This Weekend Herb Blogging is hosted this week by The Chocolate Lady: In Mol Araan. Be sure to check out her round-up late Sunday or early Monday where you will here about food from around the globe!
Leeks, according to The Food Lover's Companion, are native to the Mediterranean countries, and have been prized by gourmets for thousands of years (wow). Nero believed leeks would improve his singing voice and is said to have eaten prodigious amounts quantities to that end. (nothing, I'm afraid, could improve this singing voice). In the sixth century AD (wow, again), the Welsh made leeks their national symbol because they were convinced that the leeks they wore on their helmets to distinguish them from their enemies strengthened them and helped them win wars.
I just like them, like I like onions and garlic to which they are kin. I just mentioned that I have been braising leeks of late. Last night we had yet another new dish, this one from Joanne Weir's From Tapas to Meze. It is Savory Chicken Leek and Feta Pie with Mountain Herbs. Sounds wonderful, doesn't it? With a salad it sounds like a perfect dinner. I can tell you that it smells and tastes divine with parsley, dill and mint mixed with chicken, sautéed leeks, green onions, feta and Parmesan cheese. You could make it with phyllo as well.
The only other thing you really need to know about them is they always need to be cleaned. Lots of people like to cut them up and soak them in water to remove the grit between the leaves. I like to cut them length-wise and hold them under running water separating the outer leaves where most of the dirt hides.
Leek and Potato Soup is a well known favorite, vichyssoise, served cold but I like it hot; a good thing for a cold winter night.
Go to our website for Swank Recipes and until next time, Cheers! Stay warm.