Day 11: In which Jessica finds a new way to love leeks.
I love leeks. Love them. Sometimes I just buy them, thinking I’ll figure a way to incorporate them into my meals…when really I have no plan whatsoever. Because of this, I recently found myself with four leeks and no prospects as to how to cook them. One night, after Pilates with my friend Becca, we were discussing dinner. I mentioned that I had a number of leeks that I had no idea how to cook…and she brought up something amazing!
Leek confit! Becca gave me a basic rundown, saying that I needed to do a combination saute/braise and cook the leeks for at least 20 minutes. They need to cook in a fat, and margarine is the best bet, as it’s majorly buttery and decadent, which I think is key in this recipe. So! Here’s the deal: I cut up two leeks, then cooked them in about 2 tablespoons of vegan margarine. I added water by the quarter cup, adding more as it evaporated and the leeks cooked down. This went on for about a half hour, until the leeks got soft and almost spreadable. Meanwhile! I cooked up yet another tofu scramble. This one must have been mighty tasty, because the omnivore boyfriend ate all my leftovers of it. He actually also really liked the leek confit, spread on toast. Surprise of all surprises. It’s delightfully oniony, without being overpowering, slightly sweet, and as salty as you’d like to make it. Rich, delectable, wonderful…the ultimate in a savory breakfast. (Except I ate this for dinner.) I suggest that if you love leeks, you should definitely try this out. I can’t wait to make it again, and honestly cannot figure out how I’ve managed this long without it.