Tag: Leek

Shrimp provençal

Natalie Hanson

For 8 people.

2 Tbsp of olive oil
1 leek (white part only) cut into 1/2 inch dice
1 rib of celery, thinly sliced
2 cups of court bouillon (saved from cooking the shrimps)
1 Tbsp of tomato paste
2 lbs of shrimps (quickly cooked in a court bouillon until red, then shelled)
16 black olives, pitted
1 cup slivered sun-dried tomatoes (packed in oil)
2 cloves of garlic
2 tsp of herbes de provence
Salt, pepper
Chopped fresh parsley for garnish

  • Heat the oil in a large skillet and add the leek and celery.
  • Sauté over low heat, covered, until soft (about 10 minutes).
  • Stir in the wine, the tomato sauce, court bouillon and sun-dried tomatoes, add the garlic and herbs.
  • Raise the heat to medium.
  • Add the shrimps, the olives, the salt and pepper.
  • Do not overcook.
  • Sprinkle with parsley and serve immediately.

Court bouillon

4-1/2 cups of water
1 cup of dry white wine
bouquet garni
1 small onion, sliced
1 carrot, sliced
1 tsp of salt and 4 peppercorns

  • Simmer all ingredients together for 45 minutes.
  • Parboil the shrimp.
  • Strain and reduce the court bouillon to 2 cups.

Fish provençal

Natalie Hanson

2 Tbsp of olive oil
1 leek (white part only) cut into 1/2 inch dice
1 rib of celery, thinly sliced
1 cup of dry white wine
1 cup of fish stock
1 Tbsp of tomato paste
2 lb of fish (scrod, ocean cat fish, monk fish) cut in 2 inch pieces.
18 oil-cured olives, pitted
1 cup slivered sun-dried tomatoes (packed in oil)
2 cloves of garlic
2 tsp of herbes de Provence
Salt, pepper
Chopped fresh parsley for garnish

  • Heat the oil in a large skillet and add the leek and celery.
  • Sauté over low heat, covered, until soft (about 10 minutes).
  • Stir in the wine, the tomato sauce, stock and sun-dried tomatoes, add the garlic and herbs.
  • Raise the heat to medium.
  • Add the fish, the salt and pepper and cook until tender.
  • Sprinkle with parsley and serve immediately.
  • One way to keep the fish pieces from falling apart is to cook them, coated in flour, in olive oil.
  • Gently warm them in the sauce before serving.

Blanquette de veau à l’ancienne

Natalie Hanson

Serves 6-8 people.

3 lb of boneless veal in 2 inch chunks
6 cups of chicken stock, home made or canned
2 carrots, cut into chunks
1 large onion, quartered
2 cloves of garlic, unpeeled
2 celery tops
1 leek
Bouquet garni, salt, pepper

  • Blanch the veal: in a large casserole, cover the veal with cold water, bring it quickly to a boil, and let simmer for 1 minute before draining it in a large sieve.
  • Wash any residue off the pieces of meat under cold running water, scrub the casserole, and replace the veal in it.
  • Cover the veal with the chicken stock, and supplement the stock with water if necessary.
  • Add the carrots, onion, bouquet garni (thyme, bay leaf, parsley), garlic cloves, and the salt.
  • Slowly bring the stock to a boil, and skim the surface of any residual scum.
  • Then, reduce the heat to barely simmer the liquid.
  • Cook partially covered for 1 to 1-1/2  hours, or until tender.
  • While the veal is simmering prepare the white onions and the mushrooms.

The vegetables

20 to 25 small white onions, peeled and left whole
2 Tbsp of butter
2/3 cup of chicken stock
1 tsp of lemon juice, 1 lb of mushrooms, sliced

  • In a large saucepan you can cover tightly, heat together 2 Tbsp of butter and the stock.
  • Slowly bring this to a boil and, when the butter has melted, add the onions.
  • Cover the pan, reduce the heat, and simmer for about 30 minutes.
  • Turn the onions every now and then.
  • If the stock cooks away, add a little more from the veal in the casserole.
  • When the onions are cooked – pierced easily with a pointed knife – remove them from the pan with the slotted spoon, and set them aside in a bowl.
  • In the same pan, stir 1 tsp of lemon juice in the remaining stock, bring it to a boil, and add the mushrooms.
  • Cook them briskly for 5 minutes, remove then from the pan with a slotted spoon and set aside with the onions.
  • Pour any remaining liquid into the simmering casserole with the veal.

