Organic leeks were on sale at the store today. They were fat and happy, tender and firm, so I put some in my cart. I have a tendency to buy leeks and then forget about them. This time I made a point of leaving the yellow onions in the store and resolved to use the leeks instead. While they are from the same family, leeks have a subtle sweetness and a grassy earthiness that give them a distinctive flavor. They went over beautifully in stir-fried noodles but not so well in teriyaki meatloaf. (I’m on a bit of an Asian kick.) Still, it’s been fun to use them in different ways. Instead of changing my dishes to suit the leeks, I’m simply adding them to what I have in mind. I’ve learned a lot in the process about their flavor and their presence in a dish. They definitely fare better with savory than sweet, and ginger seems to bring out too much funk in the alliums. I’ve still got a couple left in the fridge, and I’m expecting them to be a stellar addition to a rich chicken broth with miso for ramen tomorrow night. We’ll see…
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