LEEKS WITH ANCHOVY BUTTER
Leeks have gone in and out of favor throughout history. Here they're prepared as the more-esteemed asparagus: Blanched, then slathered with butter mixed with pungent anchovy (another looked-down-upon ingredient).
Provided by Amanda Hesser
Categories weekday, side dish
Time 30m
Yield Serves 4
Number Of Ingredients 9
Steps:
- Using cooking twine, tie the leeks into two bunches. Bring a large pot of salted water to a boil. Add the leeks and cook until tender, 6 to 8 minutes. Drop into ice water to stop the cooking. Drain, then press out excess water on a towel. Set cut-side up in a large baking dish.
- Preheat the oven to 450 degrees. Place the butter, anchovies, parsley, basil, shallot and lemon juice in a large bowl. Mash with a fork or potato masher until well blended and the anchovies have dissolved into a paste. Season to taste with salt and pepper.
- Spread the butter mixture over the cut sides of the leeks. Bake for 5 minutes or until warmed through. Squeeze over more lemon juice, if you like.
Nutrition Facts : @context http, Calories 154, UnsaturatedFat 4 grams, Carbohydrate 10 grams, Fat 12 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 7 grams, Sodium 209 milligrams, Sugar 3 grams, TransFat 0 grams
ALEX'S ANCHOVY BUCATINI
Provided by Guy Fieri
Time 1h10m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 300 degrees F.
- Put about 3 cups stale Italian bread on a baking sheet and put in hot oven. Bake for 10 minutes, cool and add to the bowl of a food processor fitted with a bottom blade. Pulse into crumbs.
- Bring a large pot of water to a boil over medium heat. Salt the water and add the pasta. Cook until al dente. Remove 1 cup of the cooking water and reserve. Drain the pasta and set aside.
- In a large saute pan, add 4 tablespoons of the olive oil and the bread crumbs and cook over medium-high heat until golden and well coated. Remove from the pan to a plate.
- Add the remaining 4 tablespoons of the oil to the pan and when hot, add the anchovies and the minced red bell peppers and cook, rapidly, stirring them around with a wooden spoon, for about 2 minutes. Add the onions and cook for 6 to 8 minutes, stirring frequently. Add the garlic and chili flakes, cook for an additional 3 to 4 minutes. Add 1/2 to 1 cup of the bread crumbs and half of the cheese. Stir in the pasta, toss to combine, adding the cooking liquid as needed.
- Transfer to a serving platter and garnish with remaining cheese, bread crumbs and parsley. Serve immediately.
CHARRED LEEKS WITH ANCHOVY DRESSING
We've made leeks the star of our elegant, simple starter. Hazelnuts add crucial crunch and the anchovy dressing gives the dish an umami depth of flavour
Provided by Sophie Godwin - Cookery writer
Categories Starter
Time 30m
Yield Serves 6 (as a starter)
Number Of Ingredients 9
Steps:
- Heat the grill to its highest setting and bring a large pan of salted water to the boil. Wash the leeks, remove and discard the outer layers and add to the pan. Cook for 2 mins until starting to soften, then immediately transfer to a bowl of ice-cold water. Once cold, drain, pat dry and cut in half lengthways, put on a baking tray, cut-side down, rub over 2 tbsp of the oil and season.
- Blitz the garlic and the anchovies in a mini food processor to form a paste. With the motor running, add the mustard, 2 tbsp lemon juice, the egg yolks and some seasoning, then gradually add the rest of the oil, drop by drop, until the sauce has thickened and emulsified. Stir in the Parmesan, taste for seasoning and add more lemon juice, if you like. Divide the dressing between two bowls. Add water to one bowl until it is a drizzling consistency. Store the other bowl in the fridge for another day - it works well with roast lamb or in sandwiches. Will keep in the fridge for 2 days.
- Grill the leeks for 5 mins until charred, then transfer to a serving platter, scatter over the hazelnuts and parsley, and drizzle with the anchovy dressing.
Nutrition Facts : Calories 311 calories, Fat 30 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 3 grams carbohydrates, Sugar 2 grams sugar, Fiber 3 grams fiber, Protein 5 grams protein, Sodium 0.6 milligram of sodium
SAUTEED LEEKS
Make and share this Sauteed Leeks recipe from Food.com.
