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mmm, welsh... - Diary of a Necromancer
Excuse me, I'm making perfect sense, you're just not keeping up
mmm, welsh...
BTW, here's a question for the foodie types on the ol' flist: my leeks are getting a bit crowded and I've been meaning to go out there and thin about half of them out, any ideas for what to do with the ones I pull up? They're about the diameter of pencils...

feeling: hungry hungry

7 responses | moved to respond?
lexin From: lexin Date: July 14th, 2010 09:45 pm (UTC) (permalink this entry)
Soup. Chicken and leek. Yum.
ashnistrike From: ashnistrike Date: July 14th, 2010 10:02 pm (UTC) (permalink this entry)
Roasted leeks. Leek and potato soup.

The braised leeks from here are really yummy.
atlanticat From: atlanticat Date: July 14th, 2010 10:11 pm (UTC) (permalink this entry)
The same thing you were planning on doing with the full-sized versions. They're fully edible. Slice them up, fry them up, and stir fry those suckers with chicken and broccoli and soy sauce and stuffs....
tintop_lizzy From: tintop_lizzy Date: July 14th, 2010 10:36 pm (UTC) (permalink this entry)
The delicate flavour of these means you may eat more of the green part than their fully grown bretheren! Choose the best quality stock cube you can afford, either vegetable stock or chicken, make up with boiling water from a kettle (impatience is a virtue!!!) a little more watery by a slosh than you are told on the packet, in it place the already cooked chicken shredded into stamp sized pieces and any frozen peas, tiny cubes raww carrot and any other veg desired BUT NOT CABBAGE /SPROUT ETC.then heat through and add the leeks cut into rings until soft....

Nom in a white bowl and eat with a beautifully shiny spoon, since your artistry and finess at chopping will look amazing that way.

Vary this for winter by cuting chunky, using a stovetop fast hard boil and adding tomato puree for a solid winter character. Tesco sell soup veg already cut up into megachunks . :)

Cheat by using a large jug and microwaving it on the lowest setting you can
(Deleted comment)
atlanticat From: atlanticat Date: July 15th, 2010 12:28 pm (UTC) (permalink this entry)
When you grow things from seed, it's difficult to get seeds spaced out super-evenly, so you end up with some clumps and clusters growing very close together. In order to give everything enough space to grow in, you have to remove a few of the ones that are too closely spaced. This is called thinning.
strange_selkie From: strange_selkie Date: July 15th, 2010 02:28 pm (UTC) (permalink this entry)
Confit them.

•1/4 cup (1/2 stick) unsalted butter
•About 5 cups leeks, cleaned and sliced
•2 tablespoons water
•1/2 teaspoon salt
•Melt butter in large pot over medium-low heat. Add leeks; stir to coat. Stir in water and salt. Cover pot; reduce heat to low. Cook until leeks are tender, stirring often, about 25 minutes. Uncover and cook to evaporate excess water, 2 to 3 minutes. Serve warm, or use anywhere you would caramelized onions. These are fabulous in quiche, on burgers, with soft cheese....
oursin From: oursin Date: July 15th, 2010 07:05 pm (UTC) (permalink this entry)
Cooked and served warm or cold with a nice vinaigrette.
7 responses | moved to respond?