Skip to main content

Recipe Testing: Sweet and Sour Braised Leeks with Bacon and Raisins {Food52}

This is the last of the trio of sidedishes I am testing for Food52 this week. I followed the original recipe Kukla's Sweet and Sour Braised Leeks with Bacon and Raisins with only slight adaptations.

For me sweet and sour go together like peanut butter and jelly, wine and cheese, or chocolate and hazelnuts. You get the idea. Flavor marriages made in heaven. This dish - braised leeks - has sweetness from raisins, zip from vinegar, and a mysterious smokiness from bacon. It's bright and tasty; it comes together very quickly. I served this with some honey-glazed short ribs and it was lovely. I will definitely be making this again soon. Sweet and sour. Bliss.

splash of olive oil
2 slices of thick-cut apple-wood smoked bacon
2 medium organic leeks, white and light green part cut in half, washed well; then sliced in about 3/4" pieces
freshly ground sea salt
freshly ground pepper
3/4 t herbes de Provence, rubbed in the palms of hands
1/2 C organic raisins
1 large or 2 medium shallots, finely chopped
1 T butter
1/2 C organic chicken stock
2 T pear balsamic vinegar
fresh parsley and reserved green scallion tops, finely chopped for garnish

Heat oil in a large skillet over medium heat. Add bacon and cook, turning, until crisp, about 6-7 minutes. Transfer bacon to paper towels to drain. Let cool and then coarsely crumble.

Add leeks to bacon drippings in skillet, sprinkle with some salt, a few grinds of pepper and the herbes de Provence. Cook, stirring often, until leeks are lightly browned and beginning to soften, about 8 minutes.
Reduce heat to low; add shallots, chopped white part of scallions, raisins and butter. Saute, stirring often, until the shallots are soft, about 5 minutes.

Add chicken stock to the skillet; increase heat and bring to boil, scraping up any brown bits from bottom of skillet. Reduce heat to medium-low and simmer for a few minutes, until stock has evaporated.

Stir in vinegar and bacon crumbles; taste and season with more salt and black pepper, if needed; sprinkle with chopped parsley and reserved scallion green tops. Serve warm and enjoy!


Popular posts from this blog

Quick Pickled Red Onions and Radishes

If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients  makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce

Aloo Tiki {Pakistan}

To start off our Pakistani culinary adventure, I started us off with aloo tiki - potato cutlets. I'm always game for tasty street food. I found a couple of different recipes and incorporated those together for this version. Ingredients 6-8 small red potatoes, scrubbed 1 T cumin seeds 1 T fresh chopped parsley 1/2 t ground coriander 1 t minced garlic Procedure Boil the potatoes until they are tender. Drain and let cool. Mash the potatoes. Traditionally they are mashed without their skins. I left the skins on. In a small pan, toast the cumin seeds on high heat until the begin to give off an aroma and begin to darken. Remove from heat and transfer to a plate to keep them from cooking any more. Blend all of the spices into the mashed potatoes, then shape into small patties. If you wet your hands, the potato mixture won't stick to them. Heat a splash of oil in a large, flat-bottom pan. Dip each patty into beaten egg and carefully place in the oil. P

Meyer Lemon Custard-Filled Matcha Turtles #BreadBakers

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our of lovely bread by following our  Pinterest board  right here. Links are also updated after each event on the  Bread Bakers home page .  We take turns hosting each month and choosing the theme/ingredient. This month Stacy of Food Lust People Love  is hosting and she wrote: "Your bread can be large, as in one big animal, or small - animal-shaped rolls. Use your imagination! Points for flavor and shape!" If you are a food blogger and would like to join us, just send an email with your blog URL to Stacy at Here's the animal-shaped bread basket from the #BreadBakers... Beef and Sweet Onion Dim Sum Pandas from Karen's Kitchen Stories Bird Bread Rolls from Ambrosia Easter Bunny Buns from Cook with Renu Ham and Cheese Elephant Rolls from Food Lust People Love Hedgehog Bread from Making Mir