I love this dish. I make it so often. It’s easy, comforting, pretty enough for company, and sturdy enough to be reheated. It’s breakfast, lunch, and dinner. It should be on your table.
Archive for June, 2009
Leek confit is one of those things that once you make it and use, you’ll want to have it around all the time. It takes very little effort, not a lot of time, and it gives back, and gives back, and gives back! I stir it into vegetables sauteing on the stove, warm it and scoop it onto crostini with dots of baked tomato and slivers of parmesan for unexpected company, and mix it with gruyere for yummy tartlets. The places you can use this are only limited by your imagination. Molly of Orangette wrote a wonderful article on Leek confit that you can read here. The method is so simple you’re not going to believe it. Here’s mine.
I know. I know that time has passed for apple recipes to come tumbling out. Fall is just a memory for most of us, and we’re looking for deeply spiced, long cooking, keep us warm through the cold night recipes. In spite of all that, apple turnovers have no season. Fragrant and still slightly warm, icing sticking to impatient fingers, the soft crack of flaky layers giving way as you bite down…..these need to stay around.
These apple turnovers have a faintly exotic spice, a warm scent and taste. You just might find yourself draping a silk scarf around your shoulders and searching for a Bollywood movie to watch as you enjoy them. Ok, that might be a stretch, but try them, they are so good. And easy…so very easy. Let me show you.