The Cheeky Leek

With a more delicate and sweeter flavor than onions, leeks add a subtle touch to recipes without overpowering the other flavors that are present. Although leeks are available throughout the year they are in season from the fall through the early part of spring when they are at their best. Leeks should be firm and straight with dark green leaves and white necks. Good quality leeks will not be yellowed or wilted, nor have bulbs that have cracks or bruises. Since overly large leeks are generally more fibrous in texture, only purchase those that have a diameter of one and one-half inches or less. Try to purchase leeks that are of similar size so as to ensure more consistent cooking if you are planning on cooking the leeks whole. Fresh leeks should be stored unwashed and untrimmed in the refrigerator, where they will keep fresh for between one and two weeks. Wrapping them loosely in a plastic bag will help them to retain moisture. Cooked leeks are highly perishable, and even when kept in the refrigerator, will only stay fresh for about two days.Leeks are an excellent source of vitamin K. They are very good source of manganese, vitamin B6, copper, iron, folate, and vitamin C. Leeks are also a good source of vitamin A, dietary fiber, magnesium, vitamin E, calcium, and omega-3 fatty acids. They are so under used and so worth using.

The best way to cut and wash leeks is to cut off root and cut leeks in half lengthwise. Fan out the leeks and rinse well under running water, leaving them intact. Cut leeks into 2-inch lengths. Holding the leek sections cut side up, cut lengthwise so that you end up with thin strips, known as the chiffonade cut, slicing until you reach the green portion. 

I have a feeling we are going to need something warm this week. These recipes are easy and super yum!


Potato Leek Soup
3 large leeks
2 Tbsp butter
1 medium carrot chopped
4 cups chicken broth (or vegetable broth for vegetarian option)*
2 lbs potatoes (Yukon gold or Red potato), peeled, diced into 1/2 inch pieces
1 1/2 teaspoons kosher salt plus more to taste
Pinch of dried marjoram
1 or 2 sprigs of fresh thyme, or 1/2 teaspoon dried thyme
1 bay leaf
1/4 cup chopped fresh parsley
salt and pepper to taste
1/2 cup heavy cream
*If cooking gluten-free, be sure to use gluten-free broth

Clean the leeks. Cut them lengthwise, fan them open under running water to dislodge any dirt or mud hiding inside. Cut of the tough dark green tops and discard (either compost or freeze for making stock). Slice the white and light green parts of the leeks crosswise into 1/4-inch thick slices.
 Melt butter on medium heat add the chopped leeks, stir to coat with the butter. Cover the pot and lower the heat, cook for 10 minutes until the leeks are softened. Check to make sure the leeks are not browning.

Add the broth, diced potatoes, bay leaf, marjoram, thyme, and a teaspoon of salt to the pot. Increase the heat to high to bring to a simmer, then lower the heat to maintain a low simmer, and cook for 20 minutes, until the potatoes are cooked through.

Remove and discard the bay leaf and thyme sprig. Use an immersion blender or standing blender to blend about half of the soup if you want a chunky soup, or all of it if you would like your soup to be more smooth. Add the parsley, and cook a few minutes more.  Stir in cream and then adjust for seasoning. 

A great addition to this soup is chunks of ham or left over corned beef.  

Quiche with Goat Cheese and Leeks
1 (9-inch) frozen pie crust (I used a gluten free pie crust from Sprouts)
2 leeks trimmed, halved lengthwise and sliced

1 pat of butter with 1 small drizzle of coconut or olive oil
3 eggs
1/2 cup lowfat (2%) milk or 2/3 cup rice or almond milk
1/2 cup heavy cream or coconut creme (trader joes is the best)
2 tablespoons chopped fresh tarragon or chives
1/4 teaspoon fine sea salt
1/4 teaspoon ground black pepper
3/4 teaspoon ground nutmeg
2 ounces soft goat cheese, crumbled

Preheat oven to 400°. Saute leeks in butter and oil seasoned with salt and pepper. Set aside to cool and sprinkle in your nutmeg, tarragon or chives. Crack your eggs and scramble with your milk or milk substitute and cream. Mix in your leek mixture and pour into your frozen pie crust. Break your goat cheese into small chunks and sprinkle them into the egg mixture. Sprinkle with a little bit of salt and pepper and more herbs. If you have a pie crust guard use this or lightly wrap your pie crust edges with tinfoil. Bake for 35-45 minutes, depending on your oven. You'll want it to be lightly browned and puffed. Serve alongside a yummy salad with crisp granny smith apples and you've got a great meal. 

This next recipe is not gluten free or dairy free. There are a couple of options for gluten free lasagna noodles so if you can find one that works use it and then replace the flour for an all purpose xanthan gum free gluten free flour or potato starch.

Artichoke and Leek Lasagna 

Recipe courtesy of Bon Appetite

1/2 pound dried lasagna noodles (I used the no boil type)
2 cups ricotta cheese
3/4 cup grated Parmigiano-Reggiano cheese
Salt and freshly ground pepper, to taste
2 tablespoons olive oil
12 baby leeks, including 3 inches of green portion, or 5 large leeks, including 1 inch of green, rinsed well and cut into 1/2-inch dice
Juice of 1 lemon
4 large or 20 baby artichokes
1/4 cup veggie broth or chicken, whatever you have on hand + 2 tablespoons
5 garlic cloves, minced
2 1/2 cups milk
3 tablespoons unsalted butter
1/4 cup all-purpose flour
Freshly grated nutmeg, to taste
1/2 pound whole-milk mozzarella cheese, shredded

In a large bowl, combine your ricotta and parmigiano, chopped artichokes, 2 tbsps broth and lemon juice. 

Cut leeks and make sure they are free of dirt. Saute them in olive oil with garlic until soft. 

In a sauce pan melt butter and stir in flour and cook until smooth and nutty smelling. Add milk, broth, nutmeg and bring to a boil, watching carefully.  Thicken the white sauce and set aside.

Spread a little olive oil in your baking dish and pour a small amount of sauce in the bottom. Line with your no bake noodles, a layer of leeks, mozzarella and some spoonfuls of white sauce. Add another layer of noodles, then a layer of ricotta and artichokes, another layer of noodles and then back to sauce, leeks, mozzarella. Keep layering until it's about 1/4 inch to the top. Top with remaining shredded cheese and bake at 375° until golden and bubbly. About 35-40 minutes. 

 

Photo and Recipe here

Salmon with Leek and Parsnip Puree

4 salmon fillets

1 lemon zested and juiced
2 tbsp thyme leaves 

6 parsnips, chopped
2 tbsp cream cheese + 2 tbsp small curd cottage cheese

OR 4 tbsp greek yogurt ( I personally choose the cottage and cream cheese)
1 tbsp olive oil
2 leeks, thinly sliced

 

Place the salmon pieces into a roasting tin, squeeze over the lemon juice and scatter with 1/2 the zest. Season and sprinkle over 1/2 the thyme. Roast at 400° for 15 mins until salmon is cooked through.

Meanwhile, bring a lightly salted pan of water to the boil and cook the parsnips for 15 mins, until tender. 

While the parsnips are cooking, take the cottage cheese and cream cheese and blend them till very smooth. This creates a creme frais type mixture.

Drain parsnips well, then mash with the remaining lemon zest and the cream cheese & cottage mixture. Keep warm.

Heat the oil in a non-stick frying pan. Cook the leeks over a medium heat for 6-8 mins, adding a splash of water and covering with a lid after 5 mins, until soft. Stir the leeks into the mash and serve with the salmon, scattered with the remaining thyme leaves.