How to Clean Leeks
I love to cook with leeks. They have an onion flavor, but with lovely sweetness. Leeks are a wonderful addition to soups, chowders and stews. They also can be fried for a crunchy garnish.
I get asked all the time about how to prep them. Leeks are full of sand and have to be prepped properly, so you don’t get any grit in your food. The edible part is the white and light green parts. The dark green leaves are tasty, but tough. They can be used for making stock.
To get started, peel off the first layer of leaves. There is often a lot of sand there. Cut off the bottom about 1/2 -inch from the root. You should be able to see the rings, or layers, of the leek when you do this. Trim off any dark green parts at the top. You’ll have a trimmed leek at this point.
Now you have to clean it. Cut the leek lengthwise in half. Hold one half at a time under running water while fanning the leaves to dislodge any dirt. Take the rinsed halves and cut them into 1/2-inch slices. You could also cut them into thin strips, if you like.
Place the slices in a large pan or bowl, filled with cold water, and agitate them to loosen any remaining sand. Use your fingers to separate the layers. Make sure the bowl is deep enough for the leeks to float, several inches from the bottom. The leeks will float and the sand and dirt will sink. Let them stand a few minutes and then lift them out of the water to drain. Any grit will be at the bottom of the bowl.
If there is a lot of grit in the bottom of the bowl, you might want to repeat the rinsing process one more time. It might sound like a lot of work, but it really doesn’t take that much time and the leeks will be completely clean. I often buy a lot of leeks when they are on sale, and clean them all at once.Then I saute the cleaned leeks in oil, and freeze for later use.
Remove one or 2 outer layer of leaves
Trim off bottom 1/2-inch above the root
Layers should be visible
Properly trimmed leeks
Split leek lengthwise
Rinse under running water while fanning layers
Cut into 1/2-inch slices
Place in large container of cold water and separate the layers
Leeks float- dirt sinks
Lift clean leeks out of the water
Clean and ready for cooking
Coconut Almond Sorbet
Inspired by a friend who can’t have dairy, I made this coconut sorbet. I started with a can of coconut milk, added some almond milk, sweetened it, and added vanilla for a little added flavor. So simple and really tasty.
It has a lot of the creaminess of a dairy based dessert. In fact, if you didn’t know, you would probably think there is some milk or cream in this sorbet, even though there isn’t.
Looking forward to making some for my vegan niece the next time she comes to town.
Coconut Almond Sorbet
1 can (13.5 oz.) coconut milk
1 c. almond milk
¼ c. sugar- or to taste
2 t. vanilla
Combine all ingredients in bowl and stir until sugar is dissolved. Place in an ice cream maker and freeze according to manufacturer’s instructions. Makes 1 quart.
Note: If you don’t have an ice cream machine, you can freeze the sorbet in a shallow tray. Once frozen, remove from freezer and let it soften a few minutes. Break into chunks and process in a food processor to soften. Return to freezer until ready to eat.
Chives- How to Use- How to Grow
What’s not to love about chives? This allium family herb is an easy to grow perennial. With little effort, you will be rewarded with onion-flavored leaves and blossoms year after year.
When the chives are first up in my garden I want to use them in everything. They will be around all season, but that first Spring harvest is always my favorite.
Their delicate onion flavor goes well with so many dishes. I enjoy cooking with the blossoms, too. Anyplace you might use green onions, you can use chives. I add them to dips, salad dressings, soups, veggie dishes. You get the idea. Same thing with the flowers. Toss them in any dish where you want a mellow, onion flavor. I have a friend who likes to dip the blossoms in batter and deep fry them. Yum!!
Chive Crepes with Crab Filling
Chives add a pretty color and wonderful flavor when used in crepes. I made a crab filling, but you could fill them with any number of savory ingredients. This is a great dish for brunch, lunch or breakfast.
3/4 c. flour
1/8 t. salt
3 eggs, beaten
2 T. melted butter
3/4 c. milk, approximately
1/3 c. fresh chives*
Butter or oil for pan
In blender mix together flour, salt and eggs until smooth. Add butter, milk and chives and blend until batter consistency is that of cream. Let stand for 30 minutes before using, or can be refrigerated, covered, overnight. Mix well, just before using.
Heat 6 or 7 inch skillet. Brush with butter or oil and pour in about 2 teaspoons of batter, tipping pan to cover bottom of pan completely with batter. Cook until edges start to brown, turn over and cook until lightly browned (about 1-2 minutes per side.)
Crepes can be made day ahead or even frozen between sheets of waxed paper and frozen. Makes 12.
When ready to serve: Crepes can be filled ahead or guests can fill their own
* You can use other combinations of fresh herbs like parsley, thyme, cilantro.
Crab Filling – enough for 6-8 crepes
2 T. butter
1/2 c. minced onion
3 T. flour
1 c. milk
Salt and pepper to taste
1 (6-oz.) can crab meat, drained, or 1 c. cooked shrimp
1 c. shredded mild cheese, I used Fontina
Chopped chives
Heat butter in skillet and cook onions until tender. Add flour and mix well. Stir in milk and seasonings and cook until sauce is thickened and bubbly. Stir in seafood and heat through. Spoon some of this mixture onto a crepe. Add some cheese and roll up. Garnish with chopped chives. Makes 6-8.
Chive Butter
I also like to make Chive butter. The recipe is pretty simple.
3 T. snipped chives
½ t. lemon zest
1/2 c. (1 stick) softened butter
Mix all ingredients until well combined. Chive butter can be stored in a jar, or wrapped in plastic wrap and chilled or frozen until ready to use. Good with fish, poultry, carrots, and potatoes.
Chive Blossom Vinegar
One of the ways I preserve my herbs every year, is by using them to flavor vinegar. It is easy to do and you’ll have great flavored vinegar to use all year round. You can use the vinegar in salad dressings or in marinades and sauces. Chive blossom vinegar is one of my favorites. I often use white wine vinegar but you can use red wine vinegar, apple cider vinegar or even white vinegar. The blossoms give the vinegar a beautiful color, too.
All you need is a clean jar, chive blossoms and vinegar (5% acidity). The acidity is listed on the label. For every cup of blossoms add 2 cups of vinegar to the jar. Close the jar and put it in a cupboard for a couple of weeks, or longer. When ready to use, strain out the blossoms. Pour the strained vinegar through coffee filters or layers of cheesecloth to get out any sediment. The end result is clear and quite pretty. Store in a cool, dark place for best color and flavor.
Freezing Chives
An easy way to preserve your chives is just to freeze them. Take freshly washed and dried chives and chop them up. You can use a knife, scissors or food processor. Place the chopped chives on a tray or baking sheet and place in the freezer to harden a bit, before transferring to a freezer container or freezer bag. By pre-freezing them before packaging, you keep them from clumping up and freezing into a green lump.
Growing Chives
When growing chives, a sunny, well drained spot is preferred, but chives will tolerate some shade. They prefer to be in the ground, but I have chives that are in pots and thriving. I even have chives that popped up in one of my hanging baskets. They return every year.
Chives require little maintenance, but there is one annual clean-up job: stem removal. At first glance, chives looks like just leaves, but there are stems in there. Each purple chive blossom that appears in Spring is on a stem. While the stems are edible, they are also tough and woody, compared to the leaves. I like to remove the stems once the chives are finished blooming. Even in a large clump of chives, this job only takes about 5 minutes.
First, identify the stems. They either have a chive blossom on them- or they will have a brown tip from where the blossom was removed. When you touch a stem, you’ll be able to tell right away that it is tougher than the leaves. Pinch the stem between your fingers and run your fingers down to the base of the stem. Give a little tug and the stem pops right out. Repeat this with the rest of the stems. Kind of boring, but only take a few minutes. Once done, your plant will be all tender leaves.
English Muffins
If you haven’t made them before, English muffins are pretty simple to make. They are not baked in the oven, like most other breads. Rather, they are “baked” in a skillet over medium heat. It is the same way crumpets are cooked. I really like the flavor of a freshly made English muffin.
I decided to make a multi-grain version this time. I used spelt flour, but you could use whole wheat flour instead. Here is the recipe. If you only have white flour, you could use it for all the flour in this recipe.
Multi-Grain English Muffins
2 packages yeast
2 ½ -3 cups bread flour
1 ½ c. spelt flour, or whole wheat flour
½ c. oat bran
¼ c. wheat germ
2 T. sugar
2 t. salt
2 c. milk
¼ c. oil
Cornmeal
In large bowl combine yeast, 1 cup of the bread flour and remaining dry ingredients. Warm milk and oil and add to flour mixture and beat 3-4 minutes. By hand, stir in enough flour to make a moderately stiff dough. Turn onto floured surface and knead until dough is smooth and elastic, about 8-10 minutes.
Place dough in greased bowl and turn to grease top. Cover and allow to rise until doubled, about 1 ¼ hour. Punch dough down and allow to rest 10 minutes. On lightly floured surface roll dough to just under ½ inch thick. With 4 inch biscuit cutter cut out rounds of dough, re-rolling and cutting scraps. Dip both sides in cornmeal and cover, allowing to rise about 30 minutes. In ungreased griddle pan or skillet cook muffins over medium heat, turning frequently, until they are golden on both sides and cooked through. This will take about 20-25 minutes. To serve, split and toast. Makes 12-15.
Note: I used a 3-inch biscuit cutter and ended up with over 20 muffins.
Apple Crumb Cake
Tender cake and a crunchy topping seem like the perfect combination. Most days I would rather have a crumb topping on a cake than frosting.
This recipe hits all the right notes. Sweet with apple chunks throughout, a nice touch of cinnamon and that crumb topping. An added bonus, it is easy to make.
This time I baked it in a 7×11 inch glass pan. I have also baked this cake in 8×8 and 9×9 pans. The 8×8 pan may take a few more minutes to bake.
Apple Crumb Cake
For cake batter:
2 c. flour
2 t. baking powder
½ t. salt
½ stick (¼ cup) butter, softened
¾ c. sugar
1 egg
½ c. milk
2 c. chopped peeled, cored apples
For topping:
½ c. sugar
¼ c. flour
2 t. cinnamon
½ stick (¼ c. butter, chilled and cut into bits)
Combine dry ingredients and set aside. In mixing bowl with electric mixer, beat butter and sugar until light and fluffy. Beat in egg and milk. Add flour mixture gradually until just mixed in. Fold in apples. Grease and flour an 8 or 9-inch pan and add prepared batter. Combine topping ingredients until they resemble coarse crumbs. Sprinkle over the batter in pan and bake in a preheated 375-degree oven for 35-45 minutes. Use toothpick to test.
Note: I used a 7×11 inch pan and it worked fine.
Orange and Oatmeal Scones
I love fresh scones, still warm from the oven. Since it is citrus season, I decided to make scones with some seasonal orange flavor. These scones have a nice, crunchy outside and crumbly, tender middle.
The orange juice and orange zest gives them a wonderful flavor. The oatmeal gives them a lovely texture and the raisins add just a bit if sweetness. A very nice combination.
These are great served warm, topped with sweet butter and jam. They are perfect for breakfast or brunch.
You can also use these scones as the base for a berry shortcake. Split, topped with sweetened berries and some whipped cream, they turn into a simple and tasty dessert.
Orange and Oatmeal Scones
2 1/2 cups flour
2 cups rolled oats
1 cup sugar
1 teaspoon salt
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 cup very cold, unsalted butter – cut into chunks
1 egg
1/2 cup orange juice
2 t. grated orange peel
1 cup raisins – plumped and well dried
Glaze
milk, sugar, orange zest
Line a large baking sheet with parchment paper (double two sheets if you have them – one inside the other). Preheat oven to 425 F. In a large bowl, place flour, oatmeal, sugar, salt, baking powder, baking soda and mix together. Cut or rub in butter to make a mealy mixture. Stir in egg and orange juice. Add orange peel and raisins. Mix to make a soft dough. Turn out onto a lightly floured board and knead for a few minutes. Roll or pat out into a thickness of 1/2 inch. Using a serrated cookie cutter cut into disks or rounds. Brush with milk and sprinkle with sugar and orange zest. Bake until nicely browned – about 14 minutes. Makes about 24.
Lilac Vinegar
Since the lilacs are in bloom, I decided to preserve some of them and make lilac vinegar. As long as they are grown where chemicals haven’t been sprayed, lilacs blossoms are edible. The flavor is floral, with a touch of spice.
I use the lilac vinegar in salad dressings, marinades and in pickling. I like to add a splash to soups or chili, to brighten them up. I also use lilac vinegar as a base for lilac jelly.
