someone draw my boy Cider in this pose pls

For @assfuckoffspring

Cod Gratin With Bacon And Leeks

Cod, crispy bacon, and sweet caramelized leeks come together in a hearty gratin that’s pure comfort food bliss.

ST DAVID’S DAY RAAAAHHHHH!!!!!

this is the one day a year where’s it’s ok to be welsh

(via Leek Mashed Potatoes)

Sweet potato pie with kale and feta

Leeked photo of dinner prep 📸

Leek and potato soup

Creamy greens, pesto and butterbean stew

Baked Salmon With Potatoes Leeks And Green Peas

Baked salmon paired with roasted potatoes, sautéed leeks and green peas makes a truly unforgettable and healthy meal.

Celeriac, leek, and hazelnut tart

Spinach, fennel, and herb pie

Pasta with Plant-Based Creamy Leek and Mince Sauce

Braised leeks | source

In this new take on the classic spaghetti carbonara, mushrooms and leeks add a bit of sweetness to the creamy pasta dish that already has bacon in it. This meal is perfect for any event because it’s comforting and filling.

Ingredients: 200g spaghetti. 200g mushrooms, sliced. 1 large leek, thinly sliced. 4 slices bacon, diced. 3 eggs. ½ cup grated Parmesan cheese. 2 cloves garlic, minced. Salt and black pepper to taste. Fresh parsley for garnish.

Instructions: Follow the directions on the package to cook the spaghetti until it is al dente. Remove the water and set it aside. Let the bacon cook in a big pan until it gets crispy. Take the bacon out of the pan and set it aside. The fat from the bacon should stay in the pan. Sliced mushrooms and thinly sliced leeks should be cooked in the same pan for about 5 to 7 minutes, or until they get soft. When you add the minced garlic, cook for one more minute or until the garlic smells good. Grate Parmesan cheese and eggs together in a bowl. Add black pepper and salt. Put the cooked spaghetti in the pan with the leeks and mushrooms. Sprinkle to mix. Mix the eggs and cheese together, then quickly toss the spaghetti to coat it. The eggs will cook in the leftover heat, making a creamy sauce. Toss the cooked bacon back into the pan after you add it back in. Serve right away, with extra grated Parmesan cheese and fresh parsley on top if you want.

Prep Time: 10 minutes

Cook Time: 15 minutes

Elira Kuka

Potato Leek Soup!

Simple and Delicious Potato Leek Soup | Crow’s Test Kitchen

Monday evening, I made this for the first time this year. I scaled down the recipe to half a batch, and used 3 leeks, 4 lbs of russet potatoes, 4 cloves of garlic confit and 38oz chicken stock. Honestly, it’s an easy recipe & yields a delicious soup!

I think it took about an hour from start to finish. Served it with shredded two-year-old sharp white cheddar.

2025 updated stuffing (brioche leek)

🥖 INGREDIENTS (UPDATED)

Bread

• 1.5 lbs brioche loaf, ripped into 1¼ inch cubes
  (You want slightly larger cubes because brioche is soft.)
• Dry it out for 3 days on a large baking sheet, you want them like croutons!

Aromatics

• 1 large yellow onion, diced
• 1 full leek, white + light green only, quartered lengthwise, washed, thinly sliced
• 3–4 ribs celery, diced
• 4–6 cloves garlic, minced
• 1 stick unsalted butter (8 Tbsp)

Herbs & Seasoning

• 2–3 Tbsp fresh sage, chopped
• 1–2 Tbsp fresh thyme, chopped
• 2–3 Tbsp fresh parsley, chopped
• ½ tsp poultry seasoning for that classic Thanksgiving vibe
• 1 pinch nutmeg (equal to 1/16 tsp)
• 1½–2 tsp kosher salt (can adjust again after broth is mixed in)
• ½ tsp black pepper

Liquid

• 2 - 3 cups turkey or chicken broth
  (Start with 2 cups — brioche absorbs FAST, so add the rest only if needed. Titrate in ½ cup at a time)
• 2 large eggs

🔪 INSTRUCTIONS (UPDATED FOR BRIOCHE + LEEK)

1. Dry your brioche properly (THIS MATTERS)

Brioche is soft, so dry it more than French bread.

• Preheat oven to 300°F.
• Spread brioche cubes on 2 sheet pans.
• Bake 20–30 minutes, tossing once, until dry, lightly golden, edges slightly crisp.
• Cool completely.

This keeps your stuffing from turning into bread pudding mush.

2. Sauté aromatics

In a large skillet or Dutch oven:

• If using Italian sausage, cook it first, break it up real good, and then scoop it out to set aside. Leave the oil in the pan…
• Melt 1 stick unsalted butter.
• Add onion + leek + celery.
• Sauté 8–10 minutes until soft and fragrant.
• Add garlic, cook 1–2 minutes.
• Turn off heat
• Add herbs, 1 tsp salt, pepper, stir 30 seconds so they can “bloom”.

