I bought a leek last week. They were beautiful so I got one. I discovered that unlike onions, the green leafy parts don't burn when chopped into small bits and added to frying potatoes. They are attractive and taste good in shredded fried potatoes.
LEEKS
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whirlcool
Well-known member
We love to throw leeks into soups and stews. They impart a great flavor. We use them whenever we add potatoes to the stew. Just make sure to rinse them very well before using. They seem to like to hold grit in them.
They're also good in lentil soup (one of my favorites) which is super easy to make in the pressure cooker.
danemodsandy
Well-known member
An Old Story....
....Involving the late, great Arlene Francis, who was one of the most visible and popular personalities on '50s TV.
For a while, she was on an NBC show called Home, which NBC intended to be a mid-day compliment to its Today and Tonight shows. While Home didn't last, it did provide its viewers with one of the all-time great live-TV bloopers.
It came when Miss Francis was instructing breathless housewives all over America in how to make the latest fashionable first course, vichyssoise. Without thinking it through, Francis intoned:
"First, you take a leek...."
They say the switchboards at 30 Rock lit up like Christmas trees.
....Involving the late, great Arlene Francis, who was one of the most visible and popular personalities on '50s TV.
For a while, she was on an NBC show called Home, which NBC intended to be a mid-day compliment to its Today and Tonight shows. While Home didn't last, it did provide its viewers with one of the all-time great live-TV bloopers.
It came when Miss Francis was instructing breathless housewives all over America in how to make the latest fashionable first course, vichyssoise. Without thinking it through, Francis intoned:
"First, you take a leek...."
They say the switchboards at 30 Rock lit up like Christmas trees.
kenmoreguy89
Well-known member
I love leeks, in potatoes, frittatas, omelettes,risotto with leeks is BIG!
Love it!
Love it!
ovrphil
Well-known member
Leek
Allium group relative to onion and garlic - see: http://www.whfoods.com/genpage.php?tname=foodspice&dbid=26 for interesting writeup
lol , Sandy - She wasn't lying, to make that soup
(...that reminds me, here on Channel 11 some numbnuts came up a number scale from 1 to 10 to make weather predictions simpler. So for the pre-school or earlier crowd, a 1 is a bad day and a 10 is a sunny perfect day. This simple, designed for cretins system is called
THE WIZOMETER (I'll think of Leekometer now)
Allium group relative to onion and garlic - see: http://www.whfoods.com/genpage.php?tname=foodspice&dbid=26 for interesting writeup
lol , Sandy - She wasn't lying, to make that soup
(...that reminds me, here on Channel 11 some numbnuts came up a number scale from 1 to 10 to make weather predictions simpler. So for the pre-school or earlier crowd, a 1 is a bad day and a 10 is a sunny perfect day. This simple, designed for cretins system is called THE WIZOMETER (I'll think of Leekometer now)
58limited
Well-known member
I love leeks myself and often sub them for onions when I cook. All of the recipes I've seen say not to use the green parts so I've never tried them, I've just used the white part.
danemodsandy
Well-known member
Green Parts:
Instructions to use only the white part of the leek are for two reasons: 1) The green tastes a bit different from the white, and a recipe writer who customarily uses only the white part is naturally going to specify that, and 2) The appearance factor; some dishes are considered more attractive by some people if there is no green showing, only white.
I consider "white-part-only" leek specifications to be in the same category as white pepper specifications: If you care that much and you're that determined to re-create a recipe exactly as written, go for it. Otherwise, what's a bit of green or a few specks of black?
Instructions to use only the white part of the leek are for two reasons: 1) The green tastes a bit different from the white, and a recipe writer who customarily uses only the white part is naturally going to specify that, and 2) The appearance factor; some dishes are considered more attractive by some people if there is no green showing, only white.
I consider "white-part-only" leek specifications to be in the same category as white pepper specifications: If you care that much and you're that determined to re-create a recipe exactly as written, go for it. Otherwise, what's a bit of green or a few specks of black?
whirlcool
Well-known member
And some recipes do call for sliced bits of the green parts.
kenmoreguy89
Well-known member
It depends on the recipe you have to do, when I make the risotto, I only use the white part and bit of green, they will dissolve during the cooking, just like onions does...if you use the thicker part it won't..
The green harder part is perfect though to be added to some fritters, omlettes etc...
Generally
You can use about 3/4 of the stalk, the upper part generally is too hard and rough to be used of course, it is not edible...
Much depends on how it comes also....could see ones that were all about green and a very little part of white tender part...
The green harder part is perfect though to be added to some fritters, omlettes etc...
