As I type this, Eric is watching a very gothic, silent, black-and-white film version of Snow White, set in Spain. The dwarves are all bull-fighters, and they train Snow White to be a full-fledged matador.
I have to say that it is way more hardcore than the sighing-damsel Disney version. Still pretty creepy though I’m not gonna lie. It’s a good thing Eric and I agree on the chocolate peanut butter milkshakes we’ve been addicted to lately. Because I don’t think he’s going to be converted to rom-coms anytime soon. Only artsy foreign films will do. Gosh I’m so boringly mainstream.
Okaaay so maybe not.
Have you ever even had a leek? Allow me to convert you to leek-loving ways. Leeks are cheap. I bought 4 at the farmers market for $2.50. Leeks are healthy. I mean just look at all that green fibrous-ness. Vegan, paleo, low-fat…the works. Leeks are easy to grill or pan-fry. I’ll show you! And last but not least, leeks are freakishly delicious. They are related to the onion and have a similar sweet taste. We all know how delicious grilled onions are, so don’t be shy now.
I particularly like grilled leeks paired with a nice steak, as pictured here. I didn’t include the recipe for the steak but you can find it here. I can’t put up a recipe for steak until I can actually cook one without burning it to a crisp or singeing my eyebrows. (We just got a grill for the first time ever, can you tell??)
The tutorial is below. Please tell me if you make this! I want to have leek-bonding conversations with you! If you already love leeks, tell me how you use them!
P.S. For those wondering, Eric and I have decided to spend the 4th of July in San Francisco to celebrate our anniversary. Thanks for all the heads-ups about Yosemite being crowded! If you’ve been to SF and loved something in particular, let me know! I’m pretty familiar with the city having grown up nearby, but I certainly haven’t tried everything.
How to Grill Leeks
- fresh leeks
- olive oil
- salt and pepper
- Bring a large pot of water to a boil. (about 3-4 inches of water)
- Begin by chopping off the upper portion of the leek. Keep the white and pale green portion at the bottom. If in doubt, chop high. You can always peel or cut off tough layers later on.
- Next chop off the roots. Get as close to them as you can.
- Peel off the tough outer layers.
- Chop the leek down the center, but leave the root end intact (see photos).
- Wash the leek thoroughly, carefully peeling back the layers to clean the inside.
- Boil the leek in the pot for 4 minutes. Remove to a towel and let cool. When cool enough to handle, finish cutting them in half. (Chop the root end that you kept intact earlier)
- Preheat your grill to medium-high heat.
- Transfer the leeks to a plate or platter and drizzle with olive oil. Sprinkle with salt and freshly cracked pepper.
- When your grill is hot, add the halved leeks. If you didn't use much olive oil on the leeks, be sure to brush the grill with oil.
- Grill over medium-high heat for 2 minutes, then flip and grill for another 2 minutes.
- Serve with steak, chicken, fish, or pretty much anything that can be grilled.
by The Food Charlatan
More leek recipes:
Leek Tomato and Mushroom Quiche from Pip and Ebby
Cream of Potato and Leek Soup from Life as a Strawberry
Potato, Leek and Bacon Pizza from Bev Cooks << I sooo want to try this.
Carrot “Rice” Leek Risotto with Bacon from Skinnytaste
Greek Macaroni & Cheese with Roast Garlic and Caramelized Leeks from Adventures in Cooking