So delicious and easy to make! Prep time, only 20 minutes!
This jumbo scallion lookalike is a mellow member of the onion family and grows year-round. Here’s how to make the most of the bulbs you bring home.
Botanical name: Allium ampeloprasum porrum
More delicately flavored than its cousins the onion, shallots, and garlic, the leek has a similar history but its own distinctive flavor and panache. While it’s similar-looking to a green-topped garden onion, it is much larger and cigar-shaped, with tiny hairs for roots rather than a bulb.
Biblical accounts illustrate how desirable leeks were even then: the children of Israel thought seriously about returning to Egypt, the land of their captivity, just to taste them again.
Leeks in today’s gardens are usually planted quite deep to deprive the stems from sunlight exposure, which keep the tops white and tender. A delicious addition to green salads, another easy and nutritious way to enjoy leeks is to slice them thin and sauté them – alone or with other vegetables – making them a perfect base for stir-fry cooking and creamy soups.
When sliced or chopped, the many antioxidants leeks provide begin converting to allicin. Allicin provides an abundance of important attributes to the body, such as anti-bacterial, anti-viral and anti-fungal activities, and reducing cholesterol by impeding harmful enzymes in liver cells. Another major benefit is the 52% daily requirement of vitamin K, and a more than 29% daily requirement of vitamin A.
Leeks contain healthy amounts of folic acid (needed for proper DNA absorption and cell division), as well as niacin, riboflavin, magnesium for healthy bones, and thiamin. Adequate intake during pregnancy can help prevent neural tube defects in newborns.
We love the whole onion family equally, but leeks are our favorite today. These slim green and white things pop up in probably every soup you’ve ever eaten, since their sweet, oniony flavor is the perfect base for — well — almost everything. We don’t just love leeks for being a sturdy foundation to some of our favorite dishes, we also love them when they’re the star of the show.
We happen to be of the opinion that potato leek soup, whether warm or cold, is a perfect food. Warm, thick and comforting in fall and winter and chilled, refreshing and elegant in spring and summer. Lovely with cream or without. Perfect with a big hunk of bread, a glass of wine or beer and the company of friends. We can’t really think of a scenario where we wouldn’t be excited to eat potato leek soup. But you, like us, probably already have a potato leek soup recipe that brings the house down every time. So, we found several ways to enjoy leeks, just as their peak season is on the horizon. Here’s one.
- 1 tablespoon butter
- 4 leeks–dark green parts discarded and stems quartered lengthwise, cut into thin, 2-inch-long strips, then rinsed well and drained
- Coarse salt and white pepper
- 4 eggs
- 4 ounces fresh goat cheese
- 1 cup heavy cream
- 1/2 cup milk
- A few drops hot sauce, such as Tabasco
- A few drops Worcestershire sauce
- 8 ounces brie, rind trimmed, cut into 8 equal pieces
- 3 scallions, white and green parts thinly sliced
- Position a rack in the center of the oven and preheat to 400 degrees . In a medium skillet, melt the butter over medium-high heat until frothy and brown around the edges of the pan; remove from the heat. Stir in the leeks and return the pan to medium heat; season with salt and pepper. Cook until the leeks are slightly tender but not soft, about 3 minutes. Spread on a baking sheet; refrigerate.
- Meanwhile, in a medium bowl, add the eggs, whisking to break them up. Crumble in the goat cheese and whisk until the mixture looks fairly smooth; season lightly with salt and pepper. Whisk in the cream, milk, hot sauce and worcestershire.
- Grease an 8-inch square baking dish. Fill it evenly with the chilled leeks, then pour in the egg mixture. Bake for 20 minutes. Remove from the oven and layer the brie pieces on top. Bake again until the quiche is slightly browned and just set, 10 to 15 minutes. let cool for 20 to 30 minutes. Slice into 8 even squares and top with the scallions.
Recipe Courtesy of Rachel Ray
Make it a goal to source locally grown organic produce, organic pastured eggs, raw dairy products, oils, and grass-fed meats as much as possible.