Leeks The Green Of Winter

Winter brings the dull colors of nature, from grey skies to stark black trees.The foods seems that way too.Bland looking soups.Washed out veggies.Luckily we have the leek to add a spark of bright green to our culinary landscape.Their flavor and look brightens up any winter kitchen. David Tanis knows this and featured them as an article in yesterday's New York Times Food section.Leeks are a wonderful addition to any diet.They have a slightly onion like flavor that goes well in everything from soups to salads to even sandwiches.However , unlike other veggies, they are temperamental.Creating the perfect leek dish starts in the green grocers or supermarket.Choose the right leek.For stockpots choose one that's fat and about two feet long.Soups require ones that are smaller.The famed French dish leeks vinaigrette called For small or medium leeks.Remember though, the really small ones otherwise known as baby leeks can taste a bit grassy,Leeks require a bit of snip and trim before cooking.Trim the scraggly looking root, leaving a tiny bit of the bottom still intact.Always peel away the tough outermost layer.Peel away until you see the spring green colored tender center.If you have medium sized leeks, then divide the white part from the green by cutting straight across.This makes cooking them easier because the denser white part takes much longer to cook up. Soup leeks need to be cut thinly and crosswise.Large pieces need to be cut to bite size manageable pieces. All leeks need to be set in a lukewarm bath before doing anything.This gets rid of the grit and sand that they are raised in. Leek dishes are wonderful.There are some pointers to remember , though, before,cooking.Simmer your leeks in well salted water.Don't let them boil and not for a long time.the texture should be tender and silky, and not mushy and stringy.However if you cook them too long, you'll have to deal with a chewy,tough stalk. Never ever refrigerate cooked leeks.They can be kept at room temperature.If you're making them vinaigrette style,give them a dressing with jolts of vinegar and mustard.Even add some capers or anchovies.Bread crumbs are great over them too.Mr. Tanis gives his bright green leek soup.The leeks are pureed for this as is the spinach that adds to the color.Garlic and cayenne give it bite and flavor. A blob of creme fraiche adds coolness to it.One of my favorite leek recipes is a family recipe from Piedmont.It is leeks on toast, a gem of a recipe from my m Great aunt,Albertina. Cooked leeks are heaped on generously buttered toast and then an ample sprinkling of Parmesan cheese.They are then placed in a toaster oven for ten minutes until cheese is melted. Leeks are a wonderful addition to the winter diet.They are versatile and just downright delicious.Have them on toast or enjoy them in a springy, bold salad. Aujourd'hui je sues Charlie!!!!!!