Leeks

Leeks are such a treat!  With a mild onion flavor, they are perhaps best known for their part in the infamous Potato-Leek Soup! But you can do so much more with these late summer through winter veggies.

Folks often ask us how to clean and prepare leeks - how much to use, what parts to compost, how to clean (they tend to hide their field dirt in between their leaves and need a little extra care to clean). We found this link that does a nice job explaining the preparation of these wonderful veggies.

While we use leeks in many dishes (stews, soups, stir fries), we especially love them BRAISED and GRILLED. Here are some braising recipes (from simple to more complex) and some hints on how to grill. 

GRILLED LEEKS

Heat grill to high heat. While the grill is heating, brush leeks lightly with your favorite oil and sprinkle with salt and pepper.
Grill leeks, turning occasionally, until nicely browned all over and very tender, 5 to 15 minutes.

Meanwhile, whisk together your favorite vinaigrette and drizzle over the leeks just before serving. Serve hot, warm, or at room temperature.

For a nice Asian flavor, try brushing the leeks with a dark sesame oil and making a vinaigrette using olive oil (1/4 cup), rice vinegar (2 tbsp), soy sauce (2 tbsp), spicy mustard (1 tsp), shallot (1 medium, minced), garlic (1 clove, minced), and red pepper flakes (1/4 tsp). Season with salt and pepper to taste. 



BRAISED LEEKS

There are many ways to braise leeks – from the very simple (see Radical Roots Farm Braised Leeks below) to the more extravagant (see the Gourmet Magazine and New York Times recipes below).  But any way you make them, braised leeks are sweet and tender and delicious!

RADICAL ROOTS FARM SIMPLE BRAISED LEEKS

3-4 leeks

3-4 tablespoons of olive oil and/or butter (any combo will do)

Salt to taste

1 cup Water or Stock (chicken or vegetable)

Clean leeks well and slice into ¼ top ½ inch rounds. (A great way to clean leeks is to slice them first and then place in a colander to rinse and rinse again. This removes all of the residual dirt!)

In a heavy skillet, add olive oil and/or butter and allow to get warm but not too hot (not smoking). Add sliced leeks and cook over moderate heat, stirring frequently. Allow leeks to first become translucent and then brown. Be careful not to burn, but you do want the leeks to get that wonderful brown (carmelized) color. Add salt and water (or stock) and simmer until most of the liquid disappears.

Serve braised leeks as a side dish or as a topping for vegetables (we love them over steamed broccoli), meat or fish, rice or pasta. OR you can add meat, fish or veggies into the leeks as they are braising. Be bold – experiment. We have added cooked chicken and we have added uncooked cod and allowed the fish to cook along with the leeks!

BRAISED LEEKS ala GOURMET MAGAZINE 

4 small or medium leeks, tough outer leaves discarded and leeks trimmed to about 7 inches long and cut lengthwise into quarters or eighths

2 tablespoons unsalted butter

1/4 cup chicken broth

1 teaspoon freshly grated lemon zest

In a shallow dish soak leeks in cold water to cover 15 minutes, rubbing occasionally to remove any grit. In a heavy skillet melt butter over moderate heat. lift leeks out of the water and with water still clinging to them add to skillet. Cook leeks, stirring occasionally, five minutes and add broth and zest. Braise leeks, covered, 5 minutes, or until very tender, and season with salt and pepper.

BRAISED LEEKS ala NEW YORK TIMES 

Adapted from "Sunday Suppers at Lucques"

6 large leeks


Kosher salt and freshly ground black pepper


About ¾ cup extra virgin olive oil

1 cup sliced shallots


1 tablespoon thyme leaves


½ cup dry white wine


1½ to 2 cups chicken or vegetable stock.

Preheat oven to 400 degrees.

Peel any bruised outer layers from leeks. Trim roots, leaving root end intact. Trim off tops on diagonal, leaving two inches of green. Cut in half lengthwise. Clean very well in water to remove internal grit. Pat dry with towel. With cut sides up, season with 2 teaspoons salt and a few grindings of black pepper. Heat pan over medium-high heat for 2 minutes. Pour in ¼ cup oil and wait 1 minute. Place cut side down in pan without crowding them. (Make in two batches, and use more oil, if necessary.) Sear them 4 to 5 minutes, until golden brown. Season with salt and pepper, and turn over to cook 3 to 4 minutes. Transfer them, cut side up, to a gratin dish that will fit leeks and chicken, or use two dishes. Pour ¼ cup oil into pan and heat over medium heat. Add shallots, thyme, ¼ teaspoon salt and a pinch of pepper. Cook about 5 minutes, until just beginning to color. Add wine and reduce by half. Add 1½ cups stock, and bring to a boil over high heat. Pour over leeks, without quite covering them. Braise in oven 30 minutes, until tender

Potato and Leek Soup

• 3 tablespoons butter
• 2 leeks (white and pale green parts only), halved lengthwise, thinly sliced (about 4 1/2 cups)
• 1 pound potatoes, peeled, diced
• 3 ½ cups or more chicken or vegetable stock
• parsley for garnish

Melt butter in heavy large saucepan over medium heat. Add leeks; stir to coat with butter. Cover saucepan; cook until leeks are tender, stirring often, about 10 minutes. Add potatoes. Cover and cook until potatoes begin to soften but do not brown, stirring often, about 10 minutes. Add stock. Bring to boil. Reduce heat, cover and simmer until vegetables are very tender, about 30 minutes. Puree soup in batches in processor until smooth. Return to saucepan. Thin with additional stock if soup is too thick. Season with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate.) Bring soup to simmer. Ladle into bowls. Garnish with parsley and serve.