The bold flavors of blue cheese, anchovies, and Worcestershire sauce—plus a little kiss from the flame—make otherwise mild-flavored leeks just the thing for a cold night by the fire. Roasting them under sealed parchment paper allows the leeks to steam, tenderizing them before they char.
Red Morin and Dave McMillan make an effort to keep their work as relevant outside the kitchen—they have plans for a small apple orchard near their restaurants—as inside.
- 4 large leeks, rinsed (3 1/4 lb.)
- 1 tbsp. plus 1 tsp. kosher salt
- 1⁄2 cup olive oil
- 1⁄2 stick unsalted butter, melted
- 1⁄3 cup raisins, chopped
- 1⁄4 cup crumbled blue cheese
- 1⁄4 cup dill, chopped
- 2 tbsp. red wine vinegar
- 1⁄2 tbsp. hot sauce
- 1 1⁄2 tsp. Worcestershire sauce
- 1 tsp. freshly ground black pepper
- 24 almonds, coarsely chopped
- 2 anchovy fillets, chopped (optional)