Bold flavored filling makes the otherwise mild leeks wonderful.
One was enough for the two of us.

Here's how it's done.
http://www.kokoscornerblog.com/mycor...fed-leeks.html
or
http://tinyurl.com/hyp889j

I wanted to make these on an open fire but the 45+ mph winds here
prevented that. They were still delicious made in the oven.

Stuffed Leeks

4 large leeks, rinsed (3 1/4 lbs)
1 Tbsp plus 1 tsp kosher salt
1/2 cup olive oil
1/2 stick unsalted butter, melted
1/3 cup raisins, chopped
1/4 cup crumbled blue cheese (or feta)
1/4 cup dill, chopped
2 Tbsp red wine vinegar (or white wine vinegar)
1/2 Tbsp hot sauce (or to taste)
1 1/2 tsp Worchester sauce
1 tsp freshly ground black pepper
24 almonds, coarsely chopped (or pecans)
2 anchovy fillets, chopped (optional)

Prepare woodburning or indoor oven to 425*F. Line a large rimmed
baking sheet or cake pan with a 15X34-inch piece of parchment paper
(half the sheet will be hanging off) or use two 13X17-inch pieces.
Cut the dark green parts off of the leeks, then finely chop them until
you have 1 cup; reserve. Starting 1/4 inch from the roots of the
leeks, cut the leeks lengthwise down the center, leaving the
bottommost layer intact. Run the leeks under cold running water,
gently separating the leaves to release any dirt, then pat dry.
Transfer the leeks to the prepared baking sheet. Sprinkle 1/4 tsp salt
over each leek.
In a medium bowl, mix the oil, butter, raisins, cheese, dill, vinegar,
hot sauce Worcestershire sauce, pepper, almonds, anchovies (if using),
remaining salt, and reserved chopped leek greens. Spoon scant 1/2 cup
of the mixture down the center of each leek.
Fold the hanging edge of the parchment paper over the leeks, or place
a second piece of parchment on top, to cover. Tuck the edges under and
fold, creating a sealed pouch.
Roast for 30 minutes. Then remove and discard the top layer of
parchment paper. If cooking with wood fire, shift the pan closer to
the heat source. For an indoor oven, preheat to broil.
Roast or broil the leeks until the leeks are filling slightly charred
in places, 2-3 minutes. Carefully cut each in half crosswise using
kitchen shears of a sharp knife and serve.


YIELD 8 servings
ACTIVE TIME 20 minutes TOTAL TIME 50 minutes
CATEGORIES vegetables

Saveur Magazine Jan '17 issue.

koko

--
When you acknowledge, as you must, that there is no perfect food,
only the idea of it, then the real purpose of striving toward perfection
becomes clear; to make people happy, That's what cooking is all about
Thomas Keller: The French Laundry

