Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality

Iraq Dinar/News is a popular topic among many topics this board offers.

See the footer of the board for our Facebook and My business pages.

Be sure and join our Dinar Only Newsletter Email list. It is located on the right. Your User Account Email when joining the board is for with in Neno's Place use of board information which you can control in your profile settings.

Neno

NOTES:
For "Advertising" with in my board to our Membership and Visitors see our "Sponsor Ad Info" in the Navbar. Neno's Place receives a low of 50,000 views a week to over 100,000 plus many times thru out the year.

I can be reached by phone or text 7am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.
Established in 2006 as a Community of Reality

Longest Dinar holding Community. Reach Admin by Private Message. Copyright © 2006-2017


Leeks with Buttered Bread Crumbs

Share

Lobo
Moderator
Moderator

Posts : 18122
Thanked : 883
Join date : 2013-01-12

Leeks with Buttered Bread Crumbs

Post by Lobo on Sat 23 Jan 2016, 11:23 pm


Leeks with Buttered Bread Crumbs

Be the first to Write a Review
Prep Time: 20 minutes
Cook Time: 20 minutes
Servings: 4
Leeks, mild members of the onion family, come in all sizes, from slender stalks 1/2 inch in diameter to stocky ones 2 inches in diameter. For the best flavor and prettiest presentation, choose medium-size leeks about 1 inch in diameter.

Leeks trap the sandy soil in which they are grown. The best way to clean them is to trim off both ends, then spread out the layers a bit and hold them under running cold water. Shake off the excess water, but do not dry the leeks before roasting them. The dampness helps keep them moist.



  • Printer Friendly Version






  • 124

Ingredients:


  • 1 lb. leeks (about 4), each about 1 inch in
      diameter, halved lengthwise
  • 1 Tbs. extra-virgin olive oil
  • 3 Tbs. dry white wine
  • Kosher salt and freshly ground pepper, to taste
  • 1/3 cup fresh French bread crumbs
  • 2 Tbs. grated Parmigiano-Reggiano cheese
  • 2 Tbs. unsalted butter, melted

Directions:

Preheat an oven to 400°F.

Place the leeks, cut side down, on a rimmed baking sheet. Brush with about 1 1/2 tsp. of the olive oil. Turn the leeks cut side up, push them close together and brush with the remaining 1 1/2 tsp. olive oil. Sprinkle with the wine and season generously with salt and pepper.

In a small bowl, toss together the bread crumbs, cheese and butter until the crumbs are evenly moistened. Sprinkle evenly over the leeks. Roast the leeks, without turning, until they are tender when pierced with a knife, their edges are browned and the crumbs are toasted, 20 to 30 minutes.

Remove the pan from the oven and transfer the leeks to a platter or individual plates. Serve immediately. Serves 4.

Variation: To make Leeks with Seasoned Buttered Bread Crumbs, add 1 Tbs. minced fresh herb, such as thyme or marjoram, to the bread crumb mixture and toss to mix.

Adapted from Williams-Sonoma, Essentials of Roasting, by Rick Rodgers, Melanie Barnard & Bob & Colleen Simmons (Oxmoor House, 2004).

Related Tips


  • All About Leeks

    Similar topics

    -

    Current date/time is Sun 11 Dec 2016, 7:51 am