Rediscovering Leeks
Leeks may be one of the national emblems of Wales, but only in the last few years we find them common in stores and farmers markets in Maine. A bunch of leeks with their fat round stalks and green strong flat leaves make for a tempting source of delicious and distinctive servings for your table.
Leeks are a mild tasting vegetable from the Allium family of plants which include onions, garlic and shallots. They were part of the Egyptian diet as long as 4,000 years ago and the Romans considered them a delicacy. Taters and leeks have been common staples for centuries in the British isles, some with intriguing names like the Scottish cock-a-leekie soup.
For cooking, only the white and pale green tight portions of the plant are used, discarding the loose green leaves. A leek must be trimmed not only at the root end, but also split lengthwise to remove any hidden soil, since those plump stalks tend to retain soil between the leaves close to the white part. Properly trimmed leeks sliced can add to salads and serve as a flavorful main ingredient in this delicious soup.
Trim and split 4 fat leeks and rinse to remove traces of dirt. Cut in ½ inch slices, there should be 4 cups. Wash 2 large stalks of celery and cut in ½ inch slices. Peel and cut 4 large potatoes in medium cubes.
1) Sauté the leeks, celery and 1 small chopped onion in 2 tablespoons butter in a large pot for 5 minutes without allowing to brown.
2) Add to the pot: 3 cups chicken or vegetable broth 3 cups water, the potatoes, 2 teaspoons salt, ¼ teaspoon pepper.
3) Bring to boil and cook for 20 minutes. Allow to cool.
4) Purée in a blender with 2 tablespoons rice vinegar. Adjust volume with water as needed to make a very thick soup.
5) Return soup to pot to heat and stir in 1/3 cup heavy cream. Do not boil.
6) Serve garnished with chopped chives. Optional: sprinkle with grated parmesan cheese.
A wonderful luncheon or light supper main course is the following leek pie. The subtle flavor of leeks is well complemented by the tartness of tomatoes and cheese.
Leek and Tomato Pie
Trim, split and clean 2 fat leeks and cut in ½ inch slices. Prepare and set aside ½ cup cubed Swiss or Fontina cheese and ½ cup grated Parmesan cheese.
1) Preheat oven to 450 degrees.
2) Line a 9 inch pie plate with pastry and bake 5 minutes.
3) In a pan sauté the leeks in 1 tablespoon butter for 10 minutes on low heat not allowing to brown. Stir in 1 chopped garlic clove and sauté for an additional minute.
4) Layer leeks in the baked pastry. Sprinkle with the Swiss cheese and ¼ cup Parmesan. Spread ¼ cup julienned sundried tomatoes on top and 1 tablespoon sliced fresh basil leaves.
5) In a small bowl combine 1 ½ cup creamed cottage cheese with 4 beaten eggs, ½ teaspoon salt and pepper to taste. Pour over the cheeses.
6) Slice a tomato in very thin slices and layer in a single layer over the pie. Sprinkle with the rest of the Parmesan cheese.
7) Bake pie 15 minutes at 450 degrees, reduce temperature to 350 degrees and bake for an additional 30-35 minutes until puffed and a knife inserted in the middle comes clean.
8) Serve warm or cool with scattered fresh basil leaves on top.
Discoveries by definition are bound to be interesting. The pleasant ones can be exciting, eye opening and fun. For the cook, they have an additional bonus – they are deliciously edible!
(I. Winicov Harrington lives in coastal Maine and is the author of “How to Eat Healthy and Well for Less than $5.00 a Day: the Smart-Frugal Food Plan”; website: www.winicov-harrington.com)
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