Ratings
4
out of 5
51
user ratings
Your rating
or to rate this recipe.
Have you cooked this?
or to mark this recipe as cooked.
Private Notes
Leave a Private Note on this recipe and see it here.
Cooking Notes
ME
Don’t know how it tastes but this is some of the best, most entertaining recipe writing I’ve ever come across
Aidan
This takes 1/4 of the time, and only sacrifices a little of the presentation, if you go ahead and cut the usable leek into quarters, separate it and wash it well in a couple of changes of water, then drain and proceed. The leeks are cleaned better and faster, cook much quicker, and still make a delicious dish.
SW
How is this actually cooked? In oven, I presume, since it's using a heatproof dish? At what temperature? 10 min in an oven doesn't seem like enough time to bring water to a boil and cook leeks through. How do we know when water has boiled, does the parchment puff up then? Can we just put leeks in a frying pan and braise instead?
Edward in Paris
A quick tip: separate the egg whites and yolks, then use a potato ricer. Much easier than pushing them through a sieve.
mizhil
For those that are enjoying Ms. Hamilton's exquisite food writing, consider her book, Blood, Bones and Butter. It is excellent!
Jacqueline
No oven, just braise on the stovetop - I usually do it in a large Le Creuset, no reason it wouldn't work in a large frying pan. Based on instruction "Bring the water to a gentle simmer, and hold it there", it makes sense you need to keep an eye on maintaining a low simmer, which would be much harder to check in the oven:) Ditto "This may take 10 minutes, or even 20; you have to watch them." Just use a knife to feel for the right stage - it should encounter no resistance
Catherine
I was just having the same thought -- and read some of it aloud to my husband. Thank you Gabrielle!
Jacqueline
Try to find young new and thin leeks for this recipe - they will be cooked in 10 minutes and give you the most taste - the older/bigger leeks take longer cooking to break down fibrous stalk - and if you have larger leeks, remove thick dark green tops and freeze them to make broth or soup.
Flora
I mix the egg yokes in with the vinaigrette and sprinkle the chopped white over the leeks. I was once in a restaurant in Paris where two little boys demanded fries. The elder read the menu and they both started demanding leek vinaigrette.
JaneB
The question about how does this cook was mine too -- tucking parchment paper in around the edges of a casserole dish sounds like over, but there's no pre-heat instruction. Parchment and a stove, especially gas burner,sounds like a conflagration in waiting. I'm going to try the David Tanis Broiled Leeks instead. But! the commentary in the recipe IS entertaining. I would have preferred more explicit instructions instead.
Margaret Rothaus
Adding to Me's thoughts about recipe writing: Me Two!
ExDC
This is a keeper - and quick-steaming in the pressure cooker shortened the process by about 5 minutes. Normally I don't steam leeks because it seems to wash out the flavor, so the pressure cooker made a difference. Otherwise, I'd take the time to braise instead.
Edward in Paris
A quick tip: separate the egg whites and yolks, then use a potato ricer. Much easier than pushing them through a sieve.
Aidan
This takes 1/4 of the time, and only sacrifices a little of the presentation, if you go ahead and cut the usable leek into quarters, separate it and wash it well in a couple of changes of water, then drain and proceed. The leeks are cleaned better and faster, cook much quicker, and still make a delicious dish.
Jacqueline
Try to find young new and thin leeks for this recipe - they will be cooked in 10 minutes and give you the most taste - the older/bigger leeks take longer cooking to break down fibrous stalk - and if you have larger leeks, remove thick dark green tops and freeze them to make broth or soup.
M B
I just read it aloud to me husband, too
mizhil
For those that are enjoying Ms. Hamilton's exquisite food writing, consider her book, Blood, Bones and Butter. It is excellent!
SW
How is this actually cooked? In oven, I presume, since it's using a heatproof dish? At what temperature? 10 min in an oven doesn't seem like enough time to bring water to a boil and cook leeks through. How do we know when water has boiled, does the parchment puff up then? Can we just put leeks in a frying pan and braise instead?
Jacqueline
No oven, just braise on the stovetop - I usually do it in a large Le Creuset, no reason it wouldn't work in a large frying pan. Based on instruction "Bring the water to a gentle simmer, and hold it there", it makes sense you need to keep an eye on maintaining a low simmer, which would be much harder to check in the oven:) Ditto "This may take 10 minutes, or even 20; you have to watch them." Just use a knife to feel for the right stage - it should encounter no resistance
KOzsari
You can cook them in a heatproof dish on the stovetop - just place it over two burners. This is often how asparagus or other long veggies are cooked.
Evan
One does not bring water to a simmer in the oven,
sara
haven't made it but the blurb and instructions provided incredible entertainment.
ME
Don’t know how it tastes but this is some of the best, most entertaining recipe writing I’ve ever come across
Catherine
I was just having the same thought -- and read some of it aloud to my husband. Thank you Gabrielle!
Thee
Was thinking the same thing!
Dan
you should read her cookbook "prune" and her book "blood, bones and butter"
Private notes are only visible to you.
