Inspired by Leeks
Written by Rachel, Posted in Thoughts
Do you like leeks? I love them! I use them like I would an onion. I use them instead of onions, when I have leeks and when I don’t have onions, like right now. Or I use them if I just feel like something a little different. They can be used in things like Stir Fry, in soups and Borscht, in chili and stew, in Shepherd’s Pie, added to this pizza or this one… You get the picture. Right?
Here are some recipes I’m just dying to try from Mireilee Guiliano, who is the author of, the French Women Don’t Get Fat Cookbook. I was given this cookbook for Christmas, and have very much enjoyed what I’ve read so far. The recipes all sound delicious! For example, Potage d’Hiver sounds divine (plus I have all of the ingredients), her Leek and Spinach Quiche would be awesome, and her Mimosa Soup sounds healthy and hearty, just to name a few.
To start, with leeks, it is essential to make sure they’re clean… no one wants to eat grit (I didn’t say grits… those are different). It’s not all that difficult. You should give it a try! I usually chop the leeks, stopping where the dark green part is about to start, and place them in a bowl. Cover them with water, swish around with your hands. The leeks will float and the dirt will fall to the bottom. Scoop leeks out and use.
Our Pizza Friday is going to be on Sunday this week, since we’re going to see a movie and eat some Thai food with some friends tonight. My plan is to make a caramelized leek pizza. I’ll try a stronger cheese to contrast the sweetness of the leeks, maybe add a few walnuts… it would be good with bacon too, but I won’t have any until Tuesday. Sad, but I’ll survive. I haven’t made a pizza exactly like this before, so I’ll make any changes if necessary. 🙂 Enjoy!
Leeky Pizza
Last modified on 2012-06-02 00:02:16 GMT. 1 comment. Top.
| Leeky Pizza |
- 1 pizza crust (I use my pizza crust recipe)
- 1 C Gruyere cheese, grated
- 1/4 C Parmesan cheese, grated
- 1 C leeks, chopped in rounds
- 1-2 T honey
- 1/4 C walnuts, chopped
- 1 clove garlic, minced
- 1-2 T olive oil
- smoked sea salt
- 1 C chicken, cooked and shredded (optional)
- Dipping Sauce:
- 1 T spicy brown mustard
- 1/4 C plain yogurt (Greek or regular)
- 1/4 C reduced balsamic vinegar
- Pre-heat oven to 475F. Cook leeks in a dry pan with honey until caramelized and golden in color. In last 2-3 minutes of cooking, add garlic. While leeks cook, bring 1/2 C balsamic vinegar to a boil. Reduce to a simmer, keeping an eye on it so it doesn’t burn, until it’s thickened and syrupy.
- Roll out and bake crust for 5 minutes. Remove from oven and top with: olive oil, smoked sea salt (opt.), half the cheese, chicken (opt.), leeks, walnuts and remaining cheese. Bake an additional 6-8 minutes.
- Whisk together mustard, yogurt and balsamic vinegar.
- Serve pizza with sauce for dipping.
Would also be good as an appetizer, perhaps without the chicken.
Would be good (with or without the chicken) alongside a pureed soup.
I made this tonight, just like I wrote in the recipe (except I used mozzarella instead of gruyere). It was delicious. Note, the balsamic vinegar starts at 1/4C and reduces to about 2T.