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Citrus Bream Fillets

These fragrant Citrus Bream Fillets have a deliciously moist and flavour flesh. Cooking them requires a very simple but nonetheless effective technique you may want to impress someone with, thus making this a perfectly suitable recipe for a date night! Happy Friday!

Ingredients (serves 2):

2 tablespoons unsalted butter

1/2 tablespoon olive oil

a lemon

a lime

2 beautiful fresh bream fillets

a good pinch of fleur de sel and freshly cracked black pepper, to taste

a finger lime

In a large frying pan, melt butter with olive oil over medium-high heat.

When the butter is just foaming, grate the zest of half the lemon and that of half the lime.

Add bream fillets, skin side down. When the butter just turns noisette (a light brown colour, and a slightly nutty scent), scoop it with a large tablespoon, and baste the fish fillets.

Continue basting the fish fillets in foaming citrus butter, until their flesh becomes opaque and is cooked through, about a quarter of an hour (more or less depending on their thickness.)

Season bream fillets, to taste, with fleur de sel and black pepper.

Halve finger lime.

Serve Citrus Bream Fillets hot, drizzled with citrus butter. Grate a little lemon and lime zest on top, and top with finger lime.

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Nettle and Green Onion Rarebit (Vegetarian)

After a few hours spent gardening, sowing, planting, weeding and tilling, how satisfying to return in the kitchen with freshly dug go, and freshly snipped (very carefully, with gloves!) nettle. These Nettle and Green Onion Rarebit, inspired from a recipe in this month's Simple Things, make the harvest all the more delicious! Happy Thursday!

Ingredients (makes 4 slices):

a large Green Onion

2 tablespoons unsalted butter

2 tablespoons plain flour

1 cup semi-skimmed milk

a pinch of fleur de sel or sea salt flakes and freshly cracked black pepper

nutmeg

Mature English Cheddar

4 small slices White Bloomer Bread

1 tablespoon unsalted butter

1 cup freshly picked nettles (wearing gloves), leaves removed from the stalks and thoroughly washed under cold water (wearing rubber gloves!)

Preheat oven to 250°C/480°F.

Finely chop Green Onion.

Melt butter in a medium saucepan over a medium flame. Once butter is just foaming, add chopped Green Onion, and cook, a couple of minutes.

Sprinkle in the flour. Give a good stir, and cook out, 1 minute.

Remove from the heat, and gradually stir in the milk, to prevent lumps, so the mixture is smooth and loose. Return over medium heat, and cook, stirring constantly until the sauce thickens. Once the béchamel thickens, season with fleur de sel and black pepper. Grate in about 1/4 teaspoon nutmeg. Then, grate in 1/3 cup Mature English Cheddar. Give a good stir until melted. Remove from the heat.

Place White Bloomer Bread slices onto a pizza pan, and place in the middle of the hot oven. Toast, at 250°C/480°F, 4 minutes.

Melt butter in a small frying pan over medium-high heat. Once the butter is just foaming, add the nettle leaves, and sauté, a couple of minutes until wilted. Transfer to a chopping board, and chop finely. Stir nettle leaves into the cheesy béchamel.

Flip White Bloomer Bread slices on their other side, and spoon cheesy nettle and green onion béchamel onto each slice. Grate a little more Cheddar on top and return to the hot oven. Bake, at 250°C/480°F, 3 to 4 minutes, until bubbly.

Sprinkle Nettle and Green Onion Rarebit with chopped green part of the Green Onion, and serve immediately, with a glass of chilled white wine, like Chardonnay or Sauvignon Blanc.

#Recipe #Food #Nettle and Green Onion Rarebit #Nettle and Green Onion Rarebit recipe #Rarebit #Rarebit recipe #Bread #White Bloomer Bread #Béchamel #Béchamel Sauce #Butter #Flour #Milk #Nutmeg #Fleur de Sel #Black Pepper #Black Peppercorns #Cheddar #Mature English Cheddar #Nettles #Garden Nettles #Green Onion #Garden Green Onion #Garden Vegetables #Garden Weeds #Foraging #Growing Gardening and Foraging #Thrifty #Thrifty recipe #Thrify Thursday

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Vår Sill Potatissallad (Spring Herring Potato Salad)

If you know me, you know I love eating herring and potato salad in all seasons! This elegant Vår Sill Potatissallad, which looks like a gargen at Springtime may just become my favourite! Happy Wednesday!

Ingredients (serves 2):

half a dozen New Potatoes 

1 teaspoon coarse sea salt

1 ½ heaped teaspoon whole-grain Dijon Mustard

4 tablespoons Senap och Dillsås (Mustard and Dill Sauce) 

1 small Green Onion

155 grams/5.5 ounces smoked herring

2 cups frisée chicory, thoroughly rinsed and spin-dried

half a dozen snapdragon flowers (or other edible flowers, like borage) (optional)

Peel Potatoes, and place them whole in a medium pot with coarse sea salt. Cover with water and bring to the boil. Cook until tender, about 20 minutes.

