April 12, 2004
Punk Leek
It might have become apparent by now that leek is pretty high on my top-5 list of vegetables.
The playful way in which it hides lumps of dirt between its leaves, reminding you how freshly from the earth it comes ; the distinctive sound of the knife, cutting through the layers when you chop the whites ; the sweet oniony taste, so good it hardly needs any seasoning ; the soft, moist, velvety texture it takes on when you cook it over gentle heat, slowly.
And really, how could anyone resist a vegetable with such a groovy haircut?
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hahah! good one! groovy haircut indeed. brings in a lot of money. or so the chinese believes.
although i did eat some leeks that were unbearably tough. Urgh! Never again.
MMmmmmmmmmmmmmmmm, leeks and pancetta sandwish...I ll be back later!
This is the first time I realised that the leek looks very much like Beaker from the muppets.
http://www.muppets.com/profiles/beaker.htm
Ooh, I love leeks in my lemon soup!
Congrats on the article in Gourmet. I haven't been here in a while, but I'm glad that I'm back.
I just prepared my veggie garden a week ago and dug up the rest of my leeks and potatoes still left. They made a very, very good potatoe/leek bisque.
I also sliced some finely and "toasted" them in butter and sprinkled them with fleur de sel. That was soooo good.
Anne in Vancouver, Canada
Wena - Interesting, I had no idea they were a symbol of prosperity!
Chloe - What a lovely pairing suggestion...
Jo - Excellent point indeed!
Khim - Oooh, lemon soup? Would you have a recipe to share?
The tall one - Thanks and welcome back!
Anne - It is my dream to have a veggie garden one day... Enjoy yours!
Your wish is my command!
I posted about my culinary stabs with lemon and soup at http://khim.bunnycraft.com
Kim - Thanks a lot!
I, too, adore leeks -- one of my favorite things in the world is soupe au pistou, and the recipe I have has PLENTY of leeks in it!
I made a pilgrimage to Pousse-Pousse while in Paris last week. I was fascinated by the sprout seed mixtures, but unfortunately couldn't bring any back home across the ocean. I did, however, buy some sprouted leek gallettes -- thin crackers peppered with the little black seeds. Now if only I can figure out how to duplicate them...
I've had this hanging around my kitchen for a week, and you've finally given me a reason to post a photo of it!
http://www.gastroblog.com/archives/002107.php
Kelli - Oh you were at Pousse-Pousse last week? Did you tell them who sent you? :) And I had some of the leek galette too! I even posted about it : http://chocolateandzucchini.com/archives/2004/02/galette_essenienne.php .
And you cannot tempt me with a pistou recipe and not share it! :)
Jackie - Excellent pic! Will you bring your onion with you in June, so it can meet my leek and play soup? :)