Ratings
4
out of 5
131
user ratings
Your rating
or to rate this recipe.
Have you cooked this?
or to mark this recipe as cooked.
Private Notes
Leave a Private Note on this recipe and see it here.
Cooking Notes
Philippe
We broil leeks without steaming them all the time. They are delicious. You might want to try skipping the steaming part. Just rince, split in half and put in the broiler
Susan Weiss
Why not hold them together with toothpicks after cleaning them?
Makali
Romesco sauce was delicious. Steaming and grilling leeks is complicated, as they tend to fall apart when sliced lengthwise.
Would definitely make this sauce to go with other veggies or fish.
jmee
The sauce is delicious and went well with this NYT Cooking grilled cod recipe: http://cooking.nytimes.com/recipes/8318-fish-with-toasted-almonds. My leeks didn't turn out at all, but I also grilled some broccolini and liked that very much.
Fkodis
This is delicious & I’m very f glad l doubled the romesco sauce. I followed the directions and the split lengthwise leeks are a tangle of limp threads. Delicious but will try again without steaming.
Christopher
Step three is confusing to me. If you cut leeks lengthwise the layers will unfurl and separate. I’m going to ignore that and cut them crosswise—thinking that’s correct by looking at the photo. Serving with quick-grilled, thin cut lamb rib chops.
Bistro 632
Our household swears by Martha’s recipes but this one fooled me twice. The first batch didn’t even make it to the grill - the leeks were so slimy. The second time I used larger leeks and steamed them for a shorter time so they made it to the grill but they were just as slimy, albeit with pretty grill marks.
Andy
Used an extra clove of garlic in the sauce; double the romesco recipe next time for plenty of leftovers. This was absolutely divine, much like we remembered eating calcots in Barcelona!
John Radkins
If the admin can tell me how to do this I will post both a post steaming and post grilling image. This on the menu with sous vide 1.75 inch ribeye and sweet corn.
Ted
This method might be better:
"Trim the root ends off of the onions. Drizzle onions with olive oil and season with salt and pepper. Grill onions on a charcoal grill with a medium-hot fire or a gas grill, heated to medium-high. Continue to turn onions as each side blackens. When onions are blackened on all sides, remove from grill and wrap in newspaper. Place onions in an empty cooler for 30-45 minutes to steam."
(from endlessappetite)
stephanie
i agree with others that leeks can be tricky once you slice them, but i just had an idea that i will try out next time - for a preparation like this i'll tie each with a little bow of kitchen twine after cutting and rinsing them. also would be silly to "toss" them around in a bowl - just put them back on the cutting board or a cookie sheet & drizzle with oil and sprinkle with s&p.
Amy
what about trying this with whole cleaned ramps?
Philippe
We broil leeks without steaming them all the time. They are delicious. You might want to try skipping the steaming part. Just rince, split in half and put in the broiler
jmee
The sauce is delicious and went well with this NYT Cooking grilled cod recipe: http://cooking.nytimes.com/recipes/8318-fish-with-toasted-almonds. My leeks didn't turn out at all, but I also grilled some broccolini and liked that very much.
jmee
Here's the link to that grilled cod recipe. Doesn't look like it worked previously.https://cooking.nytimes.com/recipes/8318-fish-with-toasted-almonds
Tami
Impossible to keep the leeks together during steaming. But they're tasty with the sauce!
NK
Made this without the leeks. Added cider vinegar instead of sherry, and shallots because I'm allergic to garlic. It still tasted fantastic.
Makali
Romesco sauce was delicious. Steaming and grilling leeks is complicated, as they tend to fall apart when sliced lengthwise.
Would definitely make this sauce to go with other veggies or fish.
Susan Weiss
Why not hold them together with toothpicks after cleaning them?
Tessa
If one can cook leeks completely on the grill, rather than steaming then grilling, how about using a grill basket to hold them together?
John Radkins
I don't know how to attach an image but my solutions is this. When prepping leeks take 3-4 outer, tough leaves off and rinse. Boil the tough, long outer leaves until flexible but not fragile. Cut your leeks in half to rinse, then slice the outer leaves into half inch strips about 10 inches long. Tie your sliced, rinsed leeks before steaming. When done, dry on towels and tighten the knots and you are going to look like a pro when they come off the grill with a pretty ribbon.
Private notes are only visible to you.
