Good morning. Have you noticed it's a new world out there? A world where 6:45am has become 5:45am - the new "Wake Up Time" for my two-year-old. Where 60 degrees is the new 80 degrees, and my boots and sweaters are back in play. Where society starts to make us feel guilty because we're not ready for Christmas yet (dude, poor Thanksgiving). And a world where leeks are braised and the star of their own dish.
I love leeks, but I've only experienced them finely chopped in soups or sauces, their flavor resting subtly in the background. When I saw this recipe in Bon Appetit, I was very curious. Leeks braised in wine and chicken stock, tossed in a mustardy vinaigrette and sprinkled with hard-boiled eggs. Yum. The flavor was delicious, although the stringy texture of the leeks was something to get used to. Still, I think this is a nice fall side that would compliment chicken or fish nicely.
cleaning the dirtiest vegetable on the planet...
browning...
braising...
vinaigrette...
eggs - separated - and parsley...
leeks vinaigrette...
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