- Monica Mar 19, 2007 01:36 PM
I saw some really fresh leek at a local gourmet shop last night so I bought some but the problem is, I've never cooked it before and to be honest, I am not even sure how it's supposed to taste like. LOL
Other than potato leek soup(which sounds awful), do you guys have good recipes ?
Before you do anything to them, wash them thoroughly.....dirt gets trapped inside the layers. Cut off the root and the dark green part, eat only the white & very light green. Cut down the length to separate the layers and wash them thoroughly in a bowl or sink of water.
I like them very simply cooked.....stovetop w/some chicken broth, a pat of butter and a splash of lemon at the end.....a sprinkle of kosher salt on the plate.
Don't under estimate potatao leek soup, good recipe in the Victory Garden cookbook, add a dolop of cream before consuming, fabulous family favorite. Leeks grow readily in the midwest, plant small started leeks, very low maintaneance. The other unforgettable dish is a peasant dish from france with chicken breast, garlic, onions, leeks, tomaotes, cream, white wine. Fabulous, don't have the recipe with me, should be some similar recipe in most cookbooks. Might attempt poting it on request. Good luck.
I just braise it in the oven alongside whatever meat I'm cooking with them: Cut off any roots, and the dark green tops, cut them in half lengthwise and wash thoroughly. Put them cut side down in an oven proof dish and pour chicken stock in to go about 2/3 of the way up the sides. Season with salt and pepper, and cook in the over until done (about 30 to 40 minutes).
You know, that sounds really, really good! Will have to try that next time. I usually saute them with a bit of carmelization for a pretty and tasty topping on fish. THe other night I sauteed them w/ red peppers and artichoke hearts, added a bit of cream and Romano and tossed it w/ linguine. I'm with the other posters that a good Vichysoisse should not be discounted.
You can subsitute leeks for onions in most recipes -- creates a bit more of a "greener" taste if that makes any sense.
- Lovely in spagetti bolognese, soups, stews, etc
- good in quiches,
- fry up with mushrooms and serve over steak or chicken
- etc, etc.
On a side note, what happened to the price of leeks? We live in Ohio and I used to be able to buy them for between $1.50 and $1.99/lb. Wanted some for my chicken soup yesterday and it was $3.99/lb. Te grocer claims it was the bad frost in CA in January, but did everything die there? The rates for fruits/vegetables here is outrageous. Paid $3.59 for a container of strawberries that should be around $1.99. What's going on??
re: Diane in Bexley
>>Te grocer claims it was the bad frost in CA in January, but did everything die there? The rates for fruits/vegetables here is outrageous. Paid $3.59 for a container of strawberries that should be around $1.99. What's going on??<<
Yes, everything died -- citrus and avocado were the hardest hit, but all winter crops were pretty much a loss. The estimated loss to the CA farmers is around 1 billion dollars. Here's an article with more details: