What is the leek pie?

Any kitchen that celebrates the leek among its homemade vegetables will certainly offer a version of the lees cake. From Greece to Indonesia, from the USA to Wales, the leek cakes are served hot or cold, as the main meals paired with salad and bread, or as a light lunch that one cold from the refrigerator. Some leek cakes nest in a rich, butter bark, while others enjoy the luxury of sleeping late on the bed of bread or artificial bark consisting of eggs with cream and cooked with the consistency of Spanish omelettes or tortillas.

Before creating a leaf cake, it is important to understand that the queen between the onion is a bait. When the chef first encounters the pore, he undoubtedly tries to cut and use the green, as well as the Greens Scallion Greens. It is true that the pore looks like a leek on steroids, but rubber green leaves are best left to the soul and not a cake.

The second time the chef meets with the pore, she or he knows enough to crop the Greens, although the best technique for it can be a mystery. With a little experience, however, the chef finds that peeling of fibrous, hard leaves back and cropping with a sharp knife releases sweet white onion meat, which is the most true pore claim for fame. If the back burner does not grind potato soup or vegetable pot, it can cut green, wrap them and store them in the freezer until soup is available.

For the third time, when the chef meets with the pore, this leek ends up in a constant stream of rinsing water for a very long time. For reasons that are known only to the porous, all the months in the country are lovingly documented by an almost breathtaking amount of dirt and sand pushed into many layers of the leek. As home chefs discover quickly, vegetables hold dusty, dirty, bold pearls of their earlier life, and nothing but a lot of flushing and repetition sometimes get many layers enough without gravel on a salty cake.

bringing sweet in leek whiteThe bulb, which prepares it for the cake, can easily be carried out in the oven or by roasting in small butter. Excessively boiled leeks are really sad thing, so sad that garbage is really the best place to move the slimy yuck. Posts are not particularly cheap, but once they are converted, there is no way to bring them to the ground edible.

leeks that were properly cooked until slightly roasted, perhaps with a handful of red, white or yellow onions, or some slices of mushrooms are ready for their real fate. There may be no special rhyme, but there are a thousand reasons for combinations of taste that chefs create to show this low vegetable cake. The base of a beaten egg, cream and goats, feta or Gruyere cheese is poured into a rich bark creates a cake food while tickling a small salmon with lime peel, di, dill, and pores and dressing into leaf pastries creates a type of onion cake.

deep satisfactory and mA more modest leek cake stitched with boiled sausage and crushed cheese into a thick "bark" potato potatoes sprinkled with parmesan and runs under a broiler, makes a hearty dinner. Coconut milk instead of cream, pressed lemon instead of sausage and pastry instead of mashed potatoes and leek changed again, this time to Indonesian food. The Italian Crostada di Porri is a simple, but absolutely tasty mixture of butter soaked and thinly sliced ​​leeks kissed with a little ricotta and hard, grated cheese -shaded cheese.