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Jim Cooley
Joined: 09 Oct 2008 Posts: 377 Location: Seattle
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Posted: Tue May 01, 2012 9:58 pm Post subject: Take a Leek... and do what with it? |
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So I bought 2½ lbs. of leeks and cleaned then and sliced fine in the Cuisinart.
I steamed them for a couple minutes in the pressure cooker.
I took the result and pureed it.
Now I have a fine mess. What have I gotten myself into?
Anny suggestions for turning this into a meal? |
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Dilbert
Joined: 19 Oct 2007 Posts: 1304 Location: central PA
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Posted: Tue May 01, 2012 10:57 pm Post subject: |
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split pea soup with hot dogs and a goodly dollop of the leeks. |
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Jim Cooley
Joined: 09 Oct 2008 Posts: 377 Location: Seattle
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Posted: Tue May 01, 2012 11:29 pm Post subject: |
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That's disgusting!
I suppose you'll want me to make smiles with a pastry tube of mustard? Little eyes made from pimentoes? |
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Dilbert
Joined: 19 Oct 2007 Posts: 1304 Location: central PA
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Posted: Wed May 02, 2012 12:16 am Post subject: |
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>>disgusting
the split pea soup?
I've never pureed a batch of leeks - a fine dice for potato leek soup - but I also add bias sliced recognizable chunks of leek.
actually, pretty much any cream soup that isn't lily white could use the flavor boost from the leek puree - presuming you like the onion notes. |
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Jim Cooley
Joined: 09 Oct 2008 Posts: 377 Location: Seattle
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Posted: Wed May 02, 2012 4:25 am Post subject: |
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Oh, you're right of course. I'll just add some diced potatoes, throw in some cumin and fry some fish (marinated in masala) to throw on top.
I had picture of one of Lilek's creations from the 60's whereby you'd lay out a weiner shaped like an octopus, add a smile made of mustard and a couple specks of pimento for eyes...
Pity it has to be vegetarian, or I think some bacon would add to the taste. |
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Dilbert
Joined: 19 Oct 2007 Posts: 1304 Location: central PA
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Posted: Wed May 02, 2012 12:17 pm Post subject: |
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>>vegetarian
here's a killer leek & cauliflower dish:
http://www.redbookmag.com/recipefinder/cauliflower-leek-parmesan-gratin-recipe
don't make the full qty - that was my first try oopsie . . .
edited to add: link broken - here's the recipe
Cauliflower & Leek Gratin
1 (2.5 lb / 1.1 kg ) cauliflower, cut into 1" (2-3 cm) florets
6 tablespoons unsalted butter (85 g)
3 medium leeks (white and light green parts), halved lengthwise, rinsed, and thinly sliced crosswise (3 cups / 700 ml)
1.5 cups / 350 ml heavy cream
1/4 teaspoon grated nutmeg
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
0.5 cup / 120 ml grated Parmesan cheese
0.5 cup / 120 ml fresh breadcrumbs, mixed with Parmesan cheese
bring some salted water to a boil and blanche the cauliflower about 4 minutes; rinse to stop cooking and drain.
preheat oven to 400'F/205'C
butter a 2.5 qt/l casserole
in a large skillet, melt butter, add leeks, cook on low about 10 minutes, covered. stir occasionally; leeks should get soft.
remove pan from heat, add cauliflower, toss to mix, transfer to casserole dish.
combine cream, nutmeg, salt, and pepper - pour over mixture, top with crumbled Parmesan / brad crumb mix.
bake about 35 minutes; top should brown and sauce should bubble.
Last edited by Dilbert on Thu Apr 09, 2015 7:48 pm; edited 1 time in total |
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Jim Cooley
Joined: 09 Oct 2008 Posts: 377 Location: Seattle
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Posted: Wed May 02, 2012 2:41 pm Post subject: |
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Caulifower and Parmesan is a nice combination. I'll try that. Thanks! |
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rubystarr
Joined: 30 Nov 2012 Posts: 1 Location: London
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Posted: Fri Nov 30, 2012 11:04 am Post subject: |
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This would be good to freeze in small batches, and use for stews and stocks |
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Jim Cooley
Joined: 09 Oct 2008 Posts: 377 Location: Seattle
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Posted: Sun Mar 08, 2015 9:07 pm Post subject: |
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Jim Cooley wrote: | Caulifower and Parmesan is a nice combination. I'll try that. Thanks! |
Hey Dilbert,
Made that quite a few times since your suggestion. It IS a good combination! |
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