This is part of my New Years Resolution.
Though common, leeks are not an ingredient that I've used before in my cooking, through some odd coincidence. Leeks are closely related to onions, scallions, and garlic, all of which are members of the Lily family. Tonight I prepared potato leek soup, a classic comfort item, reminiscent of the traditional hearty stews of Wales.
(BTW, I hope the un-cut images don't bother people; I try to keep the file sizes small for quick loading.)
It came out rather well, all told. I tend to like soups thickened with potato, as does kit_ping. The flavor was good, with some herbs, spices, and a decorative garnish of green onions and paprika. (After the collards, I wanted to make the dish a little showy!) The flavor was good and rich, having given the leeks plenty of time to simmer and mellow in the pot. A little salt pork and butter when first sweating the leeks also helped to deepen their flavor, I think.
Also on the menu tonight was chocolate mousse, prepared by Kit. She specializes in desserts and baking in our kitchen, and she does it well.
Since this was her first time preparing chocolate mousse, I thought I'd add it here as a bonus item. It was based on Alton Brown's Chocolate Mousse recipe. However, he calls for espresso and neither of us are too keen on that; we substituted Chai for the liquid portion of the recipe and it worked fantastically well. The flavor is predominately chocolate, with just hints of spice and cinnamon to give it some depth. I highly recommend that all you chocoholics give this recipe a try!