This is a compensated review by BlogHer and Kraft.
When cream cheese is mentioned, one of three things comes to mind – slathered bagels, cheesecake or frosting. Quite honestly, I rarely use cream cheese for anything else. Of course, that is a rather narrow-minded view, as many people use cream cheese in dishes such as mashed potatoes, pasta, and French toast. When Philadelphia Cream Cheese asked that I develop a recipe for a side dish using their product, I felt as though someone was shoving me off my precarious ledge of comfort.
While leeks are part of the same family as onions and garlic (the allium family), they have a much milder taste, particularly when braised. This makes them a willing backdrop to almost any accompanying flavors. Mediterranean ingredients are a particularly good accompaniment for the mellow vegetable. For this sauce, a roasted red bell pepper is blended with cream cheese and a splash of vegetable broth to make a velvety sauce. Quite honestly, I was worried that the cream cheese would make the sauce taste too…well…cream cheesy. Instead, it added a subtle tang and leant a creamy texture to this luxurious, but healthy sauce.
As for the leeks, the process of cooking them is painless. Once cleaned and cut (see my how-to post on preparing leeks), they are sauteed and braised in vegetable broth in under ten minutes and ready to be topped with the roasted red pepper sauce and briny capers. Cream cheese has found its niche in my kitchen, and it doesn’t even involve bagels.
Philadelphia Cream Cheese is currently running its second annual Real Women of Philadelphia Contest . The spokesperson, Paula Deen, is inviting home cooks from around the country to submit videos of themselves cooking with Philadelphia Cream Cheese products. This contest highlights real women cooking real dishes for their family and friends, promotes a community in which we can share recipes, and demonstrates that a dish does not have to be elaborate to be a crowd-pleaser.
In the spirit of this contest, I made this side dish to show that an impressive side dish does not require hours of preparation or difficult techniques. The freshness of the ingredients speak for themselves and will make the lowly side dish the highlight of the meal.
The recipe:
The sauce:
In a blender, combine roasted red bell pepper (see How to: Roast a Bell Pepper), cream cheese and vegetable broth. Puree until smooth. Season with salt and pepper, and puree briefly. The sauce can be served room temperature or it can be heated in a small saucepan set over low heat.
The leeks:
Prepare leeks by cutting off the dark green leaves (discard or save for another use), cutting the leeks in half lengthwise, and thoroughly washing the dirt from between the layers. (For a step-by-step photo tutorial on this process, head to How to: Prepare a Leek.) Cut each leek piece in half again lengthwise.
Heat olive oil in a large skillet set over medium heat. Add chopped garlic and leeks and cook, stirring frequently, until leeks begin to soften, about 3 minutes.
Add vegetable broth, cover and cook until leeks are very tender, about 5 minutes.
Place leeks on serving platter and top with roasted red pepper sauce and capers. Serve.
Visit the Exclusive Offers section to see the side dishes made by other bloggers.
Braised Leeks with Red Pepper Cream Cheese Sauce & Capers
Sauce:
1 roasted red bell pepper
2 oz. Philadelphia cream cheese
3 tsp vegetable broth
1/4 tsp kosher salt
1/4 tsp freshly ground black pepper
Leeks:
4 large leeks
1 clove garlic, chopped
1/4 cup vegetable broth
2 tbsp capers
Sauce:
In a blender, combine roasted red bell pepper, cream cheese and vegetable broth. Puree until smooth. Season with salt and pepper, and puree briefly. The sauce can be served room temperature or it can be heated in a small saucepan set over low heat.
Leeks:
Prepare leeks by cutting off the dark green leaves (discard or save for another use), cutting the leeks in half lengthwise, and thoroughly washing the dirt from between the layers. (For a step-by-step photo tutorial on this process, head to How to: Prepare a Leek.) Cut each leek piece in half again lengthwise.
Heat olive oil in a large skillet set over medium heat. Add chopped garlic and leeks and cook, stirring frequently, until leeks begin to soften, about 3 minutes. Add vegetable broth, cover and cook until leeks are very tender, about 5 minutes.
Place leeks on serving platter and top with roasted red pepper sauce and capers. Serve.
Serves 4 as a side dish.
Heather at Heathers Dish says
I’ve never herd if braising leeks before but it sounds incredible! What a delicious dish 🙂
Dara (Cookin' Canuck) says
Thanks, Heather. Leeks lend themselves very well to braising. This dish is finished in a flash!
Eugene @ Food and Scent says
Those leeks are perfectly done! I’m gonna try this for the family this weekend. Thanks!
Dara (Cookin' Canuck) says
Thanks so much, Eugene. I hope the family enjoys it.
Sanjeeta kk says
What lovely color and refreshing recipe, D!
Dara (Cookin' Canuck) says
Thanks, Sanjeeta.
Katrina says
I’ve never had leeks on their own before. I always seem to make them with something, like soup, or whatnot. This sounds lovely! Thanks for the recipe 🙂
Dara (Cookin' Canuck) says
Their mellow flavor makes them very tasty when made the star of the dish.
