Best Melted Leeks Recipes

BRAISED CHICKEN WITH ASPARAGUS, PEAS, AND MELTED LEEKS

Steps:

• If you see or feel dirt in the leeks, rinse well, separating layers, then pat dry; otherwise, leave rounds intact.
• Heat 2 Tbsp. oil in a large skillet over medium-high until hot but not smoking. Add leeks in a single layer; season with 1/4 tsp. salt and a pinch of pepper. Reduce heat to low and cook, turning once, until leeks are lightly golden, 16-18 minutes. Transfer leeks to a plate; reserve skillet.
• Lightly crush fennel seeds with the bottom of a heavy skillet or pot. Pat chicken thighs dry with paper towels and season with fennel, 1 1/2 tsp. salt, and 1/4 tsp. pepper. Heat remaining 2 Tbsp. oil in a 5-7-qt. Dutch oven or large wide saucepan over medium-high. Cook thighs, skin side down, until well-browned, 12-14 minutes. Transfer skin side up to a plate. Pour off and discard fat.
• Add wine to pot, bring to a simmer, and cook, scraping up bits from bottom of pot, 1 minute. Add broth and return chicken skin side up to pot. Lower heat to medium-low, cover pot, and cook until chicken is cooked through, 15-18 minutes.
• Meanwhile, combine asparagus, peas, and 2 Tbsp. water in reserved skillet, cover, and cook over medium heat until asparagus is crisp-tender, about 5 minutes. Remove from heat. Add 1/2 tsp. lemon zest, remaining 1/4 tsp. salt, and a pinch of pepper; stir gently to just combine.
• Divide chicken, asparagus mixture, and reserved leeks among large shallow bowls. Bring broth to a simmer, add lemon juice, then ladle into bowls. Top with dill and remaining 1 Tbsp. lemon zest.

CRISPY SKINNED CHESAPEAKE BAY ROCKFISH WITH HAYMAN SWEET POTATO, VIRGINIA COUNTRY HAM AND BLUE CRAB HASH, MELTED LEEKS AND MEYER LEMON BUTTER

Steps:

• Preheat oven to 350 degrees F.
• For the Meyer lemon butter: In a small saucepan, reduce the Meyer lemon juice until slightly syrupy. Stir in the heavy cream. Whisk in the cold cubed butter a few pieces at a time, not allowing the sauce to become cold or too hot to touch by hand. When all of the butter is incorporated, strain the sauce. If the sauce separates, pulse with an immersion blender to emulsify. Set aside and keep warm.
• For the hash: Bring a large pot of water to a boil over high heat, salt it generously. Trim the root end of the leek and halve lengthwise. Rinse very well under running water to flush out any grit trapped between the leaves. Slice leeks into 1/4-inch-thick pieces, put in a small strainer and dip in the boiling water. Cook until just tender, about 3 minutes, then plunge strainer and leeks in an ice water bath to cool. Drain and pat dry leeks, set aside. Repeat this procedure with the diced sweet potatoes, blanch until almost tender, about 3 minutes, then cool in the ice bath. Drain and pat dry, set aside.
• In a large skillet, melt the butter over medium heat. Add the blanched Hayman sweet potatoes leeks, sweat until very tender about 3 to 4 minutes. Add the leeks continue to cook until heated through. Add the crab and country ham, stirring gently until heated through. Add the fines herbes at the last minute. Season, to taste, with salt and white pepper. Set aside and keep warm while you prepare the fish.
• For the rockfish: Score the skin side of the fillets with a sharp knife, taking care not to cut too far into the flesh of the fish. Season with salt and white pepper. Heat a large skillet over medium-high heat, and add the clarified butter. Add the rockfish skin side down, sear until skin is golden and crisp, about 2 to 3 minutes. Flip, add the butter and thyme and bake until just cooked through, about 3 to 4 minutes.
• In a bowl or plate, drizzle the warm Meyer lemon butter in a circle just inside the rim. Gently place the warm blue crab hash in the center of the plate. Place the rockfish on top of the hash with the crispy skin side up. Garnish with Meyer lemon segments or slices, if desired.

