Guest guest Posted November 15, 2006 Report Share Posted November 15, 2006 @@@@@ Leek confit - French 2 tablespoons regular olive oil 8 ounces or 3 cups cleaned and thinly sliced leeks 1 tablespoon shallots, chopped fine 1/4 teaspoon ground cardamom Salt and freshly ground pepper Pinch of ground nutmeg to taste 3 tablespoons calvados or applejack brandy (divided) 1/2 cup heavy whipping cream 1 teaspoon lemon juice Place saute pan over very high heat. When hot, add olive oil and, when oil is hot, add leeks. Saute 1 minute. Add shallots, cardamom, salt, pepper and nutmeg. Add 2 tablespoons calvados and reduce by half. Add heavy cream and reduce until well-coated. Adjust seasoning with salt and pepper and add lemon juice and remaining 1 tablespoon calvados. Reserve. Author: Sanford " Sandy " D'Amato, chef/co-owner of Sanford Restaurant, 1547 N. Jackson St., and Coquette Cafe, 316 N. Milwaukee St., is a James Beard Award winner. For more information visit www.sanfordrestaurant.com. Source: Milwaukee Journal Sentinel, Sept, 18, 2004 Formatted by Chupa Babi in MC: 10.26.04 ---- Quote Link to comment Share on other sites More sharing options...
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