If you’re looking for a change of pace, flavor for your next soup, quiche or salad, consider giving the role to the leek, a vegetable that deserves the attention. A kissing cousin of garlic and onion, with a sweeter and more subdued flavor, the leek is eminently versatile, though sadly underappreciated, at least in

America.

In

Europe leeks are a cooking staple prized for their warm and onion flavor when cooked and almost buttery flavor when chopped and sautéed. Leeks are an essential ingredient in soups like French vichyssoise (cold potato leek soup) and Scottish cockaleekie soup. They give flavor to stews such as the French pot-au-feu and are also used for stocks, appetizers and salads.

For salads and delicate dishes it is best to use tender young leeks about 1 1/2 inches in diameter. Larger than this they become tougher and stronger flavored but are still fine for soups and stews. Avoid those with dried-out leaves or bulbous bases.

To prepare leeks for cooking remove any withered outer leaves and trim and discard the green upper leaves down to where the green begins to pale. Cut off the roots and unless you want to cook them whole, slice the leeks lengthwise. Rinse well to remove sand and grit that often lodges between the layers. To cook whole leeks, arrange the leeks in one layer in the bottom of a large saucepan, and pour in boiling water or stock until they’re half covered. Season with salt and pepper partially cover the pan and simmer till tender, about 12 minutes or more, depending on size and age. 

For a richer flavor, sauté the leeks whole in butter until they’re barely colored before cooking or cook chopped leeks in butter in a covered saucepan over low heat for 8 to 10 minutes, stirring occasionally.

To grill leeks, trim off the roots and the upper leaves, leaving just about 2 inches of green above the white. Slice in half lengthwise, rinse carefully, and drain. Place on metal skewers, brush with oil and grill cut side down over medium-hot coals for 7 to 10 minutes. Turn again and continue grilling for 5 to 7 minutes, or until tender.

Vichyssoise

1 stick (4 ounces) butter
5 cups chopped leeks
2 stalks celery, chopped
1 large onion, chopped
3 to 4 cups roughly chopped potatoes
2 quarts chicken stock or water
2 cups heavy cream
Salt and freshly ground pepper, to taste
3 to 4 tablespoons finely chopped fresh chives.

Melt butter in a large saucepan, add leeks, celery and onion and stew slowly until golden and soft, about 10 minutes. Do not brown. Add potatoes and chicken stock or water, cover and bring to a boil. Reduce heat and simmer until potatoes are cooked through, 20 to 40 minutes, depending on potatoes’ age and how finely they’re chopped.

Puree soup till totally blended. Add cream, season with salt, and pepper to taste.   Cover and chill for at least 30 minutes. Taste and adjust seasonings before serving. Garnish with a sprinkling of chives on each portion.

I have not been this excited about mastering a recipe in years! Reading the news paper predictions on what’s  “hot” this year in the line of culinary arts, I could not stop myself from flying into the kitchen to bake up an enormous storm as whoopie pies are going to be in vogue this year. I  had a lot of fun making these outrageously indulgent and seriously delicious whoopie pies. At first the song “Makin’ Whoopee” by Frank Sinatra got me going, singing in the very non-musical voices that we have. It bugged me for a while at first as I  knew there was a song with these words, well I hope you get the idea and feeling of the amount of fun I had creating this incredibly yummy cake.I had to read up on whoopie pies and it’s said that they apparently originated in Maine, amongst the Amish community. The Amish wives used to bake small cakes from their leftover cake batters, sandwiched them together with butter cream, and packed them into the lunch boxes of their children and husbands. The name is claimed to have originated from when the husbands and children opened their lunch boxes and found these delights they would scream “whoopie”. Well even if this is untrue and only a myth I want it to be true.. as I ate one chocolate smeared on my face and there was something magical and romantic about these pies . I know that the song and the cake are not linked in any way shape or form but it helped me to create this desirable recipe. It was rich getting a good recipe from the internet and then discovering that they should be chocolate flavored, but then the only recipes that made any sense were pumpkin flavored which confused me even more. So I approached the “whoopie project” by developing my own recipe. The results were outrageously good and I screamed “whoopie” when they came out this good!  I garnished my whoopie pies with a glossy chocolate glaze and sprinkled them with leftover Christmas cookie sprinkles to give them an extra touch of glamour and class. The traditional butter cream filling was replaced with a salted crunchy peanut cream cheese filling…ooh it’s incredibly good and adds a crunch and salty sweet nuttiness to this heavenly cake. Can you tell I like my Reese’s peanut butter cups !  They say the cupcake is 2009 so watch out for whoopie pie!

 

 

We constantly get inquiries from brides-to-be that want their reception food to “stand out”, but generally they aren’t quite sure how to accomplish this.  Here are a few “Guiding Rules” that may help:Rule #1  Share your dreams.  Let your wedding planner know your menu ideas (even if they are only half baked) and request that they get me (the Chef) involved.  I take special pride in finding just the right menu items to fit your vision and after 20 years in the industry, I’ve seen it all and have some wonderful ideas I’d love to share.  Rule #2  Make it personal.  Don’t be afraid to request entrees that you and your fiancé enjoy.  They could be family specialties, cultural traditions, or simply personal preferences.  Your wedding should reflect you and your uniqueness as a couple.  Rule #3  Have fun.  Its okay to use themes and to be a little adventurous, for example, a summer beach party theme might be perfect for an August wedding, or if you have an diverse group of guests they may appreciate an international theme.  Your planner can be a big help here.Rule #4  Dessert is the most important course for some people.  It’s also a course where you can inject your personality into the evening. You don’t have to offer a standard wedding cake (that’s not a Rule). If you don’t like wedding cake, simply skip it!   If you LOVE dessert, like I do, offer your guests a Viennese table, custom chocolates, or a huge fondue station in addition to the cake.Rule #5  Ask for a tasting.  After you have narrowed things down a bit, ask me to cook sample items for you so can make your final selections with confidence.  Rule #6  Don’t forget the wine.  Your tasting is a great time to test wine pairings to make sure the proper vintage is chosen to match your menu.  Our Wine Bar has an extensive wine list and our in-house Sommelier will make some recommendations, but ultimately it’s your choice.Rule #7  There are no rules.  Its your day and you are truly in charge.  We will do our very best to cater to your dreams, but remember we are here to help and have a lot of experience which should make the process easier for you.