French Lentil and Swiss Chard Risotto

Martha Stewart

• 1 bay leaf
• 6 sprigs fresh thyme, plus 2 teaspoons leaves
• 1/3 cup French green lentils, picked over
• 1 large bunch Swiss chard (about 1 1/4 pounds)
• 2 large leeks (about 3/4 pound), white and light-green parts only
• 4 cups Homemade Chicken Stock, or canned low-sodium chicken broth, skimmed of fat
• 1 tablespoon olive oil
• 1 cup finely chopped onion
• 2 1/2 teaspoons minced garlic
• 1 1/4 cups Arborio rice
• 1/2 cup dry white wine
• 1 teaspoon salt
• 1/8 teaspoon freshly ground black pepper
• 1/4 cup freshly grated Parmesan cheese
• 1/3 cup finely shredded radicchio, for garnish

1. In a medium saucepan, combine 6 cups water, bay leaf, and thyme sprigs, and bring to a boil. Simmer for 5 minutes. Add lentils, reduce heat to low, and simmer until tender, 15 to 20 minutes. Drain lentils, discard bay leaf and thyme sprigs, and set aside.
2. Meanwhile, wash Swiss chard, and remove the leaves from the stalks. Slice the leaves into very thin 2-inch strips, and cut the smaller stems into 1/4-inch dice. Discard the larger stems. Cook Swiss chard in a wok or a large skillet over high heat, tossing constantly, until just wilted, about 3 minutes. Set aside in a colander.
3. Cut leeks in half lengthwise, and slice into very thin semicircles. Place in a large bowl of cold water, and let sit for about 5 to 10 minutes to rid them of dirt and sand. Lift out of the water, and drain in a colander. Set aside.
4. In a medium saucepan, bring stock to a boil, reduce heat to low, and keep at a bare simmer.
5. Heat olive oil in a heavy 4-quart saucepan over medium heat; add leeks, onions, and garlic, and cook, stirring frequently with a wooden spoon, until soft but not browned, about 6 minutes. Add rice and thyme leaves, and continue stirring until the edges of the rice are translucent, about 3 minutes. Add wine and cook, stirring constantly, until nearly all the wine is absorbed, about 30 seconds.
6. Raise the heat to medium high, add salt and pepper and about 1/2 cup of the simmering stock, and cook, stirring constantly, until nearly all the stock is absorbed. Continue adding stock, about 1/2 cup at a time. Cook, stirring constantly, allowing each addition to be nearly absorbed before adding the next, until rice is creamy but still a little firm in the center, about 15 to 20 minutes.
7. Remove the pan from the heat, and stir in lentils, Swiss chard, and Parmesan. Adjust the seasoning with salt and pepper, if necessary. Divide the risotto among six plates, and garnish with the shredded radicchio. Serve immediately.

Potato, Green Cabbage, and Leek Soup with Lemon Crème Fraîche

Ingredients

• 1/2 cup crème fraîche or sour cream
• 1 tablespoon fresh lemon juice
• 1/4 teaspoon finely grated lemon peel
• 2 tablespoons (1/4 stick) butter, divided
• 1 tablespoon extra-virgin olive oil
• 6 cups diced green cabbage (1/2-inch dice; from about 1/2 medium head)
• 3 cups chopped leeks (white and pale green parts only; 3 to 4 large)
• 3 large garlic cloves, pressed
• 3 cups 1/2-inch cubes peeled Yukon Gold potatoes (about 1 1/4 pounds)
• 1 2 x 2-inch piece Parmesan cheese rind (optional)
• 1 Turkish bay leaf
• 6 cups (or more) low-salt chicken broth
• 2 tablespoons chopped fresh chives (for garnish)

Directions

Whisk crème fraîche, lemon juice, and lemon peel in small bowl to blend. Cover and chill.

Melt 1 tablespoon butter with 1 tablespoon olive oil in heavy large pot over medium-high heat. Add cabbage; sprinkle lightly with salt and freshly ground black pepper and sauté until cabbage is almost tender but not brown, 6 to 8 minutes. Using slotted spoon, transfer 1 cup cabbage to small bowl and reserve for garnish.

