Secret Leeked…

Preparing dinner serves so many purposes these days while living in Coronaville.

It’s a much needed time consuming activity, it is a prelude to a date with my husband and offers creative expression.

Last night, I whipped up a winner…restaurant grade flavors, she said modestly.

It is all about the leeks.

Wash them well while peeling off some of the tough leaves.

Note: Not that it matters right now, but stores do sell packaged leeks already washed and peeled.

Slice the leeks as you would an onion, 1 inch in diameter and then separate the rings.

Place in a heated frying pan (medium heat) with 1 tablespoon of melting butter, kosher salt and ground pepper.

Sauté, stirring frequently.

Cooking time is approximately 10 minutes.

I never cook with butter, but leeks are my one exception.

You can toss in shallots, as well.

When the leeks are starting to turn golden I toss in frozen peas and corn.

Saute until the veggies are heated…they thaw very quickly.

Last night I made mushroom and truffle oil ravioli to accompany the leek sauce.

After cooking the ravioli, I drain them well and I toss them into the leek mixture.

Heat for only a few minutes to coat the ravioli.

The leek mixture is fabulous over pasta, rice, baked potatoes, chicken, fish.

The leek mixture is a great, easy alternative sauce, especially now that store bought tomato sauce is frequently sold out,



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  1. So great – something other than pesto or red sauce to put on those delicious TJ’s mushroom and truffle ravioli! I seem to always forget about leeks…-thank you!

  2. Beth Martin says:

    Wow. That looks delicious. I love cooking with leeks and a little butter in any dish is an old restaurant trick. Makes everything taste better. Enjoy.

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