Use a stick blender or blender to puree 1/2 ounce fresh dill and 1/2 cup extra-virgin olive oil. Cut the dark green leaves and roots from 2 pounds of leeks. Slice leeks into thin rounds and submerge in deep bowl of cold water. Let sit for a few minutes to let dirt settle to bottom. Pat dry. In a large soup pot, heat 3 tablespoons butter and 3 tablespoons dill oil over medium heat. Add leeks and two big pinches of sea salt and 1/2 teaspoon chile flakes. Stir, then cover and cook about 8 minutes, stirring occasionally until leeks soften and collapse but do not brown. Meanwhile, heat 5 cups chicken or vegetable stock in a separate pan with 1 bay leaf. Simmer covered for 15 minutes. Add 3 medium, thinly sliced garlic cloves to leeks, cook for a couple minutes, then add hot stock and 1 1/2 pounds thinly sliced baby Yukon Gold or golden red bliss potatoes. Simmer until potatoes are cooked or about 10 minutes. Season with sea salt and garnish with fresh dill and toasted slivered almonds. Drizzle with dill oil.
To poach the leeks, bring 1 quart water, 1/4 cup white, champagne or red wine vinegar and 2 tablespoons kosher salt to a simmer. While the water is heating, clean 3 leeks by trimming off the tops. Drop the leeks into the simmering water and simmer until tender. Chill in ice water, drain and refrigerate. Slice 4 baguettes 1/2-inch thick and brush with 1 tablespoon extra-virgin olive oil. Season with salt and pepper. Right before serving, grill or toast until crispy. To make dressing, combine 1/4 cup mayonnaise, 1/4 cup creme fraiche, 2 tablespoons chopped parsley, 1 tablespoon chopped tarragon, 1 chopped anchovy, 1 teaspoon salt, 1/4 teaspoon fresh ground black pepper, 1 teaspoon Dijon, juice and zest of 1 lemon, 1 tablespoon white, champagne or red wine vinegar in a blender on high until mixture is smooth. To serve, slice the leeks and place on top of the freshly grilled bread. Season with salt and pepper and drizzle with olive oil. Then drizzle with the dressing and top with a few fresh herbs.
In a food processor with a steel blade or pastry cutter, mix 2/3 cup all-purpose flour, 2/3 cup whole wheat flour, 1 teaspoon sugar and 1/2 teaspoon salt. Add 1 stick unsalted butter, cut into big pieces, and pulse just until butter is pea-sized. Lightly beat 1 large egg in a measuring cup and add enough milk to fill to 1/3-cup line. Whisk together and add to dough just until it starts to come together. Mix in 2 teaspoons lemon juice. Put dough on lightly floured surface and knead until it comes together. Flatten into a disk, wrap and chill for at least 2 hours. For filling, melt 3 tablespoons butter in a medium-sized skillet. Add 6 large leeks thinly sliced (including 1 inch of the green), 1 teaspoon chopped thyme and 1/2 cup water. Cook over medium heat about 10 minutes, stirring frequently. Add 1/2 cup white wine and continue cooking until it's reduced. Season with salt and pepper. Let cool about 10 minutes. Stir in all but 1 tablespoon of 1 beaten egg and 2 tablespoons chopped flat-leaf parsley. Preheat oven to 400 degrees. Roll out dough on a lightly floured surface into a 12-inch circle about 1/8-inch thick. Fold dough into quarters and transfer to a sheet tray with baking paper. Unfold and add the filling, leaving a 2-inch border. Top with goat cheese. Fold the dough over the filling, overlapping as you go. Brush dough with remaining beaten egg. Bake until browned, about 25-30 minutes. Garnish with 1 tablespoon chopped flat-leaf parsley. Slice and serve.
Cook 2 fingerling potatoes, 3 Romanesco florets, and 2 baby carrots in salted water until tender. Cut the white portion of 1 leek into 1/2-inch squares. Rinse. Cook in a small baking dish with 1/2 stick of butter, covered with foil for about 30 minutes. Let cool. Cut white portion of 1 leek in half lengthwise, then again widthwise. Rinse and air-dry. Toss with oil, salt and pepper. Roast in a 350-degree oven until light brown and crisp. Season 4 to 5 sea scallops with salt and pepper and sear both sides until golden brown. Slice the fingerlings and warm up in a saute pan with a little butter. Remove. Repeat with Romanesco, carrots and melted leeks. To make the beurre blanc, heat 3/4 cup red wine vinegar, 1/2 bottle Champagne and 1 cup minced shallots in a saucepan until the liquid boils, then lower heat. Continue simmering until liquid has reduced 50 percent. Add 3/4 cup heavy cream and reduce down another 50 percent. While the liquid reduces, cut 1/4 pound cold, unsalted butter into medium 1/2-inch cubes. Transfer 2 tablespoons of the Champagne reduction to a small saucepot. Bring to a simmer, then reduce heat to low and add the cubes of butter, one or two at a time, while whisking rapidly with a wire whisk. When you have 2 to 3 cubes remaining, remove from heat and whisk in the last few cubes. Season to taste with kosher salt and white pepper. Pour beurre blanc on plate. Place the scallops, melted leeks, Romanesco, carrots and potatoes in a random pattern. Top with the roasted leeks.
