Leeks and Shallots

Okay, you are probably going to think less of me for this, but I did not start cooking with leeks until I was in my thirties. I am ashamed of this fact, and believe me, I’ve been punished for it enough already: I missed out on over thirty years of delicious leeks.

My dear friend Vee introduced me to Leeks when we were living together after our first marriages failed. Mine may have failed due to the lack of leeks in my larder. As I began watching Vee cook, I noticed a lot of leeks popping up in her dishes. She is from Belgium where leeks have been used for what appears to be forever. Honestly, I don’t remember seeing leeks in the grocery stores of my childhood. Now they are everywhere, and the ones I purchase at the Farmers’ Market are so sweet, tender and delicious.

I think Vee owes me an apology. She should have handed me a leek on our first day of college together. A bunch of leeks and a pound of Belgium chocolate seems a fitting gift from a foreign exchange student, right?

Maybe the leeks were there all along, back in our college days. I may not have noticed, as she was also know for making hash or Hamburger Helper for dinner in the early days of our friendship. I was just trying not to be rude by turning my nose up at her cooking, so I often instead turned away.

I cannot hold a grudge. How could I? Vee and her family have become part of my extended family, and they supply me with the most delicious chocolate covered caramels from Belgium each year. Even with the Internet, I have not found a way to get these chocolates on my own. So my family and I anxiously await her parents’ visits and her return from Belgium when she travels home. Plus, don’t forget the leeks, and of course, the friendship.

Shallots have been in my pantry for a very long time and became extremely easy to find once Trader Joe’s arrived on the scene. I love to caramelize shallots and add them to almost anything: vegetables, stews, soups, eggs, sandwiches and meat dishes. Or, throw some in to the mix when roasting vegetables. In the fall, try a four onion soup: leeks, shallots, sweet onions and red onions. Don't forget the garlic.  Oh, now I long for a cool autumn evening and a big bowl of warm soup.

Until then, I will be sitting with my boys on our patio for Sunday brunch, dinning on a lovely Leek, Asparagus and Aged Gouda Quiche.

Enjoy!

Leek, Asparagus and Aged Gouda Quiche

1 Tablespoon butter
1 leek (white and light green parts only), rinsed thoroughly, halved and thinly sliced
Sea salt and ground pepper
1 bunch (1 pound) asparagus, tough ends removed and thinly sliced on the diagonal
4 large eggs
1 ¼ cups half-and-half
Ground nutmeg
1 puff pastry sheet, thawed per package directions
1 cup shredded aged Gouda (4 ounces)

Preheat oven to 350˚ with rack in lowest position. Melt butter over medium heat in a large sauté pan.  (I use my Calphalon Commercial Hard-Anodized 12-Inch Everyday Pan with Lid.)  Add leek and asparagus, season with salt and pepper. Cook, stirring occasionally, until asparagus is tender-crisp, about 7 minutes; let cool.

Whisk together eggs, half-and-half, ½ teaspoon salt, ¼ teaspoon pepper, and a pinch of nutmeg. Roll out puff pastry sheet to join seams/folds and to fit a 9-inch deep dish pie plate  (I use a Pyrex Grip-Rite 9 1/2 Inch Pie Plate, Clear.) Place pastry in plate and tuck under edges to fit. No trimming is necessary. Sprinkle pastry with cheese; top with leek and asparagus mixture. Pour egg mixture on top.

Bake until center of quiche is just set, about one hour, turning 1/2 turn after 30 minutes. Let stand for 15 minutes before slicing.

Quiche may be made up to one day ahead; cool and store covered in the refrigerator. To serve, reheat at 350˚until warm in center, approximately 30 minutes.

Variation: Add ½ cup crisped crumbled bacon or prosciutto bits or diced Canadian bacon over cheese prior to adding leek and asparagus mixture.

The Secret to Easily Clean Leeks

Trim off roots and dark green ends of leek. Cut leek lengthwise. Hold leek under running water while fanning root end layers with your fingers to allow any sand to be rinsed away. Dry leek, cut side down on paper towels.  Another option is to slice leeks, and then submerge and swish in a bowl of cold water, leaving behind dirt and sand at bottom of bowl.  Lift leeks out of water and place into a salad spinner to dry.  If the leeks are very dirty, you may need to use several bowls of water to remove all the grit. 

 Easy Shallot Vinaigrette

½ cup cider vinegar
1 medium shallot (the size of a golf ball), peeled and quartered
1 heaping Tablespoon whole grain Dijon mustard (I highly recommend Maille)
1 heaping teaspoon drained capers
½ cup extra virgin olive oil

Place first four ingredients in a mini food processor. Process until purified (there should be no chunks of shallot remaining).

Add oil and process until creamy.

Dressing will last for several weeks, refrigerated.