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Tag Archives: leeks

One Skillet Dinner

2 / 25 / 18

 

One Skillet Kielbasa, Potatoes, Veg & Sauerkraut

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This is a quick and easy one pot dish that you can make stove top or in your Instant Pot. For variety change the vegetables with the seasons if you like.

Serves 6 – 8

  • 4 small red potatoes, cut into slices or chunks
  • Sea salt and fresh ground pepper
  • 1 ½ cup chicken stock
  • 2 medium carrots, cut into slices or diced
  • ½ medium sized leek, sliced in half and then into half moons
  • 1 red bell pepper, cut into strips
  • 1 kielbasa, cut into ½" pieces
  • ½ cup white wine
  • 1 8 oz. bag Boars Head sauerkraut, drained, you can use a different brand, but I think Boers head is the best I can find
  • 1 tablespoon Italian parsley, minced

Heat a deep sauté pan over medium heat and barely coat the bottom of the pan with a little olive oil or butter. Add the potatoes and stir for a couple of minutes. Sprinkle with a little sea salt and fresh ground pepper, cover the potatoes with chicken stock, reserving the rest of the stock. Cook the potatoes until almost done and the stock has reduced to almost nothing in the pan. Add a little more oil to the pan and add the carrots, cook for 1 minute before adding the leek, red pepper and kielbasa. Season again with a little sea salt and fresh pepper. Add the wine and reserved chicken stock, cook for 5 minutes or until the vegetables have cooked but still have a little crunch. Add the sauerkraut and cook until heated, stirring once or twice. Garnish with parsley and serve.

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Puff Pastry Tart

4 / 11 / 17

This recipe is great as a side dish, an appetizer or a light lunch with a salad. It’s easy to make, most of it can be done ahead of time and assembled just before baking. Be sure to use a quality puff pastry dough such as Dufour’s which is made with 100% butter and no preservatives. It’s a little more expensive but if you want real puff pastry, this is it. Be sure to keep the dough refrigerated and if it warms up a little while you are rolling it out, pop it back in the refrigerator until cold. It won’t puff correctly unless the dough is as cold as possible into a hot oven. Be creative and add some chopped (blanched) asparagus to this, it’s a perfect spring time recipe. Enjoy!

Leek and Goat Cheese Puff Pastry Tart

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  • 1 cup baby leeks, sliced thin
  • 1 tablespoon unsalted butter
  • 2 tablespoons extra-virgin olive oil
  • Sea salt
  • 1 teaspoon finely chopped fresh thyme
  • 1 box (14 ounces) frozen puff pastry, such as Dufour, thawed
  • 1 large egg beaten with 1 tablespoon water
  • 1/4 cup Nicoise olives, pitted
  • 6 ounces goat cheese, room temperature

Rinse leeks well, and drain; set aside.

Melt butter with oil in a medium sauté pan over medium heat. Add leeks and sprinkle with salt; cook, stirring occasionally, 5 minutes, cook until translucent and soft, add thyme. Leeks can be refrigerated in an airtight container up to 1 day; bring to room temperature before assembling tart.

Cut or roll out pastry to a 6-by-14-inch rectangle; place on a parchment-lined baking sheet (reserve remaining pastry for another use). Score a 3/4-inch border. Brush with egg wash; sprinkle with Parmesan. Refrigerate 30 minutes.

Preheat oven to 375°. Bake pastry until light brown; remove from oven, and press center area with spatula. Using an offset spatula or a spoon, smear the pastry with the cheese within the border, add leeks and olives, and bake until crust is golden brown, about 10 minutes. If bottom is soft, bake 3 to 5 minutes more.

Remove tart from oven place tart onto a wire rack; let cool slightly. Cut into pieces; serve warm or at room temperature (tart can stand at room temperature up to 1 hour).

Olive Magazine Photo

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Artichoke and Leek Filo Cups

12 / 5 / 1412 / 6 / 14

Spinch-Phyllo-Cups-Photo-by-Phyllo

 

Artichoke and Leek Filo Cups

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*The filling can be prepared a day in advance and kept refrigerated until ready to use. Assemble hors d’oeuvres up to one hour ahead of time and keep refrigerated.

  • 1 jar marinated artichoke hearts, drained well (about 3 oz)
  • 1 package chopped leeks (or 1 lg. stalk chopped fine)
  • 1 clove garlic, peeled
  • 1 tablespoons fresh lemon juice
  • 1/2 cup mayonnaise
  • 1/4 cup sour cream
  • ½ cup freshly grated Parmesan cheese
  • 2 tablespoons finely chopped fresh chives
  • filo cups, can be found in the freezer section near the puff pastry

Preheat oven to 350ºF. Line baking sheet with parchment; set aside.

In a food processor fitted with metal blade, combine artichoke hearts, leeks, garlic cloves and lemon juice. Pulse several times or until ingredients are finely chopped. Add mayonnaise and sour cream; process until well combined, stir in Parmesan cheese and chives.

Fill each mini filo shell with filling and place on prepared baking sheet. Bake in preheated oven until heated through and golden brown, about 30 minutes.

Serve immediately.

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