Leeks In White Wine Sauce Food

LEEKS WITH CREAMY WINE SAUCE

Steps:

• Clean the leeks using your tried & true method or trim off the root end and about 1/4 inch of the white base. Remove any ragged, coarse outer leaves and discard. Trim each of the darkest portion of the leaves down to the light green, more tender portion, leaving about 2 inches of green. Slice the leeks down the center and rinse under cold running water to remove all dirt and sand, being careful to get in between the leaves. Drain on paper towels and proceed with recipe.
• Cut leeks in half lengthwise then cut into thin half moon slices. Place in a colander & rinse again. (leeks seem to be sand magnets).
• Melt butter in a saucepan or large frying pan. Add leeks, wine, salt & garlic. Cook over low heat for 10 minutes.
• Add chicken stock & continue cooking until leeks are soft, another 10-15 minutes.
• Remove from heat & stir in the creme fraiche, parsley, lemon juice & Tabasco.

LEEKS IN WHITE WINE

Steps:

• Cut the ends and the dark green leaves off the leeks, and then cut them in half lengthwise. Place in a bowl of cold water for 10 minutes, then run them under the faucet to remove any sand that may be lingering in between the layers. Cut into 2-inch pieces.
• Bring a large pot of water to a boil, salt generously and add the leeks. Parboil for two minutes and drain.
• Spoon the olive oil into a wide, lidded skillet, and place the leeks in the skillet in an even layer. Pour in the wine, and add salt and freshly ground pepper to taste, and the garlic. Bring to a boil, cover and reduce the heat to low. Simmer for 30 to 45 minutes, until the leeks are very tender but still intact and most of the liquid has evaporated.
• Remove from the heat, and allow the leeks to cool in the juices left in the pan. Transfer to a serving dish. Taste and adjust seasonings. Sprinkle on the fresh herbs and serve.

SHRIMP AND LEEK LINGUINE IN WHITE WINE SAUCE

Steps:

• Place shrimp shells in medium saucepan. Add 1 3/4 cups water and a generous pinch of salt.
• Bring to boil over medium-high heat. Cover, reduce heat to medium-low and simmer until reduced to 1 cup liquid, about 15 minutes.
• Strain into measuring cup, pressing on shells to extract as much liquid as possible.
• Meanwhile, heat 3 tablespoons oil in heavy large skillet over medium-high heat. Add shrimp and sauté until opaque, about 2 minutes.
• Using slotted spoon, transfer to medium bowl. Reduce heat to low. Add remaining 3 tablespoons oil to same skillet.
• Add garlic and sauté until soft, about 1 minute. Stir in leeks, oregano, and lemon peel. Cover and cook until leeks are soft, about 3 minutes.
• Uncover; add wine, lemon juice, and shrimp-shell liquid. Increase heat to high and boil until reduced by half, about 2 minutes. Remove from heat.
• Cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally.
• Drain, reserving 1 cup cooking liquid. Add pasta and shrimp to skillet with sauce and toss to coat. Add enough reserved cooking liquid to moisten if necessary.
• Season to taste with salt and pepper. Transfer to large bowl. Garnish with parsley.

SHRIMP AND LEEK LINGUINE IN WHITE WINE SAUCE

Steps:

• Place shrimp shells in medium saucepan. Add 1 3/4 cups water and a generous pinch of salt. Bring to boil over medium-high heat. Cover, reduce heat to medium-low and simmer until reduced to 1 cup liquid, about 15 minutes. Strain into measuring cup, pressing on shells to extract as much liquid as possible.
• Meanwhile, heat 3 tablespoons oil in heavy large skillet over medium-high heat. Add shrimp and sauté until opaque, about 2 minutes. Using slotted spoon, transfer to medium bowl. Reduce heat to low. Add remaining 3 tablespoons oil to same skillet. Add garlic and sauté until soft, about 1 minute. Stir in leeks, peperoncini, oregano, and lemon peel. Cover and cook until leeks are soft, about 3 minutes. Uncover; add wine, lemon juice, and shrimp-shell liquid. Increase heat to high and boil until reduced by half, about 2 minutes. Remove from heat.
• Cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain, reserving 1 cup cooking liquid. Add pasta and shrimp to skillet with sauce and toss to coat. Add enough reserved cooking liquid to moisten if necessary. Season to taste with salt and pepper. Transfer to large bowl. Garnish with parsley.

MELTED LEEKS WITH WHITE-WINE BRAISE

Steps:

• Preheat the oven to 350 degrees. Cut off and discard the tough green tops of the leeks. Slice the leeks in half lengthwise and rinse well to remove grit. Cut the leeks on the diagonal into 1/2-inch slices, transfer to a 13-by-9-inch baking dish and toss them with the salt and pepper. Drizzle with the wine, dot with the butter and cover the dish tightly with foil.
• Place the leeks in the oven and bake until they are very soft, about 70 minutes. Serve 2 cups with the roasted chickens and refrigerate the remaining 2 cups for other uses.

LEEKS IN RED WINE

Steps:

• Put the butter in a skillet with a lid or a saucepan large enough to hold the leeks in one layer and place over medium heat. A minute later, add the leeks; sprinkle them with salt and pepper and cook, turning once or twice, for about 5 minutes, until they begin to brown.
• Add the wine and stock and bring to a boil. Reduce the heat to low, cover, and adjust the heat so the mixture simmers steadily. Cook until the leeks are tender, 20 to 30 minutes.
• Use a slotted spoon to transfer the leeks to a platter. Raise the heat under the liquid and cook, stirring occasionally, until it thickens and is reduced to about 1/2 cup. Pour it over the leeks and serve immediately or serve at room temperature or cold.
• Leeks in White Wine (Germany)
• A less rich, more tart preparation: In step 2, substitute white wine for the red; omit the stock. Finish with the juice of 1/2 lemon.