Am I the only one who doesn’t know what a leek is? Well, actually, I know what it is NOW, because I Googled it. Maybe I should be embarrassed — “Where were you raised, in a barn?” It’s true, I don’t get out much, but honestly, is leeky-oriented cooking all that common? I dunno.
Anyway, curiosity got the better of me and I’m glad it did, because this is a very cool food. Here’s what I found out (thank you for your patience in case you already know all this):
With a more delicate and sweeter flavor than onions, leeks add a subtle touch to recipes without overpowering the other flavors that are present. Although leeks are available throughout the year they are in season from the fall through the early part of spring when they are at their best.
Leeks are related to onions, shallots and scallions to which they bear a resemblance. They look like large scallions having a very small bulb and a long white cylindrical stalk of superimposed layers that flows into green, tightly wrapped, flat leaves.
As far as health benefits go, this veggie holds its own. They stabilize blood sugar levels, protect against ovarian and other cancers, help stave off colds and flu, and they lower LDL cholesterol (the bad cholesterol) while raising HDL cholesterol (the good cholesterol).
So how do choose the best of the best leeks in the produce display? They should be firm and straight with dark green leaves and white necks. Good quality leeks will not be yellowed or wilted, nor have bulbs that have cracks or bruises. Since overly large leeks are generally more fibrous in texture, only purchase those that have a diameter of one and one-half inches or less. Try to purchase leeks that are of similar size so as to ensure more consistent cooking if you are planning on cooking the leeks whole.
Leeks are available throughout the year, although they are in greater supply from the fall through the early part of spring.
Fresh leeks should be stored unwashed and untrimmed in the refrigerator, where they will keep fresh for between one and two weeks. Wrapping them loosely in a plastic bag will help them to retain moisture. Cooked leeks are highly perishable, and even when kept in the refrigerator, will only stay fresh for about two days. Leeks may be frozen after being blanched for two to three minutes, although they will lose some of their desirable taste and texture qualities. Leeks will keep in the freezer for about three months.
Impressed? I am, and I’m quickly becoming a LEEK fan! NOW, how about a few good LEEK-oriented recipes?
Grilled Leeks
2 cups of white wine
2 cups of clam juice
6 garlic cloves, smashed
1 large onion, coarsely chopped
2 tablespoons of butter
1 bunch of leeks, with tough outer leaves removed, cleaned
1 cup of olive oil
4 garlic cloves, coarsely chopped
In a suitably sized frying pan, bring the white wine, clam juice, smashed garlic, chopped onion and butter to a simmer. Add the leeks and braise for 20 minutes. Allow cool in liquid. Cut lengthways. In a bowl, whisk together the olive oil and chopped garlic; then place the leeks in this mixture and allow them marinate for 60 minutes. Preheat grill. Grill the leeks until golden brown.
Download this recipe.
Leek and Onion Bisque
6 cups of chicken stock
1 clove of garlic chopped
1 cup of leeks, cleaned and chopped
1 cup of celery chopped
1 cup of onion chopped
¼ cup of white wine
¼ cup of sour cream
¼ cup of cream cheese
¼ cup of heavy cream
2 tablespoons of butter
Salt and pepper, to taste
Sauté the chopped leeks, celery, onion, and garlic in the butter until tender. Add the chicken stock and white wine and simmer for 30 minutes. Remove from stove and purée in your food processor. Add the sour cream, cream cheese and heavy cream and blend thoroughly. Strain through a fine sieve and return to pot. Bring back to a simmer and add salt and pepper to taste.
Download this recipe.
Leek and Zucchini Pasta
3 cups of Rotini pasta
2 medium leeks
1 medium zucchini, julienned
2 tablespoons of vegetable oil
1 ½ cups of sliced mushrooms
1 cup of sour cream
¼ cup of dry white wine
1 teaspoon of tarragon leaves
½ teaspoon of salt
Discard the green part of leeks and slice thinly lengthways. In a large frying pan, heat the oil over medium-high heat. Sauté the leeks, mushrooms, and zucchini for 5 minutes. Add the dry white wine and simmer for another 5 minutes. Stir in the cream, tarragon and salt. Bring to a boil and simmer until slightly thickened. While preparing sauce, cook the Rotini pasta according the instructions on its packaging. Drain thoroughly. Spoon onto plates and top with sauce.
Contribute to the Cook'n Club!
DVO would love to publish your article, prose, photography and art as well as your cooking, kitchen and nutrition tips, tricks and secrets. Visit the Newsletter Submission / Win Win for All section in our Forum for more information and details.
