Okay, so you may have heard that purees are very in; this is a variation that sounds so appealing, and would go with so many dishes! Art LOVES leeks, and I have a variation on the classic potato leek soup that holds up so well as a cold soup and could be pureed that I will try that next time! I will post that later this week, hopefully! But this Melted Leek Coulis (pronouced KOO-lee) sounds so wonderful. I haven't made it yet, but plan to for my parents when we return home from mom's long stay in the hospital this weekend.
Melted Leek Coulis borrowed from Gluten-Free Girl
Drizzled atop seared salmon or roast chicken, leek coulis would also brighten up any kind of fish (halibut, artic char), or a dish of quinoa or millet.
Gluten-free boring? Doesn't have to be...and leek coulis will certainly liven up your plate. Imagine a well-roasted chicken sliced over a hill of fluffed jasmine rice, and some of this sauce with both. Who could complain about dinner?
1/2 pound leeks, white part and just a touch of the green part
1 tablespoon extra-virgin olive oil
1 small fennel bulb, fine chopped (fennel tastes slightly of licorice or anise)
2 teaspoons fine-chopped fresh thyme
1 cup heavy cream
1/2 bunch spinach, stems removed and rough chopped
1 cup grapeseed oil
1/4 lemon, juiced
Kosher salt and cracked black pepper
Wash the leeks. Drain and dry them. They are sandy, so wash carefully.
Heat the olive oil in a saucepan on medium heat.
Sauté the leeks and fennel until they are soft, about 4 to 5 minutes. Add the thyme. Cook until until the thyme is fragrant, about 1 minute.
Pour in the cream. Turn the heat to high and bring the cream. to a boil. Turn down the heat to medium and simmer the cream until it begins to thicken slightly, about 3 to 4 minutes. Add the spinach and let it wilt in the hot cream. (Don't let it sit for a long time. Maybe 2 minutes.)
Transfer the mixture to a blender. Blend to a smooth puree. Slowly add the grapeseed oil into the mixture as you are blending. When the mixture has become coulis (perfectly blended), stop.
Strain the coulis through a fine-mesh sieve, reserving some of the pulp. Add 1/4 of the pulp back into the bowl of sauce. Squeeze in the lemon juice and season with salt and pepper to taste.
Makes roughly 2 cups. Sounds so good, my mouh is watering.
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Ok, my mouth is watering too. This is making me miss home cooking even more.
ReplyDeleteBut I hope you're doing well! And I love you!
I made this leek couli for my parents of August 30; it is excellent! Be careful when cutting the green tops of leeks. They can be very tough, and your knife should be sharp and your cutting board very stable. Make sure that the leeks are patted dry and your hands are also dry. I cut myself performing this recipe! Which kept us from preparing the fish that we had planned for dinner! However, just so you know, this stuff is so good good, it would taste great on cardboard. No kidding!
ReplyDeleteThis is a very "doable" recipe! I will make it for you when you come home again, sans the cutting of the finger!!!
ReplyDeleteAlso, I added the cream after the concoction was in the blender, and used extra virgin olive oil, light, instead of grapeseed oil. Wonderful. Ahh. Keeps in frig.
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