Parmesan Leeks Food

BRAISED LEEKS WITH PARMESAN

Steps:

• Cut the ends and the dark green leaves of the leeks, and cut in half lengthwise. Place in a bowl of cold water for 10 minutes, then run under the faucet to remove any sand that may be lingering in between the layers. Peel off thick outer layers and discard.
• Heat the olive oil over medium heat in a wide, heavy skillet that will accommodate all of the leeks in one layer. Place the leeks in the pan, cut side down, and cook, shaking the pan and moving them around with tongs, until they are lightly browned, 3 to 4 minutes. Using tongs, turn the leeks over and cook on the other side until they are lightly browned, 3 to 4 minutes. Season with salt and pepper. Turn the leeks back over so that the cut side is down. Peel off the outer layers if they are papery, as they will not soften when the leeks are braised. Pour in the wine and stir to deglaze the bottom of the pan, then add enough water or stock to come just to the top of the leeks. Bring to a boil, reduce the heat and simmer uncovered for 20 to 25 minutes, until the leeks are thoroughly tender when pierced with a knife. Most of the liquid should have evaporated by this time. Meanwhile, preheat the broiler.
• Transfer the leeks to an oiled ovenproof pan if your skillet cannot go under the broiler. Using tongs, turn the leeks so that the flat side is up. If there is still a lot of liquid in the pan, pour it off. Sprinkle the Parmesan over the leeks. Place under the hot broiler until the cheese has melted and is beginning to color. Remove from the heat and serve.

PARMESAN ROASTED LEEKS

Steps:

• Preheat oven to 400°F.
• Cut the root and dark green tops off of the leeks. Cut in half lengthwise and wash between the layers to remove any dirt/debris.
• Place leeks cut side down in an oven-safe pan with ½ cup water. Cover and simmer on the stove top on low for about 5 minutes or until slightly tender.
• Drain any water and flip leeks over so they are cut side up.
• Sprinkle with salt and pepper. Drizzle with melted butter and parmesan. Bake for 25-35 minutes or until leeks are tender and golden.

CREAMY PARMESAN LEEKS

Steps:

• Place the leeks, water and butter in a saucepan with a tightly fitting lid.
• Bring quickly to the boil, then turn the heat as low as you can, and cook for about 15 minutes, checking the liquid and stirring a couple of times.
• Stir in the cream and heat, then fold in the parmesan cheese and serve.

CREAMY ORZO WITH LEEKS AND PARMESAN

Steps:

• Cook orzo in boiling salted water and drain.
• While orzo is cooking, melt butter in large sauté pan.
• Add leeks and cook over medium heat until they are softened.
• Add chicken stock and simmer until the stock almost disappears.
• Add cream to the sauté pan with the leek mixture.
• Add cooked orzo and heat thoroughly.
• Season with salt, pepper and nutmeg to your taste.
• If it looks a little dry, add a little extra cream.
• Just before serving, add the Parmesan and stir until it melts.

PARMESAN LEEKS

Steps:

• preheat oven to 400*F.
• discard dark green leaves from leeks. cut light green and white part of stalks into 1 1/2 inch pieces. place pieces of leek into bowl of cold water, let stand 20 minutes.
• remove leeks from water and transfer to shallow ovenproof baking dish. add cold water so that it barely covers leeks. add honey, lemon juice, nutmeg, salt and black pepper.
• place over med heat and bring to a boil. continue boiling for 5 minutes uncovered.
• place baking dish in oven and cook 30 minutes, uncovered. turn leeks over and continue cooking another 30 minutes.
• transfer leeks to serving platter and sprinkle with cheese.
• serve with lemon slices.