Cock-a-leekie is a winter warmer with a Scottish burr
We confess that much of our usual menu reflects the sun-baked cuisines of the Mediterranean rim. They are dishes full of tomatoes, citrus fruit, garlic, and fresh herbs. But those dishes don't always sync up with our New England climate, which has more in common with Scotland than with Sardinia. Okay, Scottish dining usually conjures up images of haggis, cullen skink (don't ask), or deep-fried Snickers. But Glasgow also gave us Gordon Ramsey. This time of year the Scottish markets (and ours in New England) overflow with root veggies such as leeks, parsnips, celery root, and carrots. The leek is the real clean-up hitter of the Scottish kitchen. It lends a rich flavor to everything it touches, especially the myriad of Scottish soups based on...Read More
