Leek and Potato Soup

Makes 2 quarts: 4-6 servings- The Art of Simple Food – Alice Waters   Trim off the root and the tough upper greens from: 2 pounds of leeks Cut the trimmed leeks in half lengthwise and slice thin.  Rinse in a bowl of cold water.  Lift the leeks out...

Leek Tart

From the blog: Small Potatoes  Serve warm or at room temperature. Tart dough, makes enough for one large, free-form tart or two 10-inch tarts: 2 cups flour 1/2 tsp. salt 1/4 tsp. sugar 10 tbls. butter 1/3 c. ice water Fill a measuring cup to 1/3 with water and...

Leeks Vinaigrette

From Alice Waters, The Art of Simple Food serves 4-6 12 small to medium leeks 1 tablespoon red wine vinegar 2 teaspoons Dijon mustard salt fresh ground pepper 1/4 cup extra virgin olive oil optional: 1 tablespoon chopped parsley Trim and clean the leeks- cut the root...

Leeks

From the blog: Eating from the ground up   Let’s talk about leeks. Yes, fancy fancy leeks. I know that you know how lovely leeks are in your soup, how you must put them in your stock, and really anything else. But what do you think about a little leek...

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