Quotes & Sayings About Leeks

The natural sweetness of leeks, with their soft, oniony aroma, makes them the perfect winter comfort food. — Yotam Ottolenghi

He sat down in a corner and ordered half a pound of dumplings, which came in a white bowl with a blue rim. While he was eating, his memory was further revived and sharpened by the familiar taste of the stuffing, made of pork, leeks, cabbage, dried shrimp, ginger, sesame oil. Every bit of the memory became unmistakable now. — Ha Jin

I grow vegetables - I'm a vegetarian; I've got strawberries, artichokes, leeks, broad beans. — Anita Pallenberg

If you pretend, that God rewarded Ahab or the Ninevites for worshipping their idols, you must prove that God is so far from being highly displeased with idolatry, as himself often declares, Deut. xxxii. 16, 17, 21, - 26. Judges ii. 14. 2 Kings xvii. 10, - 18. Psalm cvi. 19, - 40 Jer. xviii. 7, 35, l. 38, &c. - that he is ready to accept and reward the worship of idols, devils, bulls, dogs, cats, saints, leeks, onions, consecrated wafers, &c. if men be sincere in it. Rare doctrine this, for a Presbyterian clergyman, of this enlightened age! — John Brown Of Haddington

The banquet proceeded. The first course, a mince of olives, shrimp and onions baked in oyster shells with cheese and parsley was followed by a soup of tunny, cockles and winkles simmered in white wine with leeks and dill. Then, in order, came a service of broiled quail stuffed with morels, served on slices of good white bread, with side dishes of green peas; artichokes cooked in wine and butter, with a salad of garden greens; then tripes and sausages with pickled cabbage; then a noble saddle of venison glazed with cherry sauce and served with barley first simmered in broth, then fried with garlic and sage; then honey-cakes, nuts and oranges; and all the while the goblets flowed full with noble Voluspa and San Sue from Watershade, along with the tart green muscat wine of Dascinet. — Jack Vance

I began to ponder; this life we had for ourselves, Eric and I, it felt like the opposite of Potage Parmentier. It was easy enough to keep on with the soul-sucking jobs; at least it saved having to make a choice. But how much longer could I take such an easy life? Quicksand was easy. Hell, death was easy. Maybe that's why my synapses had started snapping at the sight of potatoes and leeks in the Korean deli. Maybe that was what was plucking deep down in my belly whenever I thought of Julia Child's book. Maybe I needed to make like a potato, winnow myself down, be a part of something that was not easy, just simple. — Julie Powell

Let the cakes be the bastard boyfriend. Let the takeaways be the ghastly girlfriend. For me, alcohol and cigarettes were the girlfriends who cheated on me, and I'll never see them in the same light again. You might ask why I haven't succeeded with this same approach when it comes to food, and this is where I'm willing to accept that my magical technique falls a little flat. It was easy for me to accept that cigarettes and alcohol were responsible for shortening my life, but I have trouble accepting that the same applies to cakes. Call me a sucker, but I keep on giving the ghastly girlfriend another chance, even though she's made it clear that she's going to carry on cheating. Perhaps if I were unfortunate enough to suffer from a debilitating illness such as a heart complaint or diabetes, I'd grow a pair and ditch her. — Andy Leeks

To this day, I've never understood why McDonald's sell a range of salads. To me, that's like a funeral director selling life insurance or a dentist selling sweets. — Andy Leeks

Poireaux vinaigrette aux grains de caviar."
I did a quick translation. "Leeks and fish eggs in vinegar?"
He grinned. "It sounds better in French."
Yeah, but did it taste better? — Karen Chance

Throughout my life people have constantly told me to 'be careful', to 'take care' and to 'mind how I go'. They may just be figures of speech, but they always seem such stupid things to say to someone. I feel like saying "Thanks for the timely reminder-I was just about to walk up the road naked and blindfolded into oncoming traffic — Andy Leeks

