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
Discuss this on reddit:
The one and only cast iron dutch oven I use:
My favorite frying pan:
****************************
Online food converter:
****************************
Website for text, print friendly recipe
****************************
To support the channel:
Get the Cookware I am using and more:
****************************
Curry Spiced Roasted Vegetables with Chickpeas ???? Delicious Vegan Side Recipe that everyone will Love
Sometimes food is just good.
➡️ I’d love to share a recipe for curry-spiced, roasted veggies that look mouthwateringly good no matter what kind of diet you're on.
Follow along with me and learn a new dish you can enjoy on your own or share with friends and family!
One of the best things about this dish is that the mix of colorful veggies makes the presentation part of serving your food easy.
➡️ And, the mix of chives, parsley, cauliflower, chickpeas, sweet potato, onion, herbs, and spices tastes as good as it looks!
Try out this recipe and you may be surprised how easy it is to roast restaurant-quality veggies at home!
???? Let me know in the comments if you liked our Curry Spiced Roasted Vegetables!
▶️ RECIPE INGREDIENT LIST: (3 to 4 servings)
500g Cauliflower - 1 small cauliflower - 4 to 5 heaping cups approx.
500g Sweet potato - 2 medium or 1 large Sweet potato - 4 heaping cups approx.
280g Onion (cut into 1/2 inch thick slices) - 1 medium onion - 2 cups (I have used red onion)
398ml can of cooked chickpeas (home cooked chickpeas will be 275g by weight water NOT included)
▶️ DRESSING:
1/4 cup of Extra Virgin Olive oil (55ml)
4 to 5 garlic cloves - 1 Tablespoon grated/minced
1 Teaspoon Paprika
1/2 Teaspoon Turmeric powder
1/2 Teaspoon Ground Cumin
1/4 Teaspoon Ground Cinnamon
1/4 Teaspoon Cayenne Pepper (OPTIONAL)
Salt to taste (I have added total 1+1/4 teaspoon of pink Himalayan salt)
▶️ GARNISH:
Lemon juice to taste (I have added 2 tablespoons)
1 Cup Green onion (85g) - chopped
1/2 Cup Cilantro (24g) - chopped
Drizzle of a good quality olive oil ( I have used organic cold pressed olive oil)
Black pepper to taste (I have added 1/4 teaspoon)
▶️ METHOD:
To a bowl add the olive oil, grated garlic, paprika, turmeric, ground cumin, cinnamon, cayenne, salt and mix it well. Set it aside.
Wash and chop the Cauliflower and sweet potato. Slice the onion in 1/2 inch thickness. Drain a can of chickpeas. Place the chopped vegetables and chickpea in a large bowl. Pour the dressing over it (every last bit of it :)). Mix it thoroughly so that the vegetables are nicely coated with the spices.
Line a baking tray with parchment paper and transfer the marinated vegetable to it. Spread the vegetables evenly. Preheat the oven to 400F and bake it for about 35 to 40 minutes. The baking time depends on the type of oven so keep an eye on it so that it does not burn. It took me 38 minutes to bake it in my oven.
Once baked remove the tray from the oven and let it slightly cool down. top it with lemon juice, green onion, cilantro, black pepper and a drizzle of olive oil. The garnish is a very important part of this recipe and adds a lot of flavor so please do not skip it.
▶️ IMPORTANT TIPS:
- You can cut the vegetables and prepare the dressing in advance and store it in the fridge and when ready mix bake
- The garnish is a very important part of this recipe and adds a lot of flavor so please do not skip it
- The baking time depends on the type of oven so keep an eye on it so that it does not burn. It took me 38 minutes to bake it in my oven.
*************
Welcome to the Official YouTube Channel of Food Impromptu! Food Artist, Plant-Based and Vegan Recipes Creator ????
Here you will find easy and nourishing plant-based / vegan recipes for your everyday cooking. I draw my inspiration from classic, traditional recipes, and modern dishes around the world and have spared no expense when it comes to having the best equipment to create a sensory experience that is as near to being in my own kitchen as possible.
➡️ You'll hear every grain of seasoning fall, the crunch of every leaf of fresh veggies, and see every chop, stir, simmering pot, and more in HD and 4k quality.
My hope is that in addition to the health benefits my recipes will have on your body, you will also experience the therapeutic and almost meditational quality of preparing delicious vegan meals for yourself or for friends and family.
So, subscribe to my channel to stay up to date on the latest vegan recipes! Hit the bell to never miss a video!????
*************
✅ Follow Food Impromptu on social media:
Instagram ▶️
Pinterest ▶️
Subscribe to Food Impromptu here ⤵️
*************
#CurrySpicedRoastedVegetables #EasyVeganSideRecipe #FoodImpromptu #VeganMeals #VeganRecipes #VeganFood #EasyVeganRecipe #Vegan #PlantBased #PlantBasedCooking
Why are a restaurant's vegetables so much better than homemade ones?
Today, I show you why roasted vegetables at a restaurant are so good and how you can replicate them at home.
