Do you remember the scene in the Bridget Jones's Diary when she makes leek soup? Lacking proper kitchen string, she ties the leeks with blue ribbon. Voilà: blue soup. Oh man, I love that movie. And it turns out, I love leeks, too. Of course, this is a dish that even the most rabid carnivore could love. You know why? Because it tastes like whipped, creamy mashed potatoes, but way better.
Continue reading "Loving Leeks: Braised Leeks and Yukon Golds" »
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Up until now, I've overlooked leeks --completely. I use onions, a close cousin to leeks, all the time. Leeks? I've used once--maybe twice--my entire life. I'm not sure why, dear leeks, I've ignored you. You are quite good looking with your tall stalk and lovely green complexion. Now that I think about it, how could I have ignored such a looker for so long?
My relationship with leeks is about to change as they are my new test kitchen vegetable. Over the next few weeks, I'm going to get to know leeks. If leeks are anything like kale, then it will be the beginning of a life long relationship. If they are anything like parsnips, I'll have to "unfriend" them right away. Stay tuned for the ending of this vegetable cliffhanger. And, if you have any ideas for great leek recipes, please leave a link in the comments.
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