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Slender biennial and noble emblem of Wales.



I'm slouching around at home today feeling vaguely off-colour. Lunch was one of those affairs where you open the cupboard and throw whatever there is into a pan without thinking. It just happened to be a ton of leeks which were softened in butter and served with a grind of salt and black pepper. They were delicious.

I say served. They were eaten in my pyjamas straight from the pan on the stove. I feel like Brian Wilson. I feel like I should be wearing a great big nappy.

Leeks are great. Love 'em. Leek and potato soup - yum.

We had leeks for supper last night.

Leeks in cheese-sauce and jacket potatoes is the family favourite comfort food this winter.

NOT even vaguely CRAP.

Leeks are fantastic, although if I was God I'd have made them less squeeky in contact with human teeth. But they grow in sand, which is marvellous. Did the original Welsh hunter gatherers find them on a beach?

One of my favorite cooked veggie side dishes to make is braised leeks and raddachio. They are splendid indeed, and incredibly versatile. They're a bitch to clean though, like not-pre-washed spinach. That does get annoying.

Alton Brown (I think it was him) did a show with leeks where he used them to make onion rings in place of regular onions. I've been wanting to try that out.

Leeks are wonderful and pretty versatile. I'm still getting the hang of cooking with them correctly. I always forget that it's the outside that's tender and the core is often tough. I get it backwards since it's often the opposite with root veggies.

Try using them for en papillote dishes with carrots, broccoli and a nice hearty fish, like steelhead. Some lemon juice, pepper, and a bit of olive oil - delicious!

The leek also figures in one of my favorite moments in Henry V, so that's just bonus points.


NOT CRAP

m'lady and I made a cream of leek and multipotato soup recently. it was delicious.


Not Crap!


Faiz

Leeks are ever so tasty! Reading this thread this morning has caused me to spend the middle part of the day crafting a fine cream of leek soup with bits of chicken. No potatoes for me. Chicken stock, many leeks, little bit of shredded chicken, some cream, a smll amount of a nice blond roux to help the cream thicken, and most importantly some fresh tarragon. Wouldn't be the same without that tarragon.

"We may have been poor, but at least we had leeks..."