I recommend you cook this immediately and eat it. I have made it 5 or 6 times in the past two weeks. Recipe: Roasted leeks in broth of yumminess.
Serves 2 for 1st plate (Makes extra broth for making soup with later)
Take one carton of chicken stock. Put it in a pot. Add three coarsely chopped cloves of garlic and a few herbs. A twig or two of rosemary and oregano would be nice. Throw in a healthy splash of two of olive oil for good measure. Set on medium high so it will get a nice rolling boil.
Add three or four leeks ( depends on how hungry you are!) that have the top dark part removed as well as the roots. Don't forget to wash them!
Let them boil in the broth for 5 minutes or so, til they just become a bit tender.
While your doing that set your oven at 350 to preheat. Now comes the roasting!
Carefully cut the leeks in half with out burning yourself. Add them to a pan that's a few inches deep, cut side up. Add 3 or 4 ladles full of the broth and cover the leeks with 3/4 of a stick of melted butter. Salt and pepper as desired. Roast for 35-45 minutes depending upon the reliablity of you oven (mine sucks).
When they look golden brown on top they are done. Carefully transfer the leeks to a bowl. Add the broth that they cooked with in the oven as well as a bit more from the leftover broth on the stove top. But you want them resting in the broth, not swimming in it. Anyway, it's really simple if you just do it and avoid all my commentary. Garnish with some of those oregano or rosemary twigs I talked about before, or just eat it cuz it's good.
Peace. Go eat.
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4 comments:
I recommend you update immediately.
I will update soon. I promise. I had to finish my spanish classes and now I've been traveling. I'm in Israel right now, so hopefully I can find some excellent stuff here to talk about. Anyway, expect a massive outpouring of articles when I return to the U S and A.
I made the best damn thing ever tonight, and it was DELICIOUS. You were right on so many levels.
I do have some adjustments for next time I make them though--I had to cook mine closer to an hour (my oven is weird also apparently) and I could do with less butter and more herbs. Just personal preference though. The recipe is fantastic.
It will probably be eight years until I get around to making dumplings, but I got hungry just reading the recipe, so I'll have to do it.
I will agree with you in both regards Annie. Less butter and more herbs is good. Part of the problem was that the sticks of butter in Spain are smaller. Plus more herbs is always good. Maybe some tarragon...yum.
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