Farm to Fork by Emeril Lagasse

Author:Emeril Lagasse
Language: eng
Format: mobi, epub
Tags: Seasonal, American Regional Cookery, Farm produce, Cooking, Natural Foods, Regional & Ethnic, Specific Ingredients, American, Health, Regional & Ethnic - American - General, Specific Ingredients - Natural Foods, Health & wholefood cookery, Amer ican, General, Dieting & Wholefood Cookery, Cookery, Wine
Publisher: HarperCollins
Published: 2010-09-01T00:09:10.732000+00:00

1. Trim off enough of the root ends of the leeks to dispose of the roots yet still keep the leek halves held together. Trim the tops so that only the white and some of the light green portion remains. (Discard the dark green tops or reserve them for another use.) Clean the leeks thoroughly by holding them under cold running water. (If your leeks are very dirty and it’s hard to clean them without cutting the root ends off completely, do as we did in the photo: Simply trim the root ends. This will allow you to separate the leaves and run them under cool running water to rinse them thoroughly of any sand or grit. Then tie the halves back together with kitchen twine. This will keep the halves together when you braise them.)

2. Place the leeks in a large, deep sauté pan, and add the chicken stock, white wine, extra-virgin olive oil, lemon juice, 2 teaspoons of the salt, the peppercorns, bay leaf, and thyme sprigs. Bring to a gentle boil, weighting the leeks down with a small heatproof plate or other heatproof object in order to keep them submerged. There should be enough liquid to cover the leeks; if not, add a bit of water. Reduce the heat to a simmer and cook until the leeks are very tender when pierced with the tip of a knife, 12 to 15 minutes.

3. While the leeks are poaching, make the vinaigrette: In a small mixing bowl, combine the vinegar, shallot, mustard, black pepper, and the remaining ¾ teaspoon salt, and whisk to combine. Let stand for 5 to 10 minutes. Then combine the vegetable oil and olive oil in a measuring cup, and while whisking constantly, slowly drizzle the oil into the vinegar-shallot mixture until the oil is completely incorporated and the vinaigrette is smooth and emulsified. Whisk in the parsley and chives. Taste, and adjust the seasoning if necessary.

4. Using tongs or a slotted spoon, carefully remove the leeks from the poaching liquid and set them on a paper towel–lined plate. Allow them to drain and cool slightly before serving, or serve them slightly chilled.

5. Transfer the leeks (1 to 2 pieces per serving) to small salad plates, drizzle with some of the vinaigrette, and serve.

Note: Any remaining vinaigrette will keep, refrigerated in a covered, nonreactive container, for up to 3 days.

4 to 6 servings

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