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Why is it working
- If the leek base remains intact and tied with the twine, it prevents the rotating water from breaking the vegetable.
- Place the chopped side of the cooked leek on the paper towel or a clean kitchen towel and toss the leeks dry from excess moisture.
I like sophisticated French foods so much like duck and boouillabaisseMy favorite food from the kitchen is complicated vegetable forecasts such as a thread Gribiche sauce And the grape of leeks, each of which includes pairing simply cooked vegetables with a bold sauce that complements their natural sweet, earthy taste. Lee Vinaigrette is a special favorite and the following recipe for Birmingham, a Colleague of Test Kitchen in Alabama Craig Ruff grab the best of the food. Dressed in the confident grapes of the leek, mustard and sherry vine, soft and silky, and each bite is virtually melted in their mouth.
Preparation of the dish is simple: it condemns the leek and you have a few minutes to cut a quick grape wave. The most time consuming part is washing the leeks to get them free from dirt. In the culinary school, it was taught to reduce the leeks in the longitudinal direction, then immerse them in a bowl of cold water, swirling and cutting them to free the particles. But you can only wash them well under running water, as instructed by the recipe below. After a quick rinse, the leek is ready to go into a salted boiling water.
Craign has a smart technique to keep the leeks intact during the cooking process. Instead of reducing the leeks all the way through the stem, only approx. One inch slice over the stem and then connect half with the twine. This prevents the vegetable from disintegrating during cooking, facilitating dressing, plates and serving. Once the leeks are cooked, Craig places its side on a paper towel or the kitchen towel on the plate to drain the excess liquid and dry it, minimizing the risk that extra water dilutes the grape wave. Served with a sour grape, chopped cooked eggParsley and salt scraps, the food delicious and hot, in all right ways. Can serve the vessel as a first course or page fried chicken or frying fishAlthough I love to serve simply a warm piece baguetteOr
This recipe was developed Craig Ruff; The header was written by Genevieve Yam.
A simple French classic every home chef should try
Cooking method
(Keep on the screen awake)
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2 quarter (1.9 L) tap water
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1 1/4 ounce Diamond crystal kosher salt (36 g; 1/4 cup plus 1/4 teaspoon), shared; For table salt, use half a quantity
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4 small leek (6 ounces; each 170 g), white and light green parts (see notes)
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1 1/2 tablespoon (22 ml) sherry -vine or red wine -vine
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1 tablespoon (9 g) finely chopped peanutsout of 1 medium hazelnut
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2 teaspoon whole grain mustard
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1 teaspoon Dijon mustard
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1/4 teaspoon fresh ground black pepper
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3 tablespoon (45 ml) virgin extra olive oil
To garnish:
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1 hard -cooked eggchopped
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1 tablespoon chopped fresh flat leaf parsley
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1 teaspoon capers
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Boil water in a 4 quartet frying pan and 1/4 cup of salt at high heat. Until the water gets hot, cut the roots from the leek, making sure the base remains intact. Half the leek longitudinally, 1 -inch stops above the base. Rinse the leeks under a cool river water to remove dirt between the layers. Use the kitchen twine to connect both sides of each leeks to two thirds of the road to keep them together. Wear a plate with a paper towel or a clean kitchen towel; Set aside.
Serious Eating / Victor Protasio
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Lower leek into boiling water; Reduce heat to medium-low and cook, covered until the leek base is approx. It can be easily pierced for 12 minutes. Use the pliers or spiderkimmer to move the leek on a plate lined with a paper towel, allowing the excess water to drain. Allow to relax at room temperature until it cools enough to treat it, approx. 10 minutes.
Serious Eating / Victor Protasio
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Until the leeks cool, place the sherry vinegar and peanut onions in a medium bowl and leave to sit for 5 minutes. Add the whole grain mustard, the Dijon mustard, the pepper and the remaining 1/4 teaspoon of salt. Slowly continue the olive oil, whisking vigorously and continuously until emulsified and creamy. Put the grapes aside.
Serious Eating / Victor Protasio
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Remove the twine from the leek. It completely reduces the leeks and cuts it down regularly on a plate lined with a paper towel. Place the paper towel on top of the leek and gently press the leeks to remove excess water.
Serious Eating / Victor Protasio
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Divide half of the grapes evenly over the bowl. Turn the leeks, cut the side up, bowl; Sift with the remaining grapes. Decorate with hard cooked eggs, parsley and capers.
Serious Eating / Victor Protasio
Special equipment
4 quarts leafpliers or spidercord
Note
Find a leek that has a diameter of 1-1 1/2 inches as they are usually sweeter and gentle.
Make-Head and Storage
The grape wave can be produced up to 3 days earlier and can be cooled in airtight container. If the grapes separate it, whisk it or shake it in a tightly sealed container to emulate it again.
The leeks can be cooked and marinated in the grapes for 3 hours before serving. To the refrigerator until it is ready to serve. Remove the leek from the refrigerator before serving.
The finished food is best eaten when prepared, but the remainder can be stored in an airtight container for up to 3 days.