Smitten Kitchen's Braised Leeks and Lentils

M

music-city-missy

Well-known member
On the menu this weekend! I haven't tried this yet but I don't know when a recipe has grabbed my attention so much. I have got to go get some leeks but this just looks incredible. Have any of you tried it?

BTW - think Smitten Kitchen has commercialized her blog much? The lentils she recommends on Amazon are $18.49 on sale for less than half a freaking pound! Then there is the Better Than Bouillon link and the one to her pink braiser.

Smitten Kitchen Braised Leeks and Lentils
 
music-city-missy said:
On the menu this weekend! I haven't tried this yet but I don't know when a recipe has grabbed my attention so much. I have got to go get some leeks but this just looks incredible. Have any of you tried it?

BTW - think Smitten Kitchen has commercialized her blog much? The lentils she recommends on Amazon are $18.49 on sale for less than half a freaking pound! Then there is the Better Than Bouillon link and the one to her pink braiser.

Smitten Kitchen Braised Leeks and Lentils
Click to expand...

Oh, this looks good!! I must try it, and my kitchen has just been finished after the leak in the wall so I can try it! I'll use my favourite black lentils.
Thank you!
 
Yes...it looks good, BUT (and to me this is a BIG BUT) she is cutting thick slabs to show off a beautiful sear, which means any sandy soil between the center leaves can't be removed. Personally, I hate running into grit.

She does address grit, but whenever I've use leeks (which isn't often because they are darned expensive), I slice them lengthwise first and find grit all the way to the middle.

So good luck and let us know how they turn out.
ALSO, save those "unusable green leek tops" for this vegetable broth: It's wonderful.

Assertive Vegetable Broth

From Anna Thomas' "The New Vegetarian Epicure" I actually owned both of Anna Thomas' original Vegetarian Epicure cookbooks back in the 80's and recently donated them to the library bookstore. Which is where I found her UPDATED version. Got rid of two book, bought one...so I'm still ahead...
recipeswap.org recipeswap.org
 
marilynfl said:
Yes...it looks good, BUT (and to me this is a BIG BUT) she is cutting thick slabs to show off a beautiful sear, which means any sandy soil between the center leaves can't be removed. Personally, I hate running into grit.

She does address grit, but whenever I've use leeks (which isn't often because they are darned expensive), I slice them lengthwise first and find grit all the way to the middle.

So good luck and let us know how they turn out.
ALSO, save those "unusable green leek tops" for this vegetable broth: It's wonderful.

Assertive Vegetable Broth

From Anna Thomas' "The New Vegetarian Epicure" I actually owned both of Anna Thomas' original Vegetarian Epicure cookbooks back in the 80's and recently donated them to the library bookstore. Which is where I found her UPDATED version. Got rid of two book, bought one...so I'm still ahead...
recipeswap.org recipeswap.org
Click to expand...
I haven't gotten to Trader Joe's to get the leeks yet but have the same concerns about the grit so I might alter the recipe slightly and split then cut into portions. BTW - Trader Joe's is where I usually get leeks - they always seem to have them and they are cheaper than Kroger or Publix.
 
music-city-missy said:
I haven't gotten to Trader Joe's to get the leeks yet but have the same concerns about the grit so I might alter the recipe slightly and split then cut into portions. BTW - Trader Joe's is where I usually get leeks - they always seem to have them and they are cheaper than Kroger or Publix.
Click to expand...
This is good to know. Thank you, I’ve never even looked for leeks at Trader Joe’s!
 
mariadnoca said:
This is good to know. Thank you, I’ve never even looked for leeks at Trader Joe’s!
Click to expand...
Well, I just got around to picking some up today and they have cut back to two in the package, swear it used to be three, and they are trimmed and quite a bit shorter than they were last time I bought them. Guess they have a bigger demand for the dark greens and figure it won't matter to most people but I always use those in stocks and such.
 
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