Add 1 tablespoon butter to pot with cabbage; add leeks and garlic. Sauté over medium heat until leeks soften slightly, about 3 minutes. Stir in potatoes, Parmesan rind, if desired, and bay leaf. Add 6 cups broth; bring to boil. Reduce heat to medium-low; cover and simmer until all vegetables are tender, 20 to 25 minutes. Discard Parmesan rind, if using, and bay leaf. Working in batches, puree soup in blender until smooth. Return puree to pot. Simmer until heated through, adding more broth by 1/4 cupfuls to thin soup to desired consistency. Season with salt and pepper. Ladle soup into bowls. Top each serving with some of reserved sautéed cabbage. Drizzle crème fraîche mixture over soup; sprinkle with chives and serve.

Leek, Potato and Celeriac Soup

Ingredients

• ¼ cup Butter 
• 4 Leeks; roots & tops removed 
• 3 mediums Potatoes; scrubbed and cut into 1/2" slices 
• 1 Celeriac knob; peeled and cut into 1" chunks 
• 4 cups Chicken or vegetable stock 
• Thyme, basil and/or marjoram (Fresh), to taste

Directions

Melt butter in stockpot. Slice leeks into 1/4-inch slices and add to stockpot. Saute for 5 minutes until golden. Add potatoes and celeriac and saute for 5 minutes. Cover and cook for 3 minutes. Stir in 1 cup stock, cover and continue to cook until potatoes are tender, about 25 minutes. Remove from heat. Pour vegetables and stock into a food processor or blender and puree. Return puree to stockpot and add remaining stock and herbs. Cover and simmer for 15 to 20 minutes. Serve hot.

Potato Leek Soup

There are about as many recipes for the classic potato leek soup as there are for Butternut squash soup...here is a very simple version

Ingredients

• white and pale green part of 2 large leeks, split lengthwise, washed well, and chopped
• 1 tablespoon unsalted butter
• 1 1/2 cups water
• 1 cup chicken broth
• 1 pound boiling, potatoes
• 2 tablespoons minced fresh parsley leaves

Directions

In a large heavy saucepan cook the leeks in the butter with salt and pepper to taste, covered, over moderately low heat, stirring occasionally, for 8 to 10 minutes, or until they are softened but not browned. Add the water, the broth, and the potatoes, peeled and cut into 1/2-inch dice, and simmer the mixture, covered, for 20 minutes, or until the potatoes are tender. In a blender purée 1 cup of the soup, stir the puré into the remaining soup with the parsley, and season the soup with salt and pepper.

Leek, Potato and Celeriac Soup

Ingredients

• ¼ cup Butter 
• 4 Leeks; roots & tops removed 
• 3 mediums Potatoes; scrubbed and cut into 1/2" slices 
• 1 Celeriac knob; peeled and cut into 1" chunks 
• 4 cups Chicken or vegetable stock 
• Thyme, basil and/or marjoram (Fresh), to taste

Directions

Melt butter in stockpot. Slice leeks into 1/4-inch slices and add to stockpot. Saute for 5 minutes until golden. Add potatoes and celeriac and saute for 5 minutes. Cover and cook for 3 minutes. Stir in 1 cup stock, cover and continue to cook until potatoes are tender, about 25 minutes. Remove from heat. Pour vegetables and stock into a food processor or blender and puree. Return puree to stockpot and add remaining stock and herbs. Cover and simmer for 15 to 20 minutes. Serve hot.

Medley of Greens with Potatoes & Leeks

Ingredients

• 1 bunch chard or kale
• 1 bunch beets, tops only [can omit, or add chard, spinach etc.]
• 1 tablespoon olive oil
• 2 tablespoons butter
• 2 large leeks, white and tender green, thinly sliced crosswise
• 2 cloves garlic, thinly sliced
• 1-1/2  cups chicken or vegetable stock
• Salt and pepper
• 1-1/2  pounds Yellow Finn potatoes or German Butterball potatoes

Directions

Bring a large pot of water to a boil and add some salt. Cut the chard and beet greens into 1-inch ribbons and wash them thoroughly. Add the greens to the pot and cover. As soon as the water returns to a boil, drain the greens in a colander and pat dry. Preheat the oven to 375 degrees. In a large skillet, heat the olive oil. Add the leeks and garlic and cook over moderate heat until just beginning to brown, about 10 minutes. Add the chicken or vegetable stock and bring to a boil. Season with salt and pepper and remove from the heat. Peel the potatoes and slice them 1/4-inch thick. In a large bowl, toss the potatoes with the greens and leeks. Season with salt and pepper. Transfer the mixture to a large baking dish and press the vegetables down firmly. Dot with 2 tablespoons of butter. Cover the pan tightly with foil and bake for 1 hour. Uncover and bake for about 15 minutes longer, or until the potatoes are very tender. Serves 6.

Potato, Green Cabbage, and Leek Soup with Lemon Crème Fraîche

Ingredients

• 1/2 cup crème fraîche or sour cream
• 1 tablespoon fresh lemon juice
• 1/4 teaspoon finely grated lemon peel
• 2 tablespoons (1/4 stick) butter, divided
• 1 tablespoon extra-virgin olive oil
• 6 cups diced green cabbage (1/2-inch dice; from about 1/2 medium head)
• 3 cups chopped leeks (white and pale green parts only; 3 to 4 large)
• 3 large garlic cloves, pressed
• 3 cups 1/2-inch cubes peeled Yukon Gold potatoes (about 1 1/4 pounds)
• 1 2 x 2-inch piece Parmesan cheese rind (optional)
• 1 Turkish bay leaf
• 6 cups (or more) low-salt chicken broth
• 2 tablespoons chopped fresh chives (for garnish)

Directions

Whisk crème fraîche, lemon juice, and lemon peel in small bowl to blend. Cover and chill.

Melt 1 tablespoon butter with 1 tablespoon olive oil in heavy large pot over medium-high heat. Add cabbage; sprinkle lightly with salt and freshly ground black pepper and sauté until cabbage is almost tender but not brown, 6 to 8 minutes. Using slotted spoon, transfer 1 cup cabbage to small bowl and reserve for garnish.

Add 1 tablespoon butter to pot with cabbage; add leeks and garlic. Sauté over medium heat until leeks soften slightly, about 3 minutes. Stir in potatoes, Parmesan rind, if desired, and bay leaf. Add 6 cups broth; bring to boil. Reduce heat to medium-low; cover and simmer until all vegetables are tender, 20 to 25 minutes. Discard Parmesan rind, if using, and bay leaf. Working in batches, puree soup in blender until smooth. Return puree to pot. Simmer until heated through, adding more broth by 1/4 cupfuls to thin soup to desired consistency. Season with salt and pepper. Ladle soup into bowls. Top each serving with some of reserved sautéed cabbage. Drizzle crème fraîche mixture over soup; sprinkle with chives and serve.

Quiche Lorraine

From Smitten Kitchen, Adapted from Le Pain Quotidien

So, curiously enough, one of the few places I could reliably find something I wanted to eat during my 9-plus months of no appetite this year was a chain restaurant(Quelle horreur! Except it is not.), Le Pain Quotidien. I loved their barely sweet granola bars, their hefty miche and countless simple lunches like this. (I believe they had a cookbook at some point, but it is either AWOL or out of print or maybe I’m just making this up?) Nevertheless, I found this recipe online and was chomping at the bit to make it, stat. No seriously, like the minute I got home from the hospital.

What sets this apart from other versions of this quiche is the piles of caramelized leeks and the richer-than-rich sour and heavy cream custard, two things I implore you not to miss out on. I hadn’t made this tart crust before, but was very impressed by how easy it came together and how crisp it remained as a shell without requiring a par-baking. I will definitely use it again.

Ingredients

• 1 3/4 cups diced leeks, white and light green only (from about 2 large leeks, although I think you can get away with one super-big leek)
• 3/4 cup diced onion
• 2 1/2 teaspoons olive oil (I needed a tad more)
• 1 1/4 cups flour
• 1 tablespoon plus 2 teaspoons cornstarch
• Salt
• 6 tablespoons butter, diced
• 4 eggs, divided
• 1/2 cup plus 1 tablespoon heavy cream
• 1 cup plus 2 tablespoons sour cream
• Pinch nutmeg
• Pinch pepper
• 1 1/2 cups diced ham (1/4 -inch dice; I used about 1/2 pound)
• 3/4 cup grated Swiss cheese

Directions

1. Heat a large sauté pan over low heat. Sauté the leeks and onions in the olive oil 30 to 40 minutes until caramelized, occasionally stirring. Remove from heat and cool.

2. Meanwhile, in a large bowl, combine the flour, cornstarch and one-fourth teaspoon salt. Cut the butter in with a pastry blender, fork or two knives until it is in very tiny bits. Add one egg (a fork works great for this) and mix it until a dough forms. (Dough can also be made in a food processor, or in theory, and as the original recipe suggests, in a stand mixer.)

3. On a lightly floured surface, roll the dough out to a 12-inch circle. Place the dough in a 9-inch pie plate (I used an 8-inch deep tart pan, though ended up with extra filling) and press to remove any air bubbles. Crimp the edges, and refrigerate for 30 minutes.

4. While the quiche shell chills, mix the heavy cream and sour cream in a medium bowl. Whisk in the remaining three eggs. Add a pinch each nutmeg, salt and pepper and combine to form a batter. Preheat the oven to 350 degrees.

5. Remove the quiche shell from the refrigerator and spread the leek and onion mixture evenly over the base. Sprinkle the ham and then the cheese over the leeks and onions. Pour in the batter and place the quiche in the oven.

6. Bake until puffed and golden, about 25 to 30 minutes (a deeper pan, such as the one I used, will require extra baking time). Remove from the oven and cool slightly on a rack. Serve warm or at room temperature.

Ginger Fried Rice

From Smitten Kitchen, A  Mark Bittman adaptation of a Jean-Georges Vongerichten recipe, with a bunch of notes added

Ingredients

• 1/2 cup peanut oil
• 2 tablespoons minced garlic
• 2 tablespoons minced ginger
• Salt
• 2 cups thinly sliced leeks, white and light green parts only, rinsed and dried
• 4 cups day-old cooked rice; Vongerichten recommends jasmine (I used brown jasmine) but this is the perfect way to use up any leftover rice you have, especially from Chinese delivery
• 4 large eggs
• 2 teaspoons sesame oil (for some heat but the same awesome flavor, use hot sesame oil)
• 4 teaspoons soy sauce

Directions

In a large skillet, heat 1/4 cup oil over medium heat. Add garlic and ginger and cook, stirring occasionally, until crisp and brown. With a slotted spoon, transfer to paper towels and salt lightly.

[It hadn't been clear to me whether I was supposed to remove the old oil and bits of garlic I didn't get out and wipe out the pan before proceeding. I didn't. Everything worked out fine.] Reduce heat under skillet to medium-low and add 2 tablespoons oil and leeks. Cook about 10 minutes, stirring occasionally, until very tender but not browned. Season lightly with salt.

Raise heat to medium and add rice. Cook, stirring well, until heated through. [I cooked this slightly longer because I wanted my rice to pick up a little more color and crunch.] Season to taste with salt.

In a nonstick skillet (it just makes it easier) fry eggs in remaining oil, sunny-side-up, until edges are set but yolk is still runny.

Divide rice among four dishes. Top each with an egg and drizzle with 1/2 teaspoon sesame oil and 1 teaspoon soy sauce. Sprinkle crisped garlic and ginger over everything and serve. Serves 4

Leek Toasts with Blue Cheese

From Smitten Kitchen

I was all set to slow-caramelize the leeks as I would onions when I came upon Molly Wizenberg’s recipe for Leek Confit in Bon Appetit and decided it sounded much more straightforward. I’ve tweaked it a bit — less butter, some swapped for oil, as I didn’t need the full richness of a confit, I leave the leeks wet rather than adding water, etc. — but the basic cooking technique is the same, and it’s a cinch. This would also make a wonderful filling for a crepe or omelet, or with a poached egg on top. But I bet you didn’t need me to tell you that!

With a big salad, makes a light meal for 2 or appetizers for several; this easily doubles if you doubt that it would keep you sated

Ingredients

• 1 1/2 pounds leeks (about 3 big leeks), lengthwise and white and pale green parts sliced 1/4-inch thick (about 3 generous cups of slices)
• 2 tablespoons unsalted butter
• 1 tablespoon olive oil, plus extra for brushing toasts
• Coarse salt
• Freshly ground black pepper
• 6 medium-sized or 12 baguette-sized 1/2-inch slices of bread of your choice (I used a light sourdough)
• 2 ounces blue cheese, crumbled (a soft or crumbly goat cheese would also work)
• Few drops of lemon juice (optional)

Directions

Fill a large bowl with cold water. Add leeks and use your hands to pump them up and down in the water a bit, separating the rings and letting the dirt and grit fall to the bottom. Transfer to a dish or plate for a minute; no need to dry them.

Meanwhile, heat a large, heavy skillet over medium. Once hot, add butter and olive oil and once they’re fully melted and a bit sizzly, add the leek slices, still wet. Sprinkle with 1/2 teaspoon coarse salt and a few grinds of black pepper. Reduce heat to low, cover with a lid and cook leeks for 25 minutes, stirring them occasionally. Adjust seasoning to taste.

While leeks cook, brush bread slices with olive oil and sprinkle with coarse salt. Run under broiler until lightly toasted. You may either spread the cheese you’re using on now, while the toasts are hot, or sprinkle it on at the end. Divide leeks among toasts. Sprinkle with cheese, if you haven’t spread it underneath. Add a few drops of lemon juice, if desired. Eat at once or gently rewarm a bit later.

Braised Leek and Egg Sandwich

From Martha Stewart

Ingredients

• 8 salt-packed anchovies (3 inches), rinsed well, backbone removed
• 1/4 cup extra-virgin olive oil
• Zest of 1/2 lemon
• 1 tablespoon finely chopped fresh flat-leaf parsley
• 4 extra-large eggs
• 4 slices white or whole-wheat sourdough bread
• Clarified Butter
• 1 garlic clove, peeled
• Aioli
• Braised Leeks

Directions

1. Marinate anchovies: In a small bowl, combine anchovy fillets, oil, lemon zest, and parsley. Toss to combine. Let stand at room temperature, 1 hour.

2. Prepare an ice bath; set aside. Place eggs in a medium saucepan. Add enough water to cover. Bring to a boil over high heat. Reduce to a low simmer, and cook, 6 to 7 minutes. Transfer to ice bath until cool. Peel, and cut into quarters, set aside.

3. Heat a grill pan over medium-high heat. Brush both sides of bread with clarified butter. Place in skillet and cook until golden, 2 to 3 minutes per side. Rub one side of each slice with garlic, and place on work surface, garlic-side up.

4. Spread about 2 tablespoons aioli unevenly over the bread. Cut each slice of bread in half on the diagonal and place on serving plates.

5. Cut braised leeks in half on an angle, and divide them, fanning slightly, between slices of bread. Place 2 quarters of egg over each leek. Drape an anchovy fillet over each egg quarter, and drizzle with some of the anchovy marinade.

Mashed Potatoes and Kale Cakes

from Martha Stewart

• 2 pounds russet potatoes (about 6), peeled and cut into 1/2-inch pieces
• Coarse salt and ground pepper
• 1 leek (white and light-green parts only), halved lengthwise, rinsed well, and thinly sliced
• 1 bunch kale (3/4 pound), tough stems and ribs removed, leaves coarsely chopped
• 1/2 pound bacon, diced medium
• 2 tablespoons unsalted butter

1. In a large pot, bring potatoes to a boil in salted water over high, then reduce to a rapid simmer. Add leek and kale and cook until potatoes are tender when pierced with a knife, about 10 minutes. Drain; transfer to a large bowl.

2. In a large cast-iron or nonstick skillet, cook bacon over medium-high until crisp, 8 to 10 minutes. With a slotted spoon, transfer to bowl with vegetables. Season with salt and pepper. With a fork, mash potato mixture until a few lumps remain. With your hands, form into 12 patties.

3. Pour off fat from skillet and wipe clean; add butter and melt over medium. In batches, cook cakes until golden on both sides, about 6 minutes, flipping once.

Medley of Greens with Potatoes & Leeks

Ingredients

• 1 bunch chard or kale
• 1 bunch beets, tops only [can omit, or add chard, spinach etc.]
• 1 tablespoon olive oil
• 2 tablespoons butter
• 2 large leeks, white and tender green, thinly sliced crosswise
• 2 cloves garlic, thinly sliced
• 1-1/2  cups chicken or vegetable stock
• Salt and pepper
• 1-1/2  pounds Yellow Finn potatoes (German Butterball's work well too)

Directions

Bring a large pot of water to a boil and add some salt. Cut the chard and beet greens into 1-inch ribbons and wash them thoroughly. Add the greens to the pot and cover. As soon as the water returns to a boil, drain the greens in a colander and pat dry. Preheat the oven to 375 degrees. In a large skillet, heat the olive oil. Add the leeks and garlic and cook over moderate heat until just beginning to brown, about 10 minutes. Add the chicken or vegetable stock and bring to a boil. Season with salt and pepper and remove from the heat. Peel the potatoes and slice them 1/4-inch thick. In a large bowl, toss the potatoes with the greens and leeks. Season with salt and pepper. Transfer the mixture to a large baking dish and press the vegetables down firmly. Dot with 2 tablespoons of butter. Cover the pan tightly with foil and bake for 1 hour. Uncover and bake for about 15 minutes longer, or until the potatoes are very tender. Serves 6.

Leek, Potato and Celeriac Soup

Ingredients

• ¼ cup Butter 

• 4 Leeks; roots & tops removed 
• 3 mediums Potatoes; scrubbed and cut into 1/2" slices 
• 1 Celeriac knob; peeled and cut into 1" chunks 
• 4 cups Chicken or vegetable stock 
• Thyme, basil and/or marjoram (Fresh), to taste

Directions

Melt butter in stockpot. Slice leeks into 1/4-inch slices and add to stockpot. Saute for 5 minutes until golden. Add potatoes and celeriac and saute for 5 minutes. Cover and cook for 3 minutes. Stir in 1 cup stock, cover and continue to cook until potatoes are tender, about 25 minutes. Remove from heat. Pour vegetables and stock into a food processor or blender and puree. Return puree to stockpot and add remaining stock and herbs. Cover and simmer for 15 to 20 minutes. Serve hot.

Potato, Green Cabbage, and Leek Soup with Lemon Crème Fraîche

Ingredients

• 1/2 cup crème fraîche or sour cream
• 1 tablespoon fresh lemon juice
• 1/4 teaspoon finely grated lemon peel
• 2 tablespoons (1/4 stick) butter, divided
• 1 tablespoon extra-virgin olive oil
• 6 cups diced green cabbage (1/2-inch dice; from about 1/2 medium head)
• 3 cups chopped leeks (white and pale green parts only; 3 to 4 large)
• 3 large garlic cloves, pressed
• 3 cups 1/2-inch cubes peeled Yukon Gold potatoes (about 1 1/4 pounds)
• 1 2 x 2-inch piece Parmesan cheese rind (optional)
• 1 Turkish bay leaf
• 6 cups (or more) low-salt chicken broth
• 2 tablespoons chopped fresh chives (for garnish)

Directions

Whisk crème fraîche, lemon juice, and lemon peel in small bowl to blend. Cover and chill.

Melt 1 tablespoon butter with 1 tablespoon olive oil in heavy large pot over medium-high heat. Add cabbage; sprinkle lightly with salt and freshly ground black pepper and sauté until cabbage is almost tender but not brown, 6 to 8 minutes. Using slotted spoon, transfer 1 cup cabbage to small bowl and reserve for garnish.

Add 1 tablespoon butter to pot with cabbage; add leeks and garlic. Sauté over medium heat until leeks soften slightly, about 3 minutes. Stir in potatoes, Parmesan rind, if desired, and bay leaf. Add 6 cups broth; bring to boil. Reduce heat to medium-low; cover and simmer until all vegetables are tender, 20 to 25 minutes. Discard Parmesan rind, if using, and bay leaf. Working in batches, puree soup in blender until smooth. Return puree to pot. Simmer until heated through, adding more broth by 1/4 cupfuls to thin soup to desired consistency. Season with salt and pepper. Ladle soup into bowls. Top each serving with some of reserved sautéed cabbage. Drizzle crème fraîche mixture over soup; sprinkle with chives and serve.