Leek Recipes?

Question

For some reason, I have never cooked with leeks. I've had them in restaurant dishes and while dining at other people's homes, but have never made them myself.

Does anyone have any favourite leek recipes to share - preferably as the main component for a meal, as I want the taste to be the main profile. Trying to limit the carbs, so no risotto or pasta dishes, but anything else is fair game!

Thank you.

Answer

This is more of a side dish but dressing sauteed leeks in cream makes them incredibly decadent!

Answer

Beef and Leeks (Chinese style)
3-4 leeks, leaves separated and cut into 1/2" pieces (white and pale green parts)
1/2 lb flank steak, cut thinly across the grain into strips
2T freshly grated ginger
2T soy sauce
2T Chinese cooking wine (or mirin or dry sherry)
freshly ground pepper (to taste)

Combine ginger, soy sauce, and wine. Toss with the flank steak, and marinate in the fridge for at least half an hour. Heat wok until it is ripping hot. Add flank steak and stir-fry for about a minute. Add leeks and continue to stir until combined. Cover and allow accumulated moisture to steam the leeks for about a minute. Remove from heat, add pepper to taste, and serve.

Answer

There are a lot of quiche recipes that feature leeks.

Answer

I love them but they're usually a supporting character for me. Ina Garten's roasted potato & leek soup is fantastic. I've made menemen from Diana Henry's Simple the last two days. Love it! She also has a recipe called olive oil braised leeks & peas with feta & dill. I haven't tried this, though.

Answer

Braised leeks, cooked with butter, olive oil, and chicken stock. Marvelous!

Answer

If you are talking the big green leeks that go well with pork and other meat or just sauteed it alone. If you are talking the Chinese green leeks which is very thin that goes well to scramble eggs with

Answer

Leeks are a gorgeous mix of flavour and texture, if cooked correctly. To get a quick idea of how easy and good they can be, grab some Ziplock microwave steaming bags, and follow the instructions for 5-minute butter-glazed leeks. Throw in some white miso if you like.

Leek gratin is a great main course. It's greatly improved by liberal sprinklings of cauliflower to help the structure, but of course cauliflower never did no gratin no wrong. They both cook at the same speed, which helps.

But your question stirred a 50 year-old memory I had of the phrase "Leeks Lucullus." I've never seen the phrase since, but turns out it's a hearty-looking dish:

http://www.cookitsimply.com/recipe-0010-05d938.html

As-written, very carb-heavy, but there's a good recipe in there.

Cleaning is very important. I leave the root intact but slice the rest in half lengthwise. Rinse under running water while separating the layers to get the grit out. When done, cut the root off, leaving the halves sorta intact.

Answer

I love this easy prep from serious eats- but i have never found thin baby leeks and just use a few smaller sized ones cut in half lengthwise. *be sure to cut lengthwise and then rinse between the leaves, leeks can be very very sandy 

http://www.seriouseats.com/recipes/2011/10/quick-braised-young-leeks-roasted-with-parmesan-recipe.html

If you're ok with potatoes the classic potato leek soup makes a great winter meal with a salad to start. I always use a good veg stock, and reduce the garlic to two cloves, then use my immersion blender. Regardless of advice not to freeze anything with potatoes or dairy i have frozen and reheated many times without a problem since this recipe makes a lot
http://www.marthastewart.com/332290/potato-leek-soup

Answer

So many great ideas! Thank you, going to give leeks a try this weekend :)

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