braised
leeks
ingredients
3 garlic cloves
1/2 of a large shallot
AN olive oil
3 or 4 leeks (size depending)
AN kosher salt
AN freshly ground black pepper
1.5c chicken broth
1/4c white cooking wine
1/4c heavy cream
yield: 3 servings
cook time: 1 hour
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soft and delicate leeks cooked slowly in a subtle, creamy sauce
process
1. Preheat your oven to 325°F.
2. Mince the garlic and shallots. Slice the root ends off the leeks, then cut the white and light green parts into 1-inch pieces.
3. Heat about 1 tablespoon of olive oil in a stainless steel skillet over medium heat. Add the garlic and shallots, and sauté until soft and fragrant. Transfer them to a medium-sized baking dish for the braise.
4. Return the skillet to the heat and increase to medium-high. Add another tablespoon of olive oil. Arrange the sliced leeks in a single layer, season with salt and pepper, and sear until golden brown, then flip and sear the other side. Transfer the leeks to the baking dish.
5. Deglaze the pan with white wine, then add chicken stock and bring to a simmer. Season with salt and pepper, then slowly stir in the cream (to prevent curdling). Pour the braising liquid into the baking dish—just enough to submerge the leeks halfway.
6. Cover the dish tightly with foil and bake for 30 minutes. Remove the foil and continue baking for another 10 minutes, or until the leeks are tender.
7. Remove from the oven and serve directly from the baking dish.
This is a very simple, beginner-friendly dish that is perfect for those unwillingly put in charge of a Thanksgiving side dish. The most hands-on part of the cooking process is searing the leeks which is very easy, but also very important. So much of the flavor is developed through the sear which is why you should sear both sides. One side is for the flavor to infuse the braising liquid and the other side is for caramelizing the tops. Leeks are similar to mushrooms in the way that they will soak up all the fat in your pan, so don't be afraid to add more as you're searing. Don't be afraid to salt generously either.
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An additional, more involved step would be to transfer the braising liquid to a small pot (once the leeks are cooked), strain it and reduce it. This would certainly enhance the dish by thickening and concentrating the flavors of the sauce, but we all know about the time-crunch of Thanksgiving morning.
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I hope you enjoy! Happy Holidays!