To make lilac vinegar, just place clean lilac blossoms in a jar and cover with red wine vinegar.* Put a lid on the jar and store in a cupboard for 10 days or longer. Ideally, you want at least one cup of blossoms for every 2 cups of vinegar- to get enough lilac flavor into the vinegar. A one to one ratio- one cup blossoms, one cup vinegar, will give you an even more flavorful vinegar in the end.
When ready to use, strain out the blossoms and discard them. Pour the vinegar through a coffee filter to get out any remaining plant material. You can transfer the lilac vinegar to a decorative bottle. It can be stored at room temperature but will hold its color longer if kept cool, even refrigerated.
* always use vinegar that is 5% acidity. You can use white wine vinegar, cider vinegar or whatever vinegar you like.
Lilac Salad
4-6 cups mixed salad greens, washed and spun dry
Olive oil
Lilac vinegar
Salt and pepper to taste
Edible flowers, optional
Place greens in a salad bowl. Drizzle with a little olive oil and toss until leaves look glossy. Drizzle with a little lilac vinegar and toss. Season with salt and pepper and toss again. Add flowers, if desired and place in serving bowls.
Cheesy Onion Garlic Bread
This is not your typical garlic bread. In this recipe, slices of bread are topped with a garlic and onion mixture, then a cheesy mixture is added. They are so good. Made these in class last night. I couldn’t find baguettes, so we used a nice Italian bread. They came out great. Substantial enough to make a meal if served with a salad.
Cheesy Onion Garlic Bread
2 French baguettes, cut into 3/4 inch diagonal slices
1 large minced onion
8 cloves minced garlic
1/4 cup butter
2 cups shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1 cup mayonnaise
Preheat the broiler. Slice the French baguettes diagonally into 3/4 inch slices.
In a medium skillet over medium heat, melt the butter. Combine the onions and garlic in the skillet. Cook and stir until tender. Set aside to cool. In a mixing bowl, combine the mozzarella cheese, Parmesan cheese and mayonnaise. On a cookie sheet, arrange the French bread slices in a single layer. Spread the onion and garlic mixture on the bread slices. Spread the cheese and mayonnaise mixture over the onion and garlic mixture on the bread slices. Broil about 5 minutes, until the cheese is bubbly and slightly browned. Serve immediately.
Note: You can also bake at 450 degrees until the cheese is melted and toasted. That will take a little longer than the broiler, about 10 minutes.
Edible Flowers
When deciding which flowers to plant in your yard- why not plant flowers that are also edible? That way they do double duty. They make your yard look beautiful and they can make your food look beautiful, too.
I cook a lot with flowers. I often add them to salads, infuse vinegar and make jelly with them. You can also use them to decorate cakes or other desserts, in salad dressings and marinades, floating in tropical cocktails, in punch bowls and in ice cubes.
Flowers can also top off dips, cheese, fruit trays and other appetizers, be used to make teas, infused in honey or mixed with soft cheese and spread on crackers or toast. I candy violets every year.
Add some to baked goods like quick breads, cookies and muffins or in yogurt, cottage cheese or sorbet. Wherever your food needs a little color or flavor, flowers make it special.
Below are 2 lists- one of edible flowers- the other a list of flowers that are poisonous. I would be remiss if I didn’t caution you about flowers that are not edible. Be sure to get a positive identification of any flower before you eat it. Only eat flowers that have been grown pesticide free.
