Just as Julia Child had her staple in the kitchen (butter, butter, and more butter) I've been toying around with what could become my new "Euro-staple." Well, I have found it...and it shall be named leek love.
It all started when my sister came into town and wanted to try a recipe with leeks. I've often seen these weird looking vegetables (are they vegetables?) in the market and in every Swiss person's grocery basket, but I never knew what they were or how to cook them, so of course, I steered away.
So with my sister as my co-chef, we set out to cook these babies to create a leek and potato soup. After a few hours of cooking, we settled in with bowls of warm soup and a baguette fresh out of the oven. Folks, what I encountered was love-at-first-spoonful; these succulent stems pack a punch, yet have a buttery warmth that hits the tongue. Since then, I've made three different recipes with leeks (leek casserole, vegetable soup, etc.) and I plan to continue--hopefully Nathan won't get leeked out!
Now if you would like to partake in the leek-lovin', please be advised that the leek is a "kissing cousin" of the onion and garlic. Therefore, please take necessary precautions:
- If there is a chance you may kiss someone after consumption of the leek, make sure the kiss-ee has had a portion of the leek dish as well (two leeky breaths cancel each other out...duh).
http://www.nataliedee.com/archives/2009/May/ - If you are the one preparing the dish, and if you're anything like me and uncontrollably cry when chopping onions, etc., please wear protective eye-wear.
- Be prepared for a slight leek addiction.*
*Don't say I didn't warn you. Bon Appétit!
ummm fabulous! i've never been bold enough to try to cook with them either.. now I will give it a go! Love you tanya!
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