Leek And Ricotta Twice Baked Potatoes Food

TWICE-COOKED POTATO-AND-LEEK CASSEROLE

Steps:

• Preheat oven to 425 degrees. Cover sweet potatoes and russet potatoes each with 1 inch water in 2 separate medium saucepans. Bring to a boil, salt generously, and boil until fork-tender, about 8 minutes. Drain and return potatoes to respective pans.
• In a bowl, combine milk, cream, and butter. Divide milk mixture between saucepans. Mash potatoes until smooth; season with salt and pepper.
• Spread mashed sweet potatoes evenly in the bottom of a shallow 2-quart baking dish. Top with mashed russet potatoes; spread evenly to edges. Bake until golden, about 25 minutes.
• Meanwhile, in a bowl, combine flour and cayenne. Add leeks; toss to coat. In a medium saucepan, heat 2 inches oil over medium-high heat until a thermometer registers 350 degrees. Working in batches, add leeks and cook, turning, until crisp and light golden around edges, about 1 minute. With a slotted spoon, transfer to paper towels to drain. Season with salt.
• Sprinkle fried leeks over potatoes; serve.

TWICE-BAKED SWEET POTATOES WITH SAUSAGE AND RICOTTA

Steps:

• Preheat the oven to 375 degrees F.
• Pierce the sweet potatoes all over with a fork. Bake on a sheet tray until tender, about 1 hour to 1 hour and 20 minutes. Allow the sweet potatoes to cool slightly, then cut them in half and scoop the flesh into a bowl, keeping the skins intact. Set aside the skins on a sheet tray.
• Heat a medium saute pan over medium heat. Add the sausage and cook until browned, about 4 minutes, then add the shallots and allow to soften for about 1 minute. Add the pine nuts and stir to combine, allowing them to be coated in the fat. Stir in the raisins, sage and nutmeg, then remove from the heat. Transfer the mixture to the bowl with the sweet potato flesh and allow to cool completely in the refrigerator, about 1 hour.
• Meanwhile, place the ricotta in a strainer over a bowl and allow to strain for 15 minutes.
• Preheat the oven to 375 degrees F.
• Mix the egg, ricotta, Parmesan and pepper to taste into the filling mixture, being sure to keep the mixture chunky.
• Spoon the mixture into the skins. Bake until the tops are crispy and golden, 35 to 40 minutes. Garnish with fresh herbs if desired.

POTATO-LEEK FRITTATA

Steps:

• Preheat oven to 425 degrees. In a 10-inch ovenproof nonstick skillet, heat oil over medium-high. Add leek and potato, season with salt and pepper, and cook until leek is translucent, about 5 minutes.
• Add eggs and ricotta, season with salt and pepper, and stir to combine. Cook, undisturbed, until edges are set, about 2 minutes. Transfer skillet to oven and bake until top of frittata is just set, 10 to 13 minutes. Invert or slide frittata onto a plate and cut into 6 wedges. Serve warm or at room temperature.

TWICE-BAKED POTATOES WITH LEEKS

Steps:

• Heat oven to 400 degrees. Pierce potatoes with fork; bake until tender, about 1 hour.
• Chop 2 leeks. Cut remaining leeks into thin strips about 2" long. In nonstick skillet, melt 1 T. butter over medium heat. Add chopped leeks; cook, stirirng, 5 minutes.
• Horizontally cut top 1/3 from each potato. Scoop potato from skins, leaving 1/4"-thick shells. Heat milk and remaining butter until hot; add to potatoes with cheese, salt and pepper. Mash; stir in cooked leeks. Pipe or spoon mixture into potato shells. On baking sheet, bake until golden, 20-25 minutes.
• In nonstick skillet, heat 1/4" oil over medium heat. Add sliced leeks; cook, stirring, 2 minutes. Drain on paper towels. Top potatoes with leeks and, if desired, sour cream.

LEEK AND RICOTTA TWICE BAKED POTATOES

Steps:

• Bake the potatoes at 400 degrees until done. You can start them in the microwave to save time but finish them in the oven. Let them cool. Slice in half. Scoop the potato from the skins leaving a thin layer of potato on the skin. Run the potato through a ricer if you have one or mash the potatoes until smooth.
• Cut off the root side and dark green part of the leeks. Slice in half lengthwise and wash thoroughly. Cut lengthwise again then slice. Saute the leeks in the butter on medium low heat. Add the garlic at the last 2 minutes. Remove brown bits if necessary.
• Combine the leeks with the potato and remaining ingredients. Fill the skins with the mixture. You may not need all of the skins. These can be refrigerated several hours in advance.
• Bake in a 400 degree oven for 30-40 minutes until golden brown. Lightly broil to brown if necessary.

