3 Ways to Cook Leeks
Some may not think twice about using leeks in their cooking. However, including leeks in your cooking will be easy as pie, Leek pie!
1. Green tops; Add to stocks and stews. 2. Stock; Sauté, braise, or bake. 3. Roots; Compost.
Leeks are members of the onion family; which explains their layered form and mild, yet sweet onion flavor. The allium family has remarkable healing potential because of its ability to clear out toxins in the body. Like onions, leeks are rich in antioxidants, vitamins, and minerals.
Selection & Storage: Generally, the freshest selection of Leeks will be readily available at the farmers market, or in your weekly CSA box. At Home, trim leeks an inch below greens. Leeks can be stored in a plastic bag in the refrigerator bin for 3 to 5 days. .
Photo by: MarsalaHerb
How to cut Leeks:
Leeks are versatile and easy to use vegetables. They are quite easy to use and can be substituted for onion. The cleaning process for leeks may seem tricky, but we will give you the easiest step-by-step process below.
Step 1: Cut and Remove Dark Green Top
To remove the tops cut the tube where the white fades to green separating where the tube ends and fanning leaves begin.
Step 2: Slicing
Depending on the shape you want the leek will determine which direction you cut them. The three most common shapes are strips, circles, and half moons.
Step 3: Soak and Rinse
Soaking leeks loosens any dirt that snuck in between the layers as it was growing. Once leeks are sliced, soak in water for 10 minutes. The final step is to scoop the leeks out of the water, leaving the dirt at the bottom of the bowl. Now your leeks are ready to cook!
3 ways we love to enjoy Leeks:
Photo by fromachefskitchen
Spinach Leek and Feta Cheese Frittata
Ingredients
1 tablespoon butter
1 tablespoon olive oil
1 large leek, white and light green part only, halved and thinly sliced (about 1 cup)
1 container (6-ounce) baby spinach
1 clove garlic, minced
salt and freshly ground black pepper, to taste
1 teaspoon chopped fresh dill or ½ teaspoon dried
1/3 cup crumbled feta cheese
3 large eggs
3 large egg whites
2 tablespoons milk
Recipe
Position an oven rack about 6-8 inches from the broiler. Preheat broiler.
Heat butter and olive oil over medium heat in an 8-inch oven and broiler-safe sauté pan. Add the leeks and reduce heat to medium-low. Cook the leeks very slowly for 15 to 20 minutes, stirring often, or until very soft, being careful not to brown them.
Add the spinach and garlic and cook 1 to 2 minutes or until the spinach is wilted. Stir in salt, pepper and dill. Distribute leek and spinach mixture evenly over the bottom of the pan and sprinkle with feta cheese.
Combine the eggs, egg whites and milk in a bowl and whisk to blend. Pour the egg mixture into the sauté pan.
Allow the egg mixture to cook slowly and with a heat-resistant spatula, gently move the egg mixture around without scrambling the mixture. When the edge of the frittata is beginning to hold together, transfer the pan to the broiler. Broil for 2 to 4 minutes or until the top is set and beginning to lightly brown.
Photo by Glebekitchen
Braised leeks with parmesan
Ingredients:
2 large leeks white and light green portion
2 Tbsp butter
1/2 cup parmigiano reggiano grated
1 sprig thyme
chicken or vegetable stock
pinch of salt
Recipe:
Heat a broiler-proof skillet over medium-low heat.
Trim the leeks, cut them in half lengthwise and quarter them.
Melt butter in skillet. Add leek quarters, thyme and enough stock to almost cover the leeks. Add a pinch of salt.
Simmer briskly. You want to ultimately boil away all the liquid, leaving only the butter behind. Pay attention. You don't want the butter to brown at the end. This takes 15-20 minutes.
Sprinkle the cheese over the leeks. Broil briefly to brown and melt the cheese.
Photo by Carlsbadcravings
Potato Leek Soup
Ingredients:
2 tablespoons unsalted butter
2 tablespoons olive oil
4 large leeks
2 medium carrots diced
2 stalks celery diced
4-6 cloves garlic minced
2 pounds Yukon gold potatoes peeled, chopped (about 1/4-1/2 inch)
5 cups low sodium chicken broth
1-2 teaspoons chicken bouillon powder
1 tablespoon dried parsley
1 teaspoon salt
1/2 tsp EACH dried thyme, dried oregano, rosemary
1/4 teaspoon pepper
2 bay leaves
1/2 tablespoon lemon juice
Recipe
Slice the roots off of the leaks then chop off the top dark green stalks; discard. Slice the remaining white/light green stalks in half lengthwise, then in half again (see photos in post). Add sliced leeks to a bowl of cold water and stir them around to separate them from each other and to dislodge any dirt. Scoop them out with a fine mesh sieve, dry, thinly slice and set aside.
Melt the butter in the olive oil over medium-low heat in a Dutch oven or large soup pot. Add the leeks, carrots and celery and cook, stirring often, until vegetables are softened, about 10 minutes (we are sweating the vegetables, the leeks should not brown). Add garlic and sauté 30 seconds.
Add the potatoes, broth, chicken bouillon and all remaining seasonings. Cover pot, leaving just a crack open, and bring to a boil. Reduce heat to medium-low and simmer an additional 10-15 minutes, until potatoes are soft. Discard bay leaves.
Working in batches, remove desired amount of soup to a high-powered blender, don’t fill blender more than 1/3 way full or it can overflow and explode. For a smooth soup, puree all of the soup; for a chunkier soup, don’t puree all of the soup. Blend until very smooth, being careful to let smoke escape the blender or it will explode. You can do this by leaving the blender cap open and covering with a paper towel or loose dishtowel. You may also use an immersion blender but I don’t find the soup gets as smooth.
Pour pureed soup back into pot and stir in lemon juice. Taste and season with additional salt and pepper to taste.