BRAISED LEEKS Time: 1 hour 15 minutes 6 large leeks Kosher salt and freshly ground black pepper About 3/4 cup extra virgin olive oil 1 cup sliced shallots 1 tablespoon thyme leaves 1/2 cup dry white wine 1 1/2 to 2 cups chicken or vegetable stock.

Leek and Potato Soup 2 large leeks 1 pound medium potatoes, like yellow gold, Washington or Idaho 4 tablespoons butter 1 cup finely chopped onions 3 cups fresh or canned chicken stock 2 cups water 1 bay leaf Salt and freshly ground pepper to taste.

Shiitake Mushroom Couscous Adapted from Kaspar Donier Total time: 20 minutes 1 tablespoon olive oil 1 large leek, trimmed, washed and julienned 10 medium shiitake mushrooms, washed, stemmed and thinly sliced 1 3/4 cups no-salt-added chicken stock 1 cup whole wheat couscous 1/4 teaspoon salt.

Blanch four large leek leaves in boiling water for 10 seconds.

Frittata of Smoked Salmon And Leeks Preparation time: 15 minutes Cooking time: 20 minutes 3 to 4 tablespoons olive oil or butter 2 cups chopped leeks (4 to 6 large leeks) 6 eggs, beaten 1/2 pound smoked salmon, diced 1 tablespoon chopped chives Salt and freshly ground black pepper 1.

(If using large leeks, use only the tender, white part.)

Leek Kofta (ADAPTED FROM LEON ALCALAI) 6 large leeks, white and light-green parts only, washed well, halved lengthwise and crosswise 2 eggs, beaten 1/2 cup dried bread crumbs 1 teaspoon kosher salt Freshly ground pepper to taste 2 tablespoons canola oil 1 fresh lemon, optional.

Brotchan Roy Preparation time: 10 minutes Cooking time: 40 to 50 minutes 2 tablespoons butter 4 tablespoons old-fashioned Irish oatmeal (not instant or quick-cooking) 3 cups beef broth or milk 2 large leeks, cleaned and sliced Dash nutmeg Salt and freshly ground pepper to taste 3 tablespoons chopped parsley.

A large wild leek, growing up to 2 m high, also occurs.