On Saturday, January 28, 2017 at 8:57:53 AM UTC-10, koko wrote:
> Bold flavored filling makes the otherwise mild leeks wonderful.
> One was enough for the two of us.
>
> Here's how it's done.
> http://www.kokoscornerblog.com/mycor...fed-leeks.html
> or
> http://tinyurl.com/hyp889j
>
> I wanted to make these on an open fire but the 45+ mph winds here
> prevented that. They were still delicious made in the oven.
>
> Stuffed Leeks
>
> 4 large leeks, rinsed (3 1/4 lbs)
> 1 Tbsp plus 1 tsp kosher salt
> 1/2 cup olive oil
> 1/2 stick unsalted butter, melted
> 1/3 cup raisins, chopped
> 1/4 cup crumbled blue cheese (or feta)
> 1/4 cup dill, chopped
> 2 Tbsp red wine vinegar (or white wine vinegar)
> 1/2 Tbsp hot sauce (or to taste)
> 1 1/2 tsp Worchester sauce
> 1 tsp freshly ground black pepper
> 24 almonds, coarsely chopped (or pecans)
> 2 anchovy fillets, chopped (optional)
>
> Prepare woodburning or indoor oven to 425*F. Line a large rimmed
> baking sheet or cake pan with a 15X34-inch piece of parchment paper
> (half the sheet will be hanging off) or use two 13X17-inch pieces.
> Cut the dark green parts off of the leeks, then finely chop them until
> you have 1 cup; reserve. Starting 1/4 inch from the roots of the
> leeks, cut the leeks lengthwise down the center, leaving the
> bottommost layer intact. Run the leeks under cold running water,
> gently separating the leaves to release any dirt, then pat dry.
> Transfer the leeks to the prepared baking sheet. Sprinkle 1/4 tsp salt
> over each leek.
> In a medium bowl, mix the oil, butter, raisins, cheese, dill, vinegar,
> hot sauce Worcestershire sauce, pepper, almonds, anchovies (if using),
> remaining salt, and reserved chopped leek greens. Spoon scant 1/2 cup
> of the mixture down the center of each leek.
> Fold the hanging edge of the parchment paper over the leeks, or place
> a second piece of parchment on top, to cover. Tuck the edges under and
> fold, creating a sealed pouch.
> Roast for 30 minutes. Then remove and discard the top layer of
> parchment paper. If cooking with wood fire, shift the pan closer to
> the heat source. For an indoor oven, preheat to broil.
> Roast or broil the leeks until the leeks are filling slightly charred
> in places, 2-3 minutes. Carefully cut each in half crosswise using
> kitchen shears of a sharp knife and serve.
>
>
> YIELD 8 servings
> ACTIVE TIME 20 minutes TOTAL TIME 50 minutes
> CATEGORIES vegetables
>
> Saveur Magazine Jan '17 issue.
>
> koko
>
> --
> When you acknowledge, as you must, that there is no perfect food,
> only the idea of it, then the real purpose of striving toward perfection
> becomes clear; to make people happy, That's what cooking is all about
> Thomas Keller: The French Laundry

That does sound bold. I'll have to make that one. Unfortunately, I have a dead oven on my premises. Thanks for bringing this to my attention.

In article >,
says...
>
> Bold flavored filling makes the otherwise mild leeks wonderful.
> One was enough for the two of us.
>
> Here's how it's done.
> http://www.kokoscornerblog.com/mycor...fed-leeks.html
> or
> http://tinyurl.com/hyp889j

That sounds delicious, thanks

Janet UK

On Sat, 28 Jan 2017 11:30:21 -0800 (PST), dsi1 >
wrote:

>On Saturday, January 28, 2017 at 8:57:53 AM UTC-10, koko wrote:
>> Bold flavored filling makes the otherwise mild leeks wonderful.
>> One was enough for the two of us.
>>
>> Here's how it's done.
>> http://www.kokoscornerblog.com/mycor...fed-leeks.html
>> or
>> http://tinyurl.com/hyp889j
>>
>> I wanted to make these on an open fire but the 45+ mph winds here
>> prevented that. They were still delicious made in the oven.
>>
>> Stuffed Leeks
snippage

>That does sound bold. I'll have to make that one. Unfortunately, I have a dead oven on my premises. Thanks for bringing this to my attention.

Hey, the recipe gives instructions on how to do it over an open fire.
I wanted to use and open fire but we are under a high wind warning
(even had an 18 wheeler turn over on the freeway) so I had to use the
oven. Wish I could have built a fire to cook it over.

koko

--
When you acknowledge, as you must, that there is no perfect food,
only the idea of it, then the real purpose of striving toward perfection
becomes clear; to make people happy, That's what cooking is all about
Thomas Keller: The French Laundry

On Sun, 29 Jan 2017 01:19:27 -0000, Janet > wrote:

