Is it just me -- or do other people not buy leeks and fennel because they
are just not fresh enough and too darned costly?

I am looking at some stocks in the recipe book "Saveur" that I just
recommended the OP to look at for French food. Their stocks are made with
leeks, some include fennel. These vegetables are sooo expensive. Does
everyone buy these on a regular basis except me? They are always available
at the grocery store.
Dee Dee

"Dee Randall" wrote in message
...
Is it just me -- or do other people not buy leeks and fennel because they
are just not fresh enough and too darned costly?

I am looking at some stocks in the recipe book "Saveur" that I just
recommended the OP to look at for French food. Their stocks are made with
leeks, some include fennel. These vegetables are sooo expensive. Does
everyone buy these on a regular basis except me? They are always available
at the grocery store.
Dee Dee

We buy them when we need them, but that is not too often. Sometimes you
just "need" the called for ingredient and there is no reasonable substitute.

"Dee Randall" wrote in message
...
| Is it just me -- or do other people not buy leeks and fennel because they
| are just not fresh enough and too darned costly?
|

I buy leeks more often through the fall and winter. I use neither in
"everyday" type cooking. All depends on what I feel like making and if they
are in the ingredients list. I usually don't not buy something because of
the price. If I try that it turns into a "can't get off my mind king of
thing" until I finally buy it and make what I had intended.

Debbie

Dee Randall wrote:

Is it just me -- or do other people not buy leeks and fennel because they
are just not fresh enough and too darned costly?

There are a lot of things that I don't buy when they price is high and the
quality low. A few years or so ago I was in a local grocery store and my wife
suggested that we get some green beans. They were out of season and quite
expensive. The beans were a dull green, looked dry and had a lot of brown
spots. I told her that they was no way I was paying that price for such rotten
looking beans. A man who was filling a bag with beans looked at me and said I
was right, and then he dumped out his beans and went looking for something
else.

I love mangoes, but it is really hard to find nice mangoes here. They usually
sell for about $1.89 each. If I can find one that looks like it is fully ripe
and ready to eat I will get it, but I have given up on taking them home to
ripen. Never the less, I envy people who live in areas where they can get nice
ripe mangoes cheap.



I am looking at some stocks in the recipe book "Saveur" that I just
recommended the OP to look at for French food. Their stocks are made with
leeks, some include fennel. These vegetables are sooo expensive. Does
everyone buy these on a regular basis except me? They are always available
at the grocery store.

Considering that leeks are a member of the onion family, and that most recipes
allow substitutions for onions.....

"Dee Randall" wrote

Is it just me -- or do other people not buy leeks and fennel because they
are just not fresh enough and too darned costly?

I have cheaped out on the leeks ... they bundle them in threes and
I only need one, and it's over 3 bucks for the bundle, I have just used
onion. I don't know why I cheap out like that sometimes.

I will buy leeks to make Dimitri's potato leek soup. It's a major
ingredient, after all.

nancy

Nancy Young wrote:
I have cheaped out on the leeks ... they bundle them in threes and
I only need one, and it's over 3 bucks for the bundle, [snip]

Why not unbundle them and buy just the one you need? -aem

"aem" wrote in message
oups.com...

Nancy Young wrote:
I have cheaped out on the leeks ... they bundle them in threes and
I only need one, and it's over 3 bucks for the bundle, [snip]

Why not unbundle them and buy just the one you need? -aem

Nice if it worked that way, but it doesn't. It's not sold by the pound.
If I just take one, I'm still paying for three.

nancy

Nancy Young wrote:
"aem" wrote in message
oups.com...

Nancy Young wrote:
I have cheaped out on the leeks ... they bundle them in threes and
I only need one, and it's over 3 bucks for the bundle, [snip]

Why not unbundle them and buy just the one you need? -aem

Nice if it worked that way, but it doesn't. It's not sold by the pound.
If I just take one, I'm still paying for three.

Too bad. Around here they are sold by the pound. Your produce manager
must think he's clever. Perhaps if you mentioned to him that you would
buy them if you didn't have to buy more than you need he'd have a
brainstorm. -aem

"aem" wrote

Nancy Young wrote:

Nice if it worked that way, but it doesn't. It's not sold by the pound.
If I just take one, I'm still paying for three.

Too bad. Around here they are sold by the pound. Your produce manager
must think he's clever. Perhaps if you mentioned to him that you would
buy them if you didn't have to buy more than you need he'd have a
brainstorm. -aem

Yeah ... if I knew who he was ... I'm lucky I see a stock person at all.
Another location of this store used to put everything in shrinkwrapped
plastic, no breaking off just a finger of ginger there! Also, I'm the path
of least resistance type ... I'm not much for talking up the store
personnel,
so perhaps I get what I deserve.

nancy

"aem" wrote in message
ups.com...

Nancy Young wrote:
"aem" wrote in message
oups.com...

Nancy Young wrote:
I have cheaped out on the leeks ... they bundle them in threes and
I only need one, and it's over 3 bucks for the bundle, [snip]

Why not unbundle them and buy just the one you need? -aem

Nice if it worked that way, but it doesn't. It's not sold by the pound.
If I just take one, I'm still paying for three.

Too bad. Around here they are sold by the pound. Your produce manager
must think he's clever. Perhaps if you mentioned to him that you would
buy them if you didn't have to buy more than you need he'd have a
brainstorm. -aem


I bitch everytime I'm in the grocery store about the way they sell their
produce. They NEVER know whether it's sold by the pound or the bunch. The
only way I ever can figure it out is by going thru the line; then I bitch
more and hold up the line while everyone stares at the cheap and crazy lady.
Fortunately now I can use the new weighing machine and find out before I go
thru the line.
Thank heavens for computers! I was born 50 years too darned late!
Dee Dee

"Dee Randall" wrote in message
...
Is it just me -- or do other people not buy leeks and fennel because they
are just not fresh enough and too darned costly?

I am looking at some stocks in the recipe book "Saveur" that I just
recommended the OP to look at for French food. Their stocks are made with
leeks, some include fennel. These vegetables are sooo expensive. Does
everyone buy these on a regular basis except me? They are always available
at the grocery store.
Dee Dee

In general, I'm not a big fan of fennel. Or fennel seeds either.
Leeks. Now that's a different story I love 'em. I add them to stock and
mix them with green onions for stir fry and slice them paper thin to add to
asparagus and green beans. Relatively speaking, they're a bit pricey, but a
little goes a long way and the flavor is worth it.
There are different produce items, depending on the time of year and
personal preference, that I just won't spend the money for because it
doesn't seem like a good trade off to me. Paying $3 for a mealy,
not-even-close-to-red tomato in January for example. But if the quality is
decent and it's a flavor that's essential (or at least influential) to what
I'm making, I'll usually spring for it.

kimberly

aem wrote:
Nancy Young wrote:
"aem" wrote in message
oups.com...

Nancy Young wrote:
I have cheaped out on the leeks ... they bundle them in threes and
I only need one, and it's over 3 bucks for the bundle, [snip]

Why not unbundle them and buy just the one you need? -aem


Um, how come you didn't say "Just take a leek"?

Nice if it worked that way, but it doesn't. It's not sold by the pound.
If I just take one, I'm still paying for three.

Too bad. Around here they are sold by the pound. Your produce manager
must think he's clever. Perhaps if you mentioned to him that you would
buy them if you didn't have to buy more than you need he'd have a
brainstorm.

I've seen leek sold both ways, sometimes it costs more per pound than
per bunch. Anyways I see no problem, three leeks ain't much... I mean
like who's going to take the trouble to make such a stingy pot of leek
soup that they need only one. Lots of produce is sold by the bunch ...
who would buy one sprig of parsley, one scallion, one radish, one
grape... I mean like sometimes all I want is enough blueberries for one
bowl of cereal and they make me buy a whole pint... but I don't bitch
about it, I just bring home a package of 'nilla ice cream. Anyways,
leek freezes well, just clean em first... and don't toss out any of
those tough outer leaves, save em for stock, even that root.