SCALLOPS WITH "MELTED" LEEKS AND TARRAGON-CAPER BUTTER

Steps:

• Heat 1 tablespoon oil in heavy small skillet over medium heat. Add capers; sauté until crisp, about 1 minute. Using slotted spoon, transfer to paper towels to drain.
• Boil wine and next 4 ingredients in small saucepan over medium heat until liquid is reduced to 3 tablespoons, about 15 minutes. Add cream; boil until liquid is reduced by half, about 2 minutes. (Capers and sauce can be made 2 hours ahead. Let stand at room temperature.)
• Melt 2 tablespoons butter in heavy large skillet over medium heat. Add leeks and 3/4 cup water. Simmer until leeks are tender and almost all water evaporates, about 4 minutes. Mix in chives. Season with salt and pepper. Transfer leek mixture to platter. Tent with foil.
• Sprinkle scallops with salt and pepper. Melt 2 tablespoons butter and 1 tablespoon oil in another heavy large skillet over medium heat. Add scallops; sauté until cooked, about 2 minutes per side. Arrange atop leeks. Tent with foil.
• Reheat sauce over medium heat. Gradually add 6 tablespoons butter; whisk until smooth, about 1 minute (do not boil). Strain sauce into small bowl. Stir in capers and tarragon. Season with salt and pepper. Spoon over scallops.

TUNA CRUSTED WITH ALEPPO PEPPERS WITH TANGERINE-GREEN ONION RELISH, MELTED LEEKS AND RED WINE-POMEGRANATE REDUCTION

Steps:

• Season tuna on both sides with salt. Dust 1 side of the tuna with the peppers. Heat oil in a large saute pan over medium-high heat. Sear the tuna, pepper side down, until golden brown, about 1 to 2 minutes, turn over and continue cooking for 2 minutes for medium-rare doneness.
• To plate, divide the melted leeks onto 4 serving plates. Arrange each tuna steak on top of the melted leeks. Place a tablespoon of the Tangerine-Green Onion Relish on top of the tuna, and drizzle the entire dish with the Red-Wine Pomegranate Reduction.
• Combine all ingredients in a medium bowl and season with salt and pepper to taste.
• Place leeks, onion, carrot, celery, and water to cover in a large pot and season with salt and pepper. Bring to a simmer and cook until cooked through, about 20 to 25 minutes. Drain well and thinly slice.
• Heat oil and butter in a large saute pan over medium heat. Add leaks, season with salt and pepper and cook for 10 to 15 minutes.
• Place wine and port in a small saucepan and reduce to 1 cup. Whisk in pomegranate molasses and sugar and taste for sweetness. Whisk in cold butter just before serving and season with salt and pepper, to taste.

FREGOLA RISOTTO WITH SHRIMP, ROASTED CORN, AND MELTED LEEKS

Steps:

• Preheat the oven to 400°F.
• Put the corn in a small baking dish and add enough water to cover the bottom of the pan, about 2 cups. Th e moist heat cooks the corn perfectly. Bake the corn, turning the ears with tongs halfway through cooking, until the husks are brown and the corn feels tender when you press it, 40 minutes. When cool enough to handle, peel off the husks and remove the corn silks. Cut the kernels off the cob; you should have about 1 1/2 cups.
• Meanwhile, heat the stock until it simmers. Keep warm over low heat.
• Cut off the dark green tops of the leeks and discard. Cut the leeks crosswise into 1/2-inch rounds. Put them in a large bowl of water. Swish the water around and separate the leek pieces, checking for dirt between the layers. The sand will fall to the bottom of the bowl. Lift the leeks out with your hands and put them on a kitchen towel to dry; you should have about 6 cups.
• Put a large skillet over low heat and add 4 tablespoons of the butter. When the butter is foamy, add the leeks and thyme; season with salt and pepper. Cook, stirring occasionally, until the leeks are tender but not brown, 15 to 20 minutes. Remove the thyme sprigs. Pour in the cream and stir to incorporate. Cover and keep warm over very low heat.
• Put a large, deep skillet over medium heat and drizzle with the oil, then add 1 tablespoon of the butter. When the butter is foamy, add the shallot and garlic. Cook, stirring, until the shallot is soft, about 3 minutes. Add the fregola and stir for a minute or two until the pasta is well coated; season with salt and pepper. Stir in the wine and simmer for 1 minute to evaporate the alcohol.
• Pour in 1 cup of the warm stock. Stir with a wooden spoon until the pasta has absorbed all of the liquid. Keep stirring while adding the stock little by little, allowing the pasta to drink it in before you add more. This whole process should take about 20 minutes. You may not need all of the stock. Taste the risotto: it should be slightly firm but creamy. Add the corn, shrimp, parsley, and tarragon. Cook, stirring, until the shrimp are pink and cooked through, 3 to 5 minutes. Remove from the heat and stir in the remaining tablespoon of butter to make it rich.
• To serve, divide the risotto among 4 shallow bowls, top with the leeks, and garnish with a shower of parsley.