The bones and shells and peels of things are where a lot of their goodness resides. It's no more or less lamb for being meat or bone; it's no more or less pea for being pea or pod. Grappa is made from the spent skins and stems and seeds of wine grapes; marmalade from the peels of oranges. The wine behind grappa is great, but there are moments when only grappa will do; the fruit of the orange is delicious, but it cannot be satisfactorily spread.
"The skins of onions, green tops from leeks, stems from herbs must all be swept directly into a pot instead of the garbage. Along with the bones from a chicken, raw or cooked, they are what it takes to make chicken stock, which you need never buy, once you decide to keep its ingredients instead of throwing them away. If you have bones from fish, it's fish stock. If there are bones from pork or lamb, you will have pork or lamb stock. — Tamar Adler

The road to hell is paved with leeks and potatoes — Julie Powell

He's called Ottolenghi, that chef. And he deserves a tongue twister of his own. Lo, Ottolenghi lengthens leeks laterally. How about that? Or, Competent chefs count cous cous cautiously? — Alexander McCall Smith

What kinds of truths were being hidden? Were there lying turnips? Were there lying leeks? — Timur Vermes

Tender and sweet, Manila clams partner well with a wide variety of foods - white wine, sake, beer, butter, leeks, fresh herbs, roasted peppers, olives, and wild mushrooms, to name a few. — Tom Douglas

Leeks are normally given the job of flavouring other things, such as stocks and soups, but I find their creaminess and sweet, oniony flavour very satisfying. — Yotam Ottolenghi

Increasing dietary consumption of the brassica vegetables such as broccoli, cauliflower, cabbage, kale, and Brussels sprouts, as well as allium vegetables such as onions, leeks, and garlic can all increase glutathione activity and offset the risk caused by this mutation. — Daniella Chace

Just washed, How chill The white leeks! — Matsuo Basho

Leeks, like other oniony things, reach a certain peak when fried. It's the subtle sweetness that suddenly becomes evident and works so well with their creamy texture. — Yotam Ottolenghi

Going to the seaside in winter is like seeing your partner first thing in the morning. Ugly, depressing and troubled by wind. — Andy Leeks

The recipes of the dishes served Khubilai Khan still survive. They include a variety of foods but maintain the traditional Mongol emphasis on meat and dairy products. The members of the Mongol court ate such delicacies as strips of mutton tail fat dusted with flour and baked with leeks. Bull testicles fried in hot oil, basted with saffron paste, and sprinkled with coriander. Mutton boiled with cardamom and cinnamon and served with rice and chickpeas. Young eggplant stuffed with chopped mutton, fat, yogurt, orange peel, and basil. — Jack Weatherford

People remembered. They wept and they grieved. In the spaces between, they were glad that the leeks were doing well this year, envied the bonnet of the neighbor's cousin, relished the fragrance of pork roasting in the kitchen on Sunday. There were those that registered the beauty of a pale moon suspended behind the branches of the elms on the ridge. — Diane Setterfield

Onions, along with leeks, garlic, shallots and scallions, make up the allium family of vegetables, which can have beneficial effects on the cardiovascular and immune systems, as well as possible anti-diabetic and anti-cancer effects. — Joel Fuhrman

One of the biggest misconceptions remains that Neil Gaiman spent his youth lurching from bedsit to library and back again, subsisting on a diet of blood-temperature baked beans and the wild leeks he managed to pull from the side of a disused railway track. It is a misconception that he nurtures, whether consciously or otherwise, through omission. — Antonella Gambotto-Burke

I look forward to the spring vegetables because the season is so short. Mushrooms, edible foraged herbs, wild leeks, early season asparagus. — David Chang

These woods are second or third growth and sadly lost their leeks long ago. It turns out that when forests around here grow back after agricultural clearing, the trees come back readily but the understory plants do not. — Robin Wall Kimmerer

If you can mock a leek, you can eat a leek! — William Shakespeare