Bold flavored filling makes the otherwise mild leeks wonderful.
One was enough for the two of us.

Here's how it's done.
http://www.kokoscornerblog.com/mycor...fed-leeks.html
or
http://tinyurl.com/hyp889j

I wanted to make these on an open fire but the 45+ mph winds here
prevented that. They were still delicious made in the oven.

Stuffed Leeks

4 large leeks, rinsed (3 1/4 lbs)
1 Tbsp plus 1 tsp kosher salt
1/2 cup olive oil
1/2 stick unsalted butter, melted
1/3 cup raisins, chopped
1/4 cup crumbled blue cheese (or feta)
1/4 cup dill, chopped
2 Tbsp red wine vinegar (or white wine vinegar)
1/2 Tbsp hot sauce (or to taste)
1 1/2 tsp Worchester sauce
1 tsp freshly ground black pepper
24 almonds, coarsely chopped (or pecans)
2 anchovy fillets, chopped (optional)

Prepare woodburning or indoor oven to 425*F. Line a large rimmed
baking sheet or cake pan with a 15X34-inch piece of parchment paper
(half the sheet will be hanging off) or use two 13X17-inch pieces.
Cut the dark green parts off of the leeks, then finely chop them until
you have 1 cup; reserve. Starting 1/4 inch from the roots of the
leeks, cut the leeks lengthwise down the center, leaving the
bottommost layer intact. Run the leeks under cold running water,
gently separating the leaves to release any dirt, then pat dry.
Transfer the leeks to the prepared baking sheet. Sprinkle 1/4 tsp salt
over each leek.
In a medium bowl, mix the oil, butter, raisins, cheese, dill, vinegar,
hot sauce Worcestershire sauce, pepper, almonds, anchovies (if using),
remaining salt, and reserved chopped leek greens. Spoon scant 1/2 cup
of the mixture down the center of each leek.
Fold the hanging edge of the parchment paper over the leeks, or place
a second piece of parchment on top, to cover. Tuck the edges under and
fold, creating a sealed pouch.
Roast for 30 minutes. Then remove and discard the top layer of
parchment paper. If cooking with wood fire, shift the pan closer to
the heat source. For an indoor oven, preheat to broil.
Roast or broil the leeks until the leeks are filling slightly charred
in places, 2-3 minutes. Carefully cut each in half crosswise using
kitchen shears of a sharp knife and serve.


YIELD 8 servings
ACTIVE TIME 20 minutes TOTAL TIME 50 minutes
CATEGORIES vegetables

Saveur Magazine Jan '17 issue.

koko

--
When you acknowledge, as you must, that there is no perfect food,
only the idea of it, then the real purpose of striving toward perfection
becomes clear; to make people happy, That's what cooking is all about
Thomas Keller: The French Laundry