Leeks are underappreciated by most and even intimidating to some people. They are featured in many recipes and restaurant dishes as an aromatic base flavor. They are part of the onion family and, as with onions, slow cooking will bring out their natural sugars. Patience is a real virtue here. Cook them too fast, over heat that’s too high, and they will burn. Slow, gentle heat will produce meltingly soft and sweet leeks. The balsamic reduction is decadent! Use it on everything – vegetables, fruit, meat, ice cream.
Ingredients:
- 12 leeks ( white and light green parts only)
- 3/4 – 1 c olive oil
- 1 1/2 Tab unsalted butter
- kosher salt
- freshly ground black pepper, to taste
Directions:
- Trim the leeks and cut them in half lengthwise.
- Under running water, use your fingers to gently pull open the layers of the leeks to rinse away the sand.
- Shake the excess water off.
- Thinly slice the leeks lengthwise into long, thin strips.
- Heat the oil and butter in a large skillet over low heat.
- When the butter has melted, add the leeks. If you can’t add all the leeks at one time, add them in batches and use tongs to turn them gently as they cook, bringing the leeks on the bottom of the pan to the top as they reduce in volume — this will make more room.
- Once all of the leeks have been added, cook gently, stirring occasionally until they are soft enough to be twirled on a fork like spaghetti! This should take approximately 18 to 10 minutes. Add a little more butter or oil if needed.
- Serve, drizzling a little of the reduced balsamic vinegar over each portion.
Sweet Balsamic Reduction
Ingredients:
- 1 1/2 c balsamic vinegar, good quality
- 1/3 c sugar
Directions:
- Put the balsamic vinegar and sugar into a small saucepan.
- Heat over medium-low heat and stir until the sugar dissolves.
- Bring to a simmer and simmer until the vinegar is reduced to ¾ cup. It should be the consistency of warmed honey and will have a caramelized sweet-tart flavor. This takes approximately 20 minutes. (You can refrigerate and store this reduction for up to 2 weeks.).
Serves: 12
Source: Obrigado Brazil! – VPWL November 2014
