How to best prepare caramelized leeks

[bleudauvergne]

Hi all - On the France forum, Zoe posted about a new restaurant where she was served scallops with caramelized leeks, and it inspired me to do something like this in soup form, being the soup lover that I am.

I'm making a potage with coquille St. Jacques (scallops) which consists of my habitual market root vegetable potage with the vegetables braised in white wine, and using fish stock, then finishing with a touch of vermouth, creme fraiche, butter, & salt plus white pepper. Coq. St. J added last & pureed before serving. What I want to do is top the soup with caramelized leeks, and not only make it taste good but make it pretty.

What do you do to caramelize leeks or endives - I am talking basic techniques here - I've never caramelized leeks before. Do I actually use a little bit of sugar? Butter? duck fat? Braise and finish hot? How do I bring out the most from the leeks? Steam & finish quickly in a caramelized sauce? long slow cooking? Remember I want this to look good as well as taste good.

Please help me decide the best way to do this.

Thank you

[bleudauvergne]

Well, I just dove right in, started simple, and it cooked itself.

The soup and caramelized leek combination was stellar, and something I will do again.

Super easy to have my way with the leeks, took about 15 minutes.

Slice them into strips. Sautee in butter on medium heat - until done!

It was really really a wonderful combination. I encourage anyone to combine scallops and caramelized leeks anytime.

[Jinmyo]

Very nice, Lucy.

I usually caramelize in rings because strips I deep-fry and the shape tells me what I should do.

[johnder]

wow, bleudauvergne do you take pictures of everything you cook? I just saw your posting in the quail thread and you had pictures of quail.

you must have quite a library of pictures! :-)

Edited November 20, 2004 by johnder (log)

[bleudauvergne]

I just keep a camera in the kitchen. It's a good habit to get into. Almost every photo I take is of food these days. A group is seated at the table and I say - Wait, let me take a photo! So everyone smiles and I lean over the plate at the end of the table.

Very nice, Lucy.

I usually caramelize in rings because strips I deep-fry and the shape tells me what I should do. 

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I will try them in rings next time. I was thinking that they'd kind of curl somehow if I sliced them into strips. I don't know why.

[handmc]

wow, bleudauvergne do you take pictures of everything you cook?  I just saw your posting in the quail thread and you had pictures of quail.

you must have quite a library of pictures!  :-)

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You should see bleudauvergne's blogs! I drooled for a week last time!