Food for Thought
Leeks
Leah Clark
Issue date: 2/28/08 Last update: 2/28/08 at 11:32 AM PST
Section: Features
Leeks are a member of the onion and garlic family, so have a similar flavor, but also a sweet characteristic.
Also known as the "poor mans asparagus" in France, leeks have taken a while to gain popularity in the U.S.
Leeks don't form much of a bulb on the end of the root as onions do. Instead, they remain cylindrical, with perhaps a slight bulge at the end. The part of the leek that is under ground remains tender and white, while the part exposed to the sunlight becomes tough and fibrous and not very good eating.
Because leeks grow in layers, (remember they are part of the onion family) they tend to build-up dirt between the layers. The best way to clean them is to slice the leek in half length wise, leaving the root on. Separate the layers and rinse in cold water. If the recipe calls for leeks slice in rings, slice them as directed then place in a cold water bath. Swish about, then let rest so the dirt will settle to the bottom. Lift out with a slotted spoon.
Leeks are mainly used in soups in America, namely potato leek soup. However, there are many other ways to prepare them. Sliced in half and grilled, sauted, and they are also delicious in quiche.
Here is another recipe that calls for leeks.
Recipe: Leek and Potato Fritters
Ingredients
1 large russet potato, peeled and cut into 2-inch pieces (about 1/2 pound)
2 tsp salt, divided
2 pounds leeks, thinly sliced
4 large eggs, lightly beaten
1/2 c matzo meal or fine, dry breadcrumbs
1/3 c grated Parmesan cheese
3/4 tsp freshly ground pepper
1/2 c canola oil
Sour cream (optional)
Instructions
Cook potato and salt in a pot of boiling water to cover 20 minutes or until tender; drain. Mash potato, and set aside.
Cook leeks in pot of boiling water to cover 3 minutes; drain.
Stir together potato, leeks, and next 5 ingredients. Chill 1 hour. Shape mixture into 18 patties.
Cook, in batches, in hot oil in a large skillet 2 minutes on each side or until golden brown. Serve immediately with sour cream, if desired.
Leah Clark is the Laney Tower Deputy Editor. Email her at leah@nurotek.net
Also known as the "poor mans asparagus" in France, leeks have taken a while to gain popularity in the U.S.
Leeks don't form much of a bulb on the end of the root as onions do. Instead, they remain cylindrical, with perhaps a slight bulge at the end. The part of the leek that is under ground remains tender and white, while the part exposed to the sunlight becomes tough and fibrous and not very good eating.
Because leeks grow in layers, (remember they are part of the onion family) they tend to build-up dirt between the layers. The best way to clean them is to slice the leek in half length wise, leaving the root on. Separate the layers and rinse in cold water. If the recipe calls for leeks slice in rings, slice them as directed then place in a cold water bath. Swish about, then let rest so the dirt will settle to the bottom. Lift out with a slotted spoon.
Leeks are mainly used in soups in America, namely potato leek soup. However, there are many other ways to prepare them. Sliced in half and grilled, sauted, and they are also delicious in quiche.
Here is another recipe that calls for leeks.
Recipe: Leek and Potato Fritters
Ingredients
1 large russet potato, peeled and cut into 2-inch pieces (about 1/2 pound)
2 tsp salt, divided
2 pounds leeks, thinly sliced
4 large eggs, lightly beaten
1/2 c matzo meal or fine, dry breadcrumbs
1/3 c grated Parmesan cheese
3/4 tsp freshly ground pepper
1/2 c canola oil
Sour cream (optional)
Instructions
Cook potato and salt in a pot of boiling water to cover 20 minutes or until tender; drain. Mash potato, and set aside.
Cook leeks in pot of boiling water to cover 3 minutes; drain.
Stir together potato, leeks, and next 5 ingredients. Chill 1 hour. Shape mixture into 18 patties.
Cook, in batches, in hot oil in a large skillet 2 minutes on each side or until golden brown. Serve immediately with sour cream, if desired.
Leah Clark is the Laney Tower Deputy Editor. Email her at leah@nurotek.net
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