Extra Leeks !
Ok, so I am new to usingl leeks in recipes. I have some left over and need some easy suggestions for what to use them for?
with thanks !
I use them in place of onions for just about anything (just the white and light green parts).
The thick, dark green parts aren't good for much of anything except making soup stocks- and in that capacity they can be really wonderful, because they don't make the stock really sweet the way onions do.
Make sure you wash them really well because lots of grit gets deep in between the layers as they grow.
They go great with eggs in a frittata or a quiche. Very easy and delicious.
2 Tbs butter or olive oil
3 medium leeks, white and tender green parts, washed and cut into 1/4-inch slices
Salt and fresh pepper to taste
4-6 eggs, beaten
1/2 cup freshly grated Parmesan cheese
Heat the butter in a large skillet over medium-low heat and saute the leeks for about 5 minutes. Season with salt and pepper and cook covered for 15 minutes. Cool the leeks. Beat eggs well and add cheese; stir to combine. Add the egg mixture to the skillet and stir to combine. Cook until the bottom is browned and the top is still runny, 6 to 8 minutes. Place under a preheated broiler until the top is lightly browned, 2 to 4 minutes. Slide the frittata onto a serving platter and serve warm or at room temperature. Serves 4 to 6.
(I prefer to add the leeks into the eggs and use a fresh pan with more oil to cook. But either way works fine.)
leek and potato soup
leeks in a cheese sauce - but drain the cooked leeks really really well before adding the sauce (mornay).
Man, I love leeks. What a lovely problem to have!
Leek Gratin with Gruyere
Grilled leeks drizzled with fresh lemon juice and a good olive oil
Chicken and Leek Pie
I love to braise leeks in white wine and Parmesan
Recipe for Drunken Leeks here - http://homecooking.about.com/od/veget...
One useful starting point is the vegetableamonth club issue on leeks, which is currently free:
http://vegetableamonthclub.com/leekma... . Cooking is addressed in detail, and several recipes are suggested.
Many recipes can use all of the leek provided you cook the greens separately, and if the flavor is not too strong for your liking. Katherine Romanow's vegetarian Sephardic Leek Patties works for me (I use the whole leek), though there are others using meat if you look around:
(Excerpted from here: http://chowhound.chow.com/topics/7613...)
Soften them and stir into a cheese sauce made with a splash of dry white wine, layer with ham/gammon slices and bake about 20 mins. Serve with rice.
Aushak; leek-filled dumplings similar to ravioli, sauced with a meat sauce and topped with a yogurt sauce. Delicious. I have the recipe if you want to attempt it - not hard at all, and it uses packaged wonton wrappers instead of fresh pasta.
Next time you get leeks, If you still have the tops (tough green parts), save them for making stock (whenever I get a bunch I chop off the very green parts and throw in freezer bag to save for my veggie or chicken stock). If you are a guerilla gardner like myself and you get a bunch with good roots you can cut about half inch above roots and transplant to garden (keep adding soil around base as it grows to blanch stalk or sometimes I use a thick mulch of straw/hay to keep them cleaner). Eventually it will grow back into a full size leek and either flower (I let some of my leeks go to seed every year so I have a steady supply) or sprout side shoots (actually like a shallot it forms new "bulbs" or stalks which you can then divide & replant next season). I often will brown chicken parts in olive oil, then smother in leeks with some white wine and chicken stock, add whatever fresh herbs (thyme is good here) are on hand, and finish with an oven braise . Serve over rice or noodles. Enjoy!