Leek Confit

Whenever leeks are in the box, the obvious choices come to mind: soup stock or leek and potato soup. While both are excellent choices, there are times when you don't have the ingredients, time, or inclination. Two leeks were sitting in the fridge from last week's box and they were starting to look a little tired. Then I came across this article in Bon Appetit which helped me see new possibilities for the leeks.

This morning I adapted the recipe that comes with the article for Leek Confit. The end product is something so simple, tasty, and adaptable to a variety of uses. As the article says:

Serve warm with fillets of salmon, in scrambled eggs or pasta, or on crostini with goat cheese.

I used a good portion (along with some sauteed arugula) in this morning's scrambled eggs (Yum!). The remainder will be added to tonight's flatbread pizzas.

Leek Confit

• 2 leeks, green stalks cut off using only white and pale green parts, cleaned, cut lengthwise, and then thinly sliced
• butter, 2-3 tablespoons
• salt, no more than 1/4 teaspoon
• water

• Melt butter in a medium skillet
• Add leeks and stir to coat. I gave them some time to soften in the butter stirring often
• Add water and salt. I didn't measure the water. I just added enough to cover less than half of the bottom of the skillet
• Cover pot and reduce heat if needed
• Simmer until leeks are soft stirring often
• Uncover and continue to cook until remaining water evaporates

Can be chilled in the refrigerator for up to a week.

Also explore:
http://rahchachow.blogspot.com/2008/12/recipe-that-made-me-love-leeks.html
http://thecosmiccowgirl.wordpress.com/2009/03/19/leek-confit/