Taste — the aromatics should be highly seasoned because the bread dilutes the salt.

3. Combine

In the biggest mixing bowl you have:

• Add dried brioche cubes
• Pour sautéed aromatics over
• Toss gently

In a separate bowl:

• Whisk 2 cups broth + 2 eggs

Pour the broth mixture over the bread.
Toss gently, let sit 2–3 minutes, assess moisture and salt
Add ¼ tsp salt at a time and re-assess.
If needed, dd more broth (½ cup at a time) as needed until the bread is:

• moist
• but still holding its shape
• no puddles at the bottom - IMPORTANT!

With brioche, you may well not need the full 3 cups.

4. Bake

Transfer to a greased 9×13" baking dish.

Cover with foil:

• 350°F for 40 minutes

Uncover:

• Bake 20–30 minutes more until
  the top is beautifully crisp and golden.

If you like it wetter:
Add ¼–½ cup broth at the halfway point under the foil.

If you like it drier:
Remove the foil for longer.

🌿 OPTIONAL BUT AMAZING ADD-INS

(If you want a little extra dimension)

• ½ cup sautéed mushrooms
• ¼ cup finely chopped dried cranberries (tiny amount gives contrast)
• Brown 1–1.5 lb mild Italian sausage and mix into the aromatics
• Add ¼ tsp nutmeg for a super luxe holiday note

Miso Mushroom and Leek Pasta  Recipe

Ingredients

Yield: 4 servings

• Salt
• 2 tablespoons olive oil, plus more as needed
• 2 medium leeks, trimmed, white and light green parts thinly sliced (about 2 cups)
• 1 ½ pounds mushrooms (such as cremini, shiitake and/or oyster mushrooms), stemmed and sliced
• 1 pound short pasta, such as ziti or cavatappi
• 2 tablespoons white miso
• ¾ cup grated Parmesan, plus more for garnishing
• 1 tablespoon sherry or red wine vinegar, plus more to taste
• 1 tablespoon chopped parsley leaves and tender stems

Preparation

1. Bring a large pot of salted water to a boil.
2. Meanwhile, heat 2 tablespoons oil in a Dutch oven or deep 12-inch skillet over medium-high until shimmering. Add the leeks, season with salt and cook, stirring often, until softened, about 5 minutes. If they look dry at any point, add a drizzle of oil.
3. Add the mushrooms to the leeks, season lightly with salt, and cook, stirring every 2 minutes, until the mushrooms have browned, about 10 minutes. (If they are done before the pasta, then adjust the heat to low.)
4. When the water is ready, add the pasta and cook until al dente. Halfway through the cooking process, reserve 1 cup of water and let cool slightly on the counter. Drain the pasta in a colander and drizzle with olive oil if done before the mushrooms.
5. When both the mushrooms and pasta are done, stir the miso into the reserved pasta water until mostly dissolved. Add it to the Dutch oven or skillet over medium-high heat along with the pasta, cheese and vinegar, stirring vigorously until a cheesy sauce forms and coats the noodles, 1 to 2 minutes. Remove from the heat and season to taste with more vinegar if needed.
6. Garnish with the parsley and more cheese; serve with a final drizzle of oil.

Broccoli, Leek & Pea Quiche (Vegan)

This Whole Wheat Leek Salmon Galette has a healthy whole wheat crust and tastes great with salmon, leeks, and cheese. This dish is great for a cozy dinner or a special event.

Ingredients: 1 whole wheat pie crust. 200g salmon fillet, thinly sliced. 2 leeks, thinly sliced. ½ cup ricotta cheese. ¼ cup grated Parmesan cheese. 2 tablespoons olive oil. 1 tablespoon fresh lemon juice. 1 tablespoon chopped fresh dill. Salt and pepper to taste.

Instructions: Preheat the oven to 375F 190C. In a skillet, heat olive oil over medium heat. Add sliced leeks and saut until softened, about 5 minutes. Remove from heat and set aside. Roll out the whole wheat pie crust on a baking sheet lined with parchment paper. Spread ricotta cheese evenly over the crust, leaving a border around the edges. Arrange the sauted leeks over the ricotta cheese layer. Place thinly sliced salmon fillet over the leeks, slightly overlapping the slices. Sprinkle grated Parmesan cheese over the salmon. Drizzle fresh lemon juice over the galette and season with salt, pepper, and chopped fresh dill. Fold the edges of the pie crust over the filling, creating a rustic edge. Bake in the preheated oven for 25-30 minutes, or until the crust is golden brown and the salmon is cooked through. Remove from the oven and let it cool for a few minutes before slicing. Serve warm and enjoy!

Prep Time: 15 minutes

Cook Time: 25 minutes

reclamation room

Remy’s Ratatouille Soup