Tonight I decided to try cooking something that I was supposed to cook for the Platinum Chef competition that I lazied out on. I tried cooking leeks.
When I told Bradley what I was doing, he asked what a leek was. I showed it to him and his face fell. I knew what he was thinking so I reassured his onion hating self that, "they aren't nearly as strong as an onion. just be open minded." He was. He described this dish as "excellent". I really loved them, too. It was a sweet and savory mix that was oh so good.
8 small red potatoes (slightly larger than new potatoes)
1 teaspoon rosemary
2 cloves of garlic, minced
1/8 teaspoon ground red pepper
2 tablespoons butter
2 tablespoon olive oil
salt and pepper
heat the butter and oil in a large skillet. stir in the red pepper and the rosemary and heat for at least 5 minutes to infuse the oil. i actually added the garlic at this point and i knew better than that, my garlic burnt. please do not make my mistake. do as i type, not as i do.
wash your potatoes and cut a small piece of each end off. then cut them in half long ways and slice them into half moons. make sure all your slices are about the same size so they will cook evenly. (the pieces with the flesh showing are the end pieces i cut off)
crank the heat up to about medium and let the pan get a little smoky. arrange the potatoes in a single layer and cook, tossing and stirring every few minutes.
prepare the leek by cutting the green end and the woody bit on the white end off and discarding. from there, cut the leek in half long ways, and then into half moons.
once the potatoes start to turn golden brown, stir in the garlic and cook for about 2 minutes. then sprinkle on the leeks and cook just until they become limber. if you overcook them, they turn to mush and aren't good at all.
salt and pepper to your liking, give it one last stir - and plate it up!!!
Blog number two.... it might explain my current lack of enthusiasm for blog number 1