Tuesday, July 31, 2012

Creamed Leeks with Gorgonzola

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The humble leek – often relegated to the back of the produce drawer, upstaged by the potato, or simply forgotten – deserves a bit of time in the spotlight.

But,when this mild-mannered allium is at its best, it’s deliciously sweet and well-behaved.

So, why not take advantage of its seductive charms and make a little bit of side dish magic?

This happens to be one of our favorite ways to use leeks, and it’s as simple as it gets.  First we sauté those tender spring leeks in butter until they’re soft and sweet.  Then we embellish them with a whorl of cream and a crumbling of the best and mildest gorgonzola we can find.

If you follow our lead, you’ll find that the cream complements the leeks’ sweet flavor, while the gorgonzola kicks the dish up a notch with its deliciously funky salty flavor.  And, what’s even better, this simply decadent side goes perfectly with just about everything – seared scallops, baked potatoes, grilled fish, poached chicken breast, or even steak.

According to Paul, the only thing that could have made this dish better would have been the addition of bacon. And he just might be right.


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