Cooking For Engineers Forum Index Cooking For Engineers
Analytical cooking discussed.
 
 FAQFAQ   SearchSearch   MemberlistMemberlist   UsergroupsUsergroups   RegisterRegister 
 ProfileProfile   Log in to check your private messagesLog in to check your private messages   Log inLog in 

Take a Leek... and do what with it?

 
Post new topic   Reply to topic    Cooking For Engineers Forum Index -> Recipes
View previous topic :: View next topic  
Author Message
Jim Cooley



Joined: 09 Oct 2008
Posts: 377
Location: Seattle

PostPosted: Tue May 01, 2012 9:58 pm    Post subject: Take a Leek... and do what with it? Reply with quote

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?
Back to top
View user's profile Send private message
Dilbert



Joined: 19 Oct 2007
Posts: 1304
Location: central PA

PostPosted: Tue May 01, 2012 10:57 pm    Post subject: Reply with quote

split pea soup with hot dogs and a goodly dollop of the leeks.
Back to top
View user's profile Send private message
Jim Cooley



Joined: 09 Oct 2008
Posts: 377
Location: Seattle

PostPosted: Tue May 01, 2012 11:29 pm    Post subject: Reply with quote

That's disgusting!

I suppose you'll want me to make smiles with a pastry tube of mustard? Little eyes made from pimentoes?
Back to top
View user's profile Send private message
Dilbert



Joined: 19 Oct 2007
Posts: 1304
Location: central PA

PostPosted: Wed May 02, 2012 12:16 am    Post subject: Reply with quote

>>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.
Back to top
View user's profile Send private message
Jim Cooley



Joined: 09 Oct 2008
Posts: 377
Location: Seattle

PostPosted: Wed May 02, 2012 4:25 am    Post subject: Reply with quote

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.
Back to top
View user's profile Send private message
Dilbert



Joined: 19 Oct 2007
Posts: 1304
Location: central PA

PostPosted: Wed May 02, 2012 12:17 pm    Post subject: Reply with quote

>>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
Back to top
View user's profile Send private message
Jim Cooley



Joined: 09 Oct 2008
Posts: 377
Location: Seattle

PostPosted: Wed May 02, 2012 2:41 pm    Post subject: Reply with quote

Caulifower and Parmesan is a nice combination. I'll try that. Thanks!
Back to top
View user's profile Send private message
rubystarr



Joined: 30 Nov 2012
Posts: 1
Location: London

PostPosted: Fri Nov 30, 2012 11:04 am    Post subject: Reply with quote

This would be good to freeze in small batches, and use for stews and stocks Smile
Back to top
View user's profile Send private message
Jim Cooley



Joined: 09 Oct 2008
Posts: 377
Location: Seattle

PostPosted: Sun Mar 08, 2015 9:07 pm    Post subject: Reply with quote

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!
Back to top
View user's profile Send private message
Display posts from previous:   
Post new topic   Reply to topic    Cooking For Engineers Forum Index -> Recipes All times are GMT
Page 1 of 1

 
Jump to:  
You can post new topics in this forum
You can reply to topics in this forum
You cannot edit your posts in this forum
You cannot delete your posts in this forum
You cannot vote in polls in this forum


Powered by phpBB © 2001, 2005 phpBB Group