The velouté sauce

3 Tbsp of flour
3 Tbsp of butter
2 large egg yolks
1 cup of cream

  • When the veal is cooked, remove all the pieces from the casserole and strain the stock into a saucepan (press down on the vegetables).
  • Carefully drain the veal, onions and mushrooms of any juices collected in their bowls and add to the stock to be reduced as well.
  • Bring the stock to a boil and reduce to 2 cupfuls to use for the velouté sauce.
  • Melt the butter and stir the flour into it.
  • Cook this roux over low heat for a minute without browning it.
  • Then, slowly add the two cups of reserved veal stock.
  • Raise the heat and bring the sauce to a boil.
  • Lower the heat and let cook for 5 minutes longer.
  • Meanwhile mix together the egg yolks and the cream and pour into the sauce.
  • Season to taste.
  • Place the meat and the mushrooms and onions in a clean casserole.
  • Pour the sauce over them.
  • Gently but thoroughly mix.
  • Heat once more and sprinkle with parsley.

Leek gratin

Natalie Hanson

Serves 8.

8 big winter leeks
1 Tbsp of butter
2 large onion, sliced
2 cups of chicken stock
2 Tbsp of sweet butter
2 Tbsp of flour
Salt, pepper and nutmeg
1 egg & 1/2 cup of cream
1/2 cup of grated swiss cheese
Some bread crumbs

  • Keep only the white part of the leeks.
  • Split them lengthwise into four parts, then cut across into 3 to 4 inch sections.
  • Wash carefully and drain.
  • In a medium saucepan, melt 1 Tbsp of butter and slightly brown the onions.
  • Add the leeks and cover with the chicken stock. Simmer for 1/2 hour or until the leeks are tender.
  • Drain the liquid, reserve the onion and leeks.
  • Make a béchamel sauce: Melt the butter in a small saucepan, add the flour and slowly pour in the reserved liquid from the leeks. Add salt to taste, pepper and nutmeg.
  • Bring to a boil and cook gently for a few minutes.
  • Mix the cream and egg and add to the sauce.
  • Grease an oven proof gratin dish and put the leeks in evenly.
  • Cover with the sauce, sprinkle with the cheese and some bread crumbs.
  • Cook in a 350°F oven for 1/2 hour or until golden brown on top.

Veal stock

Natalie Hanson

Brown veal stock (fond brun de veau).

10 lb of veal bones
2 onions, quartered
2 carrots, cut in half
2 stalks of celery 1
leek, cut in half
2 tomatoes, quartered
1 bouquet garni
about 1 gallon of water.

  • Preheat oven 450°F.
  • Arrange the bones in a large roasting pan and brown on all sides, turning as necessary.
  • Brown the carrots and onions for the last 20 minutes of the roasting time.
  • Transfer to a large stockpot and add the rest of the vegetables and the bouquet garni.
  • Deglaze the roasting pan with some water after discarding the fat.
  • Add this liquid to the stockpot and pour in enough water to cover all the bones by about 2 inches.
  • Bring to a boil.
  • Then reduce and continue cooking for at least 6 hours, skimming and degreasing as necessary.
  • Strain off the liquid and reduce it by half in a clean pot.
  • Cool and store in covered containers or continue to reduce by half (demi‑glace) or to a syrup (glace).

Mirepoix and tomato soup

Natalie Hanson

Mirepoix is the name given to the combination of diced carrots, celery and onions.

1 quart 14 oz can of chicken stock (or  homemade stock)
3 carrots
2 celery stalks
2 large onions
A handful of spinach leaves
1 leek
3 tomatoes (in winter use Italian canned tomatoes)
2 Tbsp of sun dried tomato paste
Thyme, bay leaf, parsley, garlic, salt and pepper
Olive oil
Provolone cheese (grated)

  • Dice the carrots and celery. Slice and coarsely chop the onion and the leek. Slice the spinach leaves. Peel the tomatoes and discard the seeds. Chop in small pieces.
  • In a soup kettle, brown the onion in 2 Tbsp of olive oil, add the carrots, celery,  leek and sweat the vegetables together for 5 minutes.
  • Add the chicken stock and throw in the spinach leaves. Mix the tomato paste with a little bit of the stock to dilute it and add to the pot as well.
  • Add the herbs and the garlic and cook gently for 1 to 2 hours.
  • Serve with French bread and provolone cheese.

Note:   You can thicken this soup by adding some couscous to it.