By the time he would be home, it would be way too late for this gal to go out, and way too cold, so I took to the kitchen.
We needed some extra heat in the house anyway. The warmest hour was about feeling like 0°F.
I've wanted to plant leeks for the last two years, but failed to get the seeds ordered in time. This year I am on task with this job. Leeks are very high in vitamin A, and easy to add to dishes in the form of a confit (fancy term to describe pre-cooked and ready to go, flavored with an herb).
I have one last seed order to place (herbs). Phew. Now, Mother Nature just needs to behave this year and provide an awesome bounty.
Back to the confit.
I located a new recipe (ha!), which not only uses leeks but thyme as well. If you google "leek confit" you will find many recipes for it.
I chose a recipe in which you roast the leeks in the oven versus the stove top. I used a sprig of thyme (fresh) also, which unless you have a pot of it in your kitchen during winter, is difficult to find.
It is put into a jar and then into the refrigerator. It won't last long in our house. My four leeks filled about one pint jar when they were finally cooled.
I will also freeze some leeks to add to my freezer. You can blanch and freeze them as well. I may even dehydrate some. A jar of ground leeks would come in handy, and honestly sounds good. The possibilities are endless.
As for the confit, we can stir this into eggs, mashed potatoes, casseroles, and pastas. I bet it would be good on a burger too. I am going to try it on homemade pizza as well. I wonder how it would taste mixed in green beans or even peas?