Conference turris::cooks

    I like leeks too, and I often make Braised Salmon with Leeks which
    sounds complicated but is very fast, and easy.  I saw Marion the
    cook make it on the Victory Garden once and have been making it
    myself ever since.
    
    Slice up a couple of leeks and a couple of stalks of celery.  Saute
    in a bit of oil, margarine, or butter.  When the leeks are limp,
    add some wine to the pan -- not quite enough to cover the leeks
    -- and lay a couple of salmon steaks or fillets on top.  Cook and
    cook on high about 8 - 10 minutes or until the salmon is done. 
    Poof!
    
    Enjoy.
    
    Susan

    Re: .1
    
    That last part should have read "COVER and cook."
    
    Sorry.

    Leeks are similar to onions - they're in the same family - but that's
    like saying shallots and garlic and chives and ornamental alliums
    are like onions.  They're all in the allium family.  They will all,
    given time, get globe-like flowers of various sizes and hues, some
    prettier than another.  And all have either strap-like or tube-like
    leaves coming from a central point.
    
    Leeks taste a lot like shallots to me - like milder onions.  They're
    delicious as a vegetable, or in soups.  And, a major selling point,
    they're very easy to grow!  Considering the ease of growing, the
    high cost of leeks in American stores is outrageous.  In Europe
    I'm told they're dirt cheap.
    
    When you prepare leeks, make sure you wash well.  Peel back the
    outer leaves a little and make sure the dirt is out of the nooks
    and crannies behind the leaves.  Cut off the roots.  The very
    top of the green tops will be tough so you need to trim them
    down to where the leaves are tender - you'll get the idea after
    a few tries.  Don't cut all the green tops off, though - too
    much waste and it's not necessary.  Save the green trimmings for
    your soup-pot - they are a wonderful addition to a turkey-frame
    for making stock.

    A simple preparation is to stir fry in butter.  Not for the calorie
    conscious!  You can also braise in broth, adding a bit of salt/pepper
    to taste.  You can cut leeks in 1-inch lengths and add to stews
    about 20 minutes before they're finished, or to pot-roasts.  You
    can cut them in shorter lengths and cook in chicken/turkey stock.
    You can use them in stir-fries.  Experiment!
    
    --Louise

    I find Leeks have an almost onion/cabbage taste!  The smell of them
    cooking is certainly reminiscent of cabbage.  I use leeks in chowder,
    especially corn.. it adds a really nice flavour.  I also steam them,
    add to a cheese sauce and back until browned.  Some other uses are
    in crepes.  Just put them in a nicely seasoned thick white sauce
    and use as a filling in your favourite crepe recipe.
    
    Leeks are also a must in winter stews!
    
    gailann

    This is a recipe for a good and easy soup made from leeks.
    
    5 Leeks
    1/4 c uncooked rice
    3 c chicken bouillon
    salt & pepper (I leave out the salt, your decision)
    l c white wine.
    1 c (1/4 lb of grated Swiss cheese
    
    Put leeks and rice in saucepan.  Add water just to cover.  Simmer
    for 20 minutes or until rice is tender.  Add chicken bouillon. 
    Let come to a boil.  Season to taste. Melt cheese with wine in top
    of double boiler.  Mix well.  Put a spoonful fo cheese sauce in
    each serving of soup.  4-5 servings.  Serve with crisp french bread.
    
    You might also want to consider adding accent, season-all (no screams
    after these two please), white pepper and a drop of sherry.
    
    An added note in cleaning leeks, they really do hold the soil. 
    Slit on opposite sides and rinse pulling the white bulb apart slightly
    so they can be rinsed well.

    To tell if leeks are fresh buy nice pale coloured ones with tightly
    closed tops.  Also I have found the younger, smaller leeks are much
    less leathery than the overgrown ones.
    
    If the leeks are large with opened dark green tops with brownish
    edges they will be tougher and older.  They are still quite edible
    however you will want to discard several of the outer layers before
    braising, steaming or sauteing.
    
    gailann

    Try using your scallion tests for freshness to choose leeks.
    
    The only leeks which are really inedible are ones that are in their
    second year.  Leeks, like many onions, are biennials.  That means
    that they grow all summer, sit dormant over the winter, and send
    up a flower stalk the next summer.  I let some do this in my garden
    last year, just to see what they looked like.  The stalk is about
    as big around as a scallion and about 4 feet tall.  The flower is
    about 4-5 inches across, white with a lavendar cast, one of those
    ball shaped flowers composed of many small flowers, just like chive
    flowers but much bigger.  They were scented, and butterflies loved
    them.  I let them go to seed, so we'll see how many leeklings I
    get this year.  They were a focal point in the garden, if nothing more.
    
    Anyhow, back to COOKS from GARDEN!
    
    Leeks harvested in the spring of their second year will have a hard
    flower stalk forming in the center.  They will be mainly inedible.
    If you're buying a large leek, look down into the leaves at the
    top to see if you see a round stalk right in the middle.  It will
    not be at all like the leaves - very distinctive.  They're still
    good for flavoring stock, but not much more.  Better stores won't
    sell them at all.
    
    Other than that, I would cook the younger smaller leeks as whole
    vegetables, and the larger ones sliced up and cooked in more liquid.
    Just like most other veggies.

    --Louise