For the Love of Leeks

Leeks

I know brussel sprouts are the trendy vegetable of the season, and while I have seen some great recipes, there is something about leeks lately that get them on the grocery list. They are an odd, almost heavy veggie, have dirt caked between their layers, and nearly every recipe disregards their palm tree tops. I remember the first time I had leeks, when I was twenty-two at a small cozy bar/restaurant in Barcelona. They were grilled, with an amazing orange-red sauce (that I have not been able to find a name for, let alone a recipe) to dip them into while wearing plastic gloves. Since then, leeks have stayed in my memory, in Spain. Until last night when I put them on my cutting board, that is, and made Baked Penne with Farmhouse Cheddar and Leeks, courtesy of Bon Apetit. While the recipe took much longer than anticipated, and we ate at 8 (normal time is 6:45), the smell of the leeks wilting in butter was killer and gave a cheesy pasta dish some much needed character. More Leek recipes to come!

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