I adore leeks. First introduced to me when I lived in Paris in my early 20s, their rich, sweet flavor and soft, yet sturdy texture had me smitten. The simple tart mustard dressing drizzled on top glistened. Leeks are more delicate than an onion and have a distinct, almost creamy, texture. Try them in stews, soups and…
Stout Soused Chicken with Potatoes and Leeks
By Linda Gassenheimer From Tribune News Service Chicken, potatoes and leeks lightly coated in a stout (a dark strong beer) and mustard sauce blend perfectly for this meal. Stout is brewed from roasted malt or roasted barley, and hops. It has a distinct toast flavor, which is a favorite of the Irish. Helpful Hints —…
Butternut Squash & Leeks Baked in Parchment
Roasted vegetables in parchment paper pockets is an elegant, yet simple cooking method that intensifies the inherent tastiness of the vegetables inside. Imagine, warm, dry oven heat surrounds your vegetables, releasing moisture and steam that bastes the veggies. Their juices surround the chopped morsels and mingle with olive oil and butter to caramelize golden brown….
‘Six Seasons’ Swiss Chard & Leek Crostata
I really love this recipe for Swiss chard and leek crostata, by Joshua McFadden of cookbook fame, “Six Seasons: A New Way with Vegetables.” This cookbook is the winner of so many Best Cookbook of the Year awards it is literally unbelievable. On Amazon right now, it has 168 five star reviews. As a vegetarian, I…
How to Cook Leeks
After a long winter, the spring farmers market is a breath of fresh air for food lovers. Even the most ardent lover of root vegetables is at least a little excited to see the bunches of delicate and flavorful ingredients that hint at more sunshine to come. Yes, there are flowers and herbs for your own…
Carrot Leek Soup
Carrots and leeks simmer together in chicken broth for a simple, nourishing soup. Fresh thyme gives the soup a delicate herbal note, while sour cream, added just at the very end of cooking, delivers a lovely creaminess and pleasant tang. Serves 6 2 tablespoons ghee 3 medium leeks, white and light green parts only, sliced…
Classic Vichyssoise
A wonderful way to elevate soups to party status is to play with garnishes. For me, vichyssoise, a creamy French potato and leek soup, is the ultimate canvas, as so many things are delicious with it. Chives are a standard topping, but I sometimes add a dollop of salmon caviar, or a spoonful of chutney,…
Braised Leeks
Everything is made better with wine and butter, isn’t it? These leeks are gently browned in butter, to seal in the flavors and caramelize the outer layers, and then slow-simmered in an aromatic bath of chicken broth, white wine, and herbs and spices, until the insides turn soft and silky. Many other vegetables are also…
3 Ways to Love Leeks
It’s during those weeks when winter is nearly over and we play peek-a-boo with spring that leeks shine at the market in all their glory. Yes, they are available year-round, but to me, leeks are the gateway into springtime foods, the transition between hearty winter stews and delicate warmer-weather fare. Together with garlic, shallots, scallions,…
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