"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Vegetables
Click Here to Login
Reply
 
Thread Tools Display Modes
 
Old 04-11-2018, 01:52 PM   #1
Executive Chef
 
JustJoel's Avatar
 
Join Date: Sep 2017
Location: Las Vegas
Posts: 3,542
Leeks’ leaves

I’ve recently become enamoured of leeks. Seriously, I never knew why they existed. But their gentle onion flavor and sweetness, are wonderful in milder soups and sliced thin, make a great addition to salads.

But what about the tough dry leaves at the top of the stalk? Is there any use for them, save basket weaving?

__________________

__________________
Dance like no one’s watching, sing like no one’s listening, but cook like EVERYONE is eating!
https://justjoel59.wordpress.com
JustJoel is offline   Reply With Quote
Old 04-11-2018, 02:20 PM   #2
Chef Extraordinaire
 
msmofet's Avatar
 
Join Date: Apr 2009
Posts: 10,654
Quote:
Originally Posted by JustJoel View Post
I’ve recently become enamoured of leeks. Seriously, I never knew why they existed. But their gentle onion flavor and sweetness, are wonderful in milder soups and sliced thin, make a great addition to salads.

But what about the tough dry leaves at the top of the stalk? Is there any use for them, save basket weaving?
I use the dark green leek leaves/tops and parsley stems when I make my chicken stock/broth. They give and nice delicate flavor.
__________________

__________________
There is freedom within, there is freedom without
Try to catch the deluge in a paper cup
There's a battle ahead, many battles are lost
msmofet is offline   Reply With Quote
Old 04-12-2018, 05:39 AM   #3
Master Chef
 
CraigC's Avatar
 
Join Date: Jan 2011
Posts: 6,080
Quote:
Originally Posted by msmofet View Post
I use the dark green leek leaves/tops and parsley stems when I make my chicken stock/broth. They give and nice delicate flavor.
+1. Save for a bouquet garni.
__________________
Emeralds are real Gems! C. caninus and C. batesii.
CraigC is offline   Reply With Quote
Old 04-12-2018, 07:34 AM   #4
Executive Chef
 
dragnlaw's Avatar
 
Join Date: Feb 2013
Location: Montreal
Posts: 3,077
+2 LOL but not only for stocks - I sometimes add them to light stews but generally fish them out before serving.
__________________
Meddle not in the affairs of dragons for you are crunchy and taste good with ketchup.
dragnlaw is offline   Reply With Quote
Old 04-12-2018, 10:39 AM   #5
Master Chef
 
jennyema's Avatar
 
Join Date: Mar 2002
Location: Boston and Cape Cod
Posts: 9,953
Cut off the very top part and melt them!

Melted Leeks - Stephanie Izard
__________________
Less is not more. More is more and more is fabulous.
jennyema is offline   Reply With Quote
Old 04-12-2018, 01:17 PM   #6
Executive Chef
 
dragnlaw's Avatar
 
Join Date: Feb 2013
Location: Montreal
Posts: 3,077
Thank You Jennyema - Saved!
__________________
Meddle not in the affairs of dragons for you are crunchy and taste good with ketchup.
dragnlaw is offline   Reply With Quote
Old 04-12-2018, 04:14 PM   #7
Master Chef
 
CharlieD's Avatar
 
Join Date: Oct 2004
Location: USA,Minnesota
Posts: 9,286
Leek salad.

Therely (darn how do you spell that?) wash the leeks, there is often dirt in the middle. "Thoroughly" !
Slice in the middle long way before washing
Now slice pieces about 3/8 wide cross cut.
Saute in light olive oil until soft, add a lot of crushed garlic, or as much as you like.
Mix well and turn off the frying pan.
Transfer to a bowl. Add Soy sauce to your liking, mix well, serve.
__________________
You are what you eat.
CharlieD is offline   Reply With Quote
Old 04-12-2018, 04:18 PM   #8
Chef Extraordinaire
 
GotGarlic's Avatar
 
Join Date: May 2007
Location: Southeastern Virginia
Posts: 22,334
Quote:
Originally Posted by CharlieD View Post
Leek salad.

Therely (darn how do you spell that?) wash the leeks...
Thoroughly
__________________
Anyplace where people argue about food is a good place.
~ Anthony Bourdain, Parts Unknown, 2018
GotGarlic is online now   Reply With Quote
Old 04-12-2018, 04:24 PM   #9
Master Chef
 
CharlieD's Avatar
 
Join Date: Oct 2004
Location: USA,Minnesota
Posts: 9,286
Thank you. Been trying to figure out for like 15 minutes spelling all kind of ways, but Google was too stupid to figure out. I knew I was doing it wrong, just did not know what would be right.
__________________
You are what you eat.
CharlieD is offline   Reply With Quote
Old 04-12-2018, 06:24 PM   #10
Chef Extraordinaire
 
GotGarlic's Avatar
 
Join Date: May 2007
Location: Southeastern Virginia
Posts: 22,334
Quote:
Originally Posted by CharlieD View Post
Thank you. Been trying to figure out for like 15 minutes spelling all kind of ways, but Google was too stupid to figure out. I knew I was doing it wrong, just did not know what would be right.
You're welcome
__________________

__________________
Anyplace where people argue about food is a good place.
~ Anthony Bourdain, Parts Unknown, 2018
GotGarlic is online now   Reply With Quote
Reply

Tags
leek, leeks

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 02:10 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2019, Jelsoft Enterprises Ltd.