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View Diary: What's for Dinner? v.5.37 - Spring has Sprung! (233 comments)

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  •  I don't particularly like leeks on their own (4+ / 0-)

    however, I've recently started using leeks as a flavor base for soups. Basically, I'm just substituting the for onion in a mirpoix.

    Honesty pays, but it doesn't seem to pay enough to suit some people. Kin Hubbard

    by Mr Robert on Sat Apr 09, 2011 at 08:19:57 PM PDT

    [ Parent ]

    •  I think leeks are a misunderstood (3+ / 0-)
      Recommended by:
      Mr Robert, Cordelia Lear, ninkasi23

      and under-utilized vegetable in this country.  Their flavor is so beautiful:  earthy and onion-y without being overpowering.  Their use as a base ingredient in soups creates this lovely flavor that is wonderfully pleasant yet strangely hard to identify.  It is, I have to say, one of my favorite ingredients to work with.

      I am the real TigerMom. My UID proves it! That poser is sullying my good name!

      by TigerMom on Sat Apr 09, 2011 at 11:09:00 PM PDT

      [ Parent ]

      •  At least in so far as soups are concerned (3+ / 0-)
        Recommended by:
        TigerMom, Cordelia Lear, ninkasi23

        I'm quite happy to substitute leeks for onions.

        I'm just having a problem going beyond that at this point

        Do you have ideas as to where I might use leeks that go beyond what I've already done?

        I just don't think that I'm ready for leeks as the main ingredient in my recipes.

        Honesty pays, but it doesn't seem to pay enough to suit some people. Kin Hubbard

        by Mr Robert on Sat Apr 09, 2011 at 11:32:26 PM PDT

        [ Parent ]

        •  I'm going to push you a bit (3+ / 0-)
          Recommended by:
          Mr Robert, Cordelia Lear, ninkasi23

          and ask you to try the gratin.  The flavor is mellow, soft and creamy (thanks to the cream!).

          Another way to try leeks as a star ingredient v. a background flavor:

          Trim and clean your leeks, split lengthwise and cut into strips.  Saute in olive oil until slightly soft, then add just a bit of chicken or vegetable broth, salt and pepper.  Cover and let cook until leeks are soft, approx. 7-10 minutes.  Top off with a bit of unsalted butter and serve warm.

          If you're still feeling a bit shaky, try making a leek and onion tart/quiche.  Use the Google or search for a recipe on epicurious.com.

          Go for it, my friend.  You will be pleasantly surprised.

          I am the real TigerMom. My UID proves it! That poser is sullying my good name!

          by TigerMom on Sun Apr 10, 2011 at 12:12:12 AM PDT

          [ Parent ]

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