• 2 strips of bacon
• ​1 large leek, washed, finely chopped
• ​1/2 teaspoon fresh thyme, chopped
• ​1 medium rib celery, finely chopped
• ​1½ lbs potatoes (about 3 to 4 medium), peeled, cubed
• 3½ cups chicken broth
• 1/4 lb medium shrimp, shelled, deveined, halfed
• 1/2 lb thick fish fillets (use any meaty white fish e.g haddock)
• 1/2 lb bay scallops
• Salt & freshly ground black pepper
• fresh parsley for garnish

Potato Leek Seafood Chowder

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• 2 heads cauliflower
• 3 garlic cloves
• 2 shallots
• 2 tablespoons olive oil
• 3 cups chicken broth
• 1 cup water
• 1 teaspoon finely chopped fresh thyme leaves
• 1 bay leaf
• 2 cups heavy cream
• 2 leeks, use white and light green parts
• 1 large yellow onion

Roasted Cauliflower With Leeks Soup

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• 3 lbs dark orange sweet potato, peeled and diced
• 3 tablespoons unsalted butter
• 2 leeks, white and tender green parts only, chopped
• 1 tablespoon fresh ginger, grated
• 2 (2-inch) pieces lemongrass
• 2 garlic cloves, minced
• 1 tablespoon lemon curry powder blend
• 1 quart vegetable broth
• 14.5 ounce can coconut milk
• fried pork rinds for garnish (optional)

Notes: Any autumn squashs e.g. butternut or acorn can be substituted with great results. Grate ginger against the grain to avoid clogging up your grater.

Curried Sweet Potato and Leek Soup

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• 3 tablespoons butter
• 2 cups leeks, chopped (about 2 large, white and pale green parts only)
• 1 onion, chopped
• 4 garlic cloves, sliced
• 1/2 lb red-skinned potatoes, unpeeled cut into 1/2 inch pieces
• 4 cups chicken broth (low salt is preferred, vegetable broth OK)
• 2 teaspoons fresh tarragon, chopped
• 1/2 cup heavy cream
• 1/2 cup plain yogurt

Leek, Potato and Tarragon Soup

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• 3/4 cup chopped fennel (bulb only)
• 1/4 cup chopped leeks (green and white parts)
• 1/4 cup finely chopped fresh parsley
• 1/4 cup finely chopped scallions (green and white parts)
• 1/4 cup chopped celery
• 1/4 cup ketchup
• 2 1/2 cups chopped frozen spinach (cooked and drained)
• 1/2 teaspoon salt
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon white pepper
• 1 teaspoon dried thyme leaves
• 1 teaspoon ground anise
• 2 teaspoons Worcestershire sauce
• 1/4 cup Herbsaint or Pernod liqueur 
• 1 cup melted salted butter
• 1/2 cup seasoned dried breadcrumbs
• 1 cup heavy whipping cream

Note: Oysters Rockefeller without the oysters. Spinach Rockefeller, AKA "Rock Spinach," at Galatoire's, can be baked in a large dish, as suggested here, or it can be baked in individual gratin dishes. It is crucial that a maximum of surface space is exposed to the broiler in order to get the desirable light, crackled crust and browned edges on the dish. Do not bake this in a deep casserole dish without adequate surface exposure.

Galatoire's Spinach Rockefeller

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• 2 pounds leeks
• 1/2 cup sun dried tomato pieces
• 3 tablespoons unsalted butter or margarine
• 1 cup chopped onion
• 1½ tablespoons Chef Paul Prudhomme’s Magic Seasoning Salt
• 4 cups shiitake mushrooms, sliced
• 3/4 cup champagne (or dry sparkling wine), in all (optional)
• 2 cups chicken stock (salt-free)
• 2 cups heavy cream
• 1 cup grated Gouda cheese

Leek, Sun Dried Tomato and Shiitake Mushroom Bisque

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• 1 quart shucked oysters
• 3 cups oyster liquor
• 1 pound russet potatoes, peeled, diced into 1/2-inch chunks
• 1 medium onion, minced
• 1 cup finely sliced leeks, white part only, rinsed carefully
• 1 cup finely chopped celery hearts, leafy parts included
• 1 tablespoon garlic, minced or pressed
• 2 tablespoons butter
• 2-3 small bay leaves
• 1 1/2 cup total of milk or half-and-half
• 1/3 cup plain flour
• Salt and pepper to taste
• Your favorite Louisiana-style hot sauce to taste

 Oyster Chowder

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• 10 eggs
• 1/2 lb jumbo lump crabmeat, discarding shells
• 1/2 cup oyster mushrooms (roasted)
• 1/4 cup leeks (cut into half moons)
• 2 tbsp butter
• 1/4 cup green onions (finely chopped)
• 1/4 cup milk
• salt and pepper to taste

Snapper

• 4 tablespoons paprika
• 4 teaspoons cayenne pepper
• 3 teaspoons ground white pepper
• 3 teaspoons freshly ground black pepper
• 2 tablespoons salt
• 4 teaspoons onion powder
• 4 teaspoons garlic powder
• 2 teaspoons dried thyme
• 2 teaspoons dried oregano
• 3 sticks unsalted butter, melted
• 8 6 oz fillets Fresh-caught Gulf red snapper

Leeks

• 1 1/2 sticks butter, cut into pieces
• 1 cup thinly sliced wild mushrooms (porcini, shiitake, oyster, etc.)
• 5 leeks, chopped, white and pale green parts only (about 4 cups)
• salt and freshly ground black pepper to taste
• 1 tablespoons finely chopped chives

Grits

• 3 cups water
• 1 cup heavy cream
• 1 cup stone ground grits
• 1 tablespoons butter
• 4 ounces soft goat cheese (chevre)
• 2 tablespoons chopped flat-leaf parsley
• 2 leaves fresh basil, cut in a chiffonade
• 1/4 teaspoon coarsely ground black pepper
• salt

Blackened Snapper with Goat Cheese
and Fresh Herb Grits, 
Topped with Melted Leeks and Wild Mushrooms

Click for Video of Cooking Demonstration

Seafood Cannelloni

• 1/4 pound medium (31-35 count) Gulf shrimp, peeled, deveined and cut into 1/2-inch pieces
• 1/4 pound jumbo lump Gulf crab meat, picked through
• 1/4 pound fresh Gulf fish fillets (grouper, redfish or drum) cut into 1/2-inch pieces, skin and bones removed
• 1 slice whole wheat bread, cut into 1/2-inch cubes
• zest of 1/4 lemon
• 2 dashes Tabasco sauce
• 1/4 pound ricotta cheese
• 1/4 pound burrata mozzarella
• 1/2 Tbs kosher salt
• 12 cooked cannelloni noodles
• 1 cup fresh bread crumbs

Leek Fonduta

• 2 Tbs olive oil
• 2 yellow onions, roughly chopped
• 1 rib celery, roughly chopped
• 1 leek, white part only, roughly chopped plus 1 leek, cleaned and cut into thin strips
• 1 clove garlic, roughly chopped
• 1 fennel stalk, roughly chopped
• 1 750 ml bottle dry vermouth
• 1 1/2 cups clear fish broth
• 1 quart heavy cream

Seafood Cannelloni with Leek Fonduta

Click for Video of Cooking Demonstration