Pasta with Creamy Leek Sauce

November 10th, 2010 / Comments 1

I found a container of tomato sauce in the freezer and I had enough leeks left to make Charles favorite vegetarian pasta for dinner.

leeks c egbert Pasta with Creamy Leek SauceI made a second sauce with three small leeks, cream and rosemary. It transformed the leftover tomato sauce and linguini into an elegant dinner. Here’s how I did it:

… read more

Potato Leek Soup or Vichyssoise

November 10th, 2010 / comments 5

I stopped to visit my friend Don on my way home from voting and found him in the midst of putting the vegetable garden to bed for the winter. He said that it had been a great summer for everything except peppers.

Pt Stock Pot c egbert 02 Potato Leek Soup or Vichyssoise

He gave me several, freshly pulled, leeks and a handful of fragrant flat leaf parsley. When I got home, I made a cozy dinner in less time than it would take to pick up a pizza. It was cold enough to have a fire in the wood stove and I wanted a steamy bowl of comfort food as I watched the election returns.

Leaks have a long and colorful history. Aristotle credited the clear voices of partridges to their diet of leeks. Perhaps it was the partridges that inspired the Roman Emperor Nero to eat leeks everyday in an effort make his voice stronger. Romans brought leeks to Britain where they, the leeks not the Romans, still flourish because they thrive in the cold and damp. According to Welsh legend, St. David ordered every soldier to wear a leek on his helmet in the battle against the Saxon invaders.

The prospect of watching the outcome of a battle, (the election), and the leeks from Don’s garden inspired me to make a pot creamy potato leek soup. Here’s how I did it: … read more

Leek Soup – A note from Lynda

May 27th, 2009 / Comments 0

I wanted to share this email from my friend Lynda Graham-Barber. Lynda lives in the Northeast Kingdom and is a writer, painter, designer, decorator, cook, and friend to all living things.

Leek+soup++Pot+01 Leek Soup   A note from Lynda
Dear Carol,

Yesterday was on one of late spring’s most halcyon, forget-me-not-blue-sky days along the Canadian border and so I set out in search of the elusive wild leek. I knew they were deep in the woods, off the old logging road, lined with foam flower, just east of the sagging barbed-wire property line.

Lynda+ramps Leek Soup   A note from Lynda

I knew because Donald, a neighboring farmer, once told me that over seventy years ago he stuffed his pockets with leeks from this very patch before heading to school. There he shared them with two young women. By the end of the day the trio reeked of the pungent leek; their classmates gave them an understandably wide berth.

Aha, one-half hour into the woods I spotted a patch of the smooth, elongated leaves just beyond a colony of fading Clintonia. Then a bigger cluster, then to the right on a sloping hill towered over by maples and ashes an entire hillside. Everywhere I looked leeks.

Gently I nudged one from its rich, leaf-littered home and took a crispy bite. Savoring the pungent garlicky flavor I made my way slowly across the Village of Leek as a black-throated green warbler trilled from on high.

The leek soup I made was easy and fun. And, of course, I took over a big bowl, sprinkled with crispy bacon, to Donald, who was kind enough to share the location with me. His secret is safe.

Here’s how I made it: … read more

Where Am I?

You are currently browsing entries tagged with leeks at Vermont food from a country kitchen – Carol Egbert.