Tag: leek

Roast Chicken with Roasted Potatoes & Onions

Very moist chicken with delicious roasted vegetables. Inspired by Keller’s Roast Chicken Recipe. Ingredients 8 small red potatoes, quartered 1 yellow onion, roots cut off but core kept intact and cut into quarters 1 red onion, roots cut off but core kept intact and cut into quarters ½ cup baby carrots or 4 medium-sized carrots, peeled and …

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Permanent link to this article: http://cookbook.atlow.org/2011/12/26/roast-chicken-with-roasted-potatoes-onions/

Chicken Consommé

Ingredients 4 ounces lean ground beef 1 cup finely chopped yellow onion 1/4 cup finely sliced leek 1/2 cup finely chopped celery 1/2 cup peeled, finely chopped carrots 1/4 cup chopped fresh thyme (stems and leaves) 1/4 cup chopped fresh tarragon (stems and leaves) 1/4 cup chopped fresh parsley (stems and leaves) 1/4 cup lemon …

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Permanent link to this article: http://cookbook.atlow.org/2011/04/18/chicken-consomme/

Chicken Stock

Ingredients 2 pounds chicken bones, backs, necks, and/or wings 10 cups water 2 carrots, cut into chunks 2 stalks celery, cut into chunks 1 leek, light-green and dark-green parts 1 yellow onion, quartered 1/2 bulb celery root, trimmed and cut into chunks 6 sprigs parsley 6 sprigs thyme 2 bay leaves 1 teaspoon black peppercorns …

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Permanent link to this article: http://cookbook.atlow.org/2011/04/18/chicken-stock/

Fire Roasted Bolognese Sauce

Ingredients 2 teaspoons olive oil 1/4 pound shitake mushrooms, stems removed 1 leek thinly sliced 3 cloves minced garlic 3/4 pound ground beef 1 can (28oz) diced fire roasted tomatoes 1/2 cup dry white wine 3/4 teaspoon salt Instructions Heat oil in a skillet over medium high heat Add mushrooms, leak & garlic and cook …

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Permanent link to this article: http://cookbook.atlow.org/2009/11/22/fire-roasted-bolognese-sauce/

Orecchiette With Leeks, Peas, and Pecorino

Makes 4 servings Hands-on Time: 0hr 25m Total Time: 0hr 50m Ingredients     * 1 pound dry orecchiette or some other short pasta     * 2 tablespoons olive oil     * 4  leeks (white and light green parts only), thinly sliced     * 1/2 teaspoon kosher salt     * 1/2 teaspoon black pepper     * …

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Permanent link to this article: http://cookbook.atlow.org/2009/07/07/orecchiette-with-leeks-peas-and-pecorino/