LEEK, RICOTTA & GRUYèRE TART

Steps:

• Heat oven to 200C/180C fan/gas 6. Roll out the pastry and use to line a 23cm loose-bottomed tart tin. Prick the base with a fork and line with baking parchment and baking beans. Sit the tin on a baking sheet and bake for 10 mins, then remove beans and parchment and return to the oven for a further 5 mins until pale golden. Reduce oven to 180C/160C fan/gas 4.
• Meanwhile, melt the butter in a large pan and gently cook the leeks for 10 mins until softened. Beat together the ricotta, cream, eggs, tarragon, a little salt and plenty of black pepper. Stir in the leeks and all but a handful of the cheese.
• Pour the mixture into the tart case and scatter over the remaining cheese. Bake for 25-30 mins until golden and set. Leave to settle for 5 mins, then carefully remove from the tin and allow to cool a little on a wire rack. Serve warm.

TWICE-BAKED SWEET POTATOES WITH LEEKS AND SAUSAGE

Steps:

• Heat the oven to 375 degrees Fahrenheit.
• Prick the sweet potatoes with the tip of a knife; place on a baking sheet.
• Bake for 1 hour, or until completely tender.
• In a medium skillet over medium high heat, crumble the sausage.
• Cook until all trace of pink is gone. It doesn't need to be brown, just cooked through.
• Drain any excess fat and set aside.
• In the same pan, melt the butter over medium low heat.
• Add the leeks, sage, and thyme.
• Cook until the leeks are soft and starting to turn golden.
• Remove the leeks from the pan and set aside with the sausage.
• Cut the sweet potatoes in half lengthwise.
• Carefully scoop the flesh into a mixing bowl, leaving 1/8 inch of flesh around the edge, so the skin will not fall apart when you fill it.
• Place the empty skins on a baking sheet.
• Preheat broiler, placing the rack about 6 inches from the heat.
• Mash the sweet potato flesh until smooth; add the sour cream and kosher salt, mixing to combine.
• Add the sausage and leeks and mix well.
• Taste for seasoning, and add more salt if needed.
• Scoop the sweet potato mixture back into the skins; top with the grated cheese.
• Place in the oven and broil until the cheese starts to brown, about 4 to 5 minutes. Remove from oven.
• Cut each potato in half to make two servings. (If you used small potaotes, you won't need to do this).

BAKED LEEK, POTATO, AND PARMESAN FRITTATA

Steps:

• Preheat oven to 375 degrees. Brush a 9-inch square baking dish with oil. Bring water to a simmer in a medium skillet over high heat. Add leeks, garlic, and potatoes; season with 1/2 teaspoon salt. Reduce heat to medium-low, and cook, covered, until potatoes are just tender, 8 to 10 minutes. Let cool.
• Whisk together eggs, whites, 1/2 teaspoon salt, and the cayenne. Fold in potato mixture and ricotta. Mix in 1/4 cup Parmesan cheese. Pour mixture into dish, and sprinkle with remaining Parmesan. Bake until edges are set, about 12 minutes. Reduce oven temperature to 325 degrees, and bake until set and a knife inserted into the center comes out clean, 20 to 25 minutes. Let cool for 10 minutes. Cut into 8 squares.

SIMPLE LEEK AND RICOTTA TARTS

Steps:

• Preheat the oven to 180°C (355°F). Place the ricotta, parmesan and eggs in a bowl and whisk until smooth. Roll out the pastry on a lightly floured surface until 3 mm (1/8 inch) thick. Cut into 4 x 15 cm (6 inch) squares and place on baking trays lined with non-stick baking paper. Spread the ricotta mixture over the pastry squares leaving a 2 cm (3/4 inch) border. Place the leek on top of the ricotta mixture and brush with the butter. Sprinkle with the thyme, salt, and pepper and bake for 25-30 minutes or until the leek is golden. Serve with the fennel and parsley salad .

TWICE BAKED SWEET POTATOES WITH RICOTTA CHEESE

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Pierce potatoes with a fork and bake until soft, about 1 hour. Remove from oven and cool until potatoes can be handled, about 20 minutes.
• Reduce oven temperature to 350 degrees F (175 degrees C). Grease a large baking sheet.
• Meanwhile, place olive oil in small skillet over medium heat. Add shallots and cook and stir until softened and beginning to brown, about 10 minutes. Set aside.
• Cut potatoes in half lengthwise and scoop out pulp, leaving a thin shell. Set shells aside. Place pulp into a blender or food processor and blend until smooth. Add ricotta, salt, pepper, ginger, and sugar to the blender; blend until smooth.
• Return potato mixture to a bowl; stir in shallots, Parmesan cheese, and sage. Spoon mixture back into potato skins. Place potatoes on prepared baking sheet.
• Bake until heated through, about 30 minutes.

BAKED POTATO WITH RICOTTA

Steps:

• Preheat oven to 400°F.
• Bake potatoes 45 minutes or until tender.
• Mix remaining ingredients.
• Serve as topping for potatoes.
• You can use all other toppings as well, like crumbled bacon bits as a garnish, green onions instead of onion powder, combine cheddar cheese with less ricotta and -- .