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re: Tom P
LOVE leeks. I second the leek bread pudding...try with a combo of sauteed onions, leeks & fennel. Braised in chicken stock, creamed with just a bit of nutmeg added in at the end. I used to make a version of spanikopita with leeks instead of spinach, braised and mixed with a bit of bechamel before layering with the filo and cheeses. I need to make that again, it was a fantastic side dish with broiled fish or chicken.
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biondanonima
May 9, 2012 12:25 PM
Aushak: http://chowhound.chow.com/topics/358934
I make a delicious leek and sweet potato hash. I also love them simply sauteed in butter until practically melted, or stirfried into any asian dish. They are great in gratins and casseroles too - layer sauteed leeks with potatoes in a gratin, or with butternut squash.
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Chicken and leek shepherd's pie: saute leeks, onion, and garlic until nicely browned and well on their way to melted. I usually toss in some dry sherry and/or a little stock (or Better than Bouillon and a little water) at the beginning and let it cook down, so that you aren't in danger of burning throughout the whole time, but just at the end for browning. Add chunked raw chicken (thighs are tastiest) and cook through, also sliced mushrooms if you want. You want a thick stew consistency when it's done. While that's going on, boil and mash some potatoes. Put the stew in a casserole dish and top with the mashed potatoes, bake until heated through and bubbly, broiling as needed for color on the potatoes.
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For the small ones .......trim and then cut in half lengthways. Line up in baking dish. Slosh on some olive oil, so it works its way into the layers a bit. Sprinkle with Parmesan, Pecorino or whatever. Bake for 15 -20 minutes till cooked through. Great starter with some crusty bread.
Thinly sliced, we also stir them into grated root vegetables and steam for a few minutes . Nice , easy accompaniment to something more fancy by way of protein. Leftovers (fried for a little while to dry them out) form the basis of a good frittata.
Chicken and leek pie is traditional classic - http://www.bbcgoodfood.com/recipes/3230/chicken-and-leek-pie
And lots more recipes from our growers' association - http://www.british-leeks.co.uk/recipe...
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nasv
May 1, 2012 10:24 AM
Have a grill? Perhaps charcoal?
Look up the Catalan spring specialty: calcots... and collect the ingredients to make romesco sauce.
You should do a youtube search for "calcotada" (the party for charring the leeks).
Invite a bunch of friends over, have wine ready!
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raytamsgv
May 1, 2012 09:47 AM
Cut them across the stalk (i.e. the short way). Gently saute them with some olive oil and a some salt. Cook them until they're well done. At this point, they will have lost most of their volume. It goes very well with other stir-fry or sauteed dishes.
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nofunlatte
May 1, 2012 07:42 AM
Braised leeks ( in butter and/or olive oil) are divine. Also, I sometimes cut them in small half-moon shapes and simply sauté them. The braised ones use chicken stock in addition to the butter.
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