It’s wonderful to be cooking with a group of people again. So fun in fact I am looking around for another potential cookbook and group. While I’m not sure I could juggle two online groups, it’s very tempting. Having said that, its sometimes difficult for me to think of what to write about a dish. Two years ago I took a brief food writing class through a local university continuing ed program hoping to better understand both the mechanics and the inspiration. The most lasting thing to come out of those weeks was the deeper appreciation for people who write as both profession and passion. Turning vision into thoughts, taste into words, sensual into print, still has the steamy mystique of a miracle. Like turning sugar crystals into cotton candy.
Why the musing on writing? This week’s recipe contains, separately, several favorite ingredients: leeks, sherry vinegar, and eggs. It involved kitchen twine and poaching. The “salad” was dressed while still warm (an under utilized technique in my opinion) and contained straight forward ingredients combined in a new way. And yet it left me a bit uninspired.
The leeks themselves may be in part to blame. No skinny young leeks to be found and not even any large long white leeks, which are generally more tender. These were a bit short, and more green than I like: a sign they may be more tough on the outside (and they were). The inner texture when poached was fine and the leeks had that buttery flavor that comes from them simply being leeks. The vinaigrette was balanced with olive and walnut oil, sherry and a bit of Dijon. I had a farm fresh egg. The combination was tasty and yet I’m not sure I would trouble to make them again, unless I could find some of those thin, young leeks to see if that made the difference.
Curious as always to see how the other Doristas fared.
Since 2011, a group of cooks and bloggers have been making their way though all the recipes in Dorie Greenspan’s “Around My French Table.” We don’t publish the recipes, but you can pick up your own copy of the book and cook along, or just enjoy all the great food to be found in its pages.