Made bouillabaisse with the white and light green parts of a leek. Any ideas for the other ends other than thrown them into stock?
Throw them is a blender with some apple cider vinegar, lemon juice, olive oil, salt, and jalapeño.
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Throw them is a blender with some apple cider vinegar, lemon juice, olive oil, salt, and jalapeño.
That makes about a gallon of salad dressing. From one leek? And the rest? I was thinking your idea with limited oil and vinegar, Indian spices and make Paleek Paneer.
I was thinking more like a Venezuelan guasacaca. Certainly if you poached them with some garam masala, it would be good with paneer.
CFu
July 19, 2022, 6:57pm
5
I use them for stir fry with whatever protein - add Chinese mystery brown sauce. Very tasty.
I use them for leek purée. BTW, the lamb part of this recipe is superb. I blitz dried porcinis into a powder to coat.
Chef and author Jean-Georges Vongerichten recommends trimming the meat of fat and letting the mushroom-encrusted lamb shank sit, refrigerated, for two hours before cooking it; this will elicit a truly robust, mushroomy taste. Serve with sauteed fresh...
Average Rating: 3.125
I second the stir fry. I suggest finding a recipe for hui guo rou (twice cooked pork) with that calls for leeks and green pepper.
my mother in law makes a type of cornbread/spanish tortilla style thing with the greens of the leeks and some feta cheese-- don’t have her recipe, but this one looks like worth a try: Pispili (Albanian Cornbread with Leeks): Cornbread vs Biscuits
I tried blanching but the long fibrous threads ruined the pureed results.