An expatriate of New Orleans – and professional chef – who has lived in Los Angeles since her childhood, blogs about the journey from New Orleans to Los Angeles back to New Orleans, and points along the way.

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Winter at the Santa Monica Farmer’s Market- and a Recipe for Braised Leeks

Winter at the Santa Monica Farmer’s Market- and a Recipe for Braised Leeks

By on Jan 19, 2011, 4:19 pm in Food and Drink, Recipes-Savory | 7 comments

Savoy Cabbage Savoy Cabbage

It was a chilly, fog bound morning along the coast. Although we tend to think of summer and fall being the abundant times, there are winter joys at the farmer’s market, too. The stalls display monochromatic tones of green, some tinged with deep red, and winter white, along with the earthy browns and tans of wild mushrooms. The offerings include big showy Savoy cabbages and cauliflowers, as well as baby versions of vegetables-cauliflowers (both white and green) and bok choy.

Baby Bok Choy
Baby Bok Choy

Shiitakes Hedgehog Mushrooms
Shiitake and Hedgehog Mushrooms

Preparing winter vegetable dishes may take a little more time and imagination than the quick sauté of summer squash, or tender green beans, or a drizzle of balsamic and olive oil on heirloom tomatoes, but the cooking is often long, slow cooking that can be left on its own, and rewards are just as wonderful.

This versatile recipe for Braised Leeks (braising-there’s that long slow cooking) is from Suzanne Goin’s Sunday Suppers at Lucques: Seasonal Recipes from Market to Table . Ms Goin uses them as a bed for roasting Deviled Chicken Thighs with Dijon Mustard. She adds that they also may be served cold, dressed with a mustard vinaigrette and served with sliced prosciutto and chopped herbs. To add to her suggestions, slice the cooked leeks thinly crosswise and cook them with a bit of cream until the cream reduces, to make a sauce for a meaty white fish. If you have some of that leftover, toss the creamed leeks into mashed potatoes for a real treat.

And btw, check back next week, as we’ll be featuring an interview with Ms. Goin, one of L.A.’s premiere chefs. Recipe follows:

    7 Comments

  1. Yum. Can’t wait to try those leeks! And boy, do I miss the farmer’s market. Just a few more months… 🙂

    Alison

    January 24, 2011

  2. @ Alison- Ah well- guess the waiting makes it all the more special when the time arrives.

    Gisele Perez

    January 24, 2011

  3. Wow!!That’s really great to know about these food stuffs…Wonderful Blog!!Thanks for sharing this article.

    green catering

    February 1, 2011

  4. Braised leeks you say. So simple and yet I know they will be perfect. I love to braise veggies and can’t figure out why I never chose leeks before… GREG

    sippitysup

    February 21, 2011

  5. @ Greg-“Can’t figure out why I never chose leeks before” – Isn’t that why we continue to read what other cooks we respect are doing? 🙂

    Gisele Perez

    February 21, 2011

  6. Thanks. Yes, I am so lucky to live near so many great year round farmer’s markets!

    Gisele Perez

    November 15, 2011

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