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Love Bug (1000+ posts) Wed Sep-16-09 09:07 AMOriginal message I have three large leeks I picked up from the farmer's market. What should I do with them? You know how it is -- you see all that wonderful veg displayed for your delectation and the next thing you know you're hauling a 20-mule-team's load home. I bought the leeks cuz they looked good and were only $1 but I'm not sure now what to do with them. Can I chop 'em up and freeze them 'till I figure it out? Any suggestions?
japple (1000+ posts) Wed Sep-16-09 09:51 AMResponse to Original message 1. I use leeks in everything. Saute them with cabbage, mustard, or kale, or any other greens. Use them in soups, sauces, or anything where you want a sweet, subtle oniony flavor. Roasted leeks with potatoes and bell peppers is wonderful. Sauteed with yellow summer squash and a touch of curry powder (garam marsala is my favorite) is divine.I've found that if you cut off part of the green top and the root tendrils, clean them, then wrap in a paper towel and place them in a bag in the refrigerator, they keep much longer. Some cooks don't use the green tops, but I put them in soup and vegetables. I've never tried to freeze them, but I think that, as with onions, they would probably turn to mush and lose all of their flavor.
Warpy (1000+ posts) Wed Sep-16-09 09:52 AMResponse to Original message 2. Oooh, all kinds of things They're great by themselves, cut in half, cleaned and braised, with or without a cream sauce. The flavor is onion but milder.They're wonderful in light soups.They can be stewed or roasted along with various meats.I use them in Julia Child's potato soup almost weekly. The soup is as simple as it gets: leeks, potatoes, water, and either butter or heavy cream at the end. It's a thick, hearty hot soup in winter and a refreshing cold soup in summer. Just realize that leeks contain a lot of grit and must be completely cleaned. The white parts are pretty grit free, but when I chop the green parts, I throw them into a salad spinner, soak them and then spin them dry.The only bad part is explaining to the grocery cashier what they are. I often think I'm the only person in town who eats weird v*****s like leeks, oyster plant, celery root, and parsnips, even though the organic groceries all stock them.
Alternate Headline: DUmmies Put Heads Together, Develop Leeks
Oh God, leeks take an hour or more to clean and then they're still not clean. The grit just comes and comes, and your soup still grits on your teeth. I won't deal with them.
Fill a sink with water and let the leeks sit for a while. Shake them in the water. Grit falls to the bottom. No problem. If you aren't a brick stupid DUmbass, that is.
Are you calling me a brick stupid DUmbass, DefiantSix?
I tried the soaking, still grit. The layers are so tightly packed.
Are you calling me a brick stupid DUmbass, DefiantSix? I tried the soaking, still grit. The layers are so tightly packed.
I wondered that too Get them drunk first.
