Culinary Throwdown: Leeks
Saturday, 26. December 2009
Right now it’s hard to imagine cooking (or eating) anything.
Our Christmas Eve dinner consisted of a 15-lb prime rib covered in sea salt, horseradish, olive oil, garlic and pepper. Apparently, 1lb of meat per person wasn’t sufficient, so we also had a huge batch of my brother-in-laws homemade raviolis. And, of course, a bevy of side dishes ranging from oven-baked macaroni and cheese to spinach salad.
Here’s what a 15-lb piece of prime rib looks like prior to cooking.
For desert, we revisited the deliciousness that is the lemon pudding cakes.
Everything turned out really well despite the fact that there were multiple people trying to cook in the kitchen at once, and that every few minutes a three-year old would run by trying to grab everything in sight.
I started thinking about the Leek throwdown, which will take place on January 6, because the prime rib recipe called for parsnips. I had to google it before going to the store. I have never eaten a parsnip in my life. No one else seemed entirely sure what they were either. So, I was looking forward to cooking them with the roast and seeing what they tasted like.
They seem to have a pretty bland flavor on the own, so thankfully they were swimming in meat juice.
When I first told Laef that I got to pick the ingredient for the next throwdown, he said, “I know what you’re going to pick.”
And then he said: Garlic.
It is true. I love cooking with garlic. But, I wanted something I’ve never used.
I guess it’s only fitting that I chose leeks – a vegetable from the onion and garlic family.
Most of the recipes I have been wanting to try were some kind of soup, but after reading further, there are plenty of options for cooking with Leeks.
I hope you all will participate. Hopefully by January 6 you will be recovered from all the holiday food.
Once you have put your throwdown blog up, come over and leave a comment that says, “I’m up.” Moi will go around and visit all the sites and take care of the judging.
Joanna Cake Says:
Parsnips are wonderful along with potatoes, parboiled and then roasted in olive oil or indeed underneath the meat with all the lovely juices falling onto them to marinate in. You can also slice them longways with carrots and then pour on a little olive oil and garlic, wrap in a foil envelope and bake. You get all the lovely flavour then
Ruf has provided me with a leek recipe which I shall be posting on the 6th. I shall try to remember to come over and do the necessary here
admin Says:
Thanks for the parsnip info! I will try to remember to check your blog on the 6th if I don’t see you over here.
La Diva Cucina Says:
I love parsnips, they are so sweet. YOU can put some in with potatoes to mash for a different kind of flavor. I think they got lost this time! Pick fresh ones from the store, if you pick one up and it bends instead of snaps at the end, it’s old, don’t buy ‘em!
Still thinking of the leeks….hmmm……
Happy New year girl!
La Diva Cucina Says:
As a suggestion, I would go to everyone’s blog from last time to remind them about the leek throw down otherwise you might not get anyone participating.
Moi Says:
Happy New Year Allison! Love the new blog. I’m up for judging the leek contest, most definitely. Although, I’ll be out most of the day, so I’ll get around to visiting everyone that evening and will make my decision by Thursday or Friday. Thanks for hosting!
Buzz Kill Says:
That is a huge hunk of meat you have there. I love beef with horseradish. I should make this some time. I’ve never tried parsnips but would be willing to sometime.
I’m up at the Buzzkill with my Leek entry. If you put a new post up for the leek challenge, please let everyone know I’m up too. I can’t see your new website during the day but will be back tomorrow night.
Thanks for hosting and I’m looking forward to seeing everyone’s version of this tough ingredient. At least its not beets.
Allison Says:
Hey Moi,
FYI: Buzz is up at his site: http://tinyurl.com/y95u9oc
He can’t see my site during the day!
I’m making my way around now!
Thanks everyone!
pure acai berry supplements Says:
I totally agree with you! Spot on. I wish more people to think like that. Have you ever tried adding acai berry to your recipe?