
Leeks Creole
I have never thought of leeks as an accessory ingredient because of this recipe. These leeks, topped with a warm spicy vinaigrette, could be a first course, a side dish, or a salad. But however you eat these leeks, you will always have respect for this fabulous Allium, if you didn’t already. They’re not just meant to be a filler for potato soup.
This recipe is in the Creole and Acadian recipe booklet from the Foods of the World series of Time Life. I actually remember the first time I made these leeks, as part of a full Creole meal.
Creole/Cajun/Acadian is an American regional favorite of mine, because of the spiciness, mostly.
The recipe is quite simple. It’s just a matter of first cleaning the leeks. Trim them and slice in half lengthwise. Then let running water rinse them off. Alternatively, slice the leeks crosswise and place them in a large bowl of water. The silt will fall to the bottom. Just scoop out the slices and dry on a kitchen towel.
Place the cleaned leeks in a shallow pan, and cover with water. Bring to a soft boil, put a lid on the pan, and let the leeks cook for not more than 10 minutes. Using two spoons, carefully place the cooked leeks onto paper towels and let drain and cool off slightly. Alternatively, they could be steamed if you have a large enough steamer basket.
Meanwhile, prepare the spicy vinaigrette, recipe follows:
Creole Vinaigrette Sauce
Makes about 1/2 cup
2 tablespoons tarragon vinegar
1 teaspoon paprika
1/2 teaspoon Creole mustard
1/4 teaspoon ground cayenne
1/2 teaspoon salt
6-8 tablespoons olive oil
The way the recipe has you make it is like making a fairly thin aioli. I opted to just place all of the ingredients into a bowl and whisk them together.
And by the way, I didn’t have tarragon vinegar, so I used a combination of apple cider vinegar and fresh tarragon.
The recipe suggests that you serve the leeks cold. I notated on the recipe page that they’re good cold or hot, but I think the flavors really pop when at least the vinaigrette is warm. Alternatively, if your leeks are still warm, the room temperature vinaigrette will warm up on the leeks. The heat really enhances the spiciness.
Place the drained leeks on a serving plate. Then gently pour on the vinaigrette.
As you can tell, I also sprinkled the leeks with tarragon leaves.
The sweetness of the leeks really pairs beautifully with the spicy, warm vinaigrette.
You just have to try them!
I had no idea! Problem is, I’d probably eat too many of them… Portion size? What’s that?!!!!
“..for potato soup.” Haha! Excellent dish. I’m pinning this, and despite the handicap of having neither Creole mustard nor tarragon vinaigrette I’m going to forge ahead. Ken
Personally, I don’t even love tarragon. It has its place, but I’m not sure why I grow it! Forge on Ken!
Very interesting post, Mimi! Such an original flavor combination. Any substitute for the creole mustard? You could also cook the leeks sous-vide :-)
A dijon mustard would work the same. Creole mustard is just a bit more mustardy than most. It even smells more potent, but any good mustard would work. Sous vide leeks? Fascinating!
It really is. They’re so sweet and mild!
What a great leek recipe…thanks for sharing!
Thank you so much!
Never had leeks this way, sounds delicious.
It’s much like having asparagus as a salad.
I can almost taste the beautiful vinegar and mustard dressing on crisp leeks. Great salad:)
If you like spicy, it’s a great vinaigrette!
Nice post and lovely photos Mimi. I bet you most cajuns would find it humorous that a creole recipe was found in a book on “American Cooking.” :D
Really? Don’t you think that cajun/creole food is classified as a regional American cuisine?
Cajuns like to think they live in a country all of their own. ;) Louisiana is truly unique. Louisiana law is unique, the foods are unique, the language is unique, etc. and the cajuns take great pride in their “uniqueness.” So, while a part of Americana, they feel they are unique enough to qualify as their own separate being/entity. :)
So, like Texans!
Yep, except Cajuns don’t threaten to secede. ;)
I like the sound of this but I love the look more. Great photos Mimi!
Oh gosh, thank you!!! It was challenging!
Reblogged this on Chef Ceaser.
Thanks so much!
Thank you so much! Leeks really are fabulous!!!
Thank you!
They really can stand alone!
Thank you! Yes, they’re really good on their own, like in this salad. Much like asparagus can be a salad!
I was totally in the side dish boat… no idea it could be a show stopper. And I love love love that you have a creole cook book :)
Creole food is fabulous!!!
Nice posting; your vinaigrette is definitely one to try.
Thank you!
Nice post – I love leeks and definitely agree they are worth much more than just being used for potato soup! Never tried in a salad though, so it will be new for me!
They’re just so delicious on their own! But I love them in soup, too!
I think that I will give these a try. Can you believe that I’ve never tasted a leek? No, not even in potato soup. I don’t know why but I guess it comes from cooking what is familiar and I can’t recall my mother ever making anything with them. That vinaigrette sounds wonderful.
Oh, they’re fabulous. Sweeter than onion, but with a taste all their own. Buy some!!!
I know! Isn’t that sad?!!!
What on earth would we do without them?!!!
What a wonderful dish, I usually always prepare leeks with potatoes in a soup. Love this!
I know! That’s what everyone does!
What a new and interesting way to eat leeks. Lovely photos too :)
Thanks!
Reblogged this on Cappuccino.
Thank you!