TRUFFLE-STEAMED HALIBUT ON MELTED LEEKS WITH TRUFFLE VINAIGRETTE

Steps:

• Combine the truffle peelings and Madeira in a small saucepan over medium heat. Bring to a simmer. Simmer for 5 minutes. Strain through a fine sieve, separately reserving the liquid and peelings.
• Heat 2 tablespoons of olive oil in the same saucepan over medium heat. Add the chopped onion, 1/4 cup of the chopped carrot, celery, and sachet. Saute for about 4 minutes, or until the vegetables are tender. Add the reserved Madeira liquid and stir to de-glaze the pan. Continue to cook for about 3 minutes or until the pan is almost dry. Add the rich chicken stock and cook about 4 minutes or until the liquid is reduced by half. Immediately strain through a fine sieve into a medium size, heat-proof bowl. Discard the solids. Set the liquid aside to cool.
• When the liquid is cool, whisk in the vinegar, 1/2 cup of the remaining olive oil, and the truffle oil. Season the truffle vinaigrette to taste with salt and pepper. Set aside.
• Remove the green part from the leeks (you may want to reserve this for making stock). Split leeks in half, lengthwise, down to but not through the root ends. Holding the leeks together by the root, rinse thoroughly under cold running water to remove all the grit. Pat dry.
• Place the leeks in a medium saucepan along with the chicken stock, butter, minced parsley, and salt and pepper to taste. Bring to a simmer over medium-high heat. Lower the heat and simmer for 15 minutes or until the leeks are soft. Add the 1/2 cup of remaining diced carrots and simmer for 3 minutes. Cover and turn off the heat, but leave the pan on the burner to keep the leeks warm until ready to serve.
• While the leeks are cooking, prepare the halibut.
• Lightly season each piece of halibut with salt and freshly ground white pepper to taste. Place 2 truffle slices and 1 tarragon leaf on each side of the halibut. Using a large pastry brush, very lightly coat one side of 6 10-inch by 10-inch squares of plastic wrap with the remaining 1 tablespoon of olive oil. Securely wrap each piece of fish in an oiled plastic wrap square. Place the halibut in the top half of a steamer over lightly simmering water. Cover and steam for 8 minutes per inch, or until the fish is just firm but slightly underdone in the center. Remove the fish from the steamer.
• Whisk the fines herbs into the reserved truffle vinaigrette.
• Spoon equal portions of the melted leeks into the center of each 6 warm dinner plates. Unwrap the fish and place one piece on top of the leeks. Drizzle the vinaigrette over the fish and around the edge of the plate. Garnish top with crispy leeks and serve.
• Add oil to deep fryer, or a 3-inch deep saute pan. Heat over medium-high until very hot but not smoking, and add the leeks. Quickly fry until the leeks are crisp, about 30 seconds. Remove leeks from oil immediately. Drain on paper towels and sprinkle with salt.

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.