Provided by Darkhunter
Categories Vegetable
Time 45m
Yield 3-4 serving(s)
Number Of Ingredients 7
Steps:
- Thinly slice leeks. Use white and light green parts of leeks. Separate rings and place in colander. Rinse well and drain well. Try to get leeks as dry as possible.
- Heat olive oil and butter on med-high in frying pan large enough for all the leeks. Remember that they will wilt down!
- Add leeks to frying pan. Stir until all the leeks are coated with oil and butter. At this time, add tarragon, coriander and salt and pepper.
- Reduce heat to medium.
- Stirring frequently, cook until leeks are close to caramelized, approximately 25 minutes.
- Serve and enjoy.
ONION TART WITH LEEKS, CAPERS AND ANCHOVY
Though this tart may seem complicated, it's actually rather simple to put together. Once you make the savory onion mixture, all that's left to do is spread it on a sheet of rolled-out puff pastry, top it with anchovy fillets and capers, and bake it to a golden brown. Use any kind of flaky pastry or pie dough you wish, or even spread the mixture on yeasted pizza dough. Accompany with a salad of small lettuce greens if desired. The tart is delicious served warm or at room temperature.
Provided by David Tanis
Time 1h15m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Heat oven to 375 degrees.
- Put olive oil in a wide skillet or heavy-bottomed pot over medium-high heat. When oil is wavy, add onions and cook, stirring, until softened and lightly browned, about 5 to 7 minutes. Season well with salt and pepper.
- Add leeks, garlic and thyme, and cook for another 5 minutes, until leeks are softened but still bright green. Taste and adjust seasoning, then spread mixture on a baking sheet to cool to room temperature.
- Lay pastry round on a rimmed parchment-lined baking sheet. Spread cooled onion mixture over pastry, leaving a 1-inch border. Fold over the border and crimp.
- Sprinkle capers evenly over onion mixture. Arrange anchovy fillets on top.
- Bake for 45 minutes, until the pastry is nicely browned. Cool tart for 5 minutes, then sprinkle the chives on top and cut into wedges to serve.
POTATO LEEK SOUP WITH ANCHIOADE (CILANTRO-ANCHOVY CHOP)
A zesty take on the classic soup. Depending upon how rich you like it, you can use anything from skim milk to heavy cream.
Provided by Chef Kate
Categories Potato
Time 35m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Put the cut potatoes in a medium saucepan with the salt and cilantro stems, cover with about 4 cups cold water or more to cover by a half inch or so.
- Bring to a boil, then simmer until the potatoes are tender, about 12 to 15 minutes. Discard the cilantro stems; reserve the potatoes and their cooking water.
- While the potatoes cook, mince the cilantro leaves, anchovies and garlic together on a cutting board until very fine, almost like a paste, and reserve.
- In a saucepan, saute the sliced leeks in the butter until tender but not browned, about 5 minutes.
- Combine the leeks, potatoes and cooking water and puree until very smooth (Do not overprocess the mixture or the potatoes will be gummy)-- this is easiest with an immersion blender.
- Strain through a sieve, pressing on the solids, into the saucepan.
- Add the cream (or milk) and bring to a simmer.
- Taste for salt, remembering that the anchoiade can be salty; if the soup is too thick, add more cream or water.
- Serve in soup bowls and divide the cilantro-anchovy chop among the servings, a spoonful swirled on top of each.
Nutrition Facts : Calories 232.3, Fat 12.8, SaturatedFat 7.7, Cholesterol 44.2, Sodium 755.9, Carbohydrate 26.2, Fiber 3.3, Sugar 2.6, Protein 4.8
BUTTERED LEEKS
A Scottish favourite, this is one of the best ways to cook leeks - slowly and gently in their own juice
Provided by Good Food team
Categories Buffet, Side dish, Supper
Time 35m
Number Of Ingredients 3
Steps:
- The day before you want to serve this dish, cut the leeks from top to root and wash thoroughly under cold running water. Thinly slice them on the diagonal and put into plastic bags and chill until ready to cook.
- To serve, put a large pan over a medium heat, add the butter and let it melt over the base of the pan. Add the leeks and plenty of seasoning and stir to coat in the butter. Turn the heat down to low, cover the pan and cook the leeks gently for about 15 minutes, stirring half way through until they are tender. Serve with extra butter and a sprinkling of thyme leaves.
Nutrition Facts : Calories 81 calories, Fat 6 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 5 grams carbohydrates, Fiber 4 grams fiber, Protein 3 grams protein, Sodium 0.13 milligram of sodium
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