leek confit from BA

I'm a Molly Wizenberg devotee. I obsessively check for updates on her blog (an rss feeder rescued me from stalking) and look forward to Cooking Life, her column in Bon Appetit. I happened to jealously read about her trip to Belgium and discovery of the fine European approach to leeks on the same day that I bought a bunch of leeks having no idea what to do with them.

It was an easy enough recipe and I had plenty of butter on hand(surprise!), so I tried my hand at the leek confit. It became more of a spread atop some garlic sesame flatbread cracker things we had. Pretty darn good, but not quite complete, it needed some parmesan and romano cheese. Kris thinks it needs something saltier so next time I'm going to top a baguette with the confit, goat cheese - which Molly (yep: inappropriate first name basis) recommends, and some crisped pancetta.

1 comment:

katherine said...

... across the street from you I am eating a microwaved burrito from Trader Joe's. Pick up the phone! Pick up the phone! =^..^= Now who's stalking?