As you know, I love to cook. I’m quite fond of it. Occasionally while happily perusing a recipe, I’ll think to myself: screw that. No really, I’ll think f— that. Because sometimes you just read something so ridiculously outlandish in a recipe that you just have to curse.
So here is my first in a new series called “screw that” cooking advice.
The leek. I really like leeks. The recipes I’ve used leeks in range from potato and leek soup, cock-a-leekie soup, leek gratin, and risotto with butternut squash and leeks. In all of the recipes you are told to cut off and discard the tough dark green part of the leek. Well screw that.
I find the dark green part every bit as delicious as the pale green and white parts. I also have never found them to be tough. Yes, I make sure to slice them thinly. Yes, my recipes fully cook the leek, but how many recipes use raw leeks. What sort of terrible thing is supposed to happen. You would think it would be like eating the outer leaves of the artichoke the way the recipe authors go on about it. By the way, I did eat the outer leaves of an artichoke the first time I had it. Big mistake.
Cutting off the dark green part of the leek is wasteful to say the least and so far as I can tell there is nothing wrong with eating it. So screw that.