March 29th and March 31st
Class Recordings:
March 29th Cooking With Jan : Class Recording | Password: Alchemy7
March 31st: Lecture with John : https://vimeo.com/694941220 | Password: Alchemy8
Recipes
Leeks and Watercress and Sorrel and Spinach and all the greens of Spring!
First you take a Leek! Don’t EVER miss your daily dose of leeks! Leeks are a good source of dietary fiber, vitamin B6, iron and magnesium, an excellent source of folate as well as vitamins A, C, and K. they Contain many flavonoid antioxidants (including diallyl disulfide, diallyl trisulfide, allyl propyl disulfide). Have antioxidants, antimicrobial properties, and liver-protecting properties. Improve lipid profile by decreasing total cholesterol and triglyceride levels while raising good cholesterol levels. Improve high blood pressure by increasing production of nitric oxide, a naturally occurring gas that helps dilate and relax blood vessels.
THE EASY KEEPERS- They keep really well in yout fridge! How to handle and store and cook:Wash leeks, cut them in half lengthwise. Run water over the whole leek, rifling through the layers to give them a good rinse. Make sure all of the fine sand and clay is removed. Make sure you use all the leek including the green part! Store fresh leeks unwashed and untrimmed in the refrigerator, where they will keep fresh for 2-3 weeks. Wrapping them loosely in a moist towel to help retain moisture.
Leeks should have firm, crisp stalks. Cooked leeks should be eaten within one day and do not over cook! The slightest cooking gives you more bang in nutrients. Leeks can be frozen, pickled, canned or dehydrated. To freeze leeks, trim and then blanch them for 2 to 3 minutes in boiling water. Cool rapidly, towel dry, and place in freezer bags.
Wild Leeks : Also known as ramps are pungent, strong tasting and can be found in moist woods and valleys, close to water in dark, damp places and can often be found to grow near maple trees. They have broad, lily-like leaves and grow to about 12 inches high.
Use ramps; both leaves and stems in soups, stews, add to salads, omelets, mashed potatoes, souffles and cheese dishes. You can also serve them as a vegetable. Par boil them for 3 minutes then cut up and fry them in a little butter. Ramps look much like lily-of-the-valley from the ground up, but the roots look like spring onions. If wild harvesting don't take more than half of each clump so that they can continue to thrive in that location.
Leek Soup
4-6 medium leeks (about 2 pound), white and pale green parts chopped
1 shallot
1 large carrot, chopped
2 celery ribs, chopped stick (1/2 cup) unsalted butter
2 medium potatoes about 1 pound
1/2 cup dry white wine or 2 tablespoon apple cider vinegar
3 cups chicken stock or veggie stock
1 Turkish bay leaf
1/2 cup leeks chopped fine for garnish
3 tablespoons extra virgin olive oil
Cook leeks, shallot, carrot, celery, with 4 tablespoons butter or oil in a 6-quart heavy pot over moderate heat until softened, about 7-8 minutes. Add potato to mixture along with wine or vinegar, stock, water, and bay leaf. Bring to a simmer and cook until vegetables are tender, about 15 minutes. Discard bay leaf and keep soup at a bare simmer. Blend soup in batches in a blender until smooth (use caution when blending hot liquids) Season with salt and pepper. Serve with Diced Raw Leeks sprinkled on top with a drizzle of olive oil!
Leek and Spinach or Ramps or Watercress or Sorrel Soup
Note: You can use any green (watercress- will be a bit spicier) nettles, chard, baby kale
This is a technique that is good to master.
Using a soup base, blend in raw greens.
This is a great way to get all those micronutrients of fresh vegetables!
6 medium leeks, about 3 pounds whites cleaned well and chopped
4 tablespoons butter
4 garlic cloves, minced
8 cups HOT chicken stock or veggie stock
1 pound baby spinach, washed or ramps or watercress or sorrel or ….
Grated nutmeg, to taste
Melt butter in a heavy-bottomed soup pot over medium heat. Add leeks and cook, stirring, until leeks are soft, about 8 to 10 minutes. Add garlic and cook for 1 minute. Add hot stock and bring to a boil, then reduce to a gentle simmer. Remove from heat and using a blender, purée the raw spinach with the soup mixture. Adjust seasoning and add a little salt and pepper to taste grated nutmeg.
YUMMY!
Squid Lightly Cooked
Make sure you buy the whole squid and then cut into rings. Cut the tentacles in half. Pat dry the squid so it is nice and dry. THE KEY IS NOT TO CROWD THE SQUID IN THE PAN!!!
Heat the pan and the add add ol and the squid. Allow the squid to cook one minute and then remove from the heat!
1 pound cleaned squid and dried well
4 tablespoons extra-virgin olive oil
2 garlic cloves, finely chopped
Lime juice, of one whole lime
¼ cup chopped mint or cilantro or parsley (lemon goes well with parsley)
Sliced avocado, and red onions for serving
Rinse the squid super well under cold water. Drain and transfer to a paper towel to dry completely. Cut the bodies into rings about 1/2-inch rings. Cut the tentacles in half. Pat dry with paper towels. Salt teh squid.
Heat a large skillet over high heat. Let the pan get hot. Add half the oil to the skillet. Place half the squid in the pan pan along with half the chiles and cook without moving for 1 minute. Turn the squid and stir in half the garlic; cook 30 seconds more. . Transfer to a plate. Repeat with remaining squid, garlic and oil. Make sure not to overcrowd the pan; Squeeze lime or lemon all over the squid and sprinkle with mint or cilantro or parsley and serve with avocado and raw red onions