About a month ago I bought a huge, beautiful leek at the Korean grocery. I didn't really know what to do with it -- I figured I'd find some potato leek soup recipe or something. The leek sat in the fridge for more than two weeks before Sheu said, "Do something with that thing!" Out of laziness, I decided to try grilling it. (Luckily the leek was still in good shape after all that time!) Grilling it turned out to be easy, and the result was very tasty!
I made it again tonight (with a fresh leek this time!). I more or less follow the instructions for grilled leeks from Joy of Cooking. It's easy with our little George Foreman grill. This could also be done with a grill pan, or on a real grill.
While the grill is heating:
First trim off the root end and the tougher green part of the leaves. Then cut the leek in half crosswise and lenghwise to make four long pieces. Rinse the pieces well in cold water. Open the layers a bit to make sure all dirt and grit is rinsed out.
Pat the pieces dry, then drizzle (or brush) with olive oil. Season with salt & pepper.
Place the pieces cut side up in the grill. We use a small George Foreman grill -- the perfect size for one large leek. Close the grill and let it cook for about 7 to 8 minutes. Done!
This is really good with mustard butter -- just mash softened butter with dijon mustard to taste. Drizzle over the leeks while they're still hot. The spiciness of the mustard complements the sweetness of the leeks. Yum!
those leeks look so appetizing!
ReplyDeleteToo bad I got rid of my Foreman-type grill. I had it for 2 years and used it once.
Beautiful photos!
you know what? I think we have similar chopping blocks. Is yours bamboo? Mine is and I just got it a few weeks ago and I love it. It's so pretty and cutting on it is fun. Plus it fits right over the small part of my sink, giving me extra space to work in my tiny kitchen.
:)
Myriam