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I don't profess to be an expert on leeks, I've eaten them only a few times and liked them very much. So, when I was gifted a bagful of wild leeks (ramps) last week I was appreciative. What followed was a cram course on leeks and some really good eating.
Leeks look very similar to green onions, but are sweeter and milder-tasting. My bag of wild leeks had small bulbs, whereas commercially-grown leeks are much larger and available year-round. The recipes below are based on the larger variety, but wild leeks may be substituted, just use more than called for.
Before using, leeks should be washed thoroughly. Typically, a lot of grit hides within the tops. A good way to clean them is to slice off the root end and the dark green tops. Halve the leeks lengthwise, slice thinly and swish them in a bowl of cool water. Let the leeks sit in the water for 10 minutes, letting the grit fall to the bottom of the bowl. Gently scoop the leeks out of the bowl with your hands and drain on a clean towel (or paper towels) and pat dry. They are now recipe-ready.
A common cooking method is to sweat the chopped or sliced leeks in butter and/or oil over medium-low heat till softened before adding remaining ingredients, as in delicious French Leek Pie, Stuffed Portobellos and smoky Potato Leek Soup.
Leek and Spinach Stuffed Portobello
Mushrooms
4 large portobello mushrooms, stems removed
3 T. olive oil, divided
3 cloves garlic, minced
1/2 medium yellow onion, diced
2 medium leeks, cut into thinly sliced coins (white and light green parts only)
4 ounces baby spinach
2 tsps. kosher salt, divided
1/2 tsp. freshly ground black pepper
1/2 cup shredded mozzarella cheese
1/4 cup Panko breadcrumbs
2 T. melted butter
Directions: Preheat oven to 400 degrees F. Remove stems and gills of mushrooms and discard. Brush 2 tablespoons olive oil on the tops and bottoms of the mushroom caps. Top side up, bake mushrooms for 10 minutes on parchment-lined baking sheet.
Meanwhile, heat the remaining olive oil in large skillet over medium heat. Add the onion and cook 3 to 4 minutes or till translucent. Add garlic and cook 30 seconds then add leeks and cook 2 minutes longer. Add spinach, 2 cups at a time, until it wilts. Sprinkle with 1 teaspoon salt and pepper and remove from heat.
In small bowl, combine mozzarella, panko and melted butter. Sprinkle remaining salt over the mushroom caps then evenly distribute the spinach and leek filling between the mushroom caps. Sprinkle each cap with the cheese and panko mixture. Bake mushrooms 15 minutes or till cheese is melted and browned. Serves 4.
French Leek Pie
(This rich main dish pie is heavenly. Serve with salad for a complete meal.)
1 (9-inch) unbaked pie crust
2 T. butter
3 large leeks, chopped
1 pinch salt and black pepper
1 cup sliced fresh mushrooms or 1 small can, optional
1 cup light cream
11/4 cups shredded Gruyere cheese
1 pinch dried tarragon
Splash of sherry or dry white wine
Directions: Melt butter in skillet over medium-low heat. Stir in leeks and mushrooms (if using.) Cook, stirring occasionally, about 10 minutes, or till leeks are soft. Season with salt and pepper. Reduce heat to low. Stir in cream and cheese and warm through (cheese does not need to be completely melted.) Pour mixture into pie shell.
Bake in preheated 375-degree F. oven for 30 to 35 minutes, or till custard is set (may seem a bit jiggly but that's okay) and golden on top. Allow pie to sit 10 minutes before cutting. Serves 6.
Potato Leek Soup
(Easy and satisfying, serve this soup with crusty bread)
1 pound bacon
3 large leeks
8 potatoes, peeled and cubed
4 cups chicken broth
1 cup heavy cream
Dash of sherry or dry white wine
Directions: Cut the root end off of leeks. Slice leeks and soak in a bowl of cold water to remove any sand. Drain on paper towels and pat dry.
In soup pot, bring the chicken broth and the cubed potatoes to a boil. Cook till potatoes are fork-tender.
Meanwhile, cook bacon till browned. Remove from pan and drain on paper towels. Reserve 3 tablespoons of the bacon grease; discard the remaining grease. In the same skillet, over medium-low heat, cook leeks till tender, 8 to 10 minutes.
Add cooked leeks, heavy cream and bacon into the broth and cooked potatoes. Stir to combine. Remove from heat. Serve hot with a garnish of grated cheese. Serves 6.