Tuesday, April 9, 2013

Creamed Leeks

Well, Spring has still not shown it's beautiful face here in my part of the world, so I am resorting to making things that remind me of Spring.  Creamed leeks just happen to be one of those things.  Something about their long, green stems atop the pearly, white bottoms make me think of sunny days and 70 degree temperatures.  Leeks are like green onions on steriods, all fat around the middle, but milder in flavor.  They make me happy, and my favorite way to serve them is creamed.  Best of all, it takes so very few ingredients and little time to make this wonderfully tasty dish.

Here's your Cast of Characters.

3 Tablespoons unsalted butter
3 Large leeks
1 Cup chicken broth
1 Cup heavy cream
1/2 Cup Pecorino Romano cheese, shredded (Parmesan can be substituted)
1 Teaspoon, each, Lawry's seasoning salt and McCormick Perfect Pinch Garlic & Herb blend
1/2 Teaspoon freshly ground pepper
1/2 Teaspoon nutmeg (preferably freshly ground)

Fill your sink half full of cool water and soak the leeks for about 5 minutes, to wash out any remaining dirt and grit.

Cut the ends off and remove the outermost leaf. 

Cut the leeks into 1/2" medallions, going up halfway into the greens.

In a large skillet, melt the butter and saute the leeks for 5 minutes, on medium heat.

Add broth, turn to medium-high heat, cover and cook for another 5 minutes.

Turn back down to medium heat.  Add cream and all seasonings except nutmeg.

Allow to simmer and cook down for another 3-5 minutes, until it starts to thicken up.

Add cheese and nutmeg, stirring to incorporate them.  Turn to low and let simmer for another minute or so, until cheese is melted and leeks are heated through.

Serve immediately while piping hot.