for the cooks, Leeks?

OceanCityGirl · Post by **OceanCityGirl** » March 3, 2006 12:31 pm

does anybody know how to cook them or what you do with them. I bought them because they looked so nice and fresh. But soon they'll just be a liquid item in my crisper drawer.

UAHparrothead · Post by **UAHparrothead** » March 3, 2006 12:34 pm

One of my favorite shows is Good Eats on the Food Network and he did a show on leeks and here is a link with three recipes that look pretty good.

http://www.foodnetwork.com/food/show_ea ... 91,00.html

buffettbride · Post by **buffettbride** » March 3, 2006 12:35 pm

leeks? are those the same/similar to green onions?

i dice them up and saute them with white wine and garlic and the juice from a can of clams.

boil it down and add almost a pint of heavy cream.

boil it down again, stirring occasionally, and add the clams to heat.

meanwhile, boil a bunch of linguine.

when the sauce is thickened to your liking (usually about 30 mins), serve over the linguine.

goes great with asparagus or another bright green veggie.

pbans · Post by **pbans** » March 3, 2006 12:35 pm

I've never bought a leek.....but I really like saying it....
here's a LEEK LINK....say that three times fast...

leek link
leek link
leek link.......crap, I can't even type it three times fast....

http://homecooking.about.com/library/we ... 40901a.htm

buffettbride · Post by **buffettbride** » March 3, 2006 12:36 pm

now i think i gotta take a leak

@ paige

OceanCityGirl · Post by **OceanCityGirl** » March 3, 2006 12:38 pm

leeks are likd 10x the size of green onions. Would they still work?
I love Alton Brown and will check out his recipes. He's my favorite tv cook.

buffettbride · Post by **buffettbride** » March 3, 2006 12:39 pm

i'm pretty sure they would work, but i'm also probably the last person to take cooking advice from.

i'd use them to do the recipe i mentioned, though, if that's what i had.

that's one of the few things i can cook really well

linguine with clam sauce. YUM!

Jodibug · Post by **Jodibug** » March 3, 2006 12:42 pm

pbans wrote:I've never bought a leek.....but I really like saying it....
here's a LEEK LINK....say that three times fast...

leek link
leek link
leek link.......crap, I can't even type it three times fast....

http://homecooking.about.com/library/we ... 40901a.htm

Does this make you the Leekest Link?

Yuk, yuk!!

buffettbride · Post by **buffettbride** » March 3, 2006 12:43 pm

Jodibug wrote:
pbans wrote:I've never bought a leek.....but I really like saying it....
here's a LEEK LINK....say that three times fast...

leek link
leek link
leek link.......crap, I can't even type it three times fast....

http://homecooking.about.com/library/we ... 40901a.htm
Does this make you the Leekest Link?

Yuk, yuk!!

*groan*

Jodibug · Post by **Jodibug** » March 3, 2006 12:44 pm

buffettbride wrote:
Jodibug wrote:
pbans wrote:I've never bought a leek.....but I really like saying it....
here's a LEEK LINK....say that three times fast...

leek link
leek link
leek link.......crap, I can't even type it three times fast....

http://homecooking.about.com/library/we ... 40901a.htm
Does this make you the Leekest Link?

Yuk, yuk!!
*groan*

I know . . . I'm practicing for Denver at the end of the month!!

buffettbride · Post by **buffettbride** » March 3, 2006 12:44 pm

Jodibug wrote:
buffettbride wrote:
Jodibug wrote:
pbans wrote:I've never bought a leek.....but I really like saying it....
here's a LEEK LINK....say that three times fast...

leek link
leek link
leek link.......crap, I can't even type it three times fast....

http://homecooking.about.com/library/we ... 40901a.htm
Does this make you the Leekest Link?

Yuk, yuk!!
*groan*
I know . . . I'm practicing for Denver at the end of the month!!

you're doing an excellent job!!!

El mojito · Post by **El mojito** » March 3, 2006 12:47 pm

Here's one of the best winter soups

http://content1.williams-sonoma.com/rec ... 415936A062

Leek and Potato Soup
Because leeks grow partly underground, grit is often lodged between the layers of their leaves. Before cooking, wash them thoroughly, separating the layers and rubbing the leaves to remove any silt between them.

