Organic leeks were on sale at the store today. They were fat and happy, tender and firm, so I put some in my cart. I have a tendency to buy leeks and then forget about them. This time I made a point of leaving the yellow onions in the store and resolved to use the leeks instead. While they are from the same family, leeks a subtle sweetness and a grassy earthiness that give them a distinctive flavor. They went over beautifully in stir fried noodles but not so well in teriyaki meatloaf. (I'm on a bit of a Asian kick.) Still it's been fun to use them in different ways. Instead of changing my dishes to suit the leeks, I'm simply adding them to what I have in mind. I've learned a lot in the process about their flavor and their presence in a dish. They definitely fare better with savory than sweet and ginger seems to bring out too much funk in the alliums. I've still got a couple left in the fridge and I'm expecting them to be a stellar addition to a rich chicken broth with miso for ramen tomorrow night. We'll see...
Years Past
Ideas in Food: Great Recipes and Why They Work
Maximum Flavor: Recipes That Will Change the Way You Cook
Gluten Free Flour Power: Bringing Your Favorite Foods Back to the Table
