What to do with LOTS of leeks??
- Tela T. Feb 23, 2005 01:48 PM
I get a box of organic vegies each week - and lately I've gotten more leeks than I know what to do with!!!O.k., I've made about all the leek soup I can take, I've read further down about freezing the green parts for vegetable stock... But what are other ideas for all these leeks...?
Braised leeks are a fantastic vegetable and go well with just about anything. Prepare them as you normally would, i.e., remove the dark green tops, slice longitudinally and fan under running water to flush out the sand, trim the root end a bit while leaving base to hold everything together, then simply simmer them in some good stock with a bit of butter and seasoning to taste until they get nice and soft.
If you make chicken soup, throw a few of the leeks in- I occasionally use those instead of yellow onions- they add a special flavor to the soup. Leeks are also great in frittatas.
How about using them in negimaki? Essentially, thinly pouded steak, wrapped around julienned leeks (or spring onions) and tied with kitchen twine in a tube. Marinate in teriyaki and grill until cooked through or brown it on top of the stove then add teriyaki and simmer until the glaze is shiny. Remove the twine, slice on the bias into 1 inch pieces and pour remaining sauce over all.
Combined with other types of onions, makes a great risotto .
An easy leek salad from a cookbook I've had for years - Judy Gorman's Vegetable Cookbook - that I make when I get lots of leeks from my organic co-op:
6 medium leeks
6 tbsps olive oil
2 tbsp red wine vinegar
1 shallot, minced
6 flat anchovy fillets, minced
1 tbsp drained capers
Cut leeks in half lengthwise, clean and trim to 6 inches in length. Arrange cut side up in steamer basket set over boiling water. Steam for 12-15 minutes or until limp but somehwaht crisp.
Whisk together oil, vinegar and cayenne. Stir in shallot and anchovies. Set aside.
Transfer leeks to 4 salad plates, arranging them cut side down. Spoon dressing over and scatter capers. Serve warm or room temp.
I usually cut the leeks into bite sized pieces before plating because they're just easier to eat.
I've made fish braised with leeks several times, and it's easy and really light and delicious. I believe you can find recipes for it in The New Basics, Mark Bittman's Minimalist Cooks Dinner, and possibly Epicurious.
The Turkish have a meze made with leeks called 'zeytin yagli prasa' (literal translation: olive oil leeks). It's really easy and super tasty.
Using only the white ends of the leeks, chop them into 1-inch thick cylinders. Also have on hand a diced carrot, long grain white rice (enough to add texture to the dish), diced tomatoes (canned is easy, but 3 or 4 large fresh tomatoes should also do the job), EVOO, 1/2-tsp salt and 1-tbsp sugar.
Heat a heavy bottom pan on medium heat with a generous amount of olive oil. Sautee the leeks and carrots until the leeks soften. Add tomatoes and rice. Stir in sugar and salt. Turn heat down and simmer until the rice is cooked through. Cool to room temperature and refrigerate overnight.
I sometimes will use a pressure cooker... takes less time for the rice to cook through.
Serve as a meze. Squeeze lemon juice over it and eat with crusty bread to soak up the liquids.