Cutting the leeks into rounds is an update on the classic presentation—and makes them easier to serve to a crowd.
- ½ cup extra-virgin olive oil
- 6 large leeks, tough outer layer removed
- 1 garlic clove, finely grated
- 1 tablespoon plus 1 teaspoon Dijon mustard
- 1 tablespoon plus 1 teaspoon whole grain mustard
- ⅓ cup coarsely chopped tarragon
- Freshly ground black pepper
Preheat oven to 350°. Toast walnuts on a rimmed baking sheet, tossing once, until golden brown, 6–8 minutes. Let cool, then coarsely chop. Transfer to a small bowl and toss with oil; season with salt.
Trim root ends of leeks and 1" from the dark green tops. Cut leeks into ½"-thick rounds (the dark green parts won’t be rounds, but that’s okay). Rinse well.
Cook leeks in a large pot of boiling salted water until meltingly tender, 12–15 minutes. Transfer to a bowl of ice water to stop the cooking. Drain and pat dry.
Whisk garlic, vinegar, and Dijon and whole grain mustards in a small bowl; season vinaigrette with salt.
Arrange leeks on a platter; drizzle with vinaigrette and let sit at least 10 minutes (the longer, the better).
Just before serving, scatter walnut mixture over leeks and top with tarragon and lots of pepper.
Do Ahead: Leeks (without walnut mixture and tarragon) can be marinated 1 day ahead. Cover and chill. Bring to room temperature before serving.
In the Kitchen With: Dan Kluger
Dan Kluger knows flavor. While the celebrated chef and restaurateur’s fantastic new book is entitled ‘Chasing Flavor’— Chef Dan is such a master of flavor and texture and taste that I think he appears to magically conjure up flavor. No chasing needed. It’s food that appears to be effortless because with each bite, the flavor combinations are so intrinsically balanced and harmonious that you believe that THIS is how that ingredient is supposed to taste.
Bringing out the best in ingredients is what Dan does and he has always done. Seasonal ingredients prepared simply for maximum flavor. Yes please, Chef!
A native New Yorker, Dan got his start in the kitchens of Danny Meyer’s Union Square Café, then went on to be part of the opening team of Tabla under the late great Chef Floyd Cardoz.
A few stops later he opened the famed ABC Kitchen as Executive Chef and it was there that he won multiple awards including the 2011 James Beard Award for Best New Restaurant and Food and Wine Best New Chef of 2012. Loring Place, his standout restaurant in the heart of NYC’s Greenwich Village, is where he now presides as Chef and Owner. And it’s where I had the honor of stepping into his kitchen and watching him cook a recipe from ‘Chasing Flavor’. And yes, I did nerd out.
His Leeks and Pears with Candied Walnuts, Yogurt and Sherry Vinaigrette is a symphony of flavors— tender leeks, succulent crisp pear, crunchy walnuts, creamy yogurt and the acidic zing of the vinaigrette. A recipe incredibly thought through, no doubt, but when I was eating it there was that harmony of effortless perfection that sang a symphony to my taste buds.
Never one to sit still, Dan also opened up Washington Squares that delivers his famous grandma-style pizzas out of his Loring Place kitchen and will soon open Penny Bridge— a seasonal market driven restaurant in Long Island City inspired by American diners and classic comfort food.
Listen, I know dresses. Designing a dress that appears effortless and also chic as hell takes a high level of thought and precision. At Loring Place, Dan Kluger is doing this with food every evening— honoring the ingredients, letting the food shine, and you can be sure, leading that flavor chase.
Here’s my friend Chef Dan Kluger’s recipe for Leeks and Pears with Candied Walnuts, Yogurt and Sherry Vinaigrette.
Fall squash and leek bread pudding (page 14)
From Bon Appétit Magazine, November 2017: The Thanksgiving Issue Bon Appétit Magazine, November 2017
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- Categories: Egg dishes Side dish Fall / autumn Vegetarian
- Ingredients: brioche bread butternut squash leeks thyme ground cayenne pepper eggs heavy cream milk Emmenthal cheese Comté cheese aged Gouda cheese
The layered lunch: Leek, chard, feta and walnut filo pie (pictured above)
I spent five years of my life living in Cyprus, so pastry, feta and green veg will always have a special place in my life. There, pies are often stuffed with horta, or wild mountain greens. In the UK, I often substitute them with leeks, chard or beetroot leaves in winter and (if I’m lucky), nettles or purslane in spring.
2 tbsp olive oil
4 garlic cloves, finely chopped
150g cooked leeks
50g easy-cook rice
50g walnuts or pecans, toasted and roughly chopped
1 tbsp parsley, chopped
1 tbsp dill, chopped
1 tbsp mint, chopped
150g feta, crumbled
6 sheets filo pastry
½ tbsp sesame seeds
1 tsp poppy seeds
1 Preheat the oven to 180C/350F/gas mark 4. Heat the oil in a frying pan and add the garlic. Sweat for a minute, then add the leeks, chard, rice and nuts. Cook for a couple of minutes and let it cool. Add the herbs and feta, season lightly and stir until well combined.
2 Brush the bottom of a 22cm baking dish with some melted butter and line with a filo sheet. Brush it again and repeat with another three sheets. The ends of the pastry should be hanging over the side. Make sure the remaining three filo sheets are covered with a damp towel, so they don’t dry out.
3 Put the filling in and drape the overhanging filo on top of the filling. Then take the remaining three filo sheets and scrunch them on top of the pie. Brush with the remaining butter, scatter with the sesame and poppy seeds and bake for 25-30 minutes.
