LEEKS
Leeks are also mentioned in the Book of Numbers, as a milder, sweeter version of the onion.
In cooking, the leek is extremely versatile when used to flavor other dishes or as a food by itself.
It has a more delicate flavor than garlic or onions and forms the basis of many traditional dishes that originated in ancient Israel and neighboring lands.
A favorite dish in biblical times – and still popular in present day Middle East – was a kind or porridge made from the white bulb of the leek, rice or similar grains, with crushed almonds and honey added as a sweetener.
Leeks were prescribed for infertile women and have traditionally been used internally and externally for a variety of conditions including obesity, kidney complaints, intestinal disorders and coughs.
How to Select and Store
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.
Leeks are available throughout the year, although they are in greater supply from the fall through the early part of spring.
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.
Leeks are available throughout the year, although they are in greater supply from the fall through the early part of spring.
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 may be frozen after being blanched for two to three minutes, although they will lose some of their desirable taste and texture qualities.
Leeks will keep in the freezer for about three months.
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 may be frozen after being blanched for two to three minutes, although they will lose some of their desirable taste and texture qualities.
Leeks will keep in the freezer for about three months.
Tips for Preparing and Cooking
Tips for Preparing Leeks
Cut off green tops of leeks and remove outer tough leaves.
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.
Make sure slices are cut very thin to shorten cooking time.
Let leeks sit for at least 5 minutes before cooking.
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.
Make sure slices are cut very thin to shorten cooking time.
Let leeks sit for at least 5 minutes before cooking.
Healthiest Way of Cooking Leeks
Heat 3 tablespoons of broth in 10-12 inch stainless steel skillet until it begins to steam.
Add 1 pound of cut leeks.
Cover and Healthy Sauté for 4 minutes.
Add 2 more tablespoons of broth, reduce heat to medium low,
and Healthy Sauté for 3 more minutes uncovered while stirring frequently.
Toss with 2 tablespoons of extra virgin olive oil, 1 teaspoon of lemon juice and salt and pepper to taste.
Add 1 pound of cut leeks.
Cover and Healthy Sauté for 4 minutes.
Add 2 more tablespoons of broth, reduce heat to medium low,
and Healthy Sauté for 3 more minutes uncovered while stirring frequently.
Toss with 2 tablespoons of extra virgin olive oil, 1 teaspoon of lemon juice and salt and pepper to taste.
A Few Quick Serving Ideas
- Healthy sauté leeks and fennel. Garnish with fresh lemon juice and thyme.
- Add finely chopped leeks to salads.
- Make vichyssoise, a cold soup made from puréed cooked leeks and potatoes.
- Add leeks to broth and stews for extra flavoring.
- Braised leeks sprinkled with fennel or mustard seeds make a wonderful side dish for fish, poultry or steak.
- Add sliced leeks to your favorite omelet or frittata recipe.
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