Technique Tuesday: How to Clean Leeks

528

1807

543

ctober

Technique Tuesday: How to Clean Leeks

[caption id="attachment_3026" align="aligncenter" width="640"]

http://www.pitchforkdiaries.com/2011/10/18/technique-tues…o-clean-a-leek/[/caption]

Giant Musselburgh leeks from our garden.

Though the few nights of just dipping down to a frost have demolished most of the delicate summer produce in our gardens, this time of year signals that our leeks are starting to reach their sweetest.

Cousins of the onion, leeks too are many-layered, and because almost half of the plant grows underground, they have practically spoonfuls of dirt trapped in said layers. Cleaning them, to avoid an off-putting little bite of grit in your meal, is critical and a bit of a trick. However, it is also super simple and well worth the time for the reward of this gorgeous flavor-bomb available long into the winter.

HOW TO CLEAN A LEEK

(more…)

550

1681

651

Technique Tuesday: How to Clean Soft Shell Crabs

It's soft shell crab season! From mid-May to early September for the east coast, and longer if you are near the gulf coast, we are in the time of year when these sweet, oceany delicacies are popping up practically all over.

Soft shell crabs are regular crabs who have outgrown their current hard exoskeleton, and have shed it as most crustaceans do. Within a few hours their new, soft under-skeleton starts to harden if they remain in the ocean's cold water. But if caught during that precious window, the shell is soft enough where the entire animal, shell and all, is tender enough to be consumed. Not only are they plump and sweet and briny, but you get all of that delectable crab goodness without having to deal with cracking and mallets and bits of flying shell. It also allows for pretty cool whole crab presentations.

There are a few small bits of the crab that need to be removed (or cleaned or dressed) before cooking and eating. Your fishmonger can generally do this for you, but ideally it should be done right before cooking to maintain maximum freshness. It is just four simple steps, and worth trying yourself. (more…)

Older Posts >

{ welcome! }

Catie Baumer Schwalb is a chef, food writer and photographer, who splits her life between the city and the country. Not too long ago Catie was a New York City based actress and playwright for more than a decade. She has her Master of Fine Arts from the National Theater Conservatory, and her Grand Diplôme in classic culinary arts from the French Culinary Institute in New York City. ... Read More ≫

{ get in touch }