Comments on: Toasted Leeks… again?

By: Cherrye

Cherrye — Mon, 12 Mar 2007 22:26:03 +0000

Man, I wish I could cook….that looks amazing!

By: Judith

Judith — Tue, 13 Mar 2007 08:54:08 +0000

Cherrye, look again at that recipe. There is nothing to do with it that a child could not do as long as (s)he can reach the stove. Almost all recipes, even complicated looking ones, are really just a series of simple steps.
In this case it is boil something, fry something, put them together with some raw stuff, put it all into a dish and bake.
Do yourself a favor and learn to cook just a few things. You’ll be able to avoid trans-fats and processed foods that are chipping away at your health.
I have always taught that if you don’t have time to learn it all, learn one spectacular dish and make it your signature dish. If you make one thing really really well, people will look forward to it when you invite them.
Someday I will post my one-time signature dish that I mastered at 22 years old and that people still talk about now that I can cook anything and almost never cook that first spectacular meal.

By: Laurie

Laurie — Tue, 13 Mar 2007 09:02:49 +0000

Judith, you and leeks…..very special indeed! I would cook ANYTHING you suggested with leeks. Unfortunately DH is not supposed to eat potatoes. We cheated last night with delicious carciofi e patate, a Puglia specialty - so can’t do it again for a while. Next cheat will be this non- souffle delight!

By: Judith

Judith — Tue, 13 Mar 2007 09:29:51 +0000

Lauurie, I don’t know this, but I suspect you could use cooked rice (maybe a couple of cups worth?) instead if you wanted to. I’m not supposed to be eating rice or potatoes, but I confess I ate this both times.
And everybody else had two helpings too, which to me is the highest recommendation.

By: Barbara

Barbara — Tue, 13 Mar 2007 10:25:11 +0000

Another way to use leeks! Great! We had the penne ai Porri dish last night, and now I have a use for the rest of the porri.

By: eg

eg — Tue, 13 Mar 2007 11:34:23 +0000

That looks very good.

By: Judith

Judith — Tue, 13 Mar 2007 11:47:36 +0000

Barb, I also recently made the best chicken broth of my life and it was just raw chicken backs and wings, leeks and celery. When it was cooked and reduced I salted to taste using Salarom. It was supposed to be frozen for cooking, but I ended up eating it all up.
eg, come on over, I’ll fix it for you.

By: KC

KC — Tue, 13 Mar 2007 17:20:50 +0000

I love leeks and make a leek and potato gratin every so often, but it never looks as good as your dish. I can’t wait to try this recipe out!

By: MissJo

MissJo — Tue, 13 Mar 2007 21:28:16 +0000

I can see how good this smells. I also trust whatever you say even when I have no idea what you are talking about.
Judith, have you considered writing a cooking dictionary?
A dictionary for those who would cook but can’t….
Cooking for High Grade Morons; Cooking Challenged?; Cooking for Dummies.
Don’t ask me what isn’t clear; admitting complete ignorance would be too embarrassing.
You really do make me wish I could comprehend your art.

By: Judith

Judith — Wed, 14 Mar 2007 18:24:03 +0000

Joanna! You need to tell me specifically what goes over your head so I can learn to write recipes better next time. I know you trust me because it is two times now that you have stunned various relatives with your cookery under my tutelage.
Harold McGee and OED Culinary have already written the book you want. And they are fabulous.

By: Laurie

Laurie — Thu, 15 Mar 2007 17:39:43 +0000

ooooooh rice! Now THAT is a good idea! I will try it and let you know…..