Is there a Leek in the house?

Leeks are new to me, at least I think they are. I was updating my mom with the menu for last weekend’s Foodbuzz event and she mentioned I did use leeks in Panama. She knows everything, but I’m not sure about this little fact.

Nonetheless, I’ve quickly become a big fan of the elegant leafy… thing. I’ve used it as stuffing, in soups, but this is my first time making them an independent agent. I came across recipes for melted leeks as I conducted my research. Various methods and even more additions and omissions, in the end I settled on a recipe from the TomatoKnife. It was the simplest of them all, but the post sung its praises quite highly.

I hope you enjoy itĀ as much as we did. This was the base for an awesome Seared Salmon with Beer Blanc.

Melted Leeks

4Ā cps leeks, chopped (about 3-4 bunches)Ā Ā 
2 tbsp extra virgin olive oilĀ 
1 tsp sea salt
1/2 tsp black pepper, fresh
1 tbsp butter, optional

To prepare the leeks, first trim the bottom roots and remove the top leaves just where the stalk becomes green. You may need toĀ  peel off the first layer, as this one can be tough.Ā  Slit the stalk down the middle and wash each half under cool running water. Leeks grow close to theĀ earth, so make sure you get in between those layers to get all the grit. Now you can chop themĀ into half disks.

Slowly heat the olive oil in a saucepan over medium temperature, add the leeks, salt and pepper.Ā  Make sure to stir them well to coat them with the oil. Continue cooking and stirring occasionally to make sure they don’t stick to the bottom or begin to burn.Ā  You can cover them loosely in between stirs, but don’t go too far, it will take about 20 minutes for them to be.Ā 

When ready, the leeks will be tender, almost pureed and beginning to brown.Ā  Add the butter just before serving, if you wish. Try these with this salmon recipe.



Yep. This is my 100th post. This came around FAST. I didn’t know what I wanted this post to be about. I toyed with the idea of making it a Best of, or maybe a My Fave recipes. In the end, I decided to go back to the beginning. The beginning of this blogging adventure.

Once upon a time… No, I won’t do that to you. I will tell you it was about 6 or so months ago. I had bought a bunch of leeks, a new ingredient for me, and decided I would stuff a pork shoulder with them. My plan was to debone the shoulder, stuff it and tie it–also a first for me. I was nervous about tackling all these firsts and I started to think about others who may feel the same way about cooking in general.

I often tell friends not to beĀ afraid to try cooking. I truly believe anyone can cook, all you need is a desireĀ to. So as I stared at that shoulder and the leeks, I began to wonder how I could hold someone’s hand through a similar moment. I began wondering if I could somehow provideĀ support, or share ideas, could I inspire someone? I know, a bit grandiose, but in my heart of hearts that’s what I hoped for.

So, on I went deboning that shoulder and chopping those leeks and trussing that baby up. And I giggled at my deformed shoulder roll thing. And I licked my fingers after tasting the leeks. And I smiled when Linz mmm’dĀ and aaaa’d. And I thought, yeah, I want someone else to feel this way. And, so it began.

I hope you enjoy the recipe as much as we did. And thanks for reading and, hopefully, eating with us.

Roasted Pork with Leeks

1 5-7lb Pork shoulder roast
For the rub:
4 cloves garlic, crushed
1 tbsp sea salt
2 tbsp English mustard
1 tsp cumin
2 tsp dry oregano
1 tsp allspice
1 tsp coriander
2 tbsp olive oil

If you’ve started out with a bone-in shoulder, you’ll need to remove the bone. You could also use pork belly for this and avoid dealing with a bone.

To debone the shoulder, I started out by cutting straight through the roast, cutting down until I hit the bone. I didn’t take step-by-step pictures of this part, how about you go here for those. When done, set it aside while you prepare the rub.

For the rub, mix all the ingredients listed above, making them into a paste. Liberally rub it all over the roast on both sides. Set it aside while you prepare the filling.

For the filling:
1 bunch of leeks, chopped
1 cp mushrooms, chopped (I used crimini)
2 shallots, chopped
1/2 cp Italian parsley, chopped
1 red pepper, chopped
2 tbsp olive oil

In a medium skillet, heat the oil and add the shallots and pepper, after a couple of minutes add the mushrooms and leeks. Once the leeks begin to soften, add the parsley. You can season lightly with salt & pepper. Allow it cool for a few minutes before filling the roast.

Preheat oven to 400Ā° and get some cooking twine ready. Now for the antsy part… Spread the roast out on your counter. Top it with the leeks filling. Bring the sides of the roast together and truss it with the twine. The one thing you want to achieve, is to make the it as even as possible. That way it will cook at the same rate. Remember to soak the twine before trussing.

Once you’ve tied it up, place the roast on a roasting rack with a pan underneath to catch all the yummy cooking juices. Pop it in the oven for 15 minutes, just long enough to get some nice color on it. Then lower the oven’s temperature to 350Ā° and roast until the internal temperature reaches 170Ā° to 175Ā° (about 35-40 minutes per pound).

Remove it from the oven and allow it to rest for at least 10 minutes before removing the twine and slicing it. You can serve it with the pan juices or make a gravy with them.

Cookingly yours,