The leeks below are grilled and then dressed in a walnut vinaigrette while they are still warm. We let them cool them down and press them flat in a vacuum or zip top bag. Then we roll them out to a uniform thickness, freeze them, and portion into rectangles. Now we have a great base for a number of recipes: paired with walnuts and blue cheese, sauteed wild mushrooms, slow cooked salmon with preserved lemons and olives, seared soft shell crabs, fried clam ravigote, steak tartare, the possibilities are endless.
April 25, 2011
April 25, 2008