Leeks are an underused vegetable. Did you know that leeks are loaded with antioxidants that fight inflammation? If you have not heard by now, inflammation in the body is something we all need to pay attention to. Inflammation can cause all kinds of illnesses and can cause our cells to age. Leeks also contain cancer-fighting compounds that can kill cancer cells!
I’ve been incorporating this lesser-known vegetable in many of my recipes. Leeks are part of the same family as onions, garlic, shallots, and chives. They look like a giant green onion but their flavor is mild and sweet when cooked properly.
If you have never used leeks in your recipes, you may be wondering just how to tackle these huge vegetables.
Many people are put off by leeks because they look so dirty. It’s true that leeks can be filled with sand, because like a green onion, it grows under the earth and has many layers. The layers in a leek are not as tightly formed as an onion or shallot so a few simple steps are needed to be sure leeks are clean. When you know how to prepare leeks properly they will be clean!
Begin by cutting the ends off of the leeks, you can see that most of the dark green portion of the leeks were discarded. If the outer layer of the leek is tough, take that off as well. Slice the leeks in half, longways, and in half again creating quarters.
Using a sharp knife, chop leeks finely.
Place chopped leeks into a bowl.
Fill the bowl with water and swish the leeks in the water. Let them stand for a minute or two, drain the water, and repeat.
Allow the leeks to stand in the water for a few minutes then lift them out of the water. I usually place the leeks right into a chef’s plan with a tablespoon of butter. Give them a sprinkle of salt and pepper and cook for 7-10 minutes until leeks are soft and creamy.
If you are watching your carb intake, try a bed of leeks to serve fish or chicken on instead of potatoes or rice, and put them into tarts and casseroles. See my Chicken Bell Pepper and Leek Tart recipe that was made on Fox 4 in the Morning a few years back. This tart is a mouthwatering recipe that includes nutritious leeks.
Join me this fall for cooking season, there is space available in the following classes:
Classic French Pastries Workshop, Friday, October, 28th 10:30-2:30 Join me in my gourmet kitchen to prepare my favorite time-honored French pastries. I will share the skills I’ve learned in cooking schools attended all over France in this fascinating look at the French dessert. We will talk about how gourmet Patisseries prepare their goods and ensure freshness at all times. When you complete this class, you will have an arsenal of beautiful French Pastry READ MORE
French Food and Wine Workshop- Friday, November 11th 10:30-2:30 After time spent in Paris deepening her knowledge of wine and honing her sauce skills, Lorie will lead you through a day of food and wine pairings to rival any Parisian chef’s creation. This is going to be an amazing day in the kitchen! The fun will begin with a breakfast of Roasted and Caramelized Pear Crepes served with Champagne followed by READ MORE