{"id":1834,"date":"2019-01-04T15:46:58","date_gmt":"2019-01-04T07:46:58","guid":{"rendered":"http:\/\/www.marga.org\/foodblog\/?p=1834"},"modified":"2019-01-04T15:47:00","modified_gmt":"2019-01-04T07:47:00","slug":"braised-leeks-with-lemon","status":"publish","type":"post","link":"https:\/\/www.marga.org\/foodblog\/2019\/01\/braised-leeks-with-lemon\/","title":{"rendered":"Braised Leeks with Lemon"},"content":{"rendered":"\n<p>I love leeks and this recipe did not disappoint &#8211; when I first made it.  The leeks were delicious and melt-in-your-mouth.  I loved them.  However, I made them in advance for my <a href=\"https:\/\/www.marga.org\/foodblog\/2018\/12\/christmas-eve-2018-menu\/\">2018 Christmas Eve dinner<\/a> and they didn&#8217;t reheat well (on the stove).  They were less flavorful and the consistency was not nearly as good. Indeed, practically nobody ate them.  So make them, but don&#8217;t make them in advance.  <\/p>\n\n\n\n<p>This recipe will serve 2, increase quantities as needed.<\/p>\n\n\n\n<p><strong>Ingredients<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\"><li>3 large leeks<\/li><li>2 Tbsp unsalted butter<\/li><li>1\/4 cup chicken broth<\/li><li>1 tsp. freshly grated lemon zest<\/li><li>4 small or medium leeks, tough outer leaves discarded and leeks trimmed to about 7 inches long and cut lengthwise into quarters or eightDirections<\/li><\/ul>\n\n\n\n<p><strong>Directions<\/strong><\/p>\n\n\n\n<p>Trim leeks, discarding roots, leaves and tough outer leaves.  Cut each leek into 1&#8243; pieces.  Place in a bowl with water for 15 minutes, making sure to remove any grit.<\/p>\n\n\n\n<p>Heat butter in a saute pan over medium heat.  Transfer leeks from the bowl to the pan &#8211; do not dry.  Cook the leeks for five minutes, stirring occasionally.  Add broth and lemon zest.  Cover the pan and braise leeks until very tender, around 5 minutes.  Season with salt and pepper. <\/p>\n\n\n\n<p><em>Adapted from <\/em><a href=\"https:\/\/www.epicurious.com\/recipes\/food\/views\/braised-leeks-with-lemon-10099\"><em>a recipe<\/em><\/a><em> at Epicurious.com<\/em><\/p>\n\n\n\n<p><\/p>\n\n\n\n<p><\/p>\n\n\n\n<p><\/p>\n\n\n\n<p><\/p>\n","protected":false},"excerpt":{"rendered":"<p>I love leeks and this recipe did not disappoint &#8211; when I first made it. The leeks were delicious and melt-in-your-mouth. I loved them. However, I made them in advance for my 2018 Christmas Eve dinner and they didn&#8217;t reheat well (on the stove). They were less flavorful and the consistency was not nearly as [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[11],"tags":[424],"class_list":["post-1834","post","type-post","status-publish","format-standard","hentry","category-recipes","tag-leeks","post-preview"],"_links":{"self":[{"href":"https:\/\/www.marga.org\/foodblog\/wp-json\/wp\/v2\/posts\/1834","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.marga.org\/foodblog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.marga.org\/foodblog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.marga.org\/foodblog\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.marga.org\/foodblog\/wp-json\/wp\/v2\/comments?post=1834"}],"version-history":[{"count":0,"href":"https:\/\/www.marga.org\/foodblog\/wp-json\/wp\/v2\/posts\/1834\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.marga.org\/foodblog\/wp-json\/wp\/v2\/media?parent=1834"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.marga.org\/foodblog\/wp-json\/wp\/v2\/categories?post=1834"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.marga.org\/foodblog\/wp-json\/wp\/v2\/tags?post=1834"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}