I picked up a bunch of leeks at the produce market on Monday. They were an impulse-buy – as was just about everything I bought that day. The only problem with impulse-buying perishable items is – they’re perishable. I have to quickly figure out what I’m doing with this stuff because I’ll be damned if I’ll let anything go bad or throw anything away.

Leeks are one of those things I really don’t use a lot of. I usually have to have an idea in mind before I buy them, but they looked good and the price was right… into the cart they went.

Tonight, I had a plan… Grilled Beef Tips and Braised Leeks. Braising is simplicity, itself. It’s nothing more than putting something in a pan, turning on the heat, adding a splash of liquid, and putting a lid on it.

Really. That simple.

The liquid of choice tonight was a nice sherry – never cook with anything you wouldn’t drink. And I do have to say it came out quite well. I really do like layering food and beef on a bed of leeks really was a fun idea.

The potatoes were coated with olive oil, garlic powder, paprika, salt and pepper, before going into a 375° oven for about 20 minutes. The green beans – also bounty from Monday – were simply steamed and drizzled with butter. The beef was seasoned with one of the Kansas City Steak Seasonings Victor received. A nice dry rub with a lot of flavor and not a lot of BBQ.

Braised Leeks

  • 6 leeks
  • 2 tbsp butter
  • 1/4 cup sherry
  • juice form 1/2 lemon
  • salt and pepper, to taste

Cut off the roots and cut up the leek about 6″ – through the pale green and before the tougher dark green.  Slice lengthwise in quarters and soak in cold water to remove any grit.

Melt butter in a small saute pan and add leeks. Saute a few minutes and then add 1/4 cup sherry. Put a lid on the pan, reduce heat, and cook about 5 minutes, or until leeks are tender.

Add lemon juice and season with S&P to taste.

Really simple. Really flavorful. And it works really well with belgian endive, too.