Like onion, but more delicate and with a hint of sweetness, leeks are by far my choice for adding rich elegant flavor to a savory stew, soup, rice, potato, poultry or meat. They aren't bad in quiches or frittatas, either. Sautéed in butter or olive oil, leeks add a subtle onion flavor that won't overpower other flavors in a dish and can be substituted in almost any savory dish where an onion is called for.
Leeks add an elegant, subtle flavor to savor
March 26, 2008 at 9:24PM
The leek is related to onions, shallots, scallions and garlic. Most plentiful in the fall, winter and early spring, leeks look like large scallions with a white bulb and a green cylindrical stalk. When selecting leeks, try to pick ones that are medium-sized (no more than 1 1/2 inches in circumference, otherwise they may be fibrous and less sweet) with a large white bulb and a few inches of light green stalk as well as the dark green. Buy them with the long green leaves attached so that you can cut them just before cooking for optimum freshness.
The leeks cooked in this recipe are browned and braised in broth, lending a uniquely rich flavor to the dish. Dressed with simple vinaigrette made from the broth, leeks vinaigrette are a classic dish on bistro menus across France. This dish is delicious served hot or as a chilled first course on a pretty platter.
Prep and cooking tips
• Leeks are very dirty, so make sure to clean them thoroughly.
• When cleaning leeks, split them down the middle, making sure that the root is intact, and place under cold water to clean out any excess dirt.
• Garnish the leeks with 1/2 pound cooked shrimp or crabmeat, then drizzle on the sauce.
• Serve as a side dish with any grilled dish.
• Serve as a first course, sprinkled with chopped egg and garnished with red and yellow cherry or tiny pear tomatoes.
