Today’s Platter Talk Recipe is graciously provided to us by Dr. Shreyashi Ganguly, the cat loving Bengali physician who cooks and writes. Be sure to visit her wonderful food site, And Cakes Too.
Perfect One-Pan Creamy Leek Capellini – My one-pan creamy leek capellini marries aromatic leek, savoury olives, chilli flakes and a flavourful chicken stock balanced in a yummy cream sauce.; the very definition of comfort food. Confession time. This post almost didn’t make it through to being published. The problem started when I made this Perfect One-Pan Creamy Leek Capellini the first time last Friday. It was delicious and filling and the very definition of everything that is good in the world. Becoming agog with my own “brilliance” I obviously wanted to share it with you guys. So I made the creamy leek capellini again on Saturday. Naturally!
But alas, before I could finish taking the pictures, soon as I was done shooting the video, Manish had swooped in and devoured most of it. And to be fair, I followed suit promptly. Running in to this weird dilemma of cooking yet not being able to present, I decided that I will make the dish one final time for Monday’s bagged lunch. And that is how I finally managed to get this post together. Phew!
THE VIDEO OF ONE-PAN CREAMY LEEK CAPELLINI:
This recipe is very easy. Just get your cast iron skillet out and cook it in a few minutes. Adjust the final seasoning, pour in some olive oil or sprinkle grated parmesan on top to make it even more special and you are done. My step by step video walks you through creating this creamy leek capellini. So give it a view and then read on for recipe instructions, notes among other things.
LEEK IS SO BEAUTIFUL:
I absolutely adore leeks. Yes they look weird (more like aliens from Men In Black) and they are a fuss to clean but they taste so good. I will eat just about anything with leeks. Specially leeks and mushroom. Leeks and cream. Leeks and potatoes. Oh I digress!
SO HOW DOES ONE CLEAN LEEKS?
It couldn’t be simpler my friend.
- Just trim the roots and discard.
- Next trim the super green leafy bits at the other end. [ Don’t throw them away though. They are awesome in stocks. Check my BASS method for making ordinary stocks better.]
- Now cut the leeks in half lengthwise.
- Run each half under water in a sink and clean it off of any grubby bits.
- Slice the clean leek crosswise and use in any dish calling for it.
So now that the leek is ready for our creamy leek capellini, what are we waiting for? Oh yes, the olives.
PLEASE BUY YOUR OLIVES WHOLE:
When you buy olives in jars, please buy them whole with the pits still inside. If you want you can do a side-by-side taste test (like I did) and you will be surprised how wonderful olives can taste, when the god-awful brine doesn’t permeate all of it’s flesh. Gordon Ramsay certainly concurs with the same and urges people to try the whole thing.
From the view point of a hurried cook, I understand the concern many of you have. Sliced olives are so easy to toss in to things. Yes of course they are. But when did convenience become synonymous with delicious? And why would you think whole olives with their pits intact are difficult to work with.
- Use the blade of chef’s knife to crush the olive (like you do with cloves of garlic).
- The pit of the olive should simply come out.
- Now you chop up the olive and voila!
And whole olives are also my favourite snacks.
So on to the recipe today. Serve it with a side salad and cherry tomatoes. And if you are so inclined with a glass of your favourite white wine and let the culinary musings begin. Don’t forget to come back Thursday when I bring you a fruit-y creation that is as versatile as it is addictive.