Leeks

Leeks taste good with veal, cheese, chicken, and ham. Complimentary herbs and spices include chervil, parsley, sage, thyme, basil, lemon, and mustard. When cooking leeks, don't overcook. Cook until just tender.

When cleaning leeks, slice in half vertically, so you can rinse out any dirt or sand that has become trapped in the intricate, thin layers, usually in the upper part. Fan out the layers and rinse thoroughly.

Leeks are related to onions, but have a far more subtle flavor. Leeks lend them-selves to other flavors well, without overpowering. They are great in salads with light vinaigrettes and of course with potato soup.

Leeks seem to respond wonderfully in stir-fries. The smaller and thinner the leeks are, the sweeter their flavor is. The tough outer leaves and most of the green part will be trimmed away before using.

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