How to Cook Leeks French Style (2 ways) | French Bistro Recipes
Join my online French cooking classes ????????: Cooking leeks french style is easy. Delicious Fresh leeks are cooked in salty water then served with a duo of sauces: French dressing and a creamy cider veloute.
If you ever wonder how to cook leeks or how to eat leeks this easy recipe with leeks will surely help you.
I france the main way to cook leeks is to boil them and serve them with french dressing. you can also add a boiled eggs chopped in small pieces on top of the leeks before serving ifg you like.
Today we are looking at two ways to cook and eat leeks. the classic leeks with french dressing as well as leeks in a creamy veloute.
ingredients based on 4 to 6 leeks ( 2 or 4 people depending on servings)
For the Leeks in French dressing you will need:
4 to 6 fresh small caliber Leeks (ideally from you local market)
then a good amount of french dressing.
To make the dressing:
2 pinch of salt and pepper
2 tablespoon of red wine vinegar (or other vinegar you like)
5 tablespoons of olive oil
For the Leeks with the cider veloute you will need:
4 to 6 fresh small caliber Leeks (ideally from you local market)
Half an onion finely chopped (medium size
10 grams of butter / 1 tablespoon
5 grams / about half a heaped tablespoon of plain all purpose flour
160 ml / half a cup of dry cider
100 to 150 ml / up to half a cup of creme fraiche or heavy whipping cream (depending how how creamy and thin you like the sauce to be.
1 squeeze of lemon juice
salt, pepper to taste.
a pinch of grated nutmeg
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Salad Megamix | Jamie Oliver
Join Jamie as he shows you how to make some of his best salad dishes. There are some classic recipes in here to spice up any meal or you could even enjoy them as a main. Sit back and enjoy this compilation and get some inspiration for summer mealtimes.
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Turnip And Mushroom Ravioli | The Inside Cut
Ingredients
- 1 punnet of wild mushrooms (VW769)
- Garlic, diced (VW274)
- Shallots, diced (VW801)
- 1 whole turnip (VW756)
- 20 g hazelnuts (NU122)
- 40 g blueberries (FW592)
- 6 baby courgettes (VW727)
- Tarragon (491016)
- Rosemary (491011)
- Red amaranth (HB590)
- Sorrel (490228)
Pickle Liquor
- 1 cup of white wine vinegar (VR106)
- 200g demerara sugar (Z313001)
- 1 clove of garlic (VW274)
- 1 small diced shallot (VW801)
- 50g of tarragon (491016)
Cooking Liquor
- 200ml of Sojade Soya Milk Natural Green Unsweetened (5350)
- 80g of dairy-free flora (491863)
- 40g of icing sugar (SG171)
Tarragon Vinaigrette
- Tarragon (491016)
- Brakes Extra Virgin Olive Oil (100262)
- White wine vinegar (VR106)
- Garlic, diced (VW274)
Method
1. Make up a pickling liquor and pickle 50g of enoki mushroom (part of the wild mushroom mix).
2. Slice the wild mushrooms, sauté with diced garlic and shallots, season and set off to the side to in a strainer to drip dry out. We do not want any moisture in the mix.
3. Slice the turnip on a slicer to give you wafer-thin slices, get a large circular cutter and cut into the ravioli.
4. In a pot add soya milk, flora dairy-free margarine and icing sugar bring to a gentle simmer until the margarine has dissolved, drop in the turnip into the soya milk and poach for 5 minutes. The reason we use the margarine and icing sugar is that we are not using eggs to seal the ravioli - this mix acts a sealer.
5. Remove the turnip and set off to the side on a wire rack.
6. Our now dried and cooled wild mushroom mix can be placed in the centre of the turnip ravioli for assembling.
7. Steam the turnip ravioli for 4 minutes in a steamer or simmering water.
8. Toast off the hazelnuts in a dry pan this helps release extra flavour to help develop the dish.
9. Wash off 40g of blueberries.
10. Flash fry the baby courgette with some garlic.
11. Use a little bit of diced garlic, white wine vinegar and olive oil. Whisk together, season to taste and finish with chopped tarragon.
12. Assemble: Place 3 warm ravioli on a plate, dress with the pickled enoki mushrooms, blueberries and hazelnuts. Drizzle with tarragon vinaigrette and garnish with the rosemary, red amaranth and sorrel.
Simple Recipe for Champagne Vinaigrette | Fran Berger
And so easy to make: Dijon Mustard, sea salt, champagne vinegar, and olive oil. This recipe was handed down from one chef to another. Nobody really knows who created it, but it is a favorite, and because it’s so simple, it is also portable and quick to whip up at a moment’s notice.
All you need is some Dijon mustard, sea salt, champagne vinegar, and olive oil. When mixed together it becomes a perfect champagne vinaigrette that turns a simple salad into a perfect side for any meal. I recommend using just simple butter lettuce (my favorite) but it’s really perfect on any green. This dressing is so delicious that you need nothing else but a simple green as a vehicle.
Everything is done to taste but it will end up close to the basis for all vinaigrettes - 1 part vinegar to 3 parts olive oil. There aren’t any real measurements more than this guideline. Again, mix to suit your palette.
CREDITS
Make-up Artist:
Moses Sequiera
Set:
Brisighella
Kimberly Wine Vinegars
Grey Poupon Dijon Mustard
Whole foods Market
Whisk, from Williams-Sonoma
Wardrobe:
The Frame Store
Anne Klein
The Anthony Thomas Melillo Collection
Studio Patró
Music:
Thomas Wyman (Sandwich Bite)
Title design, editing:
Ray Wyman
Management:
Brandi Kamenar
Chicken and radish salad with a green hazelnut dressing recipe
This recipe is for a chicken and radish salad with a green hazelnut dressing. The chicken can be cooked fresh or used as leftovers, and the vegetables can be adapted to include broad beans, courgettes, or broccolini. The dressing can be made up to 12 hours ahead. To make the salad, remove the skin and bones from the chicken and shred the meat into bite-sized pieces. Cook the asparagus, if using, and cut into chunks. Toss the lettuce, asparagus, chicken, and radishes together and store in the fridge. To make the dressing, blend hazelnuts, lemon juice, olive oil, parmesan, tarragon, and parsley. Adjust the seasoning and store in the fridge. To serve, pour the dressing over the salad. As a bonus recipe, the chicken skin can be made into crisps by baking them until golden and crisp, draining off excess fat, and cooling on kitchen paper. The crisps can then be crumbled over the salad as crunchy croutons.
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Your Best Autumn Salad
Food52's Amanda and Merrill whip up the finalist recipes for your best fall salad: Arugula, Pear and Goat Cheese Salad with Pomegranate Vinaigrette and Boston Greens with Tarragon Buttermilk Dressing, Red Pears, and Toasted Hazelnuts. Full recipes below:
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