1) They're really only good in the spring - not a year - round staple.
2) Only a small portion of them is good to eat. You end up throwing a lot away. A family on a budget can't afford much waste.
3) It takes more than the average amount of time to clean and prep them because the insides are quite sandy.
However, recently, as I have started cooking more for myself, I have found ways to incorporate leeks into my diet. They're not an everyday vegetable by any means, but once in a while, they're very enjoyable. They have a wonderfully sweet, mild, onion / scallion - like flavor. Additionally, they have a wonderfully vibrant green and white coloring, which makes them very pretty on a plate. When prepared and presented correctly, they will always impress your guests (or significant other, for that matter).
I recently discovered a preparation called leeks vinaigrette. It's a deliciously simple, french inspired dish, perfect for a leisurely lunch, or light supper. While recipes for this dish vary widely, they typically incorporate the following four elements:
1) Leeks, which have a mild, slightly sweet taste.
2) A vinaigrette dressing, which adds tangy acidity.
3) A salty element, be it bacon bits, kalamata olives, prosciutto, etc.
4) Egg (usually hard boiled and sliced or diced) - this offers another splash of color and texture. I've also seen variations that incorporate a fried egg, although I have not yet tried them.
The recipe below is authored by Sarah Moulton, who hosts "Sarah's Secrets" on the food network. I like her choice of grilling the leeks, because I think the light charring adds another layer of flavor that steaming fails to achieve. I made some slight modifications to the dish, which are noted in italics. Also, please note that did a half recipe, as I was only serving two people. We had more than enough to eat.
Ingredients
-12 medium leeks (about 4 1/2 pounds), tough outer leaves discarded
-Vegetable oil, for grilling
-1/4 cup finely diced red bell pepper, plus more for garnish
-1/4 cup kalamata or other brine-cured black olives, pitted and diced fine
- 3 slices cooked turkey bacon, chopped / crumbled
-4 teaspoons Dijon-style mustard
-3 tablespoons white-wine vinegar
-1/2 cup extra-virgin olive oil
-Kosher salt and freshly ground black pepper
-Chopped flat-leaf parsley, for garnish
-Diced hard-boiled egg, for garnish (I used two eggs, sliced)
Cooking Instructions
Trim the leeks to about 7 inches long. Split them lengthwise to within 1 1/2 inches of the root end, leaving the root end intact. Submerge the leeks in a large bowl of water, let them soak to release any dirt or sand, for several minutes. Lift the leeks out of the water and discard the water.
Pour about 1-inch of water into a large saucepan, and set up a collapsible steamer inside. Bring the water to boil and steam the leeks, covered, until crisp-tender, about 6 minutes. Shock the leeks in a bowl of ice water and drain. Cut the leeks apart at the root ends and drain them on paper towels. Transfer the leeks to a shallow dish.
Brush the leeks with the vegetable oil and, working in batches, grill them over medium heat until charred and soft, about 4 minutes per side. (The leeks may be prepared up to the is point 1 day in advance and kept covered and chilled.)
In a bowl whisk together the herbs, bell pepper, olives, mustard, and vinegar. While whisking, add the oil in a stream until emulsified. Season with salt and pepper.
Pour the vinaigrette over the leeks and turn them to coat evenly. Marinate in the refrigerator for at least 3 hours or up to overnight.
When ready to serve, arrange the leeks on a platter and pour any remaining vinaigrette over the top. Garnish with red pepper, parsley, and egg.
Serve with a nice white wine of your choice (something on the mild side so it doesn't cover up the flavor of the leeks), and crusty garlic bread.
This took a little over an hour to prepare. Try them out some time. I think you'll enjoy them.
Where are you getting your leeks? I look at the Stop N Shop and never see them....
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