SAUSAGE AND LEEK CASSEROLE
Provided by Patrick and Gina Neely : Food Network
Categories main-dish
Time P1DT1h20m
Yield 6 to 8 servings
Number Of Ingredients 13
Steps:
- Heat oil in a heavy bottomed skillet on medium-high heat. Saute the leeks with a pinch of salt and pepper, red pepper flakes, and 1/8 teaspoon cayenne. When the leeks are translucent raise the heat to high and add the sausage and cook for 8 minutes or until browned. Remove from heat and allow the mixture to cool.
- In a separate bowl whisk the eggs together with the cream, milk, the remaining cayenne, a pinch of black pepper and salt.
- Cut the baguette into cubes and put in the bottom of a 9 by 9-inch glass casserole dish. Sprinkle the bread with the Cheddar cheese. Pour the sausage and leek mixture and egg mixture on top. Top with pepper jack cheese. Cover tightly and refrigerate overnight.
- Preheat oven to 375 degrees F.
- The next morning remove from refrigerator. Put in the middle of the oven and bake for 45 minutes or until a knife is removed cleanly from the middle. Remove from oven and allow the casserole to stand for 10 minutes before cutting and serving.
SEPHARDIC LEEK AND CHEESE CASSEROLE
This recipe I think is from Sephardic Flavors. I really like it, it's very close to a quiche but no crust. We also add in both potato and zucchini. We cut the salt that it calls for cause we think the cheese make it salty enough. If you are new to cooking with leeks the best way that to clean them is soak them in water for a bit, the sand will fall to the bottom.
Provided by Mt House mama
Categories One Dish Meal
Time 1h25m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F Oil a 9-inch square or 8 by 11inch baking dish or two 9-inch pie plates.
- In a large saucepan, heat the oil over medium heat. Add the leeks and if using the onion and saute until softened about 10 minutes. Add the water and 1 1/2 teaspoons of the table salt or 3 teaspoons kosher salt, cover and simmer until the leeks are tender about 15 minutes. Drain.
- In a large bowl, combinethe cheeses, eggs, oil, the remaining 1/2 teaspoon salt or 1 teaspoon kosher salt, pepper and if using the dill.
- Stir in leeks.
- Spoon into the prepared baking dish. Bake until set and golden brown, about 50 minutes.
- Serve warm or at room temperature.
- Variations.
- W/potatos. Omit the cheese and cook 2 pounds peeled and diced russet potatoes with the leeks, mashing them together after draining. If desired add 1/2 cup grated kashkaval or parmesan cheese.
- W/Zucchini. use only 1 1/2 pounds leeks and add 2 cups (about 1 pound) grated zucchini with the water.
- W/potatos & zucchini. Omit cheese, add 2 pounds potatos and cut leeks to 1 1/2 pounds and add 2 cups zucchini. Add 1/2 cup parmesan cheese. You can if you want add some feta still about 1/2 cup at the same point you'd add the other cheese.
Nutrition Facts : Calories 377.5, Fat 19.4, SaturatedFat 8.6, Cholesterol 213.2, Sodium 1607.6, Carbohydrate 34.2, Fiber 4.1, Sugar 10.3, Protein 18.6
SPINACH, LEEK, AND CHEESE PIE
Categories Egg Onion Breakfast Brunch Bake Kid-Friendly Quick & Easy Yogurt Lunch Feta Leek Spinach Dill Cookie Vegetarian Pescatarian Peanut Free Soy Free No Sugar Added Kosher Small Plates
Yield Makes 4 to 8 servings
Number Of Ingredients 13
Steps:
- 1. Heat the oil in a large skillet over medium-low heat. Add the onion and a pinch of salt. Cover and simmer, stirring occasionally, 6 minutes. Add the leek, season with more salt and the pepper, and continue to cook, stirring occasionally, until the vegetables are very soft and translucent, about 8 minutes. Transfer to a bowl and set in an ice bath to cool.
- 2. Meanwhile, preheat oven to 325°F.
- 3. Generously coat an 8-inch round nonstick springform pan with butter and chill.
- 4. Sift together the flour and baking powder in a medium bowl; set aside.
