Seek the Leek
Leeks are better than onions. WAY better. They are sweeter and more delicate. And, you can use them in any preparation you would use a cooking onion. Start a soup base with chopped leeks for a flavor that’s more refined than hearty. Saute them into pasta or egg dishes for an added touch of sass and sophistication.
Bon Appetit knows exactly how cool leeks are. They dug up over a dozen recipes in which to make them shine. Check out their recipe for cod poached in milk with leeks, included in their roundup.
But leeks are also fine on their own. My mother likes to boil them and then, drizzle them with vinaigrette once they hit room temperature. Here is David Tanis’ version of the French bistro classic. FYI – Kontoulis Olive Oil is at the market this week, should you be contemplating this recipe.
When my sister and I were little, my mom would often make us “poireaux au gratin” – individual leeks each trimmed, then steamed, then wrapped in a slice of ham then scattered with grated Gruyere cheese before broiling. Sometimes with a Bechamel sauce, sometimes without. Delicieux either way!
Stone & Thistle will NOT be at the market this week but Dough Nation is back this week with their wood-fired pies. Don’t forget to pick up some seasonal pear and apple Brandy from Neversink Spirits this week. Before long you’ll be sipping it by a wood-fire of your own.
See you at the market!
Pascale Le Draoulec
food writer/ farmer’s market director
author: “American Pie:Slices of Life (and Pie) from America’s Back Roads” (HarperCollins)