Generally
You can use about 3/4 of the stalk, the upper part generally is too hard and rough to be used of course, it is not edible...
Much depends on how it comes also....could see ones that were all about green and a very little part of white tender part...
kenmoreguy89
Well-known member
P.s
Quote Sandy!
But what I could see over the time is that they tend to specify these things for inexpert people, a bit of green part really does not make difference as it will "act" just like the white part only....
I suppose certain things are mentioned just for precaution......
Quote Sandy!
But what I could see over the time is that they tend to specify these things for inexpert people, a bit of green part really does not make difference as it will "act" just like the white part only....
I suppose certain things are mentioned just for precaution......
The main thing about the upper green part is the long fibers in the leaves. I don't dare chop them in the food processor, but very carefully cut the leaves into fine strips and then across the strips to make little pieces so that the fibers are cut completely. I am going to blanch the rest after cutting them up and freeze them to have when I fix fried potatoes and maybe some other things.
sudsmaster
Well-known member
Since it's BBQ season again, try slicing some leeks lengthwise in half, and grilling them over a low flame or coal bed. Delicious!
Leek pie is a classic here. I make it with smoked chicken and put cheese on top.
58limited
Well-known member
Leek pie is a classic here. I make it with smoked chicken an
Mmmm...recipe please!
Thanks for the input about the green parts everyone. I'll try using them in the future.
Mmmm...recipe please!
Thanks for the input about the green parts everyone. I'll try using them in the future.
In the spring in the Smokey Mountains they have a Ramp Festival. Ramps grow wild and are stronger, but they grill them over open fires.
Trader Joe's has frozen imported chopped leeks which are immaculately clean and soup-ready. I love leeks and buy them many times a year. Split them in half, cut off the leafy ends (about 1/2 to 1 inch below the splits on the leaves) and wash carefully (riffle the layers under the faucet to get rid of the dirt/grit between the layers. SLice evenly and use as you might onions. I've heard that if they're exceptionally dirty you might want to re-wash after slicing--I've not had to do that, though. Potato leek soup is great, and there's a very good provencal tomato soup in Mastering the Art of French Cooking which is my mom's sovereign remedy for all bad things. I think I've got a batch left in the freezer...going to have to thaw it out!
danemodsandy
Well-known member
Tom:
I've been to the ramp festival, and I have a tip: Stay away from the Porta-Potties.
It's like the asparagus effect on steroids.
I've been to the ramp festival, and I have a tip: Stay away from the Porta-Potties.
It's like the asparagus effect on steroids.
OMG! That bad? I'm guessing grilled leeks are not that bad? I have not noticed any odorous effects in the last week from the soup.
danemodsandy
Well-known member
Tom:
There was ramp everything at the festival, and it may be that the preparation method has something to do with the effect. Then too, there were a fair number of macho types noshing on raw ramps as well. Wives were doing a great deal of eye-rolling, and I'd be willing to be some of them exiled Hubby to the couch that night.
There was ramp everything at the festival, and it may be that the preparation method has something to do with the effect. Then too, there were a fair number of macho types noshing on raw ramps as well. Wives were doing a great deal of eye-rolling, and I'd be willing to be some of them exiled Hubby to the couch that night.
Recipe
Oh my, I always play that by ear. I use a low pie dish and put pastry on the bottom and the sides. Make small holes in the bottom with a fork and put some breadcrumbs on the bottom. Stir fry a good amount of leek. (I only use the green below where the leeks split. On inner parts the split is higher than on the outer parts. The harder green parts are hard to digest). Add some herbs like tyme. You can also add sun dried tomatoes or other things you like to go with leek like red peppers. In the end I add the diced smoked chicken. As an alternative you can use ham or bacon, but I don't eat pork, find smoked chicken a good alternative. Put the mixture in the pie form. Add a liaison of three eggs and some cream with salt and pepper to taste. You can add some cheese to the liaison too if you like. Poor it evenly over the leek mixture and put grated cheese on top of the pie. Put it in the oven, I think I put it for an hour on 175 degrees Celcius, but you will have to check a while before the end of the hour.
Bon appetit!
Oh my, I always play that by ear. I use a low pie dish and put pastry on the bottom and the sides. Make small holes in the bottom with a fork and put some breadcrumbs on the bottom. Stir fry a good amount of leek. (I only use the green below where the leeks split. On inner parts the split is higher than on the outer parts. The harder green parts are hard to digest). Add some herbs like tyme. You can also add sun dried tomatoes or other things you like to go with leek like red peppers. In the end I add the diced smoked chicken. As an alternative you can use ham or bacon, but I don't eat pork, find smoked chicken a good alternative. Put the mixture in the pie form. Add a liaison of three eggs and some cream with salt and pepper to taste. You can add some cheese to the liaison too if you like. Poor it evenly over the leek mixture and put grated cheese on top of the pie. Put it in the oven, I think I put it for an hour on 175 degrees Celcius, but you will have to check a while before the end of the hour.
