Leeks

Summer Vegetable Hash

The Martha Stewart Magazine

 

Ingredients:

1 boneless, skinless chicken breast cut into 1/2" cubes

1 tbsp EVOO

1 1/2 cups of quartered potatoes (leave the skin of for added potassium, B6 and iron!)

2 cups fresh corn kernels

1 small leek, thinly sliced

1/2 jalapeno chili, stem, ribs and seeds removed, minced (1 tbsp)

1 cup grape tomatoes, halved

1/2 cup chicken stock

1 tsp coarse salt

1/8 tsp black pepper

1 tbsp fresh marjoram (roughly chopped)

 

  • Heat a large skillet over high heat. Add the chicken pieces and cook, stirring occasionally, until golden brown. Transfer to a bowl.
  • Add 2 tsp of the oil and the potatoes to the skillet. Cook, stirring occasionally, until golden brown (approx. 4 mins.). Transfer to a small bowl.
  • Add remaining tsp oil, the corn, 2 tbsp leek, and the jalapeno to the skillet. Cook, stirring occasionally until the corn turns dark brown in spots, about 2 mins. (Some kernels may pop!)
  • Add tomatoes and cook until the skin just begins to soften (approx. 1 min). Add stock, salt, pepper and reserved chicken; bring to a boil. Fold in the reserved potatoes, and sprinkle with marjoram and remaining 2 tbsp leeks. 
  • Place in a large serving dish and allow everyone to serve themselves!

 

Fennel and Potato Soup

Tamara Stimpson

 

Ingredients:

3 tbsp of unsalted butter

2 medium-sized fennel bulbs (sometimes called anise), trimmed, chopped and reserve some of the fronds for garnish

1 large leek, halved lengthwise, rinsed and thinly sliced crosswise

1 tsp of fennel seeds

1 1/2 lbs of potatoes, peeled and cut into 2" cubes

5 1/2 cups of broth (I use vegetable, but you can also use chicken)

 

  • Melt butter in a large pot over medium-high heat. Add fennel, leak and seeds and cook until the vegetables become soft. Make sure to stir often to prevent sticking and burning!
  • Add potatoes and broth. Bring to a boil, then reduce heat to medium. Cover with a lid and simmer until potatoes are tender (approx. 15 mins).
  • Either using an immersion-style blender (a MUST for soups in my books!), or a standing blender, puree the soup until smooth. If it is too thick for your liking, you can thin it using water or stock.
  • Season to taste with salt & pepper.
  • When serving, garnish with fennel fronds. If you enjoy smoked salmon, you can also garnish with a few pieces of this too!

Leek and Potato Soup

Tamara Stimpson

This is a classic, hearty soup that's awesome for freezing or canning. Our wonderful chef Wendy uses this recipe in our farm kitchen!

 

Ingredients:

1/4 cup unsalted butter

1 bunch of Cooper's baby leeks, washed thoroughly and chopped

1 small onion, finely chopped

4 cups 1" cubed potatoes

3 3/4 cups homemade stock (I use chicken)

salt and ground black pepper

 

  • Heat 2 tbsp of the butter in a large pot over a medium heat. Add the leeks and onion and cook gently, for approximately 7 minutes, until they are softened.
  • Add the potatoes to the pot and cook for about 2 to 3 minutes, then add the stock and bring it to the boil. Reduce heat to a simmer, cover and cook gently for 30-35 minutes, or until the potatoes are tender.
  • Season to taste with salt and pepper, and remove from heat. Chop up and stir in the remaining butter.
  • Serve hot with fresh crusty bread 

Parmesan Crusted Chicken with Leeks and Apples

Tamara Stimpson

Another wonderful dish that uses the winning combination of apples and leeks to enhance chicken breasts. The smell of this dish cooking will definitely get your taste buds working overtime!

 

Ingredients:

1 tbsp EVOO

2 1/2 cups coarsely chopped, peeled & cored apples

1 2/3 cup of thinly sliced leeks

1 tsp sugar

1/4 cup grated Parmesan Reggiano

2 tbsp all-purpose flour

1/2 tsp salt

1/8 tsp black pepper

4 skinless, boneless chicken breasts

1 tsp unsalted butter

3/4 cup apple juice or cider

1 cup chicken broth

1/3 cup whipping cream

1/8 tsp dried rosemary

 

  • Heat the olive oil in a large skillet over medium high heat. Add the apples, leeks and sugar. Saute until the leeks are golden and apples are soft. Remove to a bowl and set aside
  • Meanwhile, combine Parmesan, flour and 1/4 tsp salt and the pepper in a shallow dish. Dredge the chicken in the mixture to coat. Melt the butter in the skillet and add chicken to the pan. Fry until the coating on the chicken is crisp and golden brown. Remove to a plate and set aside.
  • Deglaze the skillet by adding the juice and broth and bringing to a boil. Reduce the liquid by half and add cream. Reduce heat and cook, stirring often, for 5 minutes. Stir in the reserved apple & leek mixture, rosemary and remaining salt. Cook for 2 minutes.
  • Serve chicken over a bed of cooked rice and top with the apple and leek sauce.

Irish Leek and Blue Cheese Soup

Ingredients:

3 large leeks

1/4 cup butter

2 tbsp oil

4oz blue cheese (if I had Cashel blue I would have used an Irish cheese)

2 tbsp all purpose flour

1 tbsp wholegrain Irish mustard

6 1/4 cups chicken stock

Ground black pepper

 

  • Slice the leeks thinly. Heat the butter in a large Dutch oven and add the oil. Gently saute the leeks in the oil and butter until softened, but not brown.
  • Grate the cheese (or crumble it like I did!), and add it to the pot, stirring over a low heat until it is melted. Add the flour and stir constantly for 2 minutes. Add ground black pepper and mustard to taste.
  • Gradually add the stock, stirring constantly and blending it in well. Bring the soup to the boil. Reduce heat, cover and simmer for approximately 15 minutes.

Cheddar Apple Soup

Tamara Stimpson

Nothing hits the spot quite like a soup made with seasonal fruits and veggies!

 

Ingredients:

1/4 cup unsalted butter

2 small apples, peeled, cored and chopped

2 small leeks, finely sliced

1 carrot, peeled and diced

1 stalk of celery, diced

1/4 cup all-purpose flour

2 1/2 cups chicken broth (homemade is best, but low sodium store bought is also fine)

1 1/2 cups apple cider/juice

1 tsp curry powder

1 tsp ground cumin

Pinch hot pepper flakes

2 cups grated cheddar cheese

1 cup Parmesan

 

  • Melt butter in a large Dutch oven or pot, add apples, leeks, carrots and celery and saute until softened. Add flour and stir in to the vegetables.
  • Stir in broth, cider, curry powder, cumin and pepper flakes. Bring to a boil and reduce heat. Simmer until the apples and vegetables are tender.
  • Using an immersion blender, or in batches in a food processor or blender, puree the soup. Return to the pot and bring to a simmer. Whisk in the cheeses and stir until melted.
  • ENJOY!

*To prepare leeks, cut off the root end and slice lengthwise in half. Under running water, rinse in between all the layers of the leek to remove any grit. *