Gourmantine says
I think leeks are such an understated vegetable, especially when they are so easy to prepare. Your sauce turned out beautifully and I’m very interested in trying leek-bell pepper-cream cheese combination 🙂
Dara (Cookin' Canuck) says
I agree! Thanks for your comment.
claudia lamascolo says
this is simply gorgeous and the pictures are fabulous~
Dara (Cookin' Canuck) says
Thank you, Claudia.
Lauren from Lauren's Latest says
I love roasted red peppers! That sauce sounds like it would be good on anything!
Dara (Cookin' Canuck) says
Lauren, I have actually already used it on pasta and in a sandwich. It’s really versatile.
Jenny @ Fitness Health and Food says
when I saw the name of this recipe I knew I had to check it out because three of my favorite things are: capers, red peppers, and creeeeam sauce.
looks awesome and I love any dish that makes people eat more veggies! 🙂
Dara (Cookin' Canuck) says
You and I have the same kind of palate, Jenny!
Monet says
Oh I love leeks…they always remind me of Spring. And I loved learning about this new way to prepare a creamy sauce. I have a packet of cream cheese in my fridge. Perfect. Thank you for sharing with me tonight, my sweet friend. I hope that you have a wonderful week full of laughter, love and good food. As always, I’m leaving tonight feeling inspired by your creativity and kindness.
Dara (Cookin' Canuck) says
Thanks so much, Monet. I am thinking of you!
Maris (In Good Taste) says
Your creativity astounds me! This is an awesome recipe.
Dara (Cookin' Canuck) says
Thanks, Maris. You’re a sweetheart.
Sylvie @ Gourmande in the Kitchen says
I just love the taste of braised leeks, it’s such a classic dish. I usually serve mine with a vinaigrette, but this creamy red pepper sauce sounds like a wonderful accompaniment as well.
Dara (Cookin' Canuck) says
Leeks topped with a vinaigrette is a wonderful combination – one of my favorite ways to enjoy them.
Elin says
CC , this is a wonderful dish…leek with cream cheese….gosh must be delicious. I must try this out 🙂 Thanks for sharing the recipe. Have a nice day CC,
Elin
Dara (Cookin' Canuck) says
Thanks so much, Elin.
Jenny Flake says
Looks great Dara! I am doing this promotion too, I thought it was for next week, I better go email Yvonne, lol!! Love your post!!
Dara (Cookin' Canuck) says
I’m looking forward to seeing your recipes!
Mike says
That photo is wonderful! My knife and fork didn’t work real well on my screen.
Dara (Cookin' Canuck) says
Ha! Time to cook the real thing, huh?
Brooks at Cakewalker says
Dara, what a fabulous looking dish! I love the sauce component and the simplicity of the braised leeks. You are right, this side dish is impressive AND user-friendly. Thank you for sharing it.
Dara (Cookin' Canuck) says
Thanks, Brooks. It really is an easy dish, but everyone always thinks it looks so fancy.
Lori @ RecipeGirl says
Looks yummy. It’s nice to see a cream cheese recipe that isn’t a dessert 🙂
Dara (Cookin' Canuck) says
Thanks, Lori. This challenge definitely had me thinking outside of the box.
Maria says
I love that red pepper sauce!
Dara (Cookin' Canuck) says
Thanks, Maria. We’re determined to use it on as many things as we can dream up.
Mary at n00bcakes says
Mmm, wow that looks delicious! I’m not sure I’ve ever had leeks before, but this recipe definitely makes me willing to try them out. Great to see another easy-but-delicious recipe!
Dara (Cookin' Canuck) says
Mary, go buy some leeks. I promise you won’t be sorry.
Dmarie says
your recipe looks fabulous! I just bought some of the Philadelphia Cream Cheese Sauce in a little tub (coupon for a free tub and coupon for $1 off a tub, so I got two), and it was too cream cheesy for what I did with it. Next time I will use half the tub and liven it up in a similar manner to what you’ve done here. well done!
Drick says
oh my goodness Dara, this is one heck of a recipe, or two… and thank you for both of them
the red pepper cream cheese sauce just sounds so perfect for so many things, you know I am thinking seafood… can’t wait to try it out
Kimby says
Simple and flavorful!
P.S. I love how the bowl is reflected in the spoon in the second photo. 🙂
Sherri @ FoodBasics101 says
I wouldn’t have thought to use cream cheese in a savory sauce. Clever!
Lora @cakeduchess says
I love cooking with leeks and your braised leeks look just wonderful! The red pepper cream cheese sauce must taste delicious and I am going to have to try for it out for my in-laws before they leave:)
Tickled Red says
It never occured to me to make a sauce with my cream cheese :O! This looks fabulous and delicious. I can’t wait to veture off that ledge and try this myself.
Peggy says
I love how quick an easy this is! Great job with the cream cheese sauce – it sounds absolutely divine!
[email protected] says
You know, I’ve always used leeks as an accent and never the main element of a dish. I’ve got to try this! The creamy red pepper sauce sounds fantastic.
Nutmeg Nanny says
I have never thought to braise leeks. I bet they are amazing!