Let’s Cook some cool FOOD!

Loving to cook means there is a bit of a bombshell aftermath most weekends in my kitchen. I love finding super cool recipies that minimize the the after effects of my culinary adventures and my wife appreciates it too. Recently, I have fallen in love with Leeks. I just found this amazing, and I mean amazing side that has star power for presentaion, simplicity and it’s scrumptious. This recipie is from New York based cook, writer and author of the NYC Times best seller, Nothing Fancy, Alison Roman...She is awesome!

Ingredients

4 large leeks, dark green parts removed, halved lengthwise

1/3 cup olive oil

2 tablespoons harissa paste

Kosher salt and freshly ground black pepper

1⁄2 lemon, seeds removed, very finely chopped flaky sea salt

Directions

1. Preheat the oven to 450°F.

2. Place the leeks cut side down and, without cutting through to the root, slice them lengthwise into 1⁄4-inch strips. (You’ll have a leek that looks like a streamer or palm fan). Place leeks in a 9 by 13-inch baking dish or on a rimmed baking sheet.

3. Whisk the olive oil and harissa together, then massage into the leeks, getting into all their layers. Season with salt and pepper and lay them straight-ish.

4. Roast, without disturbing too much so that they keep their long, wild shape, until they start to fry and sizzle and brown at the ends, 20 to 25 minutes.

5. Remove from the oven and transfer to a serving bowl or platter. Top with the lemon and flaky salt before serving.

Notes

DO AHEAD: Leeks can be roasted several hours before serving, then kept loosely covered at room temperature. No need to reheat them before serving (they’ll stay crispy and are good at room temperature), but you can if you like.