Leeks are pretty good...

They are great to cook with and pretty mild but distinct. Under a chicken would be good. As I'm sure you found out, they need to be cleaned well.

Yeah. I cut the green top off, reserved for making stock, quarted the meat and rinsed then well before chopping.

What are some other things you might use them in? Do you think the pair well with beef?

Edited for spelling errors from half open eyes.

Use as an ingredient with spinach, finely diced leek whites, goat cheese and the deseeded innards of a tomato, topped with Italian bread crumbs for stuffed tomatoes.

quote:

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Use as an ingredient with spinach, finely diced leek whites, goat cheese and the deseeded innards of a tomato, topped with Italian bread crumbs for stuffed tomatoes

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I want this now! Goat cheese is tasty!

Use leeks like you would onions.. Leeks and fennel are good together.

Brown some Italian sausage and smother them in chopped leeks and fennel bulb.

Here's a good recipe for potatoes au gratin using Leeks and Fennel:

2 large fennel bulbs
2 leeks
2 tablespoons butter or 2 tablespoons margarine, melted
3/4 teaspoon salt
1 teaspoon fresh thyme, chopped
2 lbs baking potatoes, peeled and THINLY sliced
2 tablespoons all-purpose flour
1/2 teaspoon salt
3/4 cup whipping cream
2/3 cup milk
3 cups gruyere cheese, shredded
2 teaspoons fresh thyme, chopped
1/4 teaspoon ground pepper
Directions:
1Rinse and trim off stalks of fennel. Discard the hard outer covering. Slice off bottom of bulbs and remove the center core. Slice the bulb lengthwise into 1/4" slices.
2Remove outer covering from the leeks and trim off the dark green sections. Slice remaining into 1/4" slices.
3Sauté fennel and leek slices in butter over med-high heat about 5 minutes in a large skillet. Add 3/4 tsp salt and 1 tsp thyme cover and simmer for about 10 minutes. Set aside.
4Combine potato slices, flour and 1/2 tsp salt in zip-top bag and shake to coat. Arrange half of these slices in a well buttered 13"x9" baking dish.
5Mix whipping cream and milk. Pour half of this mixture over potatoes in pan. Sprinkle with 1 1/2 cups of Gruyere cheese and 1 tsp of thyme. Spoon sautéed fennel/leeks over cheese and top with remaining potatoes. Sprinkle with remaining cheese, 1 tsp thyme, and pepper.
6Bake, covered, at 400 degrees for 45 minutes. Uncover and bake an additional 15 minutes or until browned. Let stand 10 minutes.

Cut them into rings, double batter them and fry like onion rings. Better than onions.