Bon appetit!
58limited
Well-known member
Thank you Louis.
So it is like a Quiche or as some call it, a quickie.
Yes, it is indeed like a quiche.
Bullwinkle's kulture korner
The word "Leek" is older than the hills.
It is the root of the "lic" in garlic, the "lauch" in the German "Knoblauch" and was a standard food in classical Rome. Nero chomped on them to have a deepening effect on the timbre of his voice (that was reported by his detractors, while they were still alive, to be shrill, high-pitched and "womanly"). Leeks are one of the mainstays of Northern European cooking, especially French, German and Scandinavian. "Lok" or "loch" is the Nordic root of the word for all the onions; my Swedish aunt used to make a delicious "lokdomar"(stuffed onions). Leeks figured widely in British culture and even had roles in a couple of Shakespeare plays. When you cook with leeks, you are giving yourself a lot of Iron, B-Vitamins and other significant nutrients. Leek and Potato soup, hot or cold, is a delicious classic (but, IMO, always gets a huge improvement with the addition of some heavy cream).
Leeks had fallen out of use in the last half of the twentieth century, as processed foods won out over actually cooking dinner. They are coming back. They never left professional kitchens as they have been indispensable in the preparation of the fonds, or stock bases of every imaginable variety.
The word "Leek" is older than the hills.
It is the root of the "lic" in garlic, the "lauch" in the German "Knoblauch" and was a standard food in classical Rome. Nero chomped on them to have a deepening effect on the timbre of his voice (that was reported by his detractors, while they were still alive, to be shrill, high-pitched and "womanly"). Leeks are one of the mainstays of Northern European cooking, especially French, German and Scandinavian. "Lok" or "loch" is the Nordic root of the word for all the onions; my Swedish aunt used to make a delicious "lokdomar"(stuffed onions). Leeks figured widely in British culture and even had roles in a couple of Shakespeare plays. When you cook with leeks, you are giving yourself a lot of Iron, B-Vitamins and other significant nutrients. Leek and Potato soup, hot or cold, is a delicious classic (but, IMO, always gets a huge improvement with the addition of some heavy cream).
Leeks had fallen out of use in the last half of the twentieth century, as processed foods won out over actually cooking dinner. They are coming back. They never left professional kitchens as they have been indispensable in the preparation of the fonds, or stock bases of every imaginable variety.
maytagbear
Well-known member
This is just me.......
but I cut up the leeks in whatever manner the recipe calls for, and THEN I wash them.
I dry the cut leeks in a lot of paper towels before proceeding....making sure they are dry, dry, dry.
Yes, one might lose a bit of water soluble flavor, but I prefer to run that particular risk than to crunch sand between my teeth.
The French used to call leeks "The asparagus of the poor," but I don't think that has ever applied here in the States!
Leeks are much milder than almost all other members of the onion family. However, ramps are much stronger, at least to me.
Leeks are the emblem of Wales, and since I am of 50% Welsh heritage, I am more than somewhat passionate about leeks.
Lawrence/Maytagbear
but I cut up the leeks in whatever manner the recipe calls for, and THEN I wash them.
I dry the cut leeks in a lot of paper towels before proceeding....making sure they are dry, dry, dry.
Yes, one might lose a bit of water soluble flavor, but I prefer to run that particular risk than to crunch sand between my teeth.
The French used to call leeks "The asparagus of the poor," but I don't think that has ever applied here in the States!
Leeks are much milder than almost all other members of the onion family. However, ramps are much stronger, at least to me.
Leeks are the emblem of Wales, and since I am of 50% Welsh heritage, I am more than somewhat passionate about leeks.
Lawrence/Maytagbear
ovrphil
Well-known member
Welsh
Lawrence - I read that about the Welsh and Leeks - and nothing to do with the Leeks, but I love the Welsh Naitonal Anthem....particularly sung at this event:
which gets me ready for some Leeks!
Lawrence - I read that about the Welsh and Leeks - and nothing to do with the Leeks, but I love the Welsh Naitonal Anthem....particularly sung at this event:
which gets me ready for some Leeks!
ready for some Leeks!
Well, to quote Arlene Francis (born Arlene Francis Kazanjian), "First you take a leek."
Well, to quote Arlene Francis (born Arlene Francis Kazanjian), "First you take a leek."
I'm impressed.
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