Were beautiful really fresh parsnips at the market this morning,
$1.59/lb... bought 75¢ worth for the freezer, soup season is nigh.
Was a sale on dried peas, beans, barley too, 50% off, stocked up...
pearl barley was only 39¢/lb, got six.

Sheldon

"Nexis" wrote in message
news:uCg4f.2581$i%.2074@fed1read07...

snip
Paying $3 for a mealy,
not-even-close-to-red tomato in January for example. But if the quality is
decent and it's a flavor that's essential (or at least influential) to
what I'm making, I'll usually spring for it.

kimberly

I never used to buy tomatoes in the winter either. But Costco (at least out
here in the mountain west) has got these small tomatoes called Campari that
are absolutely delicious all year long. They are sweet and tomatoey and are
terrific raw for sandwiches, salads or whatever. $4.99 for 3 pounds. They
come in a plastic box that I leave on the counter all week and they last and
don't mold. They have the stems on and the stems are always fresh and
release that sort of sticky tomato stem feel and smell. I love them. If
you see them, give them a try.
Janet

Nexis wrote:
"Dee Randall" wrote in message
...
Is it just me -- or do other people not buy leeks and fennel because they
are just not fresh enough and too darned costly?

I am looking at some stocks in the recipe book "Saveur" that I just
recommended the OP to look at for French food. Their stocks are made with
leeks, some include fennel. These vegetables are sooo expensive. Does
everyone buy these on a regular basis except me? They are always available
at the grocery store.
Dee Dee

In general, I'm not a big fan of fennel. Or fennel seeds either.

Can't make 'talian saw-seege without fennel seeds, in fact I almost
always add a big pinch of fennel seeds to my tomato sauce. Fennel
seeds are also great baked in bread, and especially pizza crust...
fennel dough is a good change from dill dough.

I occasionally enjoy a fresh fennel bulb, like to slice em and eat with
just salt. Was very tempted to buy one today but they were kind of
small, old looking, with no fronds, and $1.99/each, so I wimped out.
But fennel is now on my veggie garden menu for next year. Fennel is
nice with tomato and mozz drizzled with fruity EVOO and a little red
wine vinegar, good with sweet sopressata too. Yep, gonna grow me a
mess of fennel next year, and the bulbs keep well in the fridge too.
And fresh fennel fronds are essential for salmon aspic, one of the very
few fish dishes I cook at home, mainly because I love all that rich
gelatinized stock, and even the very best fish restaurants don't do
that anymore.

I've posted this before. I make it at least once a year, it's a lot of
work but well worth it. I've been preparing this many years prior to
this recipe but it's pretty much what I do, not really exactly but
close... I add fennel stalks to the stock... and like a lot more
carrots, I ripple cut them... and I don't do the mayo thing, I do
horseradish. I also do this with whitefish. This is the dish schnapps
was invented for.

POACHED SALMON IN ASPIC

Active time: 1 3/4 hr Start to finish: 12 hr
Before you start this recipe, make sure there's room in your
refrigerator for a 24-inch fish poacher and a 25-inch platter.

For salmon
1 (6-lb) whole salmon (with skin), cleaned and backbone removed, head
and tail left intact
1 teaspoon salt
6 qt cold water
1/2 cup fresh lemon juice
1 large onion, coarsely chopped
2 carrots, coarsely chopped
2 celery ribs with leaves, cut into 4-inch pieces
2 bay leaves (not California)
6 fresh parsley stems (without leaves)
2 fresh thyme sprigs
1/4 teaspoon whole black peppercorns

For aspic
1 cup dry white wine
2 tablespoons Sercial Madeira
1 fresh thyme sprig
1 teaspoon salt
1 large leek, white and pale green parts chopped and 2 outer leaves
reserved

For garnish
1 carrot, coarsely chopped
1 celery rib, coarsely chopped
3 large eggs, whites lightly beaten and shells crushed (reserve yolks
for another use)
1 tablespoon unflavored gelatin (from two 1/4-oz envelopes)
1/4 cup cold water

