Best Creamed Leeks With Tarragon Tomato And Bacon Recipes

Creamed Leeks with Tarragon, Tomato, and Bacon image

Yield Serves 2

Number Of Ingredients 6

2 slices of lean bacon, chopped fine
1 leek (about 1 pound), halved lengthwise, sliced thin crosswise, and washed well
1/2 cup finely chopped seeded tomato
3/4 teaspoon finely chopped fresh tarragon leaves or 1/4 teaspoon crumbled dried
1/3 cup half-and-half
1/3 cup chicken broth

Steps:

In a skillet cook the bacon until it is crisp and transfer it to paper towels to drain. In the fat remaining in the skillet cook the leek, covered, over moderately low heat, stirring occasionally, for 10 minutes, or until it is softened, and stir in the tomato, the tarragon, the half-and-half, the broth, and salt and pepper to taste. Bring the liquid to a boil,cook the mixture over moderate heat, stirring occasionally, for 5 minutes, or until it is thickened, and stir in the bacon.

Creamed Leeks image

Provided by ColCadsMom

Categories Vegetable

Time 35m

Yield 6 serving(s)

Number Of Ingredients 8

Steps:

Creamed Leeks image

Provided by bluemoon downunder

Categories Cheese

Time 55m

Yield 8 serving(s)

Number Of Ingredients 15

40 g unsalted butter
6 leeks, white and pale green parts only, thoroughly washed, halved and finely sliced
6 onions, chopped
4 garlic cloves, finely chopped
2 tablespoons fresh thyme leaves
1 teaspoon brown sugar
150 ml white wine
10 tablespoons double cream
fresh ground black pepper, to taste
1 cup feta cheese, crumbled
1 cup havarti cheese or 1 cup swiss cheese, grated
1/2 cup parmesan cheese, grated
1/4 teaspoon nutmeg
1 1/2 tablespoons almonds or 1 1/2 tablespoons walnuts, coarsely chopped
fresh chives, to garnish

Steps:

Melt the butter in a pan over a medium heat and gently sauté the leeks, onions, garlic and thyme for 5-10 minutes or until they have softened. In the last few minutes, add the teaspoon of brown sugar. Pour in the white wine and leave the pan over the heat for a further 5 minutes.
Add the double cream, season to taste with the black pepper; and simmer gently for 5-6 minutes.
Transfer the leeks and onions to an ovenproof dish and leave to cool.
Preheat the oven to 180°C/355°F/gas 4.
In a small bowl, combine the cheeses, nutmeg and nuts. If the leeks and onions mixture seems too thick, to be having the cheeses and nuts added to it, add a little more wine, a tiny bit at a time; then add the cheese and nuts mixture to the ovenproof dish containing the leeks and onions; and bake it in the oven for 20-30 minutes. The cheeses and nuts can serve as a topping for the leeks and onions or you can mix the cheeses into the leeks and onions mixture. Go with your preference.
Serve hot, garnished with fresh chives.

Creamed Leeks With Tarragon, Tomatoes, and Bacon image

Provided by lazyme

Categories Vegetable

Time 25m

Yield 2 serving(s)

Number Of Ingredients 6

2 slices lean bacon, chopped fine
1 leek, halved lengthwise, sliced thin crosswise, and washed well (about 1 pound)
1/2 cup tomatoes, seeded and finely chopped
3/4 teaspoon fresh tarragon, finely chopped or 1/4 teaspoon dried tarragon, crumbled
1/3 cup half-and-half
1/3 cup chicken broth

Steps:

In a skillet cook the bacon until it is crisp and transfer it to paper towels to drain.
In the fat remaining in the skillet cook the leek, covered, over moderately low heat, stirring occasionally, for 10 minutes, or until it is softened, and stir in the tomato, the tarragon, the half-and-half, the broth, and salt and pepper to taste.
Bring the liquid to a boil,cook the mixture over moderate heat, stirring occasionally, for 5 minutes, or until it is thickened, and stir in the bacon.