Once the potatoes are cooked, drain and let cool at room temperature, until just warm.

In a large salad bowl, combine whole-grain Dijon Mustard and Senap och Dillsås, stirring until well-blended.

Finely chop Green Onion, and stir into the sauce.

Cut Potatoes into thick slices. Cut smoked herrings into chunks and add potatoes, herrings and frisée chicory to salad bowl, and toss gently to combine and coat in the dressing. Garnish with snapdragon flowers, if using.

Serve Vår Sill Potatissallad, with a glass of chilled rosé or Sauvignon Blanc.

#Recipe #Food #Vår Sill Potatissallad #Vår Sill Potatissallad recept #Spring Herring and Potato Salad #Herring and Potato Salad #Herring and Potato Salad recipe #Smoked Herrings #Fish and Seafood #New Potatoes #Garden New Potatoes #Potatoes #Frisée #Frisée Chicory #Frisee #Frisee Chicory #Chicory #Garden Green Onion #Green Onion #Whole-Grain Mustard #Senap och Dillsås #Mustard and Dill Sauce #Snapdragon Flowers #Edible Flowers #Salad #Salad recipe #Salad and Side #Spring Salad #Spring #Spring recipe

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Mushroom Polenta (Vegetarian)

This creamy and cheesy Mushroom Polenta, enhanced with a pinch of fragrant Piment d'Espelette, makes a hearty vegetarian lunch on a chill Spring day! Happy Monday!

Ingredients (serves 2):

2 tablespoons dried porcini mushrooms

1 cup boiling water

1/4 cup skimmed milk

1/2 teaspoon fleur de sel or sea salt flakes

1/4 teaspoon Piment d'Espelette or Cayenne Pepper

½ cup polenta

4 heaped tablespoons crème fraîche or sour cream

Parmesan

Sppon dried porcini mushrooms in a small saucepan. Pour the boiling water over the mushrooms, and cover with a lid. Allow to soak and plump up, about 10 minutes.

Then, stir in milk, fleur de sel and half or the Piment d'Espelette. Heat over a medium flame until simmering.

Add polenta all at once, energetically stirring with a whisk to prevent lumps from forming. Whisk constantly until mixture thickens. Once it has, stir in crème fraîche. Finally, grate in about 1/3 cup Parmesan, and give a good stir until completely melted and you have a beautifully smooth polenta.

Serve Mushroom Polenta hot, sprinkled with remaining Piment d'Espelette.

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Aspargus Scrambled Eggs

Another breakfast, for a slower-paced day, these more-ish Asparagus Scrambled Eggs are a delight for a Spring Sunday brunch! Have a good one!

Ingredients (serves 1):

half a dozen green asparagus, rinsed

1 tablespoon unsalted butter

1/2 tablespoon olive oil

3 large eggs

2 heaped tablespoons crème fraîche or sour cream

a pinch of salt and freshly cracked black pepper, to taste

Parmesan

2 fluffy sprigs Garden Parsley 

Trim the bottoms of the asparagus.

Bring a large saucepan of water to a boil over medium-high heat. Stir in coarse salt, and add the asparagus. Cook, 5 minutes.

Once cooked, immediately plunge the asparagus in a bowl of ice water, to stop cooking. Drain thoroughly.

Cut asparagus into large chunks, keeping the spears aside.

In a large frying pan, melt butter with olive oil over a medium flame. Once the butter is just foaming, add asparagus spears, and cook, stirring often, about 3 minutes. Transfer to a plate, and keep warm; set aside.

Return frying pan over the flame, and add asparagus chunks. Cook, stirring often, about 5 minutes until just browning. Transfer to a plate, and keep warm; set aside.

Return the pan on the stove once more, and add the butter. Once the butter is just foaming, break in the eggs, and immediately reduce heat to medium-low. With a wooden spoon, fold eggs in from the edge to the centre, until just cooked, about 3 to 4 minutes. Season with salt and black pepper,  and stir in crème fraîche. Finally, stir in reserved asparagus chunks, and grate in about 1/4 cup Parmesan, folding it in gently.

Finely chop Parsley.

Enjoy Asparagus Scrambled Eggs hot, topped with reserved asparagus spears, and sprinkled with chopped Parsley. Happy Sunday!

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Coconut Overnight Oats

Coconut yoghurt gives these Coconut Overnight Oats a delightfully Summer-y flavour --to think I used to not like coconut at all! Besides, this high-protein breakfast, ready when you rise, is just what you need when you know you have a long day ahead of you! Happy Saturday!

Ingredients (serves 1):

1/2 cup (high-protein) coconut yoghurt

1 teaspoon Homemade Vanilla Extract

1/3 cup whole rolled oats

fresh berries, rinsed, to serve (optional)

In a small bowl, combine coconut yoghurt and Vanilla Extract. Give a good stir until well-blended. Then, gently fold in whole rolled oats until completely combined.

