Section: Recipes | and in subsections: onions. | Author-compiler articles: Tetragrammatonnovna
In our section “Recipes” we touched meat, beans, vermicelli, mushrooms, and other products … But somehow, our hands did not reach the vegetables. Therefore, today we have a question "How to cook leeks?". “What does leek have to do with this?” You ask, “Why not beets, carrots, or any other vegetable?” Everything is very simple: leek is a royal vegetable.
Why royal? We explain: in ancient Egypt, leek was already one of the most important vegetable plants. He was known in ancient times in Greece and Rome. In the Middle Ages, it was cultivated throughout Europe (although it was not known in Russia until the 20th century).
That is, even the ancient Egyptians, Greeks and Romans knew the leek as a food plant. The Romans, he was considered food rich. The Roman emperor Nero used it in large quantities, seeking to keep his voice to make long speeches. He was called "eating leek". Someone Apitsius recommended to use the green parts of leeks as a salad, and colorless to boil or use as a seasoning for some dishes.
By the way, the leek in Latin is called the interesting name Allium porrum. At the same time, the ancient root predecessor of the word allium is the root * alu-, which among ancestors denoted bitterness, poison. But porrum – from the root * prso-, denoting "onions". And somehow strangely similar to our word "millet". Well, let’s move away from theory and go back to practice.
How to cook leeks? Everything is very simple: they eat thickened leaves, forming a thick false stem. Pay attention: not green leaves (which are sufficiently rigid), but a false bulb and a false stem. Although with some perseverance, perhaps, the leaves can be prepared.
White tender stem (false stem) and young leaves of leek are characterized by a pleasant low-sharp taste (thinner than that of onions), give a peculiar flavor to culinary products. Leek bulbs with a bleached stem are consumed in a raw, boiled (stewed) form as a garnish for meat and fish dishes, seasoning for soups. Used for making salads, sauces.
What we will talk about in the future.
Salads with leek
Most simple leek salad can be cooked very quickly. We cut its white stem with thin rings, pour it into a bowl, stir it with your fingers, to make a magnificent onion mixture, squeeze half a lemon into it and add olive oil. You can add grated apple to the salad.
An important caveat: a leek can accumulate dirt between its leaves. Therefore, it must be properly washed. So, if you wash it just the way you bought it – streams of water can clog the dirt even deeper into the bow. Which is not very nice. Therefore, the leek is washed in the cut state: the “onion” of the leek must be cut lengthwise and washed in this form (water flows will be able to penetrate between the leaves).
This option is also possible salad – "leek + fennel“, Which is also very simple: thoroughly wash the fennel and leek, chop finely, add mayonnaise and mix. Of course, mayonnaise is easily replaced by olive oil + a little bit of lemon.
It must be borne in mind that the leek must be properly stored. After all, he, like all natural products, spoils. Therefore, you can store a ready leek dish for no more than 2 days. Raw onions are stored in the refrigerator for a week, in the freezer – up to three months.
Another recipe for leek salad, the so-called leek "under the fur coat".We put onion sliced in a dish, put grated apples on top, then eggs and cheese. It remains to cover the salad with a thin layer of mayonnaise. Give him an hour or two to brew in the fridge and can be served.
With salads until finished, go to the soups.
Leek soup (also known as onion soup).
Yes exactly. European onion soup is NOT onion soup (as, for example, I thought in childhood). it soup with leek. And it is prepared very simply. It is necessary to boil the roots of parsley, celery and carrots in salted water, strain, put the diced potatoes into the resulting broth and put the boil together with the sliced leek. The soup can be considered ready when the potatoes and leeks boil over. Before serving, fill with oil. Serve with croutons, fried in butter.
The second option – soup with leek and dumplings. Wash the leeks, cut into pieces of 3-4 cm and simmer in a little water or broth. Then pour the broth (so that the leek is covered completely) and put the prepared dumplings on top of the leek.
In general, with soups, everything is very simple – he added, boiled to softness and forward. The rest is optional. Go to the second course.
Just fried and stewed leeks
Onions, stewed with cumin. 750 g onions, 50 g butter or margarine, salt, 1 tsp cumin, chopped dill or parsley. Slightly chop the onions into rings, add salt and salt, add cumin, boil some water and simmer for 20-30 minutes with the lid closed. Sprinkle with dill or parsley before serving. Instead of butter and margarine, you can fry the onions with bacon. Stewed onion is a good side dish for meat, poultry, potatoes.
Onions stewed with tomatoes. 500 g onions, 250 g tomatoes, 3 tbsp. tablespoons of butter or vegetable oil, 1/2 cup of sour milk, 1 teaspoon of flour, salt, pepper,
Glazed onions. 500 g small bulbs (if possible the same size), 50 g margarine, 2 tbsp. spoons of vegetable oil, 1 tbsp. spoon of sugar. Put the peeled onion into the heated mixture of margarine and vegetable oil, sprinkle with sugar and fry over low heat, gently mixing the onions. Onions should get a light brown color.
Leek and Meat
First recipe: stuffed leek. To make it, finely chop the onion, rub the carrots and simmer in oil until golden brown. Pass meat through a meat grinder. Boil rice in salted water until half cooked. Mix all the ingredients and salt to taste. Gently wash the leek, cut off the green part. Divide the white part of the leaves. Fill each sheet of 1 table with a spoon filling and roll like a cigarette. Gently put in the pan, cover with sour cream and simmer on medium heat for 20 minutes.
Recipe two: meat casserole with leek. Leek clean and finely cut. Put the onions in the pot, pour boiling water and leave for 20 minutes. In the meantime, boil potatoes in water, peel and cook mashed potatoes. Remove the leek from the water, squeeze it and transfer it to a large bowl, add mashed potatoes, ground meat, eggs, flour, garlic (crushed) and mix until smooth. Fill with salt, white, black pepper and mix well again. Heat the oven to medium temperature. We grease a baking sheet, we spread mix and we scatter margarine on a surface. Bake 45 minutes or until tender.
We are done with leeks and meat. It’s time to go to desserts. “Leek dessert?” – you will be surprised. To which we answer: "Yes, exactly that way."
Dessert with leek and oranges.
At dessert we have – leek with oranges. You need to fry the leek in olive oil until soft. Cool it down. Peel and slice the oranges. Arrange the oranges on a plate. Put onion on top, drizzle with olive oil, add salt and pepper and mix.
It will be a very interesting and savory dessert, where the sweetness and acid of oranges will harmonize with the delicate smell and taste of leeks. Well, seasonings will unite the whole thing into a single whole.