Poor leeks--they get no respect, but we're going to change that. Executive chef Andrew Zimmern presents three different ways to highlight their nutty, sweet flavor.
Frizzled Leek Garnish
2 lbs. leeks washed and dried
4 cups canola oil
Peel away the little coils that are outside the white part of the leeks, and cut them into very thin julienne strips (it's very easy if you lay them flat). Then put them into cold oil over a low heat and let them frizzle for awhile. The cold oil is very important because hot oil will burn the sugars in the leeks, turning them black.
Once the oil reaches about 350 degrees, the leeks will turn a golden brown. At that point, remove them from the oil and drain them on a paper towel. Sprinkle on a little salt, and they're ready to enhance any dish. Try them as a garnish for grilled fish and meats. Andrew says they'll taste like the best onion rings you've ever had!
Poached Leeks in Vinaigrette
4 leeks, dark green leaves removed
1 cup diced mixed onions, carrots, tomatoes, celery
2 cloves garlic
1 tsp. black peppercorns
1 cup white wine
1 cup water
bouquet garni: thyme, tarragon, parsley and a bay leaf tied with string
First, split each leek almost entirely in half lengthwise, leaving the little white roots intact. This way the leeks will retain some of their shape during cooking. Rinse them thoroughly in water. Now place the leeks in a pan with the remaining ingredients on top, and poach on medium heat for 45 minutes.
Vinaigrette
2 beets, diced finely
½ cup red wine
½ cup water
1 tbsp. brown sugar
1 tbsp. shallots
3 tbsp. red wine vinegar
1 tbsp. lemon juice
1 tbsp. dijon mustard
½ cup extra virgin olive oil
salt to taste
Next, make an extremely colorful vinaigrette to top the poached leeks. Combine the beets, red wine, water, brown sugar and shallots in a pan, and cook them down until they're slightly syrupy. Transfer the cooked mixture to a bowl, and add the vinegar, lemon juice and mustard. Then drizzle in the oil, whisking as you drizzle. Finally, add salt to taste.
To serve, place one leek on a plate with some of the poached vegetables, then drizzle some of the colorful vinaigrette around the vegetables. The visual effect is like a mosaic.
Braised Leeks
This hot dish resembles a type of au gratin.
3 lbs. leeks, trimmed, washed and dried
2 tbsp. butter
3 sprigs thyme
3 cloves garlic
2 tsp. sea salt
1 and 1/2 cups heavy whipping cream
1/2 cup grated Gruyere cheese
Put the leeks in a well-buttered dish with thyme sprigs, garlic and salt. Then pour the cream over all and bake the dish for about an 75 minutes at 375 degrees. At the last minute add the Gruyere cheese on top, then finish the dish underneath the broiler until it's golden brown. It's that simple!
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