Leeks braised and sauteed, and as two fillings for omelettes

Braised Leeks are a classic in french cooking. They are very easy to prepare and like all members of the Alium family, Onion family, they are really good for you.

First you must choose and clean the leeks. I prefer my leeks on the smallish side as they are easier to cook and I think they taste better than the enormous ones. To clean them I follow Julia Child's advise which roughly goes like this.

Lay the leek on a cutting board. From the top of the white part to the end of the green part slice it through. Then roll it a half turn and again slice through.
 Holding it lengthwize parallel to the bottom of the sink basin clean by running water accross one of the cuts while opening gently the leaves..never hold upright against the flow of water or you will force the sand deeper into the leek. Then once the leek is clean where you cut it turn to the next cut and continue until you have cleaned all the areas you have cut. Sandy leeks are unpleasant so make sure you got all of it out.

Next, Cut off the root end and then cut off most of the green parts.

To braise the white part of the leek you need to first in a couple of teaspoons of olive oil brown the leek. Then add some broth..chicken or even vermouth or white wine to the pan and slowly poach turning until it is tender.

For the greens you can cut them into one inch pieces and saute them in a bit of olive oil for use in other preparations

I am suggesting two omelette fillings here using the sauteed leeks.

One is with the sauteed peppers from the 11/22/2010 posting along with a bit of Ricotta

The second omelette filling uses the sauteed leeks with some Coach Farms Lowered Fat Goats Cheese Chevre..and a bit of  salt and pepper.