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Curious1

I guess it was too long. Here are some more. Michael's quiche looks great.

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Joined: Dec 9, 2005

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Posted to Thread #23628 at 11:34 pm on Jan 10, 2013

* Exported for MasterCook 4 by Living Cookbook *

Gingered Beef with Leeks & Asparagus 2

Recipe By :
Serving Size : 0 Preparation Time: 0:00
Categories : Beef Main Dish
Stir-Fry Vegetable
Vegetable


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 1/8-inch-thick slicesfresh ginger
1 Tbs toasted sesame oil
1 tsp freshly ground black pepper
1/4 cup canola oil
1/4 cup soy sauce
1/2 cup Shaoxing wine or dry red wine
1 lb flank steak, cut against the grain
-- into 1/8-inch slices (substitute
-- 4 medium portabella mushrooms)
1 lb asparagus, ends trimmed and cut into 2-inch pieces
-----Leeks-----
1 Tbs canola oil
4 medium leeks, white parts only, well washed and julienned ( it wasnt until I finally saw small slender leeks that I realized that was the size meant here. I use less of the large ones.)
1 Tbs finely chopped garlic
2 Tbs finely chopped fresh ginger
salt and freshly ground black pepper

1. In a dish large enough to hold the beef, combine the ginger, sesame oil,
pepper, canola oil, soy sauce, and wine. Stir to blend, add the beef, turn
to coat, and marinate, covered, at least 1 hour and preferably overnight.

2. Bring a large quantity of salted water to a boil. Fill a large bowl and
add ice. Add the asparagus to the boiling water and cook until tender-
crisp, 4 to 6 minutes. Transfer to the bowl of ice water to cool. Drain well
and set aside.

----- Leeks -----

1. Heat a wok or large skillet over high heat. Add the oil and swirl to coat
the pan. When the oil shimmers, add the leeks, garlic, and ginger and cook,
stirring, until soft, about 3 minutes.

2. Drain the beef and stir-fry just cooked through, about 4 minutes. Add the
asparagus and stir-fry until thoroughly heated. Season with the salt and
pepper to taste and serve immediately.

Serve with rice.

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* Exported for MasterCook 4 by Living Cookbook *

Chicken with Creamy Braised Leeks

Recipe By :
Serving Size : 4 Preparation Time: 0:30
Categories : Chicken Main Dish
Vegetable


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 medium leeks (or 4 large)
2 cups reduced-sodium chicken broth
6 cloves garlic, halved
6 sprigs fresh thyme
4 5- to 6-oz boneless, skinless chicken breasts, trimmed
-- and tenders removed*
1/2 tsp salt, divided
1/2 tsp freshly ground pepper, divided (recipe uses 1/4 tsp)
1 Tbs extra-virgin olive oil
1/2 cup heavy cream

1. Preheat oven to 425F.

2. Trim roots and dark green tops from leeks, leaving 5 to 6 inches of white
and light green parts. Cut the leeks in half lengthwise (or in quarters, if
large); rinse well. Place the leeks in a single layer in a 9- x 13-inch
baking dish, on their sides if necessary, nestling them together. Pour in
broth; submerge the garlic and thyme in the broth between the leeks.

3. Bake the leeks for 40 minutes.

4. After about 30 minutes, sprinkle chicken with 1/4 teaspoon each salt and
pepper. Heat oil in a large skillet over medium heat; add the chicken and
cook until golden brown, 3 to 5 minutes per side. Remove from the heat.

5. After 40 minutes, remove the leeks from the oven and nestle the chicken
into them. Add cream and the remaining 1/4 teaspoon salt to the hot skillet
(but do not turn the burner back on). Stir up any browned bits and let the
cream heat up from the warmth of the pan. Pour the cream mixture over the
leeks and chicken.

6. Return the baking dish to the oven and bake until an instant-read
thermometer inserted into the thickest part of a breast registers 165F, 10
to 15 minutes. Serve the chicken with the braised leeks, spooning the sauce
over both.

Cooking Tip: *It's difficult to find an individual chicken breast small
enough for one portion. Removing the thin strip of meat from the underside
of a 5-ounce breast - the chicken tender - removes about 1 ounce of meat and
yields a perfect 4-ounce portion. Wrap and freeze the tenders and when you
have gathered enough, use them in a stir-fry or for oven-baked chicken
fingers

Comments: Leeks become fork-tender when braised. A touch of heavy cream
along with a few garlic cloves and thyme sprigs round out the flavor in this
simple chicken dish. The rich, silky sauce is wonderful over whole-wheat egg
noodles or mashed potatoes. Leeks grown in the garden and those that you
find at the store can be vastly different in size. Garden leeks tend to be
smaller, so if you're using leeks from the garden, make sure you're using
enough to fill up the pan.


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* Exported for MasterCook 4 by Living Cookbook *

Pot-Roasted Pork Loin & Leeks

Recipe By : James Villas
Serving Size : 4 Preparation Time:
Categories : Main Dish Pork
Vegetable


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 4- to 5-lb pork loin (center cut or rib end)
3 Tbs all-purpose flour
2 large leeks
3 cloves garlic, minced
1 cup dry white wine
1 cup chicken broth, plus more if needed
1/2 tsp paprika
salt and freshly ground black pepper to taste

1. Preheat the oven to 325F.

2. Remove excess fat from the pork loin, chop it finely, and reserve.
Sprinkle the flour all over the loin and spread it evenly with your fingers.
Cut off the roots and tough green leaves of the leeks and peel away any
coarse outer layers of stalk. Cut the stalks into 1-inch rounds, wash
thoroughly under tepid water to remove all traces of grit, and pat dry with
paper towels.

3. In a large, heavy roasting pan, fry the reserved pork tat over moderate
heat till all the fat Is rendered; discard the bits. Place the loin in the
pan and lightly brown it evenly on all sides, taking care not to burn.
Transfer to a platter, add the leeks and garlic to the pan, and stir till
softened, about 10 minutes. Add the remaining ingredients and bring to a
boil over high heat, scraping any brown bits from the bottom of the pan.

4. Return the loin plus any juices to the pan, cover, and braise the pork
and leeks in the oven for 1 1/2 hours. Uncover and roast the pork, basting
once or twice, till it shows no resistance when pierced deeply with a sharp
knife, 30 to 45 minutes, adding a little more broth to the leeks it
necessary.

5. Transfer the loin to a serving platter, skim as much fat as possible from
the surface of the cooking liquid, and heat the leeks and gravy well.

6. To serve, carve the loin into slices and spoon the leeks and gravy over
the top.

Comments: While most people don't think to pot-roast a large cut of pork the
way they do a beef rump, shoulder, or round roast, Southern cooks learned
long ago that no method assures more tender and moist meat. Naturally, a
couple of coarsely chopped large ordinary onions can be substituted for the
leeks, but since the fragrance and flavor of leeks (like those of Vidalia
onions) are milder and subtler, given the Southern penchant for sweetness,
the thick, white stalks are preferred for smothering meats and poultry -
especially the smaller, more tender leeks. When dealing with any Leeks, just
always be sure to wash them thoroughly to release any dirt or sand trapped
between the leaf layers. And if you want this dish to be even sweeter, feel
free to add one or two carrots cut into rounds, the way a Southerner might
do.

Recipe Author: James Villas

Recipe Source: Pig: King of the Southern Table


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