Leeks In Red Wine Recipes

Steps:

• Add the bacon to a large saucepan over medium heat, stirring occasionally until it's cooked through and browning slightly at the edges, about 6 minutes. Remove from pan and set aside. If a lot of fat has rendered in the pan, pour some out, leaving about 2 tablespoons in the pan. Add onions and mushrooms and cook until the water from the mushrooms has evaporated, about 6 minutes. Add garlic and cook, stirring occasionally, until it no longer smells raw, about 2 minutes. Add red wine, sugar and thyme. Simmer for 30 minutes, or until the wine has reduced by a third. Add red wine vinegar and 1/4 cup water and simmer on low until the sauce has reduced by another third, about 20 minutes. The sauce should taste bright and tangy.
• In a sauté pan over medium heat, add the olive oil. When hot, gently fry the bread on both sides until lightly golden brown, about 2 minutes on each side. (If the pan is small and you're working in batches, add more oil to the pan as needed.) Cut the bread into strips, lightly season with salt and set aside on a paper towel.
• Fill a deep saucepan with enough water to completely cover an egg. Bring to a boil, then reduce heat so the water is at a gentle simmer. Working with one egg at a time, break the eggs into a ramekin and gently slide them into the water, using a spoon to direct their shape in the water. Poach for about 3 to 4 minutes, until the whites are set but the yolks are still soft and runny.
• Fill 4 ramekins with the mushrooms, onions and red wine sauce. Add a poached egg to each, sprinkle the bacon and parsley (if using) over the top and serve the fried bread on the side. Top the eggs with freshly ground black pepper.

Steps:

• Clean the leeks using your tried & true method or trim off the root end and about 1/4 inch of the white base. Remove any ragged, coarse outer leaves and discard. Trim each of the darkest portion of the leaves down to the light green, more tender portion, leaving about 2 inches of green. Slice the leeks down the center and rinse under cold running water to remove all dirt and sand, being careful to get in between the leaves. Drain on paper towels and proceed with recipe.
• Cut leeks in half lengthwise then cut into thin half moon slices. Place in a colander & rinse again. (leeks seem to be sand magnets).
• Melt butter in a saucepan or large frying pan. Add leeks, wine, salt & garlic. Cook over low heat for 10 minutes.
• Add chicken stock & continue cooking until leeks are soft, another 10-15 minutes.
• Remove from heat & stir in the creme fraiche, parsley, lemon juice & Tabasco.

Steps:

• Preheat oven to 325 degrees.
• In a heavy pot or Dutch oven heat olive oil and sear the brisket until lightly browned on all sides. Remove meat from pan and let cool for several minutes. In a small bowl, combine rosemary, 2 tablespoons thyme and garlic. Rub the seared brisket all over with the herb mixture. Place leeks in the bottom of the Dutch oven and place brisket on top. Pour wine and tomatoes around brisket and sprinkle with peppercorns. Bake, covered, for 3 hours, basting frequently. Make sure the meat is fork tender when you remove it from the oven. Cool, place in refrigerator overnight and remove congealed fat from surface.
• To make sauce: Remove meat. Reduce the liquid in the Dutch oven by half. Strain the liquid into a saucepan and heat to a simmer. Whisk in fresh thyme leaves and salt and pepper, to taste. Return brisket to sauce and reheat before serving. Serve over egg noodles or potato latkes.

Steps:

• Put the butter in a skillet with a lid or a saucepan large enough to hold the leeks in one layer and place over medium heat. A minute later, add the leeks; sprinkle them with salt and pepper and cook, turning once or twice, for about 5 minutes, until they begin to brown.
• Add the wine and stock and bring to a boil. Reduce the heat to low, cover, and adjust the heat so the mixture simmers steadily. Cook until the leeks are tender, 20 to 30 minutes.
• Use a slotted spoon to transfer the leeks to a platter. Raise the heat under the liquid and cook, stirring occasionally, until it thickens and is reduced to about 1/2 cup. Pour it over the leeks and serve immediately or serve at room temperature or cold.
• Leeks in White Wine (Germany)
• A less rich, more tart preparation: In step 2, substitute white wine for the red; omit the stock. Finish with the juice of 1/2 lemon.

Steps:

• Trim leeks, removing tough outer layers and cutting off root ends. Leave a little green at the top. Make a lengthwise slit part way down each leek. Put leeks in a large basin of warm tap water and swish vigorously to dislodge any sand or dirt. Remove carefully, leaving grit in basin.
• Fill a medium sauce pot with water and bring to a boil. Add a generous pinch of salt and put in leeks. Cook at a brisk simmer for 8 to 10 minutes, until leeks are quite tender when pierced with a paring knife. Drain and cool to room temperature.
• Make vinaigrette: put mustard and vinegar in a bowl and stir to dissolve. Whisk in olive oil to make a thick sauce. Season with salt and pepper.
• Blot leeks and divide among 4 plates. Spoon vinaigrette over leeks, smearing with back of spoon. Sprinkle with capers. Garnish each plate with cornichons, olives and half an egg.