Leeks!

[thoreau]

I rendered down some leeks in chicken stock and white wine, then added corn, black beans and red/green bell pepper and pan fried it up with the leftover pork from the pizza we had on Friday. I've never cooked with leeks before - they have a very soft flavor - and even won David over, who doesn't care for oniony vegetables usually. (a leek is basically a giant green onion) It was very good - and the house still smells like leeks and white wine and garlic - and thats not bad. :)

Comments

[robearal.livejournal.com]

I like to take a leek....

and use it in quiche.

[timzilla.livejournal.com]

Those leeks look like beans. But I actually am more intrigued by pork loin pizza. I have had bacon on pizza, but never pork like that. I might whack a Welshman with a leek to get a slice.

[sparkygearhead.livejournal.com]

Leeks are wonderfully subtle, aren't they? I wish they were more commonly used, so the price would go down a bit.

[sparkygearhead.livejournal.com]

Combine the two by using smoked pork loin. I do believe I'd have an orgasm over that!

[paulintoronto.livejournal.com]

I'm speechless! Never cooked with leeks before? Wow. That is surprising, considering how well-versed you are with food and cooking.

We eat leeks all the time, often just as a vegetable side dish. I love leeks, and I'm not even Welsh.

Food idiot here...

[blt4success66.livejournal.com]

So, like, in a previous life, did you cook for a living? I realize what you did may not have been a difficult thing to do but this is coming from a guy that cooks from boxes and an occasional recipe.

It just seems your food is fabulous...all the time.

[huladavid.livejournal.com]

You know, it took me a bit to get the "whack a Welshman" line.

[huladavid.livejournal.com]

I've been reading over a book on French home cooking. It's got a three word title*--a real common phrase--but can't remember it for love nor money.

(one minute later)

I can't believe it. Just to see if I'd get anywhere I entered "French Home Cooking" & Irish (the author was raised in Northern Ireland) and got all the info I was looking for. The title is Nobody Does It Better (so I was close), and it's written by Trish Deseine.
_____
*but is not, however, a Steven Segal movie...

[low-fat-muffin.livejournal.com]

I sliced it into strips after broiling it - its a parmesan encrusted pork loin which made for might tasty pizza.

[geometrician.livejournal.com]

Leeks are the Welsh national vegetable: http://www.informationwales.co.uk/

and tend to be confused with an article of clothing. Shakespeare made jokes about Welsh people wearing leeks.

Looks like you came up with a winner. The photo makes me hungry!

Re: Food idiot here...

[low-fat-muffin.livejournal.com]

When i broke up with John in 2004 - I was a terrible impatient cook. Then a friend got me some cooking lessons as a christmas gift - and bam! - it made sense suddenly why you should learn to cook. You've been cooking around soccer games and kids activities - perhaps you could try to learn some simple easy recipes and start there? :) (and idiot is a very harsh word I'd never use on anyone)

[low-fat-muffin.livejournal.com]

well - I've only been a food/cooking enthusiast for a few years... (going on four). and thats the great thing about the organic produce box - forcing me to try new things. and well, leeks go on the like list. They cooked up lovely with a very subtle flavor. came apart in the separate little rings like a giant green onion. :)

[paulintoronto.livejournal.com]

I recommend white wine-braised leeks and Belgian endive, with a bit of balsamic vinegar... Yum.

Re: Food idiot here...

[low-fat-muffin.livejournal.com]

here is a real easy wowser of a recipe to try:

Parmesan Cashew Chicken Tenders

Prep Time: 20 minutes Cooking Time: 30-45 minutes
Difficulty: Easy Flavor Level: 9.2

Ingredients

1 cup cashews
1/2 cup grated parmesan
1 quart buttermilk
12 defrosted boneless chicken tenders
salt and season to taste

Defrost your tenders and then leave them for the day while you are at work - or whatever you do to be fabulous - soaking in a tupperware filled with a quart of buttermilk. (8 hours+)

Get home from your day of fabulousness, and preheat the oven to 350.

Crush cashews to bread crumb consistency in food processor, add parmesan and pulse a couple of times to properly mix everything up. Take the chicken out of the fridge and roll each chicken breast in the parmesan/cashew mixture. Place on a baking sheet. Put in the oven for 30-45 minutes.

Cook until golden brown. Serve with a vegetable and season with salt and other seasonings to taste.

Re: Food idiot here...

[blt4success66.livejournal.com]

Well truth be told Bob, I am a culinary idiot. I watch Top Chef and wonder, what the hell is a chard? I guess I was watching it for the hot chefs.

I have recipes but unfortunately I am stuck in a ground beef, boring chicken recipes. I'll figure it out.

thanks...

[low-fat-muffin.livejournal.com]

thats how I did these last night in butter, garlic and white wine. most of the recipes Im finding this morning suggest cooking them whole though :)(well minus the leafy part)

Re: Food idiot here...

[blt4success66.livejournal.com]

cool...thanks! I will try this!

Re: Food idiot here...

[low-fat-muffin.livejournal.com]

don't look at learning to cook for yourself as a "chore" - look at it as a learning opportunity. Go google "chard" - go buy a small bushel of it in the market and TRY it. What about cooking makes it seem so intimidating is trying to emulate chefs showing off on TV - thats a tough act to follow. Although - I have to say I have the "Tylers Ultimate" cookbook - and if you follow his recipes to the letter you can create some damn fine stuff. It just takes patience.

(and like most anything LJ - you don't see me posting pictures of food I made that was a bomb... giggle..... "here is a souffle that fell - it was tasteless and awful - and I fed it to the garbage compactor in my sink..." LOL!

Re: Food idiot here...

[blt4success66.livejournal.com]

Okay, so we all mess up...it's bound to happen.

Actually I don't own a food processor so I guess I'll improvise on that delicious recipe you sent.

HUGS!

Re: Food idiot here...

[low-fat-muffin.livejournal.com]

ll you can get parmesan preshredded. take the pecans - and put them in a zip lock - and gently smash them with a glass - or even for that matter a hammer. IMPROVISE!