Thursday, March 29, 2012

Scratch that

I used to think, after a year of testing out the theory in central France, that creamed leeks were unmatchable. I have recently had this opinion a simple batch of braised leeks. They are phenomenal.

2-3 leeks
1/3 cup olive oil
3/4 cup shallots or onions
fresh thyme
1/4 cup sherry or white wine
1 cup chicken stock
salt and pepper

Heat skillet. Add half the olive oil. Cut leek stalks in half and braise on both sides for 5 minutes each. Salt and pepper generously while doing so. Place in baking dish. Add remaining oil to skillet. Toss in shallots and thyme. Saute with sea salt for 5 minutes. Add sherry and reduce. Add stock and bring to a boil. Combine onions with leeks. Bake for 30 minutes on 400.

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