Food on the Table

Does your family hate onions?  I have a great way to introduce a vegetable from the onion family into your meals.  It’s with leeks!  Leeks are related to onions and garlic, but have a much subtler and sweeter flavor.  They are an excellent source of vitamin C as well as iron and fiber.  Leeks look like really big scallions.  The bottom part is white while the top has thick green leaves.  The white part is tender and when cooked, becomes sweet.  The green leaves are tough and not usually used. When picking leeks, the tops should be fresh and bright green.  The root end should be firm and free of blemishes.  They are usually about twelve inches long and one to two inches in diameter.  The bigger the leek, the tougher they are going to be so make sure to pick ones twelve inches or under.  Leeks will keep in your produce drawer for about five days.  Cooked leeks are extremely perishable though and will only last a day in the refrigerator.

Before preparing leeks, clean them thoroughly to remove any soil that may have gotten in between the layers.  First cut off the bottom of the root end and most of the green leaves.  You only want to use the white and light green parts of the leek.  Make a lengthwise cut down the centerline.  Fold it open and run the leek under cool water.  Cut each half into half moons and rinse one more time in a colander.  Dry on paper towels before sautéing.

For this week’s recipe, I picked a really easy side dish made with leeks.  Braised Leeks in Cream is a great way to introduce this vegetable to your family.  Braising really brings out the sweetness of any vegetable and is a great way to get those picky eaters to try something new. In this recipe, the leeks become sweet after braising and have great texture.  I paired the leeks with a simple Grilled Marinated Flank Steak which is a budget friendly cut of meat that is usually always on sale.  It is great on the barbeque, cooks up quickly and is full of flavor.  This meal would be great with some roasted sweet potatoes or a simple tomato salad.  Bon Appétit!

Braised Leeks in Cream

7-8 leeks split
2 cups cream
5 tablespoons butter
1 cup vegetable broth
3 sprigs of thyme
salt and pepper

Rinse leeks thoroughly twice to remove dirt.  Slice leeks and sauté in butter.  Season with salt and pepper.  Add vegetable broth, sprigs of thyme and cover.  Cook until tender, about 10-15 minutes. Remove thyme sprigs.  Stir in cream and adjust seasoning. Simmer just until cream reduces a little bit and becomes thick.

Grilled Marinated Flank Steak

2 cloves garlic, minced
2 Tablespoons red wine vinegar
1 tablespoon grill seasoning blend
1/3 cup extra virgin olive oil
1 teaspoon ground cumin
2 pounds flank steak
1 tablespoon Worcestershire sauce
salt and pepper to taste

Combine garlic, grill seasoning blend, cumin, Worcestershire sauce, red wine vinegar and whisk in olive oil.  Pour over flank steak in a zip top bag.  Let marinate in the refrigerator for 15 minutes or longer if desired.  Before grilling, sprinkle with salt and pepper so it will form a nice crust on the grill.  Heat grill to medium high heat and lightly oil grates.  Grill flank steak for 4-6 minutes per side for medium rare.  Take flank steak off and cover loosely with foil to rest for 10 minutes.  Slice steak across the grain in thin slices.

Do you have a recipe to please a picky eater?  Link up with us!

Related posts:

1. No Whine Wednesday: Celeriac Maniac
2. No Whine Wednesday: Rah Rah Radicchio
3. No Whine Wednesday: Be Avant-Garde, Try Swiss Chard