Leek Stew Recipes

Steps:

• Place a large, heavy pot or Dutch oven over medium-high heat and add the blended oil. Season the beef aggressively with kosher salt and pepper. When the oil is hot, add the beef and sear on all sides, 5 to 6 minutes. Add all the chopped vegetables to the pan with the beef and sauté for 2 minutes. Add the tomato paste and stir for 1 minute. Deglaze the pan with the red wine and red wine vinegar, and let them reduce completely away.
• Add 3 cups of the water, 2 teaspoons salt and a generous grinding of pepper, the bay leaves, rosemary, thyme, sage, and cinnamon. Bring to a boil, then reduce the heat to low and partially cover the pan. Simmer gently for about an hour. Check and, if the mixture is dry, add another cup or two of water. Keep simmering for 15 to 40 minutes more, until the meat is tender and the braising liquid has reduced to a saucy consistency. Remove the bay leaves and cinnamon sticks. Transfer to a platter and drizzle with a little extra-virgin olive oil, and scatter with a little orange zest and the parsley.

Steps:

• Wash the leek very thoroughly (there might be some mud between the leaves) and cut them in 1 inch pieces (also the green parts, at least nice looking one).
• Preheat the water and when it boils put the leek in it and leave it boil for one minute.
• During this operation prepare this: put lard in a pot, heat it and brown flour in lard (but not too brown).
• Add grounded paprika and just few drops of cold water to make "zafrig" (a kind of "sauce veloutè").
• Take out leek with hollow spoon, add sliced potato in small cubes and water you have cooked leek in it.
• Season with salt and pepper and cook until potato is soft (10-20 minutes).
• Serve as a side dish to steaks, sausages, dried smoked ham etc.

Steps:

• Preheat oven to 350 degrees.
• In a medium bowl, mix together pecans, simple syrup, cayenne pepper, fennel seeds, cardamom, pinch of salt, and a pinch of pepper; toss to combine. Spread pecan mixture evenly on a parchment paper-lined baking sheet; bake until toasted and fragrant, about 5. Let cool.
• Meanwhile, melt butter in a medium skillet over medium heat. Add leeks and cook until soft. Add potatoes and chicken stock, cook until potatoes are tender, 10 to 12 minutes.
• Coarsely chop 1/4 cup of the toasted pecans. Store any remaining pecans for another use in an airtight container for up to 2 weeks. Remove leek mixture from heat and fold in chopped pecans and sage. Season with salt and pepper before serving.

Steps:

• 1. Preheat oven to 425 degrees F. Season chicken generously with some salt and pepper. Heat 1 tablespoon of the butter and the oil in a large, deep ovenproof skillet over medium-high heat. Dredge chicken in flour, shaking off any excess, and lay skin side down in the skillet. Cook chicken, turning once, until golden brown on both sides, about 8 minutes. Transfer to a platter.
• 2. Reduce the heat to medium, add the leeks and celery seeds, and cook until slightly soft, about 4 minutes. Pull the skillet from the heat, add the vermouth, and use a wooden spoon to scrape up any browned bits that cling to the pan. Add broth, apple cider, thyme, and the 1 teaspoon salt and bring to a boil.
• 3. Meanwhile, use a fork to work the 2 tablespoons flour into the remaining 2 tablespoons butter. Whisk the butter mixture into the skillet until dissolved. Stir in the apples. Return the chicken (now skin side up) along with any collected juices to the pan. Transfer to the oven and bake, uncovered, until the chicken is cooked through, tender, and lightly browned, about 25 minutes. Serve with Parslied Egg Noodles, if desired.
• Bring a large pot of cold water to a boil over high heat and salt it generously. Add the noodles and cook, stirring occasionally, until al dente, about 5 minutes. Ladle 1/4 cup of the noodle cooking water into a medium skillet. Whisk in the butter bit by bit over low heat, letting each piece melt completely before adding the next, to make a creamy sauce. Stir in the parsley and season with salt and pepper. Drain the noodles, toss with the sauce, and serve immediately.

Steps:

• Heat oil in heavy large nonstick skillet over low heat. Add leeks and garlic. Cover and cook until leeks are very tender and beginning to turn golden, approximately 25 minutes.
• Increase heat to medium-high. Mix in chicken broth, tomatoes, clam juice, wine and cayenne. Boil 2 minutes. Place clams atop leek mixture in center of skillet. Top clams with shrimp, then scallops. Season with pepper. Cover and boil until clams are just opened, about 4 minutes. Ladle stew into bowls. Sprinkle with chives and serve.

Steps:

• Season lamb with salt and pepper. In a large Dutch oven or heavy pot, cook lamb over medium until some of the fat has rendered, about 4 minutes. Increase heat to high and cook, stirring occasionally, until lamb is browned on all sides, 4 minutes. Add leeks and cook, scraping up any browned bits from the bottom of the pot, until leeks are translucent, 4 minutes. Add broth.
• Bring mixture to a boil. Reduce heat and simmer, partially covered, 45 minutes. Add potatoes and cook until potatoes and lamb are tender when pierced with a knife, 15 minutes. Season to taste with salt and pepper. To serve, top with parsley.

Steps:

• Add oil to a large pot and brown the lamb cubes, apprx 10 minutes add garlic do not let the garlic get too brown.
• Add all the veggies and continue to brown for another 5 minutes.
• Add 1/2 the broth, stirring to get all the little bits off the bottom of the pot and incorporated into the stew.
• Add spices and 1/2 the cheese.
• Bring to a boil.
• Add remaining broth, cover and simmer for 1 hour or until the meat and veggies are tender.
• Let the stew rest 15 minutes before serving.
• Pass the remaining cheese to sprinkle over each serving.