Leeks Nicoise
 

Last night I made a great leek dish. I had it along with some leftover
grilled Porterhouse steak.
Pretty darned good.

Got the goodies together.
http://i34.tinypic.com/350ukis.jpg

Sliced and rinsed the leeks.
http://i35.tinypic.com/2mqnqma.jpg

Cooked in boiling salted water.
http://i33.tinypic.com/2dvk86v.jpg

Drained, trimmed and patted dry.
http://i38.tinypic.com/14o8xm9.jpg

Added to olive oil and garlic in skillet.
http://i38.tinypic.com/mweahg.jpg

Add tomatoes, olives, spices.
http://i34.tinypic.com/1532rsh.jpg

Put on serving platter and let cool to room temperature.
http://i36.tinypic.com/x2nv5j.jpg


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Leeks Nicoise

vegetables

12 leeks each 1 1/2 inch in diameter
1/4 cup olive oil; best quality
1 large clove garlic; peeled finely minced
3 ripe tomatoes; cut into eights
1/2 cup nicoise olives
2 teaspoons dried basil; or
1 1/2 tablespoons fresh basil; chopped
2 tablespoons chopped parsley
freshly ground black pepper

Leave the roots on the leeks for now, but trim away 2 or 3 inches of
the toughest tips of the green leaves. Split the leeks down to but not
completely through the root end, separate the layers, and was the
leeks carefully under running water; they'll be sandy.

Bring a large kettle of slated water to a boil and add the leeks. Cook
just until the white part is tender. Drain the leeks and reserve.

Heat the olive oil in a large skillet. Add the garlic and cook over
low heat for 3 minutes. Pat leeks dry on paper towels, trim off the
roots, and
add leeks to the skillet. Cook over low heat or 5 minutes.

Stir in tomatoes, Nicoise olives, basil, parsley, and black pepper to
taste and heat together, covered, for 3 to 5 minutes.

Transfer leeks to a serving platter, pour contents of skillet over
them, and cool to room temperature before serving.

Notes: The Silver Palate Cookbook

Yield: 6 servings


** Exported from Now You're Cooking! v5.84 **

And that's that.

koko
--

There is no love more sincere than the love of food
George Bernard Shaw
www.kokoscorner.typepad.com
updated 09/19

Leeks Nicoise
 

In article >,
koko > wrote:

> Put on serving platter and let cool to room temperature.
> http://i36.tinypic.com/x2nv5j.jpg
>
>
> @@@@@ Now You're Cooking! Export Format
>
> Leeks Nicoise

Dang that looks good!
Glad to see I'm not the only one that eats the green part of the leek.
;-d
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein


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Leeks Nicoise
 

In article >,
Omelet > wrote:


> Glad to see I'm not the only one that eats the green part of the leek.

I've posted about this a couple of times. I tried making potato and
leek soup, and cooked the green part separately (in chicken stock with
some butter, like the white part). When I added some green part to my
soup, it tasted just the same. Obviously, you need to cut off the dried
and tough part, if there is any.

The only reason, in my mind, to only use the white part in something, is
if you want the final product to be all white. It always bugs the heck
out of me when my wife or daughter takes half the leeks, which often run
US$1.99 a pound, and toss them in the compost.

--
Dan Abel
Petaluma, California USA

Leeks Nicoise
 

In article
>,
Dan Abel > wrote:

> In article >,
> Omelet > wrote:
>
>
> > Glad to see I'm not the only one that eats the green part of the leek.
>
> I've posted about this a couple of times. I tried making potato and
> leek soup, and cooked the green part separately (in chicken stock with
> some butter, like the white part). When I added some green part to my
> soup, it tasted just the same. Obviously, you need to cut off the dried
> and tough part, if there is any.

Iirc, we ran an entire thread on it. I'm glad you tried it. Too many
people think that leek greens are only good for stock.

>
> The only reason, in my mind, to only use the white part in something, is
> if you want the final product to be all white. It always bugs the heck
> out of me when my wife or daughter takes half the leeks, which often run
> US$1.99 a pound, and toss them in the compost.

Indeed...

It's why I rarely eat the things. They are expensive. I ought to
consider growing some. :-) As a general rule, most onion type plants are
easy.
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein


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