How To make Braised Leeks with Dill
8 Medium leeks
2 Medium onions
1 Clove garlic
1 Large tomato
2 Tsp olive oil
*Note
1/2 Cup Nonfat Veg Chicken Broth, Low Sod :
Or Vegetable
Broth Salt and pepper To Taste 4 Sprigs fresh dill :
chopped
*NOTE: Original recipe used 1 T olive oil...I reduced it to 2 tsp
Rinse leeks under cool running water. Halve them lengthwise, peeling off the tough outer layer and including about 2 inches of the green tops. Rinse them again. Slice onions, chop garlic, and peel, seed and chop tomato. In a skillet, saute onions and garlic in olive oil 2 minutes. Put onions, garlic, leeks, tomato and stock into slow-cooker; cover and cook on low 6 to 10 hours. Salt and pepper to taste at end of cooking. Garnish with chopped dill at serving time.
Serves 6
Published 1/03/96 in the San Jose Mercury News. Copied with permission.
This was very, very good!!
Entered into MasterCook and tested for you by Reggie & Jeff Dwork <reggie@reggie.com>
How To make Braised Leeks with Dill's Videos
The green part of leeks turned into a delicious snack. Spicy Leek Karaage Sticks.
Don't throw away the green part of leeks, because you can make a great beer snack with them ????
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Spicy Leek Karaage Sticks
*Ingredients*
100g green part of leeks
2 teaspoons soy sauce
2 teaspoons sake
1 teaspoon toban djan
3 tablespoons plain flour
3 tablespoons cornflour
vegetable oil for deep-frying
Ingredients I used;
Toban Djan:
how to cook Leeks-Indian Style. Nisha Katona
How to make Leek Curry. Nisha Katona.
The perfect no waste leek recipe! Delicious green leek & dill coulis | Fine dining cooking #shorts
Perfect Potato Leek Soup (PLS) | Home Movies with Alison Roman
I am irrationally thrilled with this creamy Potato Leak Soup (PLS). It has so few ingredients that I feel like it has no right to be as delicious as it is. I attribute that mostly to the dill, of course, but also the Better Than Bouillion vegetable bouillion (I also love their chicken bouillon) and the small amount of vinegar at the end. It’s definitely heavy on the leeks which are not only great for *flavor* but also texture. Inspired by all the times I’ve eaten twice-cooked pork at a number of Szechuan restaurants (if you’re in Brooklyn, I love Authentic Szechuan Tofu of 5th Avenue), I wanted to use the whole leek, not just the white and light green parts (I often do this in my own cooking because I hate waste). Raw or briefly cooked, the darker stems are definitely tougher but simmered for a while with the potatoes, it cooks down into something perfectly tender without melting into nothingness.
This soup is about as flexible as I get. Don’t have waxy potatoes? You can use russets. Before the sour cream is added, this soup is technically vegan, but it doesn’t have to be. Use butter instead of olive oil, chicken stock instead of vegetable broth. Yogurt instead of sour cream. Want to top with some crispy cured pork situation? Sure! This would also be excellent topped with smoked trout, sardines, or salmon. But, please, whatever you do, please don’t skip the dill. Nothing can replace the dill.
RECIPE & INGREDIENTS:
VIDEO CHAPTERS:
0:00 Start
0:10 Intro to Potato Leek Soup (PLS)
0:52 Prepare the leeks and potatoes
2:06 Add the potatoes and leeks to the pot
3:41 Add water and bouillon to the pot
4:46 Prepare the greens for the soup
6:22 Add the greens, sour cream, and vinegar to the soup
7:26 Finish and taste the Potato Leek Soup (PLS)
#PotatoLeekSoup #PLS #BetterThanBouillon
#PotatoLeekSoupRecipe #HowToMakePotatoLeekSoup #HowToMakePLS
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VIDEO CREDITS:
Director: Daniel Hurwitz
Editor: Kate Fisher
Director of Photography: Dennis Thomas
Sound: Joe Quartararo
RECIPE | Caul Fat Wrapped Bison Loin (With Creamy Polenta + Leeks)
Caul fat has received a lot more overdue attention over the past few years and we absolutely love it.
Josh recently had the opportunity to harvest two bison with a group of friends and wanted to create a simple dish with the bison back-strap wrapped in the animals caul fat.
The bison was seasoned well simply with salt + pepper, then wrapped in the caul fat before hitting the open flames.
We paired the meat with an awesome and comforting creamy polenta plus a side of flamed leek, topped with a homemade dill pickle vodka mustard.
For the Polenta:
-Fine cornmeal
-Water
-Cream (we used 18%)
-Shredded parm
-Salt
For the Mustard:
-Mustard seeds
-Dill pickle vodka
-Splash of water
-Salt + pepper
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Leek Wrap Recipe Triangle Stuffed Leaf Making
Leek Wrap Recipe Triangle Stuffed Leaf Making
Have you ever tried making stuffed leeks?
After trying it once, you will make it again and you will want to taste it again, you can be sure.
Let's see the necessary materials first.
2 leeks, but it doesn't have to be this thick,
mince.
1 bowl of rice and 1 spoon of bulgur.
1 lemon and half a glass of water.
salt and spices.
black pepper.
dry mint.
vegetable spice, cumin, paprika powder.
dill.
parsley.
2 garlic, salt and some sugar.
1 spoon of tomato paste and 1 spoon of pepper paste.
It will be enough to use 2 onions.
olive oil.
also pomegranate syrup and sour sumac spice.
first add half a glass of water to the rice and bulgur.
add ground beef to mixing bowl.
crush the garlic, you can crush it more easily by adding some salt.
add salt and sugar.
add crushed garlic.
add the spices.
Finely chop the dill and parsley and add.
add tomato paste and pepper paste.
add olive oil and mix..
add rice and bulgur.
finely chop the onions.
add butter to the pan and fry the chopped onions.
It is ready after adding the mixture to the pan and warming it up a bit.
cut off the ends of the leeks.
cut the leek to size here.
You can get this measurement when you put 8 fingers side by side.
cut the leeks in the middle.
You can also use green leaves.
wash the leeks.
add water to the pot and boil it.
Prepare ice cold water.
add the leeks to the boiling water.
Take it out after 1 - 2 minutes and add it to the ice water.
You can take it out of cold water and put it upright for the water to drain.
place the leek leaves on the counter.
Since it will be made in a single bite small form, divide the large leaves into two,
If you want to make big triangles, don't cut them in the middle.
Add 1 teaspoon of stuffing.
fold diagonally and prepare triangular.
cut off the excess parts.
Since the green leaves are thick, cut them in half so they will be thinner.
you can sprinkle some salt and pepper.
add material and fold in the same way.
if you want to make bigger triangle do it like this.
chop the carrot and add to the bottom of the pot.
add the remaining leek pieces.
add tomato paste and pomegranate syrup.
sumac.
half a glass of water.
Add juice of 1 lemon and mix.
add the mixture to the pot add some more water.
place the triangular leeks in the pot.
add some olive oil.
add the pot to the stove and set the fire a little low.
cook for 1 hour on low heat.
Check the condition of the food after 1 hour, cook a little more if necessary.
Grate 1 tomato.
heat the butter and add the grated tomato.
add some salt.
add tomato sauce.
wait a while for the dish to brew in the pot and serve after 15 minutes.
You can serve it with strained yoghurt #leek #wrap #stuffed
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