Leeks

Onwards with my discourse on leeks. Along with onions and garlic, leeks are in the Alliaceae family. While certainly not very popular in Texas, leeks are revered in other more culinary inclined parts of the world. In many countries of Europe leeks are a focal point to the meal rather than just an ingredient. And sadly, if I see a leek at all in these thar parts then it is as an ingredient only.

Sure, we’ve all heard of leek and potato soup, but what a disservice to the humble leek! I think I could be perfectly happy if leeks were one of the three things I was allowed to take with me on a deserted island. Leeks, Hugh Jackman and Brad Pitt. Seriously though, leeks are so underrated here in the US and yet they are deceptively simple to work with. Here follows your primer.

Leeks look like green onions on steroids. When selecting leeks in the store, look for long firm leeks with the roots still attached. Feel the roots. Do they feel wilted and dried out? Don’t buy those leeks. Look for fresh roots and outer layers on the leeks that aren’t discolored or dried out. Get those ones!

Once home you can prep the leeks. Slice off about a third of an inch off the root end and peel off the outermost layer of leek, peel the whole dang thing off. The outer layer is usually kind of thick and rubbery and nasty. We can do without that. Now using a big sharp knife cut through the leek about halfway between the end of the white part and the top of the leek. Discard the top portion.

The important thing to remember when dealing with leeks is that you don’t want to eat the dark green parts. Blech. Bitter, tough and all around yucky. You want the pale green and white parts only. So go ahead and trim up that leek cutting away the darkest green parts until you are left with only the pale green and white end.

Second thing to remember about leeks is they are notoriously dirty! Leeks grow in fine sandy soil and they grow in layers so you’re going to have sand potentially in each layer of leek. The best thing to do is to cut your leek in half lengthwise, then cut into half moons. Place all cut sections into a colander and wash the heck out of them. Unless your recipe calls for a different preparation this is the easiest way to clean them.

So now you’ve got a mess of leeks, what the heck are you going to do with them? I’m going to share a recipe with you that is one of my favorite things of all time: Creamed Leeks. This recipe is more about technique than fancy ingredients. Go slow and take your time, you won’t regret this.

Creamed Leeks

6 leeks, sliced in half moons and cleaned
2 tbsp butter
1/2 cup heavy cream
salt and pepper to taste

1. Place cleaned leeks into a large non-stick skillet, and add butter.
2. Over very low heat, cook down the leeks until they are wilted and getting tender. Watch your heat carefully, you don’t want to brown the leeks. Low and slow on these babies.
3. Add the cream and on the lowest possible heat to retain the slightest of simmers, continue cooking the leeks, stirring frequently, until there’s little cream left. You want a nice porridgy consistency to the leeks.
4. Season and serve with broiled salmon and rice pilaf. OMG heaven. Or try alongside roasted pork loin with oven crisped potatoes.

There we have it. Creamed leeks. This is a side dish and it condenses down quickly. Use it as a garnish even. They are just so damn good. Do NOT serve them alongside anything that is too heavy a flavor. Do NOT serve them anywhere near beef. Amen. Chef out.