From: <NOBR>Genie·</NOBR>  (Original Message)

Sent: 4/23/2008 2:35 PM

Buttered Leeks 3 pounds leeks 2 tablespoons butter 1/2 teaspoon salt 1 teaspoon freshly ground black pepper Wash leeks well then cut off stalk. Place in pan with butter and cook until tender about 20 minutes. Season with salt and pepper and serve immediately.

Leek and Potato Gratin

2 tablespoons butter
2 large leeks, white part, chopped
1 red bell pepper, diced
3 matzos, broken
1 cup hot water
4 potatoes, baked, peeled and sliced
6 ounces evaporated skim milk
salt and pepper
1 cup grated mozzarella cheese
minced chives for top

Preheat oven to 350F. Heat butter in skillet. Add leeks and saute, cover until wilted. Add red pepper saute 5 min. Combine matzos with water in bowl, soak 3 to 5 minutes until soft. Drain, squeeze out excess water. Combine leek mixture and matzos with remaining ingredients, except cheese and chives. Stir until fully mixed. Pour into an oiled shallow 2 quart casserole. Sprinkle cheese over top followed by chives. Bake 35 to 40 minutes, or until top golden. Let stand 5 to 10 minutes and cut.

Leek and Potato Bake

1/2 pound potatoes
2 medium leeks
1 cup single cream
2 medium eggs
1/2 cup grated cheese or bread crumbs

salt and pepper to taste

Peel and slice the potatoes. Clean the leeks by slicing them lengthways and fan them out under running water. Slice these also. Layer the potatoes and the leeks in a greased baking dish, sprinkling a little salt and pepper over each layer. Mix the cream and eggs together in a separate bowl. Pour over the ingredients in the baking dish. Sprinkle some cheese and/or bread crumbs on top. Bake for 45 to 60 minutes, or until the potatoes are soft and the top is browned.

Baked Leeks with Bacon and Gruyere

4 medium leeks, trimmed, soaked and rinsed
1 ounce bacon, cut into small dice
1 large egg
1/4 cup milk
1/4 cup chicken broth or low sodium canned broth
salt
ground white pepper
1 ounce Gruyere cheese, grated
1 tablespoon dry bread crumbs
1 tablespoon minced fresh parsley

Trim leeks about 2 inches beyond point where leaves start to darken. Trim root end, keeping base intact. Slit leek lengthwise upward through leaves, leaving base intact. By trimming only dark green parts of each half, more of leek can be saved. Soak trimmed leeks in a sinkful of cold water to loosen excess dirt, then rinse leeks in cold running water, pulling apart layers with your fingers to expose any clinging dirt. Arrange leeks in a single layer in a steamer basket or steamer insert. Carefully place basket over pot of vigorously boiling water , cover and steam until tip of knife inserted in thickest part of leek meets no resistance, about 10 minutes for leeks 1 inch thick, about 12 minutes for leeks 1 1/4 inches thick. Adjust oven rack to center position and heat oven to 350F. Fry bacon in small skillet over medium high heat until fat is rendered and bacon is crisp, 3 to 5 minutes. Drain fat and set bacon aside to cool. Whisk egg, milk, chicken stock and salt and pepper to taste in small bowl. Stir in Gruyere cheese. Arrange leeks in a single layer in baking dish. Pour egg mixture over leeks, sprinkle with bacon bits and bread crumbs. Bake until top is browned and egg mixture is set, about 30 minutes. Sprinkle with parsley and serve immediately.

Battered Leeks

4 cups leeks, washed, diced
4 eggs
2/3 cup dry milk powdered, instant milk
1/2 teaspoon salt
1/4 teaspoon pepper
4 cherry tomatoes
1 sprig parsley

Spray nonstick skillet with cooking spray and set over medium heat; add 2 cups leeks, cover skillet and cook, stirring occasionally, until leeks are softened, 3 to 4 minutes. In small mixing bowl beat together 2 eggs, 1/3 cup milk powder, half of the salt and pepper. Pour into skillet, making sure egg mixture thoroughly coats leeks. Cook until bottom of omelet is golden, 1 to 2 minutes; using pancake turner, carefully turn omelet over. Cook other side just until set, about 1 minute; transfer to serving platter and keep warm. Repeat procedure; garnish omelets with tomatoes and parsley.

