Leek Oil

von Kimberly | Nov. 7, 2024 | 60 TO 120 MINUTES, ADVANCED, ALL YEAR, INTERNATIONAL, LEEKS, MICHELIN, OILS, UMAMI, UP TO 500, VEGAN

Leek Oil

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November 7, 2024 by Kimberly

Add a pop of flavor with this vibrant, earthy oil! Drizzle over soups, salads, or grilled veggies for a fresh twist that’s as tasty as it is gorgeous. Pure liquid green goodness.

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65 MINUTES



ADVANCED



VEGAN



INT.



40 PER TSP



UMAMI



MICHELIN



OIL



ALL YEAR

INTRODUCTION

ABOUT THE RECIPE

Leek oil is a game-changer for adding vibrant color and savory flavor to just about any dish! With its green hue and subtle, earthy taste, this oil is a simple yet elegant way to elevate soups, salads, or roasted veggies. Making it at home is easy and gives you an infusion that’s fresher and more flavorful than store-bought options. It’s a little something special for your kitchen arsenal that brings a gorgeous finish to whatever you’re cooking!

How to serve
Drizzle this leek oil over your favorite creamy soups, like potato or pumpkin, for a beautiful green swirl and an extra depth of flavor. It’s also amazing on salads – especially when paired with citrus or other fresh veggies – and makes a fantastic finishing touch on roasted or grilled vegetables. A little goes a long way, so use it as a garnish to let the green color and savory notes shine. This is the kind of touch that makes any dish feel a little more gourmet! Don’t miss out on trying it with this Chestnut Soup & Chili Cinnamon Croutons!

How to store
Store leek oil in a clean, airtight glass bottle in the fridge for up to a week. Give it a little shake before each use to keep the flavor evenly distributed. It’s best to use it fresh to enjoy the full flavor and color!

Hi, I'm Kimberly.

A passionate food lover who believes in the magic of homemade deliciousness that spreads love and warmth. Join me on this culinary adventure as I prepare wonderful dishes and let’s spread some happiness together!

Kimberly the Zett Signature

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„Let’s make a piece of happiness“

Leek Oil

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Author: Kimberly
Total Time: 65min
Yield: 1 cup / 250 ml 1x

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Description

RECOMMENDED EQUIPMENT

blender
medium-sized saucepan
whisk
a bowl which the medium saucepan fits into
2 medium-sized bowls
2 fine sieves
sealable container (oil bottle)
ice cubes
coffee filter

Ingredients

Units Scale

1 stalk of leek (the white part)
250 milliliters oil of your choice (I’ve used avocado oil)

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Instructions

Roughly chop the leek, wash it and put it into the blender. Pour in the oil. Blend on the highest setting until there are only tiny pieces of the leek left.
Pour the mixture from the blender into a medium-sized pot and heat it over medium heat to a temperature of about 101°-104°C (213°-219°F), and maintain this temperature for the next 30 minutes. Stir occasionally, making sure the temperature remains steady and nothing gets burned.
Prepare a bowl large enough to fit a medium-sized pot, and fill it with cold water and a handful of ice cubes. Also, hang a fine sieve strainer over one medium-sized bowl and another fine sieve strainer, with a coffee filter inside it, over another medium-sized bowl.
Now, place the pot in the ice water and stir to cool the oil quickly. Once the oil is almost cold, remove the pot from the water and pour the oil into the prepared fine sieve to catch the coarse particles.
Then, pour the oil into the second sieve, which is equipped with a coffee filter, to catch the remaining finer particles.
Allow the oil to drip through for about 20 minutes or maybe less depending on how many remaining particles are in the coffee filter. Once all the oil has passed through the coffee filter, transfer the collected amount of oil into a sealable container or directly into an oil bottle. Store in the refrigerator for up to one week.

Prep Time: 5 min
Cook Time: 30 min

Asparagus Caramalized Leeks Pizza with Parmesan & Ricotta

von Kimberly | Apr. 12, 2024 | ALL YEAR, ASPARAGUS, BREAD, CRISPY, DINNER, DINNER PARTY, DOUGH, GARLIC, INTERMEDIATE, INTERNATIONAL, LEEKS, OVER 120 MINUTES, REFRESHING, UP TO 1000, VEGETABLES, VEGETARIAN

Asparagus Caramalized Leeks Pizza with Parmesan & Ricotta

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April 12, 2024 by Kimberly

Elevate your pizza night with this Asparagus Caramelized Leeks Pizza – it’s a gourmet twist that’s simply irresistible.

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3 HOURS



INTERMEDIATE



VEGETARIAN



INT.



855 PER PIZZA



CRISPY



DINNER PARTY



DINNER



SPRING
SUMMER

INTRODUCTION

ABOUT THE RECIPE

Ready to transform your pizza night? This Asparagus Caramelized Leeks Pizza with Parmesan & Ricotta is a game-changer! It combines the earthy sweetness of caramelized leeks with the fresh, green crunch of asparagus, all beautifully balanced with the richness of Ricotta and Parmesan. Perfect for those who love adding a sophisticated twist to their homemade pizzas, this recipe is sure to impress your taste buds and guests alike.

