They’re like, big scallions, right? But the national vegetable of Wales. So…
A pat of butter (because Butter Is Good)
A chopped, washed leek
…allow the leek to saute while preparing
A handful (about ten) baby carrots sliced longwise (slivers)
About 3 tablespoons of chicken broth
…cook covered over medium low heat for about seven minutes while preparing
Minced fresh rosemary, oregano, and dill
Continue to cook about another seven minutes and voila! Yummy sidedish.
I love leeks. One of my favorite ways to enjoy them is sauteed leeks on top of a good slice of hearty bread covered with melted brie.
They also make good rings (like onion rings).
Wow. Leek rings. Wow.
Wow. Leeks n brie.
I know you gotta wash leeks really well.
But… is there a movie theme here that I’m missing?
A chopped, washed leek
I think what you meant to say here was “A chopped, washed, washed, washed, washed, washed, washed, washed leek”.
Leek soup is very yummy.
There are leeks in an excellent grilled primavera recipe I make:
Start with a grill basket on a medium hot grill
Chop a red pepper (or two), stir it in a bowl with about a tbls of olive oil, throw it in the basket
Dice a leek (or two or three, depending upon size), stir with 1/2 tsp minced garlic, some olive oil and salt to taste, and add it to the red pepper after 3, 4, 5 minutes
Cut a zucchini (or two) into quarters lengthwise, then slice across 1/2″ thick, mix with some olive oil, a little salt and garlic, and add it after 3, 4, 5 minutes
Loosely chop (or tear) up a head of radiccio (or two), add oil, a little salt and garlic, and add to grill after 3, 4, 5 minutes
Quarter a 14oz can of artichoke hearts and add to basket just long enough to warm them up
Mix the grilled veggies with 1/2 cup or so of chopped fresh basil, a cup or two of halved cherry or grape tomatoes, and a pound of al dente rotini or fusilli. Add salt and pepper to taste
Top individual bowls of veggie pasta with crumbled goat cheese (or feta, but goat cheese is sweeter and better with this dish), maybe 4-6oz total.
Killer dish, not as hard as it sounds. The leeks are key, so be liberal with them. Lengthen cooking times for larger batches.
This is like, sophisticated. I don’t even know what a grill basket is (I suppose Google can handle it though).
I used to have a really good “grill wok” for this kind of thing, but I wore it out. The only kind available now is a skimpy 11″. That’s not big enough for much. I recently got a wire mesh type grill basket, but it’s not great (stuff leaks out of gaps in the corners) and I can’t find it on the web right now. This this looks like it has potential, although the size isn’t specified. But you can grill this dish in shifts, if necessary.
This recipe actually calls for you to grill the veggies in larger pieces, then chop them up later. Grill the red pepper split in two, the leeks and zucchinis in halves or quarters or whatever. The radiccio and artichoke hearts in halves. That sort of thing. Rub them with oil and garlic and salt them first. But since I have the basket, I adapted it. Plus you get more grill flavor my way.
Not sophisticated. I don’t do sophisticated. I’m a schmuck in the kitchen, but a schmuck who cooks decently. This recipe gets raves from everybody. The leeks and the goat cheese make it.