- 5. Combine the yogurt, feta, onion-and-leek mixture, spinach, and dill in a large bowl. Add the eggs and stir to combine. Using a rubber spatula, gently stir in the flour mixture and season with more salt and pepper. Pour into the prepared pan, gently tapping the sides to level the top.
- 6. Bake for 30 minutes. Increase heat to 425°F and bake until golden brown and set in the center, about 10 minutes more.
- 7. Transfer to a wire rack and cool for 10 minutes before unmolding.
- 8. Cut into wedges and serve.
CHEESY LEEKS
These bubbling, cheesy leeks are the ultimate side dish, perfect for a Sunday roast or family meal. Top with breadcrumbs for a crisp crust
Provided by Georgina Kiely - Digital food editor, bbcgoodfood.com
Time 40m
Yield as a side
Number Of Ingredients 8
Steps:
- Heat the oven to 220C/200C fan/gas 7. Tip the leeks into a steamer basket and steam for 6-8 mins until bright green and just becoming tender.
- Meanwhile, heat the butter and flour together in a saucepan, stirring until you have a thick paste. Add the milk, a splash at a time, stirring continuously until all the milk has been added. Cook for 2-3 mins more until the sauce has thickened enough to coat the back of a spoon. Stir in most of the Yeo valley Organic mature cheddar, the mustard and some seasoning.
- Fold the steamed leeks into the cheese sauce, then tip everything into an ovenproof baking dish. Scatter over the breadcrumbs, thyme and remaining cheese, then bake for 20 mins until golden, crisp on top and bubbling at the edges. Leave to stand for 5 mins before serving.
Nutrition Facts : Calories 259 calories, Fat 17 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 16 grams carbohydrates, Sugar 6 grams sugar, Fiber 2 grams fiber, Protein 10 grams protein, Sodium 0.74 milligram of sodium
More about "sephardic leek and cheese casserole food"
SEPHARDIC SPINACH PIE WITH PARMESAN AND FETA - THE LITTLE FERRARO …
From littleferrarokitchen.com
4.7/5 (38)Total Time 50 minsCategory Breakfast, Brunch, Side DishPublished Apr 8, 2020
SEPHARDIC LEEKS WITH TOMATO RECIPE | THE NOSHER - MY JEWISH …
From myjewishlearning.com
Servings 4-6Author Susan Barocas
SEPHARDIC LEEK AND CHEESE CASSEROLE RECIPE - FOOD.COM
From pinterest.com
PASSOVER COOKING SERIES WITH THE NOSHER: SEPHARDIC SPINACH …
From myjewishlearning.com
10 BEST LEEK CASSEROLE RECIPES | YUMMLY
From yummly.com
SAVORY SQUASH AND LEEK CASSEROLE - SUNSET MAGAZINE
From sunset.com
LEEK AND POTATO CASSEROLE - FOOD NETWORK CANADA
From foodnetwork.ca
UNBELIEVABLE CHEESY LEEKS RECIPE | JAMIE OLIVER RECIPES
From jamieoliver.com
CHEESY LEEKS | ONCE UPON A FOOD BLOG
From onceuponafoodblog.com
CREAMED SPINACH LEEK CASSEROLE | CANADIAN LIVING
From canadianliving.com
SEPHARDIC LEEK AND CHEESE CASSEROLE – RECIPEFUEL | RECIPES, MEAL …
From recipefuel.com
SEPHARDIC LEEK, ZUCCHINI, AND CHEESE CASSEROLE (QUAJADO DE PUERRO …
From eatyourbooks.com
SPINACH, FETA & ARTICHOKE MATZO MINA RECIPE FOR PASSOVER - TORI …
From toriavey.com
CHEESY LEEK BAKE - SWEETPHI
From sweetphi.com
LEEK CASSEROLE WITH SHEEP CHEESE - BOSSKITCHEN.COM
From bosskitchen.com
CREAMY MUSHROOM AND GRUYERE CASSEROLE - SEASONS AND SUPPERS
From seasonsandsuppers.ca
SEPHARDIC LEEK AND CHEESE CASSEROLE (QUAJADO DE PUERRO CON …
From eatyourbooks.com
SEPHARDIC LEEK AND CHEESE CASSEROLE RECIPES- WIKIFOODHUB
From wikifoodhub.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love