leeks braised in garlic and wine

My biological clock seems to have exploded. Lately, my mind has been stuck on babies, babies and more babies. Rolly-polly thighs and dimply cheeks full of toothless smiles. Sleepy eyes and heavy heads cuddling on your shoulder. But no children for me, at least not yet. Instead I must fill my time with cooking and baking, sauteeing and whisking, braising and sifting. And most of all, going on a vegetable exploration so that when there are mini me’s pattering around the house they won’t be vegetable shy.

My first real exposure to leeks was watching one of my favorites, Ina Garten, cooking soup. She sauteed them to perfection, I mean serious leek perfection. But I was still apprehensive. After much debate I talked myself into trying leeks. My inner struggle went like this: “Leeks are a form of onions, and well, I do like onions. Plus most things braised end up soft and tender. I can always throw some pasta in as a back up….hmmm. Well, why not? “So there you have it. I convinced myself to try leeks, and  thankfully there was not too much arm twisting involved.

The leeks ended up being tender and juicy and melt in your mouth good without being slimy. They soaked up the flavors from the garlic infused butter and red wine and added good texture and color as they were tossed throughout the pasta. We slurped this up until every last leek was gone. Though I’m not ready to confess my attraction to vegetables, they are wooing me and before you know it, I just might become the vegetarian that was threatening my husband with all things mushrooms — except it would be all things mushrooms, beans and leeks.

Braised Leeks in Garlic and Wine
Adapted from The Kitchn

Serves 2 generous portions

3 leeks, washed well
1 tablespoon chopped garlic
6 tablespoons unsalted butter
1/2 cup red wine
1/2 cup low-sodium chicken broth or vegetable broth
1/2 pound of pasta
Kosher salt and freshly ground black pepper
Romano cheese, freshly grated, optional

Preheat oven to 350°F. Trim off dark green parts of the leeks, leaving the light green and white part. Peel off the first layer and discard. Roughly chop or slice the leeks. If necessary, rinse chopped leeks and pat dry.

In a medium-large skillet over medium heat, melt 5 tablespoons of butter. Add the garlic and saute until fragrant and soft, about 1 minute. Add the leeks, tossing them in the butter until well coated. Season with salt and pepper. Saute until the volume is reduced by half. About 3 minutes.

Pour leeks and butter into a square baking dish. Pour wine and stock over the leeks and give it a quick stir. Cook for 30-35 minutes until leeks are tender and soaked up most of the liquid.

While leeks are braising, make pasta. When the pasta reaches al dente, drain and place back in the pot. Add remaining 1 tablespoon of butter to the pasta and stir until butter has melted. Salt and pepper the pasta. Pour leeks into the pot. Using tongs toss the leeks and pasta together until the leeks are distributed throughout.

Serve as is, or with freshly grated cheese.