Pin It
When you walk into the grocery store, which way to do you turn? What draws you first? The bakery? Maybe the beer aisle? How about produce? Is that what gets your first shot?
It is for me. I walk in and I turn right. And it's really a kind of silly way to do things. I peruse all the fruits and vegetables, loading the bottom of my cart with goodies like leeks, tomatoes, oranges and cucumbers. Then I do the rest of my shopping, adding cans of this, jars of that, packages of the other thing; slowly but surely crushing the lower layer of fresh goods.
I need to retrain myself. I need to remember that doing things differently has greater rewards than sticking to habit.
I often do many things simply because it's what I'm used to doing. Trust me, I'm a creature of habit in ways you don't even want to know. Did you ever see Sleepless in Seattle? Remember the scene where Bill Pullman and Meg Ryan are getting ready for bed and he goes through that horrendous routine? I don't have those sinus issues, but you should see my 'going to bed' routine; how my pillowcase has to be on perfectly, my pillow laid just right, the covers laid correctly. The list goes on.
The same rut, routine, habit, however you want to call it, happens in the kitchen. I get inspired with a new meal idea for the family and grab a plain old yellow onion. Why do I do that? I love leeks. They have such a mild, subtle onion flavor and caramelize up so beautifully. You would think that considering how much I enjoy this vegetable I'd remember to use it more often.
Thank goodness magazines like Fine Cooking are there specifically to pull me out of that rut.
The Process
This is actually a two-fer for you. The main recipe is for the braised leeks. That brilliant little dish up there is a side note on how to use the leeks in addition to just eating them as originally cooked.
Originally cooking them is very easy. The halved leeks have a simple seasoning of thyme and salt on them and are braised in olive oil with a splash of white wine. As you can see, they came out gorgeously soft and caramelized.
To make the lunch plate, I soft cooked and egg and made a mustard vinaigrette (2 teaspoons champagne vinegar, 1/4 teaspoon honey, 1/4 teaspoon Dijon mustard, 1/8 teaspoon pepper, 1/8 teaspoon salt, 1 tablespoon canola oil mixed together), which I drizzled on the braised leek.
The Verdict
In my defense, I only had three leeks so ended up just half the recipe. My leeks were also about half the size of what those appear to be and the white and light green parts, when cut, fit in a loaf pan, not an 8-inch baking dish.
I say all that because I ate the whole thing myself over the course of yesterday afternoon. I had the egg and leek for lunch and it was delicious. My mouth is watering right now just thinking about it. After the egg was done, I enjoyed the leeks both on their own and drizzled with the vinaigrette until they were all gone.
Nope, I didn't share. Hubby had no desire to taste them and Dudette was at school. They were all mine.
What I'd Do Different Next Time
The leeks were covered for the first 45 minutes, then uncovered for 15 to give them more caramelization. Unfortunately, that also served to dry out the top layer so it was a bit papery as well as caramelized (yes, I still ate it). I might try basting the leeks often during the uncovered minutes so they stay tender.
Olive-Oil-Braised Leeks with Thyme - print this recipe
from Fine Cooking Magazine, February/March 2012
2 lb. leeks (about 5 medium), white and light-green parts only, halved lengthwise
12 small sprigs fresh thyme
1/4 cup extra-virgin olive oil
1 tablespoon dry white wine (like Pinot Grigio or Sauvignon Blanc)
Kosher salt
Position a rack in the center of the oven and heat the oven to 375°F.
Arrange the leek halves cut side down in a snug single layer in a shallow 8-inch square baking dish. Nestle the thyme sprigs among the leeks. In a small bowl, mix the olive oil, wine, and 1 Tbs. water and drizzle over the leeks. Sprinkle evenly with 1/2 tsp. salt. Cover the baking dish tightly with aluminum foil.
Braise the leeks in the oven until completely tender and easy to pierce with a fork, about 45 minutes. Uncover the dish and continue to braise until the leeks are caramelized, about 15 minutes more. Remove the thyme sprigs and serve the leeks warm or at room temperature.
serving suggestions
Make a light lunch: Chill, drizzle with mustard vinaigrette, and serve with a softly boiled egg and a piece of rustic bread.
Subscribe to Fine Cooking Magazine.