How to serve:
This pizza shines brightest when served fresh out of the oven. Slice it up for a cozy family dinner, or cut it into smaller pieces for a classy appetizer at your next gathering. Pair it with a crisp white wine or a light beer to complement its gourmet toppings. Don’t forget to garnish with some fresh micro greens or arugula for that extra pop of flavor and color!

How to store:
Leftover pizza can be stored in the refrigerator for up to three days. Reheat in a preheated oven at 375°F for about 10 minutes or until heated through. This method helps maintain the crust’s crispiness and the toppings‘ flavor.

Hi, I'm Kimberly.

Kimberly the Zett Signature

If you want to get to know me better, click here!

„Let’s make a piece of happiness“

INGREDIENTS

FOR 4 PIZZAS

PIZZA DOUGH

600g flour type 00 (1.3 lbs)
400ml lukewarm water (1 + 2/3 cups)
2 tsp salt
7g instant dry yeast

BAKED GARLIC

1 garlic bulb
1/4 tsp chili flakes
1/4 tsp salt
3 tbsp olive oil

CARAMALIZED LEEKS

1 leek
2 tsp butter
pinch of salt

BAKED TOPPINGS

500g green asparagus (1.1 lbs)
80g parmesan (3 oz)
2 tsp fresh thyme

OTHER TOPPINGS

100g ricotta cheese (3.5 oz)
cress
black pepper
pine nuts
fresh lemon juice
olive oil

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ACTIVE: 20 min

PASSIVE: 60 min

PREPARATIONS

Recommended Equipment

sharp knife
cutting board
peeler
cheese grater
big bowl
oven-safe dish with a lid (or aluminum foil)
small pan
oven
cling film

To prepare the dough: mix 600g (1.3 lbs) of flour, 2 tsp of salt, and 7g of dry yeast in a big bowl. Then, make a well in the center of the flour mixture and pour in 400ml (1 + 2/3 cups) of lukewarm water. Now, for about 5-10 minutes, knead everything with your hands into a sticky dough until it all comes together. Stretch some cling film over the bowl and let the dough rest for 10 minutes. After the 10 minutes, remove the cling film and, one by one, from all four directions, grab the dough, lift and fold into the center. Wet your hand with lukewarm water for each side – this keeps the dough from sticking and makes it easier to pull. Cover the bowl again with the cling film, let the dough rest for another 10 minutes, and then give it another round of lifting and folding from the cardinal directions. Cover the bowl again with cling film stretched tight and let it rise for 1 hour at 20°-23°C (68°-73°F) room temperature. After this hour, remove the cling film for the last time, pull and fold the dough into the center from each direction again. Stretch the cling film over the bowl once more and let it rest for a final hour.
In the meantime, wash the asparagus, dry it, snap off the woody end, and shave thin slices below the head with a peeler. Set the shavings and asparagus heads aside.
Wash the leek and cut it into about 1.5 cm (1/2″) thick slices. Make sure the rings stay together. Set aside.
Grate the Parmesan into coarse pieces.
Wash and finely chop the thyme.
Halve the lemon.

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ACTIVE: 40 min

PASSIVE: 60 min

COOKING

1. After the prep work, while the dough is rising, you can get started on making the baked garlic, toasted pine nuts, and caramelized leeks.

2. For the garlic, cut off about 1 cm (1/2″) from the top of the bulb to expose the individual cloves. Place the bulb in an oven-safe dish. Drizzle with 3 tablespoons of olive oil, then sprinkle with 1/4 teaspoon of chili flakes and 1/4 teaspoon of salt. Cover with a lid and bake at 250°C (482°F) for about 45 minutes.

3. Heat a small frying pan over medium heat. Toast the pine nuts without adding any fat until they are golden brown, which should take a few minutes. Transfer the pine nuts to a small bowl and set aside. Wipe out the pan and place it back on the stove.

4. To caramelize the leeks, heat the small frying pan over low to medium heat and add 2 teaspoons of butter. Once melted, lay the leek rings in the pan and cook for 10-15 minutes until the bottom is golden brown and the leeks are soft. Then carefully flip each piece over, making sure the leek rings stay intact and don’t fall apart. Cook for another 5 minutes on the other side. Set the pan with the leeks aside.

5. Carefully remove the garlic from the oven and let it cool. Once it’s cool enough to handle, squeeze each clove out of its skin into the oil in the dish in which the bulb was baked. Mash the cloves well into the oil to create a garlic paste. Set aside. Now preheat the oven to 230°C (446°F) with fan.

6. Prepare a piece of parchment paper and lightly dust it with flour. Once the dough has risen, divide it into 4 equal pieces. Take one piece and place it on the floured parchment paper. Also, dust the top of the dough with a bit of flour. Gently press the dough outwards with your fingers until it can’t stretch any further, which you’ll notice when it starts to spring back quickly. The dough should be about 1.5 (1/2″) cm thick.

7. Next, spread some olive oil over the dough, followed by grated Parmesan, a bit of the garlic oil paste, then shaved asparagus slices and a few asparagus heads, and finally the leek rings. Sprinkle a little thyme over everything and bake for 20 minutes.

8. Get the pizza out of the oven and top with dollops of ricotta cheese, toasted pine nuts, microgreens, freshly ground pepper, freshly squeezed lemon juice, and optional a little more olive oil. Cut the pizza into pieces and serve.

NOTE: The calorie information may vary depending on the product used, country and region.