Braised Leek And Egg Sandwich Food

BRAISED LEEK AND EGG SANDWICH

Steps:

• Marinate anchovies: In a small bowl, combine anchovy fillets, oil, lemon zest, and parsley. Toss to combine. Let stand at room temperature, 1 hour.
• Prepare an ice bath; set aside. Place eggs in a medium saucepan. Add enough water to cover. Bring to a boil over high heat. Reduce to a low simmer, and cook, 6 to 7 minutes. Transfer to ice bath until cool. Peel, and cut into quarters, set aside.
• Heat a grill pan over medium-high heat. Brush both sides of bread with clarified butter. Place in skillet and cook until golden, 2 to 3 minutes per side. Rub one side of each slice with garlic, and place on work surface, garlic-side up.
• Spread about 2 tablespoons aioli unevenly over the bread. Cut each slice of bread in half on the diagonal and place on serving plates.
• Cut braised leeks in half on an angle, and divide them, fanning slightly, between slices of bread. Place 2 quarters of egg over each leek. Drape an anchovy fillet over each egg quarter, and drizzle with some of the anchovy marinade.

BRAISED ENDIVE WITH LEEKS

Steps:

• Preheat oven to 325 degrees.
• Rinse the endive but leave the heads whole. Slice the leeks, trimming the roots and withered leaves. Rinse them thoroughly in several changes of cold water, making sure you have removed all the grit. Do not worry if the slices come apart.
• Place the sliced leeks across the bottom of a buttered shallow baking dish just big enough to hold the endive in one layer (use two dishes if necessary). Arrange the endive on top and add the butter, cut into pieces, and the chicken stock. Season to taste with salt and pepper.
• Cover with wax or foil paper and bake until the endive is tender (about 30 or 40 minutes) and the liquid has reduced to a syrupy glaze. (Remove the paper during cooking, about halfway through, if necessary to reduce the liquid).
• Sprinkle with chervil or parsley and serve.

TENDER BRAISED LEEKS

Steps:

• Trim the darkest green part off the leeks and strip away the first two layers. Cut in half lengthways, but keep attached at the root. Wash the leeks under cold running water and set aside. Tip all the other ingredients, except the olives and parsley, into a wide shallow pan with 200ml water, some cracked pepper and a sprinkling of salt.
• Slip the leeks into the pan, cover and place over a low heat. Gently simmer for 20 mins, turning them occasionally until very tender - a knife blade should slip in easily. Leave to cool until just warm, then stir through the parsley and olives, if you like. Serve the leeks as they are with crusty bread or with roast chicken or fish.

EASY BRAISED LEEKS

Steps:

• Preheat the oven to 425°F.
• Trim off the roots and dark green parts of the leeks. Slice the leeks in half lengthwise. Place the leeks in a large bowl of cold water, cut side down, and allow them to sit about 10 minutes, until the grit falls to the bottom of the bowl. Lift the leeks out of the bowl and change the water, rinsing the leeks again, checking between the folds to make sure all the grit is gone. Dry the leeks with a paper towel.
• Spray a 9x13" baking dish with nonstick cooking spray. Set the leeks in the baking dish, cut side up. Brush with the olive oil. Roast 20 minutes, tossing halfway through to make sure they don't get too brown. Pour vegetable broth over the leeks. Roast another 10 minutes or until leeks are tender. Season with kosher salt and pepper. Serve immediately.