Take a Leek for Saint Davy
Today is Saint David's Day (Welsh: Dydd Gwyl Dewi). Saint David (Dewi Sant) is the patron saint of Wales. On this day many Welsh hie themselves to their local purveyor of leeks, take a leek, and affix it to their lapel or hat. Lacking a real leek, some will instead use Peter's Leek (Cenhinen Pedr), the daffodil.
About that Leek:
The legend is that (St.) David instructed the Welsh soldiers to wear the leek on their helmets in a battle against invading Saxons (which also took place in a field full of leeks.). The idea was so that they could tell friend from foe in the close order melee to come. They won and the leek is their token.
About Leeks:
The leek is a vegetable, a member of the Allium family. Like its smaller cousin, the green onion, it can be regrown from the root end. When preparing one or more for cooking, simply leave about 3/4 to 1 inch of the base intact. Place it in a shallow container with enough water to cover the roots and place in a window sill. Change the water as needed and in a while it will begin to sprout a new top. Plant in decent soil and wait for your next leek.
Since I lack any songs about leeks, with apologies to the CYMRU I present
Yep, its a repeat
Comments
Interesting story. Thank you.
My pleasure, thanks for reading
be well and have a good one
That, in its essence, is fascism--ownership of government by an individual, by a group, or by any other controlling private power. -- Franklin D. Roosevelt --
Ahh, the humble leek.
One of my absolute favorite alliumses (aliii?). Anyway, this is a great way to honor them, and we've started using our Instant Pot thingy to make them happen in a blinding hurry:
Leeky Mashed Spuds
2 large leeks, white and light green parts only, thoroughly rinsed and sliced into thin rings
3 cloves of garlic, minced (Lame. We use 5 or 6)
1 tablespoon unsalted butter, plus 4 tablespoons, plus more for garnish (optional, but is it really?)
1/4 cup dry white wine
3 pounds yukon gold potatoes, scrubbed and cut into six pieces each (I leave mine unpeeled, but you can peel depending on your personal preference)
3/4 cup chicken broth (you can substitute vegetable)
1/2 cup buttermilk
1/2 cup heavy cream
2 teaspoons (heaping) kosher salt, plus more to taste
1/2 teaspoon freshly cracked black pepper
1 handful finely chopped chives or scallions for garnish (optional)
1. Set your IP to sauté. Once it is hot, sauté the leeks in 1 tablespoon or so of butter until they begin to get translucent, about 3 minutes. Add the garlic for the last minute or so so that it doesn't burn. Deglaze with the wine, and bring to a simmer. Add the potatoes and broth and give everything a stir. Cover and set to pressure cook on high for 9 minutes.
2. Once the pressure cooking is complete, let the pressure release naturally for a few minutes before utilizing the instant release function.
3. When the pressure is released, uncover and add the remaining 4 (or more) tablespoons of butter. Begin to mash the potatoes in the pot. As you do, drizzle in the buttermilk and cream, then mix in the salt and pepper. Mash to your desired smoothness. Adjust seasoning to taste. To serve, garnish with more butter and chopped herbs if using.
Enjoy!
Twice bitten, permanently shy.
Wow, those are some heavy-duty spuds!
Thanks for the recipe. Some of your ingredients are enticing.
Sounds good, thanks
be well and have a good one
That, in its essence, is fascism--ownership of government by an individual, by a group, or by any other controlling private power. -- Franklin D. Roosevelt --
They won and the leek is their token.
Token leeks sounds fun.
It turns one into a rap-scallion I'm told n/t
That, in its essence, is fascism--ownership of government by an individual, by a group, or by any other controlling private power. -- Franklin D. Roosevelt --
that's a good one
I needed a laugh badly
wrappin' scallions we be
token leeks and gettin' onion