Chicken Breasts with Walnuts, Leeks and Candied Lemon
In a skillet, heat 1 tablespoon of the oil. Add the leeks and a pinch of salt cook over moderate heat until softened. Add 2 tablespoons of water, cover and cook over low heat for 4 minutes. Remove from the heat.
In a small saucepan, combine the sugar with 1 tablespoon of water and simmer over moderate heat until syrupy, 2 minutes. Add the preserved lemon and simmer for 1 minute add to the leeks and keep warm.
In a bowl, whisk the vinegar, chives, dill and tarragon with 2 tablespoons of the olive oil. Season with salt and pepper.
In a skillet, heat the remaining 1 tablespoon of oil. Season the chicken with salt and pepper and add to the skillet. Cook over moderately high heat until golden, 3 minutes. Reduce the heat to moderate and cook for 2 minutes longer. Turn the breasts and cook until just white throughout, 4 minutes.
Spoon the leeks onto plates. Top with the chicken. Drizzle with the vinaigrette, garnish with the walnuts and serve.
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Charred Leeks with Romesco Sauce
- 2 leeks
- 1 tbsp olive oil
- 1 roasted red pepper (from a jar, or roast and peel your own)
- 1 small garlic clove or half of one
- a large handful or so of toasted almonds (place the almonds in a small tin in a hot oven for 5 minutes or until toasted)
- 1 tbsp sherry/red-wine vinegar
- 2 tbsp extra virgin olive oil
- salt to taste
Salad of Radish, Carrot and/or Beet tops with Vermouth Vinaigrette
This is one of our favorite vinaigrettes, adapted from our favorite cookbook, Private collections. Our spinach salad with toasted almonds is hugely popular when dressed with this vermouth vinaigrette. This dressing is super flavorful and a wonderful accompaniment to all the peppery, grassy and more bold flavors of radish, carrot and beet greens. You can keep the salad to purely tops from these vegetables, or use them as an accompaniment in a lettuce salad.
- about 1 pound greens- any combinations of radish, carrot, beet or lettuce. Remove any tough stems or central veins. Washed and dried.
- 1/4 cup sliced carrots or radishes
- 2 tablespoons white wine vinegar
- 2 tablespoons vermouth
- 2 teaspoons dijon mustard
- 2 teaspoons soy sauce
- 1/2 teaspoon curry powder
- 1/2 teaspoon sugar
- 1/2 teaspoon salt
- 1/4 teaspoon fresh ground black pepper
- 1/3 cup grapeseed, olive or salad oil
- optional accompaniments- tomatoes, toasted almonds, walnuts, croutons
- In a medium bowl or mason jar, combine all ingredients together except for greens, vegetables and accompaniments
- In bowl, whisk ingredients together well. In mason jar, close lid tightly and shake well until all ingredients are combined
- Toss into greens, then top with accompaniments.
Squash and Bean Minestrone
- 2 smoked ham hocks (about 1½ lb.)
- 1 pound dried navy or cannellini (white kidney) beans
- ¼ cup plus 2 Tbsp. olive oil plus more for drizzling
- 1 large onion, finely chopped
- 2 leeks, white and pale-green parts only, finely chopped
- 2 small celery stalks with leaves (from celery heart), chopped
- 2 cloves garlic cloves, finely chopped
- Kosher salt and freshly ground black pepper
- 1 butternut squash (about 2½ lb.), peeled, cut into ½” pieces
- 1 pound green beans, trimmed, cut into 1” pieces
- 8 cups low-sodium chicken broth
- 1 pound small pasta (such as tiny shells or pipette)
- 1 cup chopped fresh flat-leaf parsley, divided
- 2 bunches flat-leaf spinach, thick stems removed
- Arugula Salsa Verde (for serving click for recipe)
Step by Step
Calories (kcal) 500
Fat (g) 14
Saturated Fat (g) 3
Cholesterol (mg) 55
Carbohydrates (g) 70
Dietary Fiber (g) 15
Total Sugars (g) 6
Protein (g) 27
Sodium (mg) 1080
Celery Root, Leek and Potatoe Dice with Pork Chops
- 1 fat leek sliced
- 1 large celery root outsides removed and chopped into 1/2″ dice
- 1 large potato chopped into 1/2″ dice
- 4 T organic butter
- 1/2 cup white wine
- organic chicken stock
- Parmesan Cheese
- freshly ground salt and pepper
- bacon bits of crispy fried pancetta pieces
- 4 cups spinach
- 2 cloves garlic chopped fine
- organic chicken stock
- organic cream
- boneless thick cut pork chops
- Lawry’s Seasoning Salt
- Ground Red Pepper
- Sauté the leeks in the butter until softened slightly, add in the celery root and potato pieces cooking over medium heat and allowing to brown up slightly.
- Add the white wine and cook until it is absorbed.
- Add the chicken stock and cook until absorbed.
- Stir in Parmesan cheese and season with salt and pepper.
- If desired sprinkle the top with bacon pieces or crispy fried Pancetta.
This is great when served over spinach sautéd in olive oil with garlic and finished off with a little chicken broth and cream.
You’ll Need:1 cup sugar 1/3 cup cocoa 1 envelope unflavored gelatin 1 1/3 cups milk 2 cups vanilla yogurt 1 tsp vanillaProcedures : In medium saucepan, stir together sugar, cocoa and gelatin. Add yogurt and vanilla, gently blend until just well combined. Pour into 8 custard cups
You’ll Need:1 cup walnuts, ground or finely chopped 2 cup grated sweet chocolate 1 1/2 cup sifted confectioner’s sugar 4 tbsp Amaretto liquor Cocoa powderProcedures : Combine nuts, sugar, and chocolate. Moisten with rum to form a stiff dough. Form into small balls and roll in cocoa to coat. Adding small chunks of nut for [&hellip]