On 17 Sep 2006 00:45:04 -0500, "Bob Terwilliger"
> wrote:

>Michael wrote:
>
>> I'm with Wayne on this. With leeks I keep it simple. Roast them
>> smothered in olive oil with some s&p or brush them with olive oil, season
>> and put them on the grill. Potato leek soup is an excellent way to serve
>> them with any entree'.
>
>With a pork roast, I'd braise the roast and the leeks together. (You'd want
>to sear the roast but not the leeks.) The Italian recipe for pork braised in
>milk would be a good starting point. Evergene posted it here in 1995:
>
>http://groups.google.com/group/rec.f...3d3f70a?hl=en&
>
>Seems like you could just add leeks to the pan after adding the milk.
>
You don't want to over cook them - braise whole leeks 15 minutes max.
http://www.wholefoodsmarket.com/reci...ips/leeks.html