Quote:
Originally Posted by DC Sunshine  Don't use shallots - they too small and fussy 
Leeks - can take them or leave them, but they are good in soups. Lots of cleaning to do with them, don't like the grit.
DC |
Shallots are great with seafood like chowders, or clam sauce pasta, they seem to be delicate enough not to overpower the subtle flavors of seafood.
Leeks are a must for soups, and I like braising them also. Have you tried keeping them in a water bath to loosen dirt?