Accompaniment: green mayonnaise
Special equipment: 2 (35-inch-long) pieces of cheesecloth; kitchen
string; a 24-inch fish poacher*; a long (25-inch) platter

Poach salmon:
Wash salmon inside and out and sprinkle inside with salt. Unfold 1
piece of cheesecloth on top of the other to make a double layer, then
wrap fish snugly in it and tie ends (close to fish) with kitchen
string. Place on poacher rack in poacher, then straddle poacher across
2 burners on stovetop. Add 6 quarts cold water (it should cover fish by
1 inch), lemon juice, vegetables, herbs, and peppercorns.

Bring to a boil, partially covered, over high heat (this will take
about 25 minutes; fish will register 145°F on an instant-read
thermometer inserted into thickest part of fish). Transfer poacher to a
metal rack and cool fish in broth, uncovered, 30 minutes. Then chill
fish in poacher (do not pour off broth), uncovered, at least 8 hours.

Reduce broth for aspic:
Lift fish on poacher rack out of broth and drain well, then transfer
from rack to a large shallow baking pan and chill. Pour broth through a
sieve into a large bowl. Transfer 8 cups broth to a 4-quart heavy pot,
reserving remainder for another use. Add white wine, Madeira, thyme
sprig, and salt and boil until reduced to 5 cups, 30 to 40 minutes.
Cool 20 minutes.

Prepare salmon for glazing:
Wash reserved leek leaves and chopped leeks in a bowl of cold water,
then lift out and drain well. Cut leaves into decorative strips. Blanch
strips in a saucepan of boiling water 1 minute, then transfer to a bowl
of ice and cold water. Drain and pat dry.

Remove strings from cheesecloth, then open cheesecloth but don't remove
it. Remove fatty strip and small bones (they look like a comb) from
spine of fish from head to tail. Trim off any fat from edges of belly.
Carefully remove bony section under gills, then remove skin and dark
flesh from visible side (top) of fish by gently scraping with a small
sharp knife. Using the cheesecloth, roll fish over onto platter and
remove bony section under gills, then remove skin and dark flesh from
other side of fish. Wipe platter clean, then cover fish with dampened
paper towels and chill until aspic is ready.

Clarify broth (using egg whites and shells) and make aspic:
Whisk together reduced broth, chopped leek, carrot, celery, and egg
whites and shells in a 4- to 6-quart heavy pot. Bring to a boil,
whisking constantly, then reduce heat and cook at a bare simmer,
undisturbed, over low heat 30 minutes. Ladle broth through sieve lined
with a double thickness of dampened paper towels set over a 1-quart
glass measure, then press firmly on solids.

Soften gelatin in cold water in a 1-quart saucepan 1 minute. Add 3 cups
broth and simmer, stirring, until gelatin is dissolved, about 2
minutes.

Glaze salmon with aspic:
Ladle 2/3 cup aspic into a metal bowl set in a larger bowl of ice and
cold water. Let stand, stirring occasionally, just until aspic is the
consistency of raw egg white. Remove bowl from ice water and spoon a
thin layer of aspic over fish, then chill fish until aspic is set,
about 10 minutes. Arrange leek garnish on fish and glaze fish with more
aspic. Chill fish, uncovered, until ready to serve.

Pour remaining aspic into a 13- by 9-inch baking dish and chill until
firm, about 1 hour. Cut into 1/2-inch cubes, then arrange cubes around
salmon.

Cooks' notes:
· Salmon can be poached and chilled in broth up to 2 days.
· Aspic-glazed salmon keeps, chilled (uncovered), 1 day.

Gourmet
November 2001

Dee Randall wrote:

Is it just me -- or do other people not buy leeks and fennel because they
are just not fresh enough and too darned costly?

I only tried fennel once, and I wasn't impressed. But I use the seeds
all the time.

We've been wanting to make Potato Leek soup for some time now, but the
leeks would be more appropriate in a compost heap than in a bowl of
soup. When we find healthy ones, I won't look at the price. I'll just
make my damned soup! G

Carol