« Indonesian tofu and cauliflower puree | Trailing avocados of glory »
Leeks made in this way are good company for a cheese plate, or tossed with linguine and parmesan, or warm on toast.
Saute the leek, onion, and scallion in olive oil until they begin to soften; then add a teaspoon of honey, a splash of vinegar, a squeeze of lemon, salt, and pepper. Cover the pan and cook over low heat for about twenty minutes.
Comments
Red, how do you wash leeks? Mine always have grit, and more grit, and then more grit, so I end up discarding a good part of the leek - and they're hellishly expensive in Melbourne.
Posted by Helen at June 8, 2004 01:03 AMHelen, I'm sorry I didn't see this question earlier.
Leeks certainly are full of grit. I do discard much of the green part (as you can see in the photo). What I do then is cut each leek lengthwise and then into half-cylinders of the length I want. Then I put them in some relatively large container of cold water -- usually the dishpan -- and let them soak for five minutes or so. Then I swish and swish and swish and let things settle. If I'm lucky, the leeks will float while the dirt sinks, and I swipe them out with several goes of a slotted spoon and my hands, and dump them in a colander. (If I had a smaller colander, I'd just scoop them out with the colander itself.) Then running water over them with more agitation for a moment and let drain.
Posted by redfox at June 20, 2004 09:10 PMall breads | breakfast | dinner reports | drink | eating out | essays | etcetera | lunch | news | recipes | salads | snacks | soups | sweets | tips | travel | vegetables | weekly meals |
Love the collapsable entry. Sweet idea. Heh heh.
Posted by susan at June 4, 2004 09:51 AM