Saturday, April 4, 2009

Leeks and the like

I got a big bunch of leeks at the co-op and used the opportunity to make another dish from Claudia Roden's Middle Eastern cookbook. It was very simple, involving little more than leeks and sugar and garlic, browned in oil and then simmered until tender in water. Inspired maybe by the Sichuan leeks I've had recently, I didn't throw away the greens (only the toughest parts) and chopped them right up with the whites. Pretty good, ultimately! They'd be a great addition to a soup, too...


I also made a quick salad of endive, avocado, roasted golden beet, and goat cheese, with a balsamic viniagrette for dressing.

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