The leek might be the vegetable I have mentioned most in the twelve years I have been writing this online diary. It could be my favourite vegetable, but I'm never sure. But the leek is one of the most versatile, tasty, fragrant, inexpensive, ubiquitous and waste-free vegetables you can buy. As usual, I shop on price and leeks are $1 each this week so leeks is what we eat.
Leek, potato and tomato stew.
Warm a tablespoon of butter and a splash of olive oil in a deep heavy pan. Chop a large leek into thin rounds and rinse. Chop an onion into rings. Add vegetables to the pan and cook until soft.
Now add a scored clove of garlic and a zucchini chopped into quartered rounds. Stir, add a glass of white wine, and lid the pan. Simmer on low for ten minutes.
Then add two cans of whole tomatoes with their juice, a dozen or more pitted black olives, a cup of stock, a dash of salt and pepper, a scant teaspoon of sugar, and a dash of chilli powder.
Put the lid on and let it bubble for a few minutes while you peel and chop four medium potatoes into thick rounds. Add to the pot; cook until potatoes are just soft. Fluid should just cover the vegetables. Adjust if necessary.
Now the support team: polenta. Cook polenta, following your preferred method. Add salt, pepper, and a tablespoon of butter to the polenta and fold through half a cup of chopped parsley when done.
Serve stew over parsley-flecked polenta and garnish with chopped basil, or scatter flaked parmesan cheese over the top. Or both. Drink: anything. I'm no wine snob, but I've met a few.
Leek, potato and tomato stew.
Warm a tablespoon of butter and a splash of olive oil in a deep heavy pan. Chop a large leek into thin rounds and rinse. Chop an onion into rings. Add vegetables to the pan and cook until soft.
Now add a scored clove of garlic and a zucchini chopped into quartered rounds. Stir, add a glass of white wine, and lid the pan. Simmer on low for ten minutes.
Then add two cans of whole tomatoes with their juice, a dozen or more pitted black olives, a cup of stock, a dash of salt and pepper, a scant teaspoon of sugar, and a dash of chilli powder.
Put the lid on and let it bubble for a few minutes while you peel and chop four medium potatoes into thick rounds. Add to the pot; cook until potatoes are just soft. Fluid should just cover the vegetables. Adjust if necessary.
Now the support team: polenta. Cook polenta, following your preferred method. Add salt, pepper, and a tablespoon of butter to the polenta and fold through half a cup of chopped parsley when done.
Serve stew over parsley-flecked polenta and garnish with chopped basil, or scatter flaked parmesan cheese over the top. Or both. Drink: anything. I'm no wine snob, but I've met a few.
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