carrots, celery, onion and garlic to a stockpot and cover with 1 galloncold water. Bring to a boil, reduce the heat and simmer for 2 hours. Allow the prosciutto to cool in the liquid for 1 hour (it should be fork tender). Remove the prosciutto, pull the pork, discard half of the outer skin and mix the rest in with the pulled prosciutto.
• For the melted leeks: Cut the tops off the leek to the tender part of the leek. Cut the leek in half, top to bottom. Rinse the leek well in cool water to remove all the dirt. Cut the leek into 1/4-inch half-moons. Saute the leeks on medium heat in a large saucepot with the butter until very tender, 30 to 40 minutes, stirring as needed. When the leeks are dry, deglaze with the wine and reduce until almost dry. Add the cream and reduce until almost dry. Season with salt and pepper. Allow to cool before adding to the pizza.
• For the caramelized onions: Heat a large saute pan on medium-high heat. Coat the bottom of a pan with the oil, then add the onions and stir to coat. Add the sugar and some salt to taste. Saute the onions until beginning to brown, 10 to 15 minutes. Add 1/4 cup water and cook until evaporated, stirring occasionally. Add the balsamic vinegar and reduce until the onions lose their crunch and the pan is dry. Allow to cool before topping the pizza.
• For the cured black olives: In a large stockpot, bring 1 gallon water to a boil. Add the olives to a strainer and dip 5 to 6 times in the boiling water to remove the excess salt. Meanwhile, heat the extra-virgin olive oil on medium heat in a saucepan. Add the fresh rosemary and heat in the oil until just fragrant. Remove the pan from the heat and add the olives to the rosemary oil. Allow to cool at room temperature to marinate. Marinate the olives overnight to pick up the rosemary flavor.
• For the pizza: Place a pizza stone in the oven and preheat to 550 degrees F. Let it heat for at least 30 minutes.
• Form the dough into a 12-inch disk with plenty of bench flour (make sure the dough is the same thickness throughout, especially the center). Place on a pizza peel dusted with flour and spread the melted leeks onto the dough evenly, leaving a 1-inch border around the outside.
• Evenly spread 2 ounces grated fontina cheese, 3 ounces pulled prosciutto and about 1 ounce caramelized onions over the pizza. Scatter 8 rosemary-marinated salt-cured olives. Sprinkle with a little Parmigiano-Reggiano. Slide the pizza onto the hot stone and bake until the cheese melts and the crust starts to char, 3 to 5 minutes. Remove the pizza from the oven and slice into 6 pieces. Serve immediately.

Steps:

• Heat the oil and butter in a frying pan. Add the carrots and cook, covered, over a low heat, until the carrots have just tendered.
• Add the sugar, stir constantly, about 10 minutes, or until the carrots caramelise.
• Stir in the parsley and the vinegar.

Steps:

• Melt butter in a skillet over medium heat; cook and stir leeks until softened, about 5 minutes. Add celery, carrots, vegetable broth, and balsamic vinegar; cook and stir until vegetables are tender, about 10 minutes.
• Stir brown sugar into leek mixture until dissolved and mixture is lightly browned, about 5 minutes; season with salt and pepper.

Steps:

• Preheat the oven to 425° F. Remove all visible fat and the neck and giblets from the Cornish hens. Rinse the hens under cold water and pat them dry inside and out with paper towels. Season the birds generously with salt and pepper, inside and out. Place one rosemary sprig, 2 sage leaves, and 1 bay leaf in the body cavity of each bird.
• Heat the oil in a heavy, flameproof roasting pan or very large ovenproof skillet over medium heat. Add the scallions, carrots, celery, porcini, and the remaining rosemary and sage leaves and cook, stirring, until the scallions are wilted, about 4 minutes. Smooth the vegetables into an even layer and nestle the prepared birds, breast side up, over them. Roast, basting frequently with enough of the chicken stock to keep the vegetables well moistened, until the vegetables and hens are golden brown-about 45 minutes.
• Carefully tilt the pan and spoon off enough of the roasting juices to measure 1 cup, not including fat. Stir the balsamic vinegar and honey into the measured juices until the honey is dissolved. Return the birds to oven and roast, basting occasionally with the honey mixture, until the birds are a rich mahogany color and the leg joint moves easily when you wiggle it, about 15 minutes.
• Remove the birds from the oven, transfer them to a platter or plates, and cover with a tent of aluminum foil to keep them warm. Strain the pan juices through a sieve into a small saucepan, pressing as much of the liquid from the vegetables as possible. Skim the fat from the surface of the sauce, and bring the sauce to a simmer while carving the birds. With a pair of kitchen shears, cut along both sides of the backbones to remove them. Cut the birds in half through the center breastbone. Cut each half into leg and breast portions. Arrange the pieces on a platter or plates, and spoon some of the roasting juices over them. Pass the remaining sauce separately.