{"id":17585,"date":"2019-04-08T13:46:51","date_gmt":"2019-04-08T20:46:51","guid":{"rendered":"https:\/\/www.grandpacooks.com\/recipes\/?p=17585"},"modified":"2021-05-15T13:24:31","modified_gmt":"2021-05-15T20:24:31","slug":"braised-leeks","status":"publish","type":"post","link":"https:\/\/www.grandpacooks.com\/recipes\/braised-leeks\/","title":{"rendered":"Braised Leeks"},"content":{"rendered":"<ol>\n<li>Cut off the green parts of the leeks.&nbsp; Separate and rinse them well, then keep them for stock made at a later date.<\/li>\n<li>Cut off just the &#8220;strings&#8221; of the roots, keeping the body intact.<\/li>\n<li>Cut them in half lengthwise.<\/li>\n<li>Brown them in butter for 3 minutes per side.<\/li>\n<li>Add 1\/2 cup chicken broth and 1\/2 C white wine to the pan and bring up to a simmer.<\/li>\n<li>Cover loosely with a piece of foil and simmer&nbsp; 15-20 minutes<\/li>\n<li>Plate and garnish with parsley, chives, coarse salt and\/or grated black pepper.OR\n<p>Alternate:&nbsp; Vinaigrette<\/p>\n<ul>\n<li>Dijon mustard<\/li>\n<li>French&#8217;s mustard<\/li>\n<li>Red wine vinegar<\/li>\n<li>Extra virgin olive oil<\/li>\n<li>Salt and pepper<\/li>\n<li>garlic<\/li>\n<li>shallots<\/li>\n<li>Whisk, taste and season<\/li>\n<\/ul>\n<\/li>\n<li>Put some vinaigrette on the bottom of a baking dish<\/li>\n<li>Put into your halved leeks<\/li>\n<li>Pour remaining dressing over top<\/li>\n<li>Put into fridge for 3-12 hours<\/li>\n<li>Plate and top with remaining sauce<\/li>\n<li>Add hazelnuts, croutons, hard boiled egg pieces, chives<\/li>\n<li>Serve cold<\/li>\n<\/ol>\n","protected":false},"excerpt":{"rendered":"<p>Cut off the green parts of the leeks.&nbsp; Separate and rinse them well, then keep them for stock made at a later date. Cut off just the &#8220;strings&#8221; of the roots, keeping the body intact. Cut them in half lengthwise. Brown them in butter for 3 minutes per side. Add 1\/2 cup chicken broth and &hellip; <a href=\"https:\/\/www.grandpacooks.com\/recipes\/braised-leeks\/\" class=\"more-link\">Continue reading<span class=\"screen-reader-text\"> &#8220;Braised Leeks&#8221;<\/span><\/a><\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[180],"tags":[],"class_list":["post-17585","post","type-post","status-publish","format-standard","hentry","category-book-appetizers"],"_links":{"self":[{"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/posts\/17585","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/comments?post=17585"}],"version-history":[{"count":4,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/posts\/17585\/revisions"}],"predecessor-version":[{"id":21779,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/posts\/17585\/revisions\/21779"}],"wp:attachment":[{"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/media?parent=17585"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/categories?post=17585"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/tags?post=17585"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}