SEARED SCALLOPS WITH MELTED LEEKS AND PISTACHIO VINAIGRETTE

Steps:

• Melt the butter in a small skillet over medium heat. Heap in the leeks. They should be crowded. The leeks will cook down as they melt; this will take about 6 - 8 minutes. You want to catch them when they just begin to get mushy, but when they still have a nice texture.
• While leeks are cooking, prepare the scallops and make the vinaigrette. Remove muscle from the scallops if present, and season with salt and pepper. For the vinaigrette, chop the pistachios coarsely (I like to leave a few whole). Reserve just a bit of the chopped pistachios for garnish and add the rest to a bowl. Add the honey, mustard, the juice of 1/2 of the lemon (reserve the other half for later), salt and pepper, and whisk together. Drizzle in 1 1/2 to 2 Tablespoons olive oil. Taste and adjust seasonings.
• When leeks are done, remove them from the pan and set aside. Wipe out the pan and heat the remaining olive oil over medium heat. Sear the scallops until they are cooked through and just barely firm, about 3 - 4 minutes per side. They should have a little color. Just before they are done, squeeze the reserved lemon half over them and swirl the pan around to cover the scallops with the lemon and pan juices.
• For presentation, I spoon the leeks into small mounds (3 per plate) and put scallops on top, then add the greens in the middle of each plate. Drizzle the vinaigrette over each dish and sprinkle the reserved pistachios over to garnish.

SMOKED BUFFALO WITH MELTED FENNEL, LEEKS, AND HEARTS OF PALM SALAD WITH FLORIDA ORANGE VINAIGRETTE

Steps:

• Preheat the oven to 400 degrees F.
• For the vinaigrette: Stir together the vinegar, honey, mustard, shallots and orange juice in a small mixing bowl. Slowly whisk in the grape seed oil. Season with salt and pepper.
• For the hearts of palm salad: Mix together the hearts of palm, jicama and radishes, and season with salt and pepper.
• For the leeks and fennel: Heat the oil in a saute pan over medium heat. Saute the fennel until translucent, about 5 minutes. Add the leeks and saute until juices are released, about 5 minutes. Stir in the wine to deglaze the pan; cook until the liquid is reduced and has been absorbed. Season with salt, pepper and sugar.
• For the buffalo: Sprinkle each buffalo log with 1/2 teaspoon fennel pollen and some salt and pepper. Heat a saute pan over high heat, and then sear the meat on all sides until golden brown. Transfer to the oven and cook through until medium rare, 5 minutes. Carve evenly into 24 slices total.
• Place three slices of buffalo on each plate. Top with the fennel-leek mixture, then the hearts of palm salad. Garnish with the watermelon radishes and orange segments. Toss the petite mixed greens in the Florida orange vinaigrette. Serve with lavosh crackers and a drizzle of balsamic vinegar on the plate.

MAHI MAHI WITH MELTED LEEKS, BACON & MAPLE VINAIGRETTE

Steps:

• Preheat your grill. Dice shallots and the bacon. Render out the fat from the bacon and then remove the bacon from the pan reserving the fat. Add the shallots and the olive oil to the bacon fat, sweat shallots until translucent. Add the cider vinegar. Simmer for approximately five minutes. Now add the maple syrup, vegetable stock, rendered bacon, and picked thyme. Adjust the seasonings as needed with salt, pepper, and maple syrup. Cut the leeks in to an even square dice, wash well and drain. Add butter to a large pan and melt until boiling before adding the diced leeks and salt. Cook quickly on a moderate heat until tender. Brush grill with olive oil, season mahi mahi with salt and pepper. Grill the mahi hami to the desired temperature. Place the leeks in the middle of the plate with the mahi mahi on top. Add the chopped parsley to the sauce just before spooning it around and a little on top of the fish to finish.

MELTED LEEKS

Steps:

• Place leeks, onion, carrot, celery and water to cover in a large pot and season with salt and pepper. Bring to a simmer and cook until cooked through, about 20 to 25 minutes. Drain well and thinly slice.
• Heat oil and butter in a large sauté pan over medium heat. Add leaks, season with salt and pepper and cook for 10 to 15 minutes.