Leek Recipes

Pea Soup Topped with Pasta Chips Recipe

Pea Soup Topped with Pasta Chips

12.17.13 by Jackie

I may sound like a broken record, but I try not to waste food. In Vietnamese, it is tội chết: "dreadfully sinful" to waste. Yesterday, I had a little bit of leftover boiled bow-tie pasta. The quantity was too little to serve as a main dish, so I seasoned them, deep-fried them and served them as chips.

To ensure everyone enjoyed the small amount of chips in equal portions, I used them as crunchy toppings for pea and leek soup. You could serve them as appetizers for a buffet-style party (maybe next week for Christmas Eve) in mini shot glasses. A sprinkle of curly parsley is more than enough to provide an elegant final touch. 

Waste not, want not! 


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Beet Mozzarella Salad with Gorgonzola Dressing Recipe

Beet Mozzarella Salad with Gorgonzola Dressing

01.09.13 by Jackie

I love this salad as a light lunch meal, especially with the flavorful gorgonzola salad dressing. Alternating thin slices of mozzarella and red beets make up the core of the salad; I placed them on a bed of arugula and flavored them with a leek vinaigrette. Lightly toasted pine nuts added a little crunch.

Serve with slices of toasted sourdough rye bread and you'll be satisfied for the rest of the day.


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Potato Leek Pie Recipe Recipe

Potato Leek Pie Recipe

06.23.11 by Jackie

The concept of tarte salée ("savory pie" in French) is pretty simple. The flaky dough is made with puff pastry and the filling is usually made from vegetables with a cheese topping. This time around, I made a potato pie. The first inside layer is very similar to the leek quiches I made a few months ago. I topped the pie with gorgonzola cheese for added flavor.

It's easy to assemble once the potato slices are pan-fried. Just pair the pie with a healthy green salad. Enjoy!


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Grilled Artichoke and Endive Salad Recipe Recipe

Grilled Artichoke and Endive Salad Recipe

01.21.11 by Jackie

Grilled artichoke and endive salad is one of the dishes I concocted in the tiny kitchen of the Parisian apartment we rented. Don't get me wrong, we loved the place where we stayed at. It's just that the kitchen had the bare minimum: a sink and a toaster-sized oven topped with 2 burners. First I steamed leeks, then grilled a red bell pepper, the endives and artichokes and coated pieces of Rocamadour cheese in herbs. The mixture makes a colorful, tasty first course.

I'm a little slow at sharing the recipes from our recent trip to Europe. It takes some time to process all the photos, so I promise they should be ready after the celebration of the Chinese New Year. Stay tuned!

In case you're wondering who the man in the collage is, he's one of the many vendors who operate stalls at the Daumesnil open air market on Tuesdays and Fridays. I was snapping photos as I meandered through the market and he begged me to take one of him. The merchants in Paris tend to have a lot of personality (they sing, they scream, they rhyme; whatever it takes to get people's attention) and they do their best to entice you to buy their food. He was quite a ham and was absolutely thrilled when I told him I'd post his picture on the site.

Grilled Endive Recipe with Picture


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Cream of Tomato Soup Recipe (Soupe Tomate et Basilic) Recipe

Cream of Tomato Soup Recipe (Soupe Tomate et Basilic)

04.25.10 by Jackie

Cream of tomato soup is a dish we make whenever I'm too lazy to go to the grocery store. It's flavorful, filling and easy to make. Best of all, the ingredients for the soup are usually available in our garden, pantry and refrigerator.

Because tomatoes are not fully grown in our garden yet, I used canned plum tomatoes and added heavy cream to give the soup a velvety texture. I also used a mirepoix of vegetables, which is a combination of coarsely chopped carrots, onions, leeks and celery. We usually eat tomato soup with a baguette, toast or a grilled cheese sandwich. Simple is beautiful!


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