Fried Leeks With Tarragon Recipes

SAUTEED LEEKS

Steps:

• Thinly slice leeks. Use white and light green parts of leeks. Separate rings and place in colander. Rinse well and drain well. Try to get leeks as dry as possible.
• Heat olive oil and butter on med-high in frying pan large enough for all the leeks. Remember that they will wilt down!
• Add leeks to frying pan. Stir until all the leeks are coated with oil and butter. At this time, add tarragon, coriander and salt and pepper.
• Reduce heat to medium.
• Stirring frequently, cook until leeks are close to caramelized, approximately 25 minutes.
• Serve and enjoy.

FRIED LEEKS (GARNISH)

Steps:

• In a medium sauce pot heat oil to 350 degrees F. Sift cornstarch and flour together.
• Dust leeks in flour/cornstarch and fry until golden brown, about 30 seconds. Drain on a paper towel, season with sea salt.

GRILLED LEEKS WITH TARRAGON VINAIGRETTE

Steps:

• In a bowl or jar, combine the vinegar, mustard and some salt and pepper. Whisk to combine, and then slowly pour in the olive oil while whisking. Set aside.
• Trim the roots off the leeks, leaving some of the root end intact so the leeks hold together. Cut the leeks in half lengthwise and rinse very well--they are usually pretty sandy and dirty.
• Add about 1 inch of water to a large pot over medium-high heat. Insert a steamer basket and set the leeks into the steamer. Cover and cook until softened and tender when the white end is pierced with a paring knife, about 5 minutes. Remove the leeks from the steamer, pat dry and transfer to a shallow dish. Brush with olive oil and season generously with salt and pepper.
• Heat a grill pan or grill to medium-high heat. Add the leeks, cut-side down, and cook until grill marks form, about 3 minutes. Flip and repeat. Remove to a serving platter, drizzle over some of the vinaigrette and sprinkle with the hazelnuts.

CREAMED LEEKS WITH TARRAGON, TOMATOES, AND BACON

Steps:

• In a skillet cook the bacon until it is crisp and transfer it to paper towels to drain.
• In the fat remaining in the skillet cook the leek, covered, over moderately low heat, stirring occasionally, for 10 minutes, or until it is softened, and stir in the tomato, the tarragon, the half-and-half, the broth, and salt and pepper to taste.
• Bring the liquid to a boil,cook the mixture over moderate heat, stirring occasionally, for 5 minutes, or until it is thickened, and stir in the bacon.

BAKED CHEESY EGGS WITH LEEKS AND TARRAGON

Steps:

• Preheat the oven to 375°. Lightly grease/spray a 13x9-inch baking dish.
• In a skillet over medium heat, melt the butter; sauté the chopped leeks until they are tender. Place sautéed leeks into the bottom of the prepared baking dish.
• Evenly sprinkle 1 cup ONLY of Havarti and the parmesan cheese over the leeks.
• In a mixing bowl, combine the eggs, cream, tarragon, salt, pepper and paprika; whisk until well beaten.
• Pour the egg mixture into the baking dish over the cheese layer.
• Bake at 375° for 30 minutes or until set and lightly browned.
• Sprinkle with remaining 1/2 cup Havarti and bake an additional 5 minutes or until cheese is melted.

BRAISED SPRING CARROTS AND LEEKS WITH TARRAGON

Steps:

• Heat the olive oil in a medium saucepan or lidded skillet over medium heat. Add the leeks and a generous pinch of salt. Cook gently until just about tender, about three minutes. Do not allow the leeks to color. Add the garlic, and cook, stirring, until fragrant, 30 seconds to a minute. Add the carrots, water and salt to taste, and bring to a simmer. Cover and simmer 10 to 15 minutes until the carrots are tender when pierced with a knife. Stir in the lemon juice and tarragon. Taste and adjust salt. Transfer to a platter if desired, making sure to scrape out the tasty residue from the bottom of the pan with a wooden spoon or spatula. Serve hot, or allow to cool and serve at room temperature. If serving at room temperature, sprinkle with additional fresh tarragon just before serving.