In Praise of Leeks (and other alliums)

In Praise of Leeks (and other alliums)

I had some leeks and didn't know what to do with them, since I only had two. So I followed a recipe from Nourishing Traditions, except I didn't have any broth of any kind. I improvised a braising liquid, added some onions to pad out the leeks and ended up with this, which is frickin' fantastic:

Heat your oven to 350°F about a half-hour before you plan on eating.

Clean your leeks:
Cut off the root end and the green tops where they get really kinda coarse looking.

Slice them in half lengthwise and clean them well; often they're quite gritty. If you're using onions instead, cut off root and top, peel, and slice in half. You can do it either lengthwise or width-wise.

In a baking pan, place leeks and/or onions to fill the bottom of the pan, single layer. This is about 6 leeks or 3 big onions, depending.

Make up a braising liquid:
Bring 1-1/2 cups of water to boil in your kettle. While it's boiling, in a 4 cup pyrex mixing cup put 1/2 stick of butter (or more), 1/2 cup red wine, 1/4 cup soy sauce, and a good dollop of Worcester sauce. When the water's boiling, pour it over the butter mixture and stir till the butter melts. Pour over the contents of the pan. (You can also use 2 cups of good beef broth, but this braising liquid was tasty enough to drink once the dish was done.)

Into the oven for a half hour. With broth the liquid will thicken, but it's not likely nor necessary with the substitute liquid. When it's clear the onions/leeks are tender, take a cup of shredded good Swiss-style cheese--Emmenthaler, or Irish Madrigal, for instance. Sprinkle over the top and under the broiler it goes until the cheese is bubbly and brown.

Serve! Eat! Praise the gods for making onions and leeks!

Lynn S.
full of leeks


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