Spoon mixture into serving bowl, and cover with cling film. Store in the refrigerator overnight.

The next day, remove cling film, and enjoy Coconut Overnight Oats with fresh berries, if desired.

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Tielle Sétoise (Octopus Pie)

I spent a good chunk of my childhood near Sète, in Montpellier, where mys sister was born. I even had the singing accent and all. But until quite recently, when Jules and I travelled to Carcassonne and changed train in her home-town --and the train was delayed-- I had never tasted the local specialty! It is for the best though; how wonderful to make such delicious discoveries! La tielle is a more-ish pie, filled with a fragrant octopus and tomato ragoût. It is so good it makes one forget about delayed trains after a long journey. It is often sold as individual pies, but can be made into a large, generous one. And thus I baked this beautiful Tielle Sétoise! Happy Friday!

Ingredients (serves 4):

1 tablespoon yeast

1/2 tablespoon plain flour

1/4 cup lukewarm water

2 cups plain flour

1 cup strong white flour

1 teaspoon paprika

1 teaspoon fleur de sel or sea salt flakes

1 teaspoon tomato paste

1/4 cup Muscat de Rivesaltes (or other sweet white wine)

1/4 cup olive oil

1/3 cup lukewarm water

2 tablespoons olive oil

a good pinch saffron threads

1/2 teaspoon paprika

1/2 teaspoon ground chilli

1 teaspoon Herbes de Provence 

1 large onion

1 large garlic clove, minced

2 heaped tablespoons tomato paste

1/2 cup Muscat de Rivesaltes (or other sweet white wine)

4 Whole Peeled Tomatoes + 1/3 cup of their juice

1/2 teaspoon fleur de sel or sea salt flakes

1/2 teaspoon freshly cracked black pepper

815 grams/1.8 pound cooked Octopus 

1 teaspoon caster sugar

1/2 teaspoon paprika

1 tablespoon olive oil

In a small bowl, combine yeast and flour. Stir in lukewarm water until well-blended. Allow to sit, about 10 to 15 minutes until it starts bubbling a bit. Set aside.

In a large bowl, combine plain flour, strong white flour, paprika and fleur de sel. Give a good stir.

Dig a well in the middle of the dry ingredients and pour in yeast mixture. Add tomato paste, and stir with a wooden spoon, gradually adding Muscat de Rivesaltes, oil and lukewarm water, until the dough comes together. You might not need all of the water.

Knead dough for a few minutes onto the counter-top, and pop back into the bowl. Cover with a tea towel and allow to rise, a couple of hours.

Meanwhile, heat olive oil over medium heat in a large, deep skillet. Add saffron threads, and cook, about 3 minutes. Increase heat to medium-high, and add paprika, chilli and Herbes de Provence. Fry, a couple of minutes more.

Peel and finely chop onion. Stir into the skillet, and cook, about 3 minutes, until softened. Stir in garlic; cook, 1 minute more.

Add tomato paste, and cook out, 1 minute.

Deglaze with Muscat.

Finely chop Whole Peeled Tomatoes, and stir them into the skillet, along with their juice. Season with fleur de sel and black pepper, and bring to a slow boil. Simmer, 5 minutes.

Cut Octopus into small chunks, and stir into the tomato sauce. Reduce heat to medium, and simmer, another 15 minutes, until the sauce has thickened. Stir in caster sugar until dissolved.

Remove from the heat, and allow to cool completely.

Preheat oven to 220°C/430°F.

Lightly grease a pie plate with olive oil.

Punch dough down and divide into two portions (about one-third/two-thirds). Roll out both portions into circles. Fit largest dough circle into prepared pie plate, letting it overhang on the edges. Prick the bottom with a fork.

Generously fill with cooled Octopus and tomato ragoût. Lightly dampen the edges with water, and place dough lid on top, pressing firmly to seal. Trim off excess dough, and crimp.

In a small cup, combine paprika and olive oil, stirring until well-blended.

Generously brush the top of the pie with paprika oil.

Place in the hot oven, and bake at 220°C/430°F, 30 to 35 minutes until beautifully golden brown.

Serve Tielle Sétoise hot or warm, with dressed Mesclun, and a glass of chilled rosé or dry white wine, like Côtes de Provence, and perhaps some music from Sète's most famous artist (and a favourite of mine), Georges Brassens!

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Octopus

If you find Octopus at a good price at your fishmonger's, don't hesitate! It will be cheaper and better than buying it pre-cooked. And it doesn't require much effort to cook it, and will leave you with both delicious seafood and an excellent broth!

Ingredients (for a 1.4-kilo/3-pound octopus):

about 3 1/2 litres/14 cups water

1 large lemon

3 fluffy sprigs fresh rosemary

3 fluffy sprigs Garden Parsley

1/2 tablespoon coarse sea salt

1/2 tablespoon whole black peppercorns

2 cups rosé or dry white wine (like Côtes de Provence)