Some Edible Flowers
Calendula, Chives, Daylily, Mint, Nasturtium, Pansy, Rose, Sage, Signet Marigold, Squash Blossoms, Anise Hyssop, Apple, Arugula, Basil, Bee Balm, Borage, Broccoli, Chamomile, Chicory, Chrysanthemum, Coriander, Dandelion, Dianthus, Dill, Elderberry, English Daisy, Evening Primrose, Fennel, Garlic Chives, Hibiscus, Honeysuckle, Hyssop, Jasmine, Johnny-Jump-Up, Lavender, Lemon, Lilac, Linden, Magnolia, Marjoram, Mustard, Nasturtiums, Nodding Onion, Okra, Orange, Oregano, Pea, Pineapple Guava, Pineapple Sage, Radish, Red Clover, Redbud, Rose of Sharon, Roselle, Rosemary, Runner Beans, Sage, Safflower, Scented Geraniums, Shungiku, Society Garlic, Sunflower, Sweet Woodruff, Thyme, Tuberous Begonia, Tulip, Violet, Winter Savory, Yucca
Some Poisonous Flowers
Aconite, Anemone, Anthurium, Atamasco Lily, Autumn Crocus, Azalea, Baneberry, Black Locust, Bloodroot, Boxwood, Burning Bush, Buttercup, Butterfly Weed, Caladium, Call, Carolina Jasmine, Castor Bean, Cherry Laurel, Chinaberry, Christmas Rose, Clematis, Daffodil, Deadly Nightshade, Death Camas, Delphinium, Dogbane, Dumbcane, Elephant Ears, False Hellebore, Four O’clock, Foxglove, Gloriosa Lily, Golden Chain Tree, Goldenseal, Heavenly Bamboo, Henbane, Horse Chestnut, Horse Nettle, Hyacinth, Hyacinth Bean, Hydrangea, Iris, Ivy, Jack-in-the-Pulpit, Jerusalem Cherry, Jessamine, Jetbead, Jimsonweed, Jonquil, Kentucky Coffee Tree, Lantana, Larkspur, Leopard’s Bane, Lily of the Valley, Lobelia, Marsh Marigold, May Apple, Mescal Bean, Mistletoe, Morning Glory, Mountain Laurel, Nightshade, Oleander, Periwinkle, Philodendron, Pittosporum, Poison Hemlock, Potato, Privet, Rhododendron, Rock Poppy, Schefflera, Spring Adonis, Spurge, Star of Bethlehem, Sweet Pea, Tobacco, Trumpet Flower, Water Hemlock, Wild Cherry, Wisteria, Yellow Allamanda, Yellow Oleander, Yesterday, Today and Tomorrow.
Neither of these lists in meant to be complete. Most important of all is to be sure you can identify these plants. If you are unsure plant identifications can be done at your local Extension office, garden center, nursery, arboretum and botanical garden. When in doubt, err on the side of caution. There are more than enough easy to identify flowers out there to enjoy without taking chances.
Violet Jelly
I am always interested in new and different ways to use my edible flowers. A few years ago, I started making jelly with my violets.
I started by making violet-infused vinegar from some of the violets. I like the vinegar for dressing salads.
I decided to use some of the violet vinegar as a base for the jelly. It worked out great. The end product had a sweet taste of violets, but the vinegar added a tartness I really liked. It also came out a stunning pink color.
Since the violets are steeped in vinegar- you can harvest over several weeks- just keep adding blossoms to the vinegar. If you don’t have a lot of blossoms at once, you can harvest a few at a time over a longer period of time. The violets in vinegar will keep, so you don’t have to make the jelly right away.
I like to have equal parts flowers and vinegar for a nice strong floral flavor, but you can get by with fewer blossoms if you need.
Start with a clean jar, and put your violets in it. Pour vinegar over to cover. White vinegar or white wine vinegar can be used. Heck you could probably use red wine vinegar, too. Cider vinegar might affect the color. You can continue to add flowers to the jar as you pick them. I picked 4 cups of violets and put them in a quart mason jar. I added vinegar to fill the jar, closed it up and let the flavors blend for a week. I could have let it sit longer if I was too busy to get to it. If you are in a hurry and want to make the jelly right away just heat up the vinegar and steep the flowers.
After a week, I strained it out then poured the mixture through a coffee filter to get it really clear. I ended up with 3 1/2 cups of violet “vinegar” to use for my violet jelly. I had a basic idea of how much sugar I would need so I went from there. It worked out great and jelled perfectly.
Violet Jelly
3 1/2 cups violet vinegar*
1/2 c. lemon juice
1 box powdered pectin (1 3/4 oz.)
5 c. sugar
Wash and prep jars and get water bath heating up. Place violet vinegar in pan and add lemon juice and pectin. Bring mixture to a rolling boil over high heat. Add sugar and return to the boil. Stir often. Once mixture gets to a full rolling boil, boil 1 minute. Remove jelly from heat and skim off any foam. Ladle hot liquid into jars leaving 1/4 inch headspace. Wipe rims and adjust lids. Process in a boiling water bath for 10 minutes for 4 oz. and 8 oz. jars. Remove jars to cooling rack and check seals once they have cooled down. Yield: about 7 half pint jars or 13-14 (4 oz.) jars.
*For 3 1/2 cups of violet vinegar you will need 3-4 cups of blossoms and 3 1/2 cups of vinegar.