Inspired from @internetshaquille ‘s vid ➡️
Why are Restaurant Burritos Better than Homemade?:
???? RECIPE Link(s):
Roasted Carrots w/ Rosemary -
Cheesy & Garlicky Roasted Broccoli -
???? Join our Cooking Community:
???? Videos & Sources mentioned:
▪ The Food Lab by J. Kenji Lopez Alt -
▪ Salt, Fat, Acid, Heat by Samin Nosrat:
???? Instagram ➔
???? TikTok ➔
???? Twitter ➔
USEFUL KITCHEN GEAR
????Thermapen Thermometer:
???? Made In Wok I use:
???? Budget Whetstone for sharpening:
???? Salt Pig:
⚖ Scale:
???? Budget 8-inch Chef's knife:
???? Nicer 8-inch Chef Knife:
???? Magnetic Knife Rack:
???? Cast iron griddle:
???? Baking Sheet:
???? Wire Rack:
???? Saucepan:
???? Woodcutting board:
⏱ TIMESTAMPS:
0:00 Intro
0:28 Restaurant vs Home Cook
1:32 1. Salt is the seasoning, not herbs or spices
4:40 2. Use fats, thoughtfully
6:56 3. Embrace high heat (+ convection)
8:12 4. Give the vegetables space and time
9:21 5. Try parboiling
10:30 6. Frozen vegetables are your friend
11:41 7. Add flavor enhancers after roasting
???? Music by Epidemic Sound (free 30-day trial - Affiliate):
MISC. DETAILS
Music: Provided by Epidemic Sound
Filmed on: Sony a6600 & Sony A7C
Voice recorded on Shure MV7
Edited in: Premiere Pro
Affiliate Disclosure:
Ethan is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to [Amazon.com]( and affiliated sites.
Easy Instant Pot Pot Roast (Tender and Juicy)
How to make Instant Pot pot roast that is so tender, it melts in your mouth. This easy recipe makes ultra-flavorful beef guaranteed to satisfy the entire family. Use an Instant Pot or another pressure cooker for this recipe.
Full Recipe ????:
WATCH MORE
➡️ Chicken Recipes:
➡️ Pasta Recipes:
MORE PESSURE COOKER RECIPES
➡️ Instant Pot Salsa Verde Chicken:
➡️ Instant Pot Eggs:
➡️ Our Favorite Bone Broth:
Thanks for watching! If you enjoyed this video, we’ve got lots more. Visit our YouTube Channel at to see them and Subscribe to keep up to date with new video uploads. - Joanne and Adam
FOLLOW US
Facebook:
Twitter:
Instagram:
Pinterest:
TikTok: inspiredtaste
CHAPTERS
00:00:00 - How to Make Instant Pot Pot Roast
00:00:31 - Vegetable Preparation
00:01:08 - Seasoning and Preparing the Beef
00:01:45 - Browning the Beef
00:02:14 - Beef Stew Recipe with Tips
00:02:45 - Tender Shredded Beef Step-by-Step
00:03:14 - Instant Pot Pot Roast Recipe
????Please Subscribe ????
A home cook’s hub for easy, straightforward recipes & cooking inspiration. ????
We are Adam & Joanne, creators and publishers of InspiredTaste.Net, where our goal is simple: inspire you to get in the kitchen and cook fresh, healthy, and delicious recipes.
We're not just food enthusiasts; we're full-time food aficionados, and we're here to ignite your passion for cooking with our fresh and delectable creations.
We're all about making cooking enjoyable, not a stressful chore. We craft our recipes to be as adaptable & flexible as your taste, dietary preferences, & needs. So let's get creative in the kitchen together!
We have had partnerships with renowned brands, contributed to magazines, websites, & cookbooks, but our hearts belong with Inspired Taste, where we cook up magic for you.
If you're interested in home cooking, recipe inspiration, or simply love to explore delicious dishes, we've got you covered. Hit that subscribe button & visit our website to stay tuned!
HOW TO MAKE BROCCOLI WITH GINGER AND GARLIC SAUCE
HOW TO MAKE BROCCOLI GINGER AND GARLIC SAUCE, 2-3 CUP OF BROCCOLI, 1/4 CUP CHOPPED GREEN ONION, 1TBS MINCE GARLIC, 1 TBS GINGER, 1 TSP COOKING WINE, 1 1/2- 2 TBS OF SOY, 1 TSP LEMON JUICE, 1 TSP BROWN SUGAR, 1/2 CUP OF VEGATABLE STOCK OR WATER, 1 TBS OF CORNSTARCH MIXED WITH 2-3 OZ OF COLD WATER, 1/2 TSP OF SEASAME OIL. STEAM THE BROCCOLI FIRST THEN MAKE THE SAUCE. you may skip the wine or sugar to your taste!!! WWW.FACEBOOK/FORTUNECOOKING.
Please check out other 800 recipes on my channel.
LET'S TALK ABOUT FENNEL! | Jamie Oliver
Fennel is one of my favourite things to grow in the garden, there's so much you can do with it - just click here for some amazing recipes: . It's a great thing to give to kids too, Buddy chews this stuff everyday like bubblegum. Check out my new book Everyday Super Food too:
For the perfect start to 2016 check out all the great videos we have for a Happier Healthier You:
10 Healthy Meals :
10 Healthy Drinks :
10 Healthy Snacks :
10 Healthy Ingredients :
Plus loads more recipes, ideas and inspiration right here :
Links from the video:
Zombie Apocalypse |
Everyday Super Food |
Jamie Oliver's Food Tube |
Subscribe to Food Tube |
Twitter:
Jamie's Recipes App |
Tumblr:
Facebook |
More great recipes |
#FOODTUBE
x