Recipes and Stories

14 March 2018: A Gratin of Spring Leeks

March 14, 2018

Tags: Leeks, Leeks Au Gratin, Spring Leeks, Classic French Cooking, Classic Southern Cooking, Au Gratin

A Classic Gratin of Spring Leeks
We rarely think of giving leeks in a starring role in cooking. More often than not, this kitchen workhorse is expected to retire into the background, lending its subtle, fresh flavor to the more showy main ingredients of a soup, stew, sauté or occasional casserole.

But leeks are a lovely vegetable and when they’re given the center of the stage (or plate or pan if you will) they really do shine, especially in the spring. (more…)

27 April 2015: Sunday Night Frittata

April 27, 2015

Tags: Sunday Supper, Frittate, Leeks, Bacon, Classic Italian Cooking

Bacon and Leek Frittata
Sundays are busy days in my house. We’re up and out to church early: Tim is the organist-choirmaster and I help with the food for coffee the hour after services. If I’m on the schedule at the store, I go there straight from church, which makes for a very long day. By evening, we’re both ready to be off our feet, preferably with a glass of wine in hand.

Sunday supper, then (especially on those work days), is usually a simple meal. (more…)