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Leeks Vinaigrette Recipe

Ah the noble leek, often the bridesmaid, rarely the bride. Leeks vinaigrette is a classic French recipe that honors the leek for itself. In this recipe we first clean and prep the leeks, then boil them in water until just cooked, drain them, and marinate them for several hours (or days) in a vinaigrette with a touch of Dijon mustard. Served at room temperature, the leeks make a lovely salad or side. And given that they love a long marinating time, they’re perfect for making ahead. Prep time: 10 minutesCook time: 20 minutes Choose leeks that are about an inch thick and have a long, white and pale green shaft. Add to shopping list INGREDIENTS 6 long leeks (about 2 to 2 1/2 pounds total) 1/4 cup olive oil 1 tablespoon red wine vinegar 1 teaspoon Dijon mustard 1/4 teaspoon Kosher salt 1/4 teaspoon finely ground black pepper METHOD 1 Bring a large, wide (12 inches) pot, half-full of salted water (2 teaspoons of salt for 2 quarts of water) to a boil. While the water is heating, clean the leeks, keeping them whole. To do this, first rinse off any visible dirt from the leeks. Then, use the tip of a sharp knife to pierce the leek just a little bit below the point where the leek's shaft opens up into separate leaves. Cut the leek from this point all the way out to the tip of the green leaves, keeping the shaft whole. Open up the leaves, and place the leek under running water to clean out any dirt or sand that may be hiding between the leaves. Cut off the dark green tops, leaving about an inch or two (or three if you like the more strongly flavored greens) on the shaft. Cut off the roots, cutting as close to the roots as possible, to help keep the leek together while it simmers in the next step. (For a visual step-by-step, see How to Clean Leeks.) 2 Once the water is boiling, carefully place the cleaned and prepped leeks into the water. Return to a simmer and lower the heat to maintain a simmer. Start a timer and cook for 8 to 10 minutes, or until the thickest part of the thickest leek can easily be penetrated with the tip of a sharp knife. If your leeks are about an inch thick, they should just begin to be turning from bright green to olive-y green at the 8 minute mark. Thicker leeks you'll want to cook a little longer. Use tongs to gently remove the leeks from the pot and place into an ice water bath to stop the cooking. 3 Remove the leeks from the ice water bath and let them drain. The best way to let them drain is to place them in a rimmed roasting pan and then propping up the pan at an angle so the water can run out of the leeks. Let them drain for 10 minutes or so while you make the vinaigrette. 4 Make the vinaigrette by placing the oil, vinegar, mustard, salt, and pepper, in a jar and whisking until well emulsified. 5 Place the leeks in a rimmed, long serving dish (a Pyrex casserole dish would work for this as well). Drizzle some vinaigrette over the leeks. Gently turn the leeks over and drizzle a bit more vinaigrette on the other side. Cover with plastic wrap and let the leeks marinate in the vinaigrette for at least 2 hours, or up to 3 days. (Chill if marinating more than 2 hours. The longer they marinate, the tastier and more tender they become.) The leeks should be served at room temperature. Alternative serving suggestion: cut the marinated leeks crosswise into 1-inch long segments and serve with strips of roasted red bell peppers that have been marinating in the same vinaigrette. Yield: Serves 4 to 6.
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I never want to eat a store bought Pop-Tart again. Not after looking at this recipe, which uses real, flaky butter pastry (instead of crumbly cardboard dough) and your favorite fruit preserves (instead of sugar mixed with red dye 40). The homemade frosting and cheerful rainbow sprinkles are the icing on the cake! Photo and recipe credit go to Jaclyn over at Cooking Classy, an awesome cooking and baking blog that you need to check out! For now, here's the recipe for your new favorite breakfast (or anytime) treat. Homemade Pop-Tarts Prep Time: 20 mins. Chill Time: 3 hours. Cook Time: 30 mins. Difficulty: Medium Makes 8 pop-tarts What You'll Need For the pastry: 2 cups + 2 Tbsp all-purpose flour, plus more for rolling 1 tsp salt 1 tsp granulated sugar 1 cup unsalted butter, cold and diced into 1/2-inch cubes 4 - 5 Tbsp ice water 3/4 cup strawberry preserves, divided (or other preserve of choice) For the icing: 1 cup powdered sugar 2 Tbsp half and half, plus more as needed 1/4 tsp vanilla extract What To Do 1. Make the pastry dough: Pulse together flour, salt and granulated sugar in a food processor. Add butter and continue to pulse until the butter is broken up, and the mixture has a mealy texture. Add 4 tablespoons of water and pulse a few times until it comes together into dough; if it fails to come together, add another tablespoon of water and pulse again. 2. On a clean surface, divide dough into two portions. Shape each into a 5-inch dish, cover with plastic wrap, and chill in the fridge for 1 hour. Meanwhile, line two rimmed cookie sheets with parchment paper. 3. Remove one disk from the fridge; leave the other one to chill. Roll out the dough disk into a rectangle measuring approximately 13 inches by 11 inches. If edges crack, just stick them back together and keep rolling. Trim edges just so, so you have a 12"x10" perfect rectangle. Cut this into 8 5"x3" rectangles. 4. Arrange 4 rectangles evenly spaced on the parchment-lined cookie sheet; spread 1 and 1/2 tablespoons of jam evenly down the center of each rectangle. Seal edges with fingertips, then reseal with a fork. Use a tooth pick to poke the top of each tart 4 times. Let chill in the freezer for at least 2 hours, or up to one week. 5. Repeat process with second disk of dough. 6. Preheat oven to 375°F. With one rack in the upper third of the oven and one in the bottom third, bake frozen tarts until golden, rotating racks halfway through baking. It will take about 25-30 minutes in all. Allow to cool on the cookie sheet for several minutes, then transfer to wire rack. 7. Make the icing: Whisk together all ingredients, then add additional half and half a 1/2 teaspoon at a time until you reach the desired consistency. Spread over cooled pop-tarts, then dust with rainbow sprinkles. Allow to set at room temperature. Store in an airtight container. Enjoy! A little bit of a process, but totally worth it, don't you think? I can't wait to try these sweet treats in my own kitchen! :D