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Archived posts for the ‘Leek’ Category

Allium Galette

By Laura

This recipe may sound a bit complicated but after making it once I think you’ll find it quick, easy and versatile. Alliums – all those wonderful members of the onion family including spring onions, green garlic, leeks, whistles, ramps and shallots – are at the heart of this dish. I saute whatever alliums are in season, add a few other veggies and herbs, the egg and a bit of cheese to bind it together, and surround the whole thing with a giant free form pie crust. YUM!

3 cups alliums including some greens, chopped
8-10 Nicoise or Kalamata olives
butter/olive oil
2/3 cup parmesan
2-3 teaspoons chopped fresh thyme
1 teaspoon minced lemon zest
1/2 cup dry white wine (optional)
1-2 eggs, beaten
1/2 cup cream or crème fraiche
1/4 cup chopped parsley (or other herbs)
salt and pepper
1/2 to 1 cup soft goat cheese (about 4 oz)

Almost any greens and/or mushrooms are a great addition to this dish. Saute them separately, allow to cool for 10 min, then add in with the olives at the end.

Thinly slice and wash the alliums then saute them in butter or olive oil for 5-10 min. Add thyme and 1/2 cup of water. Stew over medium heat stirring frequently until alliums are tender- about 5-10 min more. Add the wine and continue cooking until it’s reduced, then add the cream and cook until it just coats the leeks and a little liquid remains. Season with salt and pepper. Remove from heat and add olives, parmesan, and lemon zest. Let cool 10 minutes, then stir in all but 1 tablespoon of the beaten egg and most of the parsley & herbs.

Preheat the oven to 400. Roll out the dough (see below) for one large or six individual galettes. Spread the leek mixture on top, leaving a 2-inch border around the edge. Crumble the cheese over the top then fold the dough over the filling. Brush with reserved egg and bake until the crust is browned, 25-30 minutes. Remove, scatter the remaining parsley over the top, and serve.

Galette Dough

Based on a recipe from Vegetarian Cooking for Everyone

2 cups all purpose or whole wheat pastry flour
1/2 teaspoon of salt
1 tablespoon sugar
12 tablespoons cold unsalted butter cut into small pieces
1/3-1/2 cup ice as water as needed

Mix the flour, salt and sugar together in a bowl. Cut in the butter by hand or using a mixer with a paddle attachment leaving some pea sized chunks. Sprinkle the ice water over the top by the tablespoon and toss it with the flour mixture until you can bring the dough together into a ball. Press it into a disk and refrigerate for 15 min if the butter feels too soft.

I always roll the dough out onto lightly floured parchment paper because it makes then it doesn’t stick! To form a galette, roll it out on a lightly floured surface into a 14-inch irregular circle about 1/8th inch thick. Fold it into quarters and transfer it to the back of a sheet pan or a cookie sheet without sides. Unfold it. It will be larger than the pan.

I usually make savory galettes, but this dough is also wonderful wrapped around sweet summer fruit for dessert.

Green Soup Recipe

By dcculpepper

Green Soup

This is a loose guideline rather than a strict recipe…

  • one sweet potato, diced (a regular potato should work just fine)
  • one parsnip, diced (optional)
  • one medium large yellow onion, chopped
  • one medium leek (white and most of the light green parts), chopped
  • Four cloves garlic, smashed
  • About 4 to six cups of mixed greens*, roughly chopped
  • Two stalks celery, chopped
  • Four cups homemade veggie broth (or any veggie broth, or chicken broth)
  • About a teaspoon salt
  • About 1/2 teaspoon red chile powder
  • A few sprinkles black pepper

* Any collection of three or more greens should work.  I used black kale (stemmed), chard (stemmed), collard greens (stemmed), parsley, cilantro, and a little bit of mint (about 1/4 cup – just because we had some).  Spinach would be great, but we didn’t have any at the time.

  • Sauté the onions and leeks and garlic about 10 minutes on low.
  • Add sweet potato, parsnip, and broth and seasonings and bring to simmer and cook covered for 20 minutes
  • Add greens and simmer another 10 minutes
  • Let cool slightly and then puree in blender (or use an immersion blender)

Taste and correct seasonings.

When serving, add a little lemon juice to the bowl and/or maybe a dab of good extra virgin olive oil.

Potato Leek Soup

By Laura

Now that the weather has gone back to winter?! my meals have reverted back to comfort food. Made some potato leek soup last night and it hit the spot. Served it with kale salad to satisfy my continuous cravings for greens.

Potato Leek Soup

1 to 1 1/2lbs potatoes, peeled and cut in half or quarters

3-4 leeks, white part thinly sliced. 

1/2 cup milk and/or cream

3T butter and/or olive oil

water or stock

salt and/or pepper

chives, thyme and/or parsley

Boil potatoes until tender. Save 2-3 cups of cooking water for soup. Mash the potatoes until smooth or put them through a ricer (use the finest screen on the ricer if you do it that way). Do not put potatoes in the food processor because they will be come gluey. Saute sliced leeks until tender and just starting to carmelize. Deglaze the leek pan with some white wine and puree it all in the food processor. Add pureed leeks to potato mash. Add milk and/or cream. Add potato cooking water or stock until the soup is the proper consistency – I like mine pretty thick. Put the soup back on the stove and reheat. Add salt & pepper to taste. Garnish with chopped fresh herbs and enjoy!

Shrimp Tacos

By dcculpepper

47th Avenue Farm ingredients:

    leeks, finely chopped
    green garlic (or regular garlic), minced
    cabbage, finely shredded

Other ingredients:

    red and/or yellow bell peppers, finely chopped*
    shrimp ** , chopped into four or five pieces each
    One or two tablespoons olive oil or cooking oil
    Chile sauce for seafood (recipe below)
    Cilantro, chopped – for garnish
    Your favorite salsa

[*I used those mini-sweet peppers.  However, any bell peppers are fine.]
[**  I used peeled shrimp from New Seasons.  Peel your own would work, but more work for you.]
[*** I use Trader Joe’s “hand made” corn tortillas.  Use any type you like the taste of.  I strongly prefer corn tortillas, but I’m told flour tortillas are more traditional for fish tacos.]

Sauté leeks and peppers in the olive oil for 3 or 4 minutes to slightly soften.  Add shrimp and sauté another 2 or 3 minutes until shrimp pieces are barely cooked.

Meanwhile, warm tortillas.  Add shrimp mixture, some cabbage, a few teaspoons of chile sauce, salsa, and cilantro.

Chile sauce for seafood:

    Mix red chile sauce with a little mayonnaise and a little Karam’s brand white Middle Eastern garlic sauce.
    I make red chile sauce with powdered red chile, garlic, and chicken stock:

  • Saute 2 minced cloves garlic in 2 tablespoons oil for 3 min
  • Stir in 2 tablespoons flour for 2 more min
  • Mix 6-8 tablespoons powdered red chile with 3 cups stock
  • Add chile liquid to garlic/flour mix and stir well
  • Simmer for 20-30min on low heat