VEAL WITH LEEK AND ROQUEFORT SAUCE
Categories Beef Cheese Onion Blue Cheese Veal Leek Spring Bon Appétit
Yield Serves 8
Number Of Ingredients 17
Steps:
- For sauce: melt butter in heavy large skillet over medium heat. Add leeks, sugar and thyme. Season with salt and pepper. Cook until liquid evaporates and leeks begin to soften, stirring occasionally, about 10 minutes; do not brown. Transfer all but 1 cup leek mixture to bowl and reserve for garnish. Stir remaining leeks, reduce heat to low and cover. Cook until leeks are very soft and lightly caramelized, stirring occasionally, about 20 minutes.
- Puree caramelized leeks and stock in blender until smooth. (Can be prepared 1 day ahead. Cover reserved leeks and sauce separately and refrigerate.)
- For veal: Preheat broiler. Season veal with thyme and pepper. Melt 3 tablespoons butter in heavy large skillet over medium heat. Add veal and cook until just pink inside, about 4 minutes per side. Transfer to plate and cover to keep warm. Add brandy to skillet and cook until liquid is almost evaporated, scraping up any browned bits. Add cream and leek sauce and bring to simmer. Whisk in 6 tablespoons butter 1 piece at a time. Add cheese and any accumulated meat juices and whisk until smooth. Season with salt and pepper. Divide sauce among broilerproof plates. Top with veal and sprinkle reserved leeks over. Broil until leeks are heated through, about 1 minute.
STEAMED LEEKS & PEAS WITH HERBY VINAIGRETTE
Honey, mustard and herbs add flavour to simple steamed vegetables - a healthy side dish that's low fat and easy to make in just 15 minutes
Provided by Sara Buenfeld
Categories Side dish
Time 15m
Number Of Ingredients 8
Steps:
- Trim the outer leaves from the leeks and cut off the top down to where the leaves split. Cut the leeks into 3-4 chunks, then wash really well to remove any grit. Heat a steamer, add the leeks and cook for 8 mins. Tip in the peas and cook for 2-3 mins more until both are tender.
- Meanwhile, whisk the oil, vinegar, honey, mustard and seasoning together in a serving bowl to make the vinaigrette. Add the hot vegetables and herbs, and mix well.
Nutrition Facts : Calories 112 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 4 grams sugar, Fiber 7 grams fiber, Protein 5 grams protein, Sodium 0.1 milligram of sodium
SICILIAN STEAMED LEEKS
I love the challenge of developing recipes for my garden leeks, a delicious underused vegetable. This Italian-flavored dish is a family favorite. -Roxanne Chan, Albany, California
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- In a Dutch oven, place steamer basket over 1 in. of water. Place leeks in basket. Bring water to a boil. Reduce heat to maintain a low boil; steam, covered, until tender, 8-10 minutes. Meanwhile, combine the next 9 ingredients. Transfer leeks to a serving platter. Spoon tomato mixture over top; sprinkle with cheese.
Nutrition Facts : Calories 83 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 77mg sodium, Carbohydrate 16g carbohydrate (6g sugars, Fiber 3g fiber), Protein 2g protein. Diabetic Exchanges
COLD LOIN OF VEAL WITH CELERY-STEAMED LEEKS
Provided by Molly O'Neill
Categories dinner, main course
Time 30m
Yield Four servings
Number Of Ingredients 7
Steps:
- Heat the olive oil in a medium-size cast-iron or other heavy skillet. Sprinkle the veal chops on both sides with the celery seeds. Place in the skillet and sear on both sides, about 4 minutes. Cover and cook until chops are just cooked through, turning them once, about 10 minutes. Remove from pan and let cool. Refrigerate until cold.
- Place 3 cups of the celery juice in a pot with a steamer insert and bring to a boil. Reduce to a simmer, place the leeks in the insert and steam until tender, about 14 minutes. Let cool. Place the leeks in a bowl and toss with the remaining 1/4 cup celery juice, 2 teaspoons salt and pepper.
- Divide the leeks among 4 plates. Cut the veal chops across into thin slices. Fan the veal slices over the leeks. Season with salt and pepper to taste and serve immediately.
Nutrition Facts : @context http, Calories 304, UnsaturatedFat 5 grams, Carbohydrate 41 grams, Fat 9 grams, Fiber 7 grams, Protein 17 grams, SaturatedFat 3 grams, Sodium 965 milligrams, Sugar 12 grams, TransFat 0 grams
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