The Basics: Leeks

How To Clean and Slice Leeks By Rebecca Gordons Buttermilk Lipstick Digital Culinary Instructional Magazine. Spring Entertaining RebeccaGordon Publisher Editor In Chief Pastry Chef TV Cooking Personality Birmingham Alabama How To Cook Leeks Spring Party Menus Spring Southern Entertaining Cooking Baking Tutorials Modern Southern Socials Game Day Entertaining buttermilkLipstickCooking Essentials

The Technique

Leeks

Leeks are a cultivar of Allium which also include aromatics ranging from onions & garlic to scallions & chives. Although they peek in the winter months, the season runs from about October through May making them ideal to use in lovely spring recipes. Leeks pair particularly well with potato dishes but they also add wonderful flavor to a variety of foods ranging from breads to side dishes. Generally, the light green through the white portion of the leaf sheaths are what should be used in most recipes for their tender texture. Once cleaned & sliced, a quick sauté will soften them & produce a lovely mild, sweet flavor. Learn how to complete the task properly with a few pointers to have spring recipes looking & tasting their best.

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How To Clean & Slice Leeks

Leeks hold a good bit of dirt & sand between the stalky portion of the vegetable. It’s important that they are cleaned properly to ensure the best flavor & texture in recipes.

How To Clean and Slice Leeks By Rebecca Gordons Buttermilk Lipstick Digital Culinary Instructional Magazine. Spring Entertaining RebeccaGordon Publisher Editor In Chief Pastry Chef TV Cooking Personality Birmingham Alabama How To Cook Leeks Spring Party Menus Spring Southern Entertaining Cooking Baking Tutorials Modern Southern Socials Game Day Entertaining buttermilkLipstick

rebecca gordon buttermilk lipstick Southern Recipes & How To's Easy Tailgate Recipes RebeccaGordon ButtermilkLipstickThe Technique

Wash the leeks well under cool water allow it to penetrate down the stalk. Invert the leeks to drain well. Slice away the tough green portion of the stalk & the root end. Cut the remaining portion in half lengthwise. Place the pieces on a wooden board with the flat side down. Use a chef knife to thinly slice the leeks. Submerge the pieces in a cold water to remove any excess dirt then drain well in a fine wire mesh sieve. Gently blot the leeks of any excess water. Use as directed in specific recipe applications.  

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* Southern Born * Southern Bred * Tailgate Queen * Southern College Football Fanatic * SEC Tailgate Strategist * Southern Recipe Writer & Sometimes Novelist * Half-Hour Hostess * Media Personality * Houndstooth Hound Owner * Small Town Dreamer * Big Idea Doer * 3rd Generation Pimiento Cheese Fixer * Casserole Maker * Budweiser Drinker * Bourbon Cocktail Sipper * Peanut Butter Love Affair * Cookie Monster * Calorie Burner * Retainer of Useless Pop Culture One Liners * Terrible Dancer * Even Worse Singer but doesn't care * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * Rebecca Gordon shares over 20 years of cooking knowledge in the instructional filled original editorial content on Buttermilk Lipstick as well as the cooking class format videos that can be found on her YouTube channel through regular collaboration with numerous media outlets. Gordon draws from an extensive background in corporate publishing spanning over 13 years on both the business and editorial side focusing on women’s southern lifestyle. She is a classically trained pastry chef and draws from fine dining restaurant experience from a James Beard award winning chef as well as her southern roots upbringing to share cooking, entertaining & style content relevant to today’s modern woman.

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