>In article >,
says...
>>
>> Bold flavored filling makes the otherwise mild leeks wonderful.
>> One was enough for the two of us.
>>
>> Here's how it's done.
>> http://www.kokoscornerblog.com/mycor...fed-leeks.html
>> or
>> http://tinyurl.com/hyp889j
>
> That sounds delicious, thanks
>
> Janet UK

You're welcome, I hope you try it sometime.

koko

--
When you acknowledge, as you must, that there is no perfect food,
only the idea of it, then the real purpose of striving toward perfection
becomes clear; to make people happy, That's what cooking is all about
Thomas Keller: The French Laundry

On 1/28/2017 1:57 PM, koko wrote:
>
> Bold flavored filling makes the otherwise mild leeks wonderful.
> One was enough for the two of us.
>
> Here's how it's done.
> http://www.kokoscornerblog.com/mycor...fed-leeks.html
> or
> http://tinyurl.com/hyp889j
>
> I wanted to make these on an open fire but the 45+ mph winds here
> prevented that. They were still delicious made in the oven.
>
recipe saved, thanks! I love leeks. What kind of cheese? Your recipe
did not specify.

It is very windy here, too. Gusting winds. This time of year they are
called trade winds. They blow first in one direction, then stop, then
blow back from the other side. No way am I going to light the grill and
risk sparks from coals blowing around.

Jill

On Saturday, January 28, 2017 at 6:36:16 PM UTC-10, koko wrote:
> On Sat, 28 Jan 2017 11:30:21 -0800 (PST), dsi1 <dsi10yahoo.com>
> wrote:
>
> >On Saturday, January 28, 2017 at 8:57:53 AM UTC-10, koko wrote:
> >> Bold flavored filling makes the otherwise mild leeks wonderful.
> >> One was enough for the two of us.
> >>
> >> Here's how it's done.
> >> http://www.kokoscornerblog.com/mycor...fed-leeks.html
> >> or
> >> http://tinyurl.com/hyp889j
> >>
> >> I wanted to make these on an open fire but the 45+ mph winds here
> >> prevented that. They were still delicious made in the oven.
> >>
> >> Stuffed Leeks
> snippage
>
> >That does sound bold. I'll have to make that one. Unfortunately, I have a dead oven on my premises. Thanks for bringing this to my attention.
>
> Hey, the recipe gives instructions on how to do it over an open fire.
> I wanted to use and open fire but we are under a high wind warning
> (even had an 18 wheeler turn over on the freeway) so I had to use the
> oven. Wish I could have built a fire to cook it over.
>
> koko
>
> --
> When you acknowledge, as you must, that there is no perfect food,
> only the idea of it, then the real purpose of striving toward perfection
> becomes clear; to make people happy, That's what cooking is all about
> Thomas Keller: The French Laundry

Our condo rules do not allow open fires or even small little fires on the lanai. We can have earth, and wind, but no fire. This place is nuts.

On Mon, 30 Jan 2017 12:19:45 -0500, jmcquown >
wrote:

>On 1/28/2017 1:57 PM, koko wrote:
>>
>> Bold flavored filling makes the otherwise mild leeks wonderful.
>> One was enough for the two of us.
>>
>> Here's how it's done.
>> http://www.kokoscornerblog.com/mycor...fed-leeks.html
>> or
>> http://tinyurl.com/hyp889j
>>
>> I wanted to make these on an open fire but the 45+ mph winds here
>> prevented that. They were still delicious made in the oven.
>>
>recipe saved, thanks! I love leeks. What kind of cheese? Your recipe
>did not specify.
>
I just double checked it. It says Blue cheese or feta

>It is very windy here, too. Gusting winds. This time of year they are
>called trade winds. They blow first in one direction, then stop, then
>blow back from the other side. No way am I going to light the grill and
>risk sparks from coals blowing around.
>
>Jill

koko

--
When you acknowledge, as you must, that there is no perfect food,
only the idea of it, then the real purpose of striving toward perfection
becomes clear; to make people happy, That's what cooking is all about
Thomas Keller: The French Laundry