1 lb. leeks (about 3 medium)
2 Tbs. unsalted butter
1 lb. baking potatoes, peeled and cubed
2 carrots, peeled and sliced
Salt and freshly ground pepper, to taste
1/4 cup heavy cream if serving hot or 1/2 cup
cream if serving cold
4 thin lemon slices
Fresh chives for garnish

Trim the leeks, leaving about 1 inch of the tender green portions, then rinse them. Cut crosswise into slices 1/2 inch thick.

In a large saucepan over medium-low heat, melt the butter. When foaming, add the leeks and sauté, stirring occasionally, until they have wilted a little, 3 to 4 minutes. Add the potatoes and carrots, then add water just to cover the vegetables. Increase the heat to medium and bring to a boil. Reduce the heat to low and simmer, uncovered, until the vegetables are tender when pierced with the tip of a knife, about 30 minutes.

Fit a food mill with the medium disk and set the mill over a large bowl. Using a ladle or a large spoon and working in batches, transfer the cooked vegetables and their liquid to the food mill and turn the handle to puree.

If serving the soup hot, return the pureed vegetables to the saucepan and season with salt and pepper. Set the saucepan over medium-low heat, stir in the 1/4 cup cream and heat to just under a boil. Add a little water if the puree is too thick. Taste and adjust the seasonings.

Ladle into warmed bowls and float a lemon slice on top of each serving. Using scissors, cut the chives into pieces 1/4 inch long and sprinkle the chives on the lemon slices. Serve immediately.

If serving the soup cold, do not return the puree to the saucepan. Instead, cover the bowl and refrigerate the puree until well chilled. When ready to serve, season with salt and pepper and stir in the 1/2 cup cream, mixing well. Taste and adjust the seasonings.

Ladle into chilled bowls. Float a lemon slice on top of each serving and garnish with the chives as directed above. Serves 4.

Adapted from Chuck Williams Collection,Simple French Cooking,by Chuck Williams (Time-Life Books, 1996).

Sam · Post by **Sam** » March 3, 2006 12:52 pm

I grow them wild here. I will dig wash them and chop them and add them to various foods...add them to chilli or sphagetti sauce or stew or soup or maybe saute them in a little oil or butter with some veggies or a stir fry or fried rice, or add them to a meatloaf or hamburgers, or use a little fresh in a salad or in eggs.
Just use as you would a scallion/green onion...just add what you want to taste and enjoy!!!

El mojito · Post by **El mojito** » March 3, 2006 12:52 pm

I had a leek last weekend , I think it was cause i drank to much beer and spung a small leek

leak

buffettbride · Post by **buffettbride** » March 3, 2006 1:01 pm

that soup sounds REALLY good el mojito!!

conched · Post by **conched** » March 3, 2006 1:08 pm

This is a recipe from a little garden place, where I live, called Earthworks.
The owner does little cooking classes and I got this recipe at one. It is great and super easy. Enjoy yourself.

Potatoe Leek Soup
3 leeks, sliced
5-6 white potatoes, peeled and diced
6 c. chicken or vegetable stock
1 medium onion, chopped
¼ tsp. salt and ground pepper
1 T. olive oil
1 c. half and half cream
1 T. butter
Heat oil in 6 qt. pan. Add leeks and onions. Cook 5 minutes

Over medium heat. Add stock, potatoes, salt and pepper.
Cook until potatoes are fork tender, about 5-6 minutes.
Pour into food processor or blender. Process until smooth.
Return to pan, stir in half and half and butter. Heat, stirring
Constantly, until steaming. Garnish with thinly sliced leek greens.

iuparrothead · Post by **iuparrothead** » March 3, 2006 1:09 pm

buffettbride wrote:that soup sounds REALLY good el mojito!!

I love me some Potatoe & Leek soup and I concur!!!

El mojito · Post by **El mojito** » March 3, 2006 1:26 pm

iuparrothead wrote:
buffettbride wrote:that soup sounds REALLY good el mojito!!
I love me some Potatoe & Leek soup and I concur!!!

Oh yes it is, And I make the soup at least twice a winter

bravedave · Post by **bravedave** » March 3, 2006 1:42 pm

Jimmy encountered a few of them in the lock-up down island during a bender.

"I passed out and I rallied and I sprung a few leeks."

tikitatas · Post by **tikitatas** » March 3, 2006 6:00 pm

The soup is marvellous! GO for it, OCG.