Mountain Bounty Farm

BRAISED LEEKS – Suzanne Goin’s recipe:

6 large leeks
about 3/4 cup Olive Oil
1 cup sliced shallots
lots of thyme
1/2 cup dry white wine
2 cups chicken stock
salt and pepper

- Preheat the Over to 400
- Trim the leeks leaving about 2 inches of the green attached. Cut the leeks in half lengthwise. (This is a good time to submerge them in water and shake them about to make sure you get any dirt loose from the inside. Place the leeks face down on a towel and pat dry.)
- Turn leeks so that they are cut side up and season liberally with salt and pepper.
- Heat a large sauté pan over medium-high heat for 2 min. Pour in 14 /cup olive oil and wait 1 minute. Place leeks in pan, cut side down, being careful not to crowd them. You may need to do them in batches, depending on the size of the pan. Add oil if need be.
- Sear them 4 to 5 minutes , until they are golden brown. Season the backs with salt and pepper while the fronts are cooking, then turn them over and sear the backs as well, 4-5 minutes.
- Transfer them to a large gratin dish, face up, lined next to one another.
- Pour 1/4 cup olive oil into the pan and bring to medium heat. Add the shallots, thyme, 1/4 teaspoon salt, and pepper. Cook about 5 minutes until the shallots are just getting soft.
- Add the white wine and reduce by half. Add the stock and bring to a boil over high heat.
- Pour the liquid over the leeks. The stock should not quite cover them.
- Braise in the oven 30 minutes.

They are wonderful just out of the oven. They are also excellent the next day, cold, with a mustard vinaigrette and topped with prosciutto and chopped hard-boiled egg. These really are wonderful.

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Recipes by mountainbountyfarm