Products - Leeks
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Onions, garlic, leeks, scallions and shallots are all part of the Allium family. Onions, although not terribly nutritious, are used extensively for flavouring in most savoury dishes.
Some cultures use onions more than others; they are used very heavily, for example, in Indian curry dishes for flavour as well as a thickening agent. Onions can be eaten raw, fried, grilled, boiled, and roasted, in fact just about any way.
Yellow and red onions contain an antioxidant that is associated with beneficial effects on human diseases such as cancer and heart disease.
Good quality leeks are firm and smooth, free of blemishes, with leaves unfaded. Rounded bulb bottoms may indicate old age ... look for flat bottoms. Before storing, trim any bruised or damaged leaves.
Keep damp, loosely wrapped, for up to one week in the refrigerator.
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Potato Leek Soup
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3 leeks
4 potatoes, quartered
¼ cup butter
½ cup milk
½ cup light cream
1 quart water or chicken stock
¼ tsp. fresh chopped chervil
2 tbsp. each chopped celery and shallots
1/8 tsp. celery seed
parsley to garnish
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Peel and quarter the potatoes.
Prepare the leeks by removing the green portions, reserving for another use if desired. Cut down the center lengthwise and wash thoroughly. Chop the white portions finely and sauté lightly with the chopped shallots in half the butter for 5-7 minutes.
Add 1 quart of water or chicken stock, ½ tsp. of salt, celery, the quartered potatoes, and simmer 20 – 25 minutes. Remove the potatoes and leeks to a small bowl, reserving the water. Using a potato masher, mash to a puree and return the puree to the cooking water.
Stir in the milk, cream, and remaining butter, reheating one minute if needed. Season to taste with salt and pepper. Garnish with parsley and croutons.
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Potato Leek Pizza
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3 tbsp olive oil
5 cloves garlic, thinly sliced
2 cups sliced mushrooms
1 cup sliced Leeks (white and pale green part only)
2 tsp dried rosemary
¾ tsp salt
½ tsp pepper
4 medium potatoes
scrubbed and thinly sliced (about 3 cups)
1 lb. prepared pizza dough or unbaked pizza shell
2 tbsp grated Parmesan cheese
½ cup each shredded Cheddar and Mozzarella cheese |
In large pan, heat oil over medium-low heat; cook garlic, mushrooms, leeks, rosemary, salt and pepper, stirring, for 6 to 8 minuts or until mushrooms have released their liquid and leeks are tender.
Toss potatoes in leek mixture to coat. Press dough onto 12-inch pizza pan; sprinkle with Parmesan.
Top with potato slices with mushrooms and leeks in overlapping concentric circles. Sprinkle with Cheddar and Mozzarella.
Bake in 450º F oven for 20 to 30 minutes or until crust is crisp and potatoes are tender.
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