Savor and Share: Leeks, garlic and onions

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Leeks, onions and garlic are all members of the genus Allium, a group that provides flavor to a myriad of dishes. Send your recipes using them for the Recipe Box of April 25.

You can post recipes using the comment link below.You might just win a cookbook for your efforts.

Please include your name, address, phone number and number of servings.

Remember soft cheese recipes for April 18. On May 2, we will be publishing pasta recipes that did not make it in on March 21. Which means you have an extra week to come up with a nice Mother’s Day recipe for May 9.

Categories: Reader requests
Joe Stalvey

3 Responses

  1. Eileen Mello says:

    Leek and Potato Soup

    3 tablespoons butter
    3 cups sliced leeks (white part only)
    3 tablespoons flour
    6 cups water
    2 cups milk or half & half (at end of cooking)
    1 tablespoon salt, pepper to taste
    4 cups potatoes, peeled and diced
    1 cup diced leeks, inside green part, not the heavy outside leaves
    1/2 cup sour cream

    Melt butter over medium heat, stir in leeks and cook for 5 minutes, without browning. Stir in flour and stir for 2 minutes to cook the flour. Remove from heat, let cool a minute and gradually add 2 cups hot water. Blend thoroughly with the flour and the vegetables and add the rest of the water. Stir in salt, pepper, optional 1 cup chopped green leeks and potatoes. Bring to boil and simmer partially covered for 40 minutes until vegetables are thoroughly tender. For a peasant type soup, mash the vegetables in the pot with a potato masher. For a smoother texture, put through a food mill or food processor. To serve the soup, stir in the milk and bring to a simmer and blend in as much sour cream as you wish. Taste carefully, adjusting seasoning if needed.

  2. Nora Graham says:

    Leeks and Barley Soup

    1/2 cup Barley
    1 pound of smoked ham hocks
    salt & pepper
    2 quarts chicken broth
    1 cup of finely chopped leeks including 2 inches of the green tops
    1 cup of finely chopped celery
    1 bunch of chopped scallions including the greens
    2 medium baking potatoes peeled and finely chopped
    1 cup of heavy cream

    Combine the barley, ham hocks, salt and pepper and broth in a heavy 6 quart pot and bring to boil over a high heat
    Reduce heat to low and add the leeks, celery, scallions, and potato. Cover partially. Simmer for 30 minutes until the barley is soft and the vegetables are tender.
    Remove and discard the ham hocks and stirring constantly pour in the cream.
    Simmer for a few minutes to heat soup thoroughly

    Serves 6-8

  3. Eileen Fischer says:

    From Heather Sandifer:

    Turkish-style Eggs and Onions
    2 really large onions, Vidalia, red or mix of both, quartered and sliced very thin
    4 tablespoons unsalted butter
    Salt, to taste
    1/2 teaspoon balsamic vinegar
    1/8 teaspoon ground allspice
    1/4 teaspoon ground cinnamon
    Freshly ground black pepper, to taste
    1/2 teaspoon sugar
    4 eggs
    Add thinly-sliced onions to butter, which has been heated in a heavy skillet. Sprinkle with salt and cook over very low heat, stirring occasionally for 45 minutes or longer until the onions turn reddish brown and become slightly crispy. Watch so they do not burn. As they cook and become dry, sprinkle with some water. When the onions are caramelized, sprinkle in the vinegar, spices, pepper and sugar. Mix thoroughly.
    Make four depressions — like little nests — in the cooked onions, and break an egg into each one. Sprinkle with a little salt and pepper, cover and cook gently until the eggs are covered with a thin transparent film. Serve immediately.

    From Betty Fusek of Danbury:

    Scrumptious Vidalias
    4 or 5 Vidalia onions
    Olive oil
    2 (10.75-ounce) cans cream of celery soup
    8 ounces shredded Swiss cheese
    French bread with butter
    Slice onions and gently sauté in olive oil.
    Mix with soup. Put in 9-by-13 pan. Top with Swiss cheese and finish with ½-inch buttered French bread slices.
    Bake 425 degrees for 30 minutes.

    From Cathy Gaccione of Fairfield, this week’s cookbook winner:

    Leek and Potato Soup
    Makes 4 servings
    2 tablespoons olive oil
    3 cups thinly sliced leeks, white part only
    1 cup thinly sliced carrots
    1 cup thinly sliced celery
    4 cups peeled and diced potatoes
    6 cups chicken stock
    1/4 teaspoon black pepper
    4 slices bacon, crumbled
    Heat 2 tablespoons olive oil in large sauce pot over medium heat. Add leeks, carrots and celery. Cook, stirring occasionally, until tender but not brown, about 10 minutes.
    Add chicken stock, potatoes and black pepper. Bring to a boil; reduce heat, cover and simmer until vegetables are very tender, about 15 to 20 minutes.
    Transfer to blender in small batches and blend until smooth. Serve with crumbled bacon.

    From Mary Ann Arlio of Trumbull

    Onion Cake
    4 medium onions, sliced
    3 tablespoons butter
    1 (10-ounce) package refrigerated buttermilk biscuits
    1 1/2 cups sour cream
    2 eggs, slightly beaten
    Salt and pepper, to taste
    Heat oven to 375 degrees. Sauté onions in butter in skillet until browned and softened, about 10 minutes.
    Separate biscuits. Press into bottom and slightly up side of 8-inch springform pan. Spoon sautéed onions over top.
    Whisk sour cream and eggs in bowl until blended. Season to taste with salt and pepper. Spoon evenly over onions and bake 40 minutes.
    Remove pan from oven and remove sides. Serve warm.

    From Mary Ann Arlio of Trumbull

    Baked Stuffed Onions
    3 Spanish onions
    3 ounces day-old Italian bread, crust cut off, 1/2-inch thick slices
    1/2 cup skim milk
    1 large egg, lightly beaten
    6 large mushrooms, clean trimmed and chopped
    2 tablespoons capers, drained and chopped
    1 tablespoon chopped fresh parsley
    1 clove garlic, minced
    1/2 tablespoon salt
    1/4 tablespoon pepper
    1/4 cup breadcrumbs, dry and unseasoned
    1 1/2 tablespoon extra virgin olive oil
    Heat oven to 375 degrees.
    Keeping the whole onions intact, peel away outer layer with paring knife. Carefully trim root ends so they are flat. In large pot of boiling water, cook onions for 10 minutes. Drain on paper towel and let cool.
    In small bowl, combine bread with milk; soak 10 minutes. Squeeze bread until almost dry with fingers and break into large bowl. Stir in eggs, mushrooms, capers, parsley, garlic, salt and pepper. Set aside.
    Cut onions in half horizontally. Scoop out some of center and chop coarsely. Add chopped onion to bread mixture and mix well. Fill onion halves and sprinkle with dry breadcrumbs.
    Arrange in shallow 2-quart baking dish. Drizzle with oil and bake uncovered for 25 minutes.

    From Mary Ann Arlio of Trumbull

    Baked Onions Au Gratin
    Makes 6 to 8 servings
    8 medium yellow onions, peeled and sliced 1/4-inch thick, about 6 cups
    2 tablespoons butter, or as needed
    1/2 cup heavy cream
    1/4 cup dry cocktail sherry
    1/8 teaspoon pepper
    1/2 cup grated Swiss cheese
    1/4 cup grated Parmesan or Romano cheese
    Heat oven to 375 degrees.
    Sauté half onions in 2 tablespoons butter in large frying pan over low heat, stirring occasionally. Cook only until limp, about 5 to 10 minutes; do not brown or discolor. Remove to 1 1/2-quart baking dish with slotted spoon; sauté remaining onions, using more butter, if necessary.
    Add to onions in baking dish, along with cream, sherry and pepper. Stir to mix. Top with Parmesan or Romano. Bake until top is a bit brown and all is bubbling hot, about 15 to 20 minutes.