Leek Tart

1 11 inch tart/quiche shell
2 tablespoons butter
4 cups leeks, chopped
2 tablespoons Dijon mustard
5 slices bacon, cooked and crumbled
2 eggs
1/2 cup whipping cream
1/4 teaspoon light cream
1/4 teaspoon pepper
salt

To remove dirt from leeks, cut through leek lengthwise almost to root end. Wash under running water and shake to remove excess water. On lightly floured surface, roll out pastry and fit into 11 inch tart or quiche pan; refrigerate for 20 minutes. Prick pastry bottom with fork; line with foil and fill with pie weights. Bake in 375F oven for 10 minutes. Remove pie weights and foil; Bake for 15 minutes longer or just until lightly golden. Let cool. Meanwhile, in large skillet, melt butter over medium low heat; cook leeks, stirring occasionally, for about 30 minutes or until softened. Let cool. Brush cooled pastry shell with mustard; spread leeks over top. Sprinkle with bacon. Whisk together eggs, whipping and light creams, pepper and salt; pour over bacon. Bake in 350F oven for 30 to 35 minutes or until golden.

Gratin of Leeks

8 medium leeks, about 3 pounds, trimmed and cleaned
2 cups 1% milk
1/2 teaspoon dried thyme
1/4 teaspoon ground nutmeg
4 whole cloves
1 bay leaf
1 clove garlic, minced
1/4 cup all purpose flour
2 tablespoons dry white wine
1 tablespoon margarine
1/2 cup Gruyere cheese, grated or Swiss cheese
vegetable cooking spray
2 tablespoons Parmesan cheese, grated
1/8 teaspoon ground red pepper

Bring 6 cups water to a boil in a Dutch oven; add leeks. Cover and cook 8 minutes or until tender; drain well and pat leeks dry with paper towels. Set aside. Combine milk and next 5 ingredients in a medium saucepan. Bring to a boil over medium heat and cook 1 minute, stirring constantly. Remove from heat and let cool. Strain through a sieve into a bowl; discard solids. Place flour in a medium saucepan. Gradually add milk mixture, stirring with a whisk until blended. Bring to a boil; reduce heat and simmer 2 minutes or until margarine melts, stirring constantly. Remove from heat and add Gruyere cheese, stirring until cheese melts. Arrange leeks in an 11 x 7 x 2 inch baking dish coated with cooking spray. Pour milk mixture over leeks; sprinkle with Parmesan cheese and pepper. Bake, uncovered at 400F for 25 minutes or until lightly browned.

Greek Leeks Vinaigrette

4 leeks
1 green onion, minced
1/4 cup fresh lemon juice
2 teaspoon Dijon mustard
1/2 teaspoon sugar
fresh ground pepper to taste
1 tablespoon fresh mint, chopped
1/4 cup olive oil
1/2 cup tomato, diced
12 or more Greek olives
mint sprigs for garnish

Cut off the roots, leaving a thin piece of the hard root end to hold the leeks together and trim the tops so that only 1 inch of the green leaves remain. Cut the leeks lengthwise into halves. Wash the leeks well, making sure to remove all the hidden dirt. Steam until crisply tender, about 8 to 10 minutes. When done, remove from pot and dry thoroughly. Meanwhile, combine the green onion, lemon juice, mustard, sugar, pepper and chopped mint in a small mixing bowl. Gradually whisk in the oil in a slow, steady stream. Arrange the warm leeks in single layer on a serving platter. Pour the vinaigrette over all parts. Sprinkle the diced tomato and olives on top. Leave at room temperature for 1 to 2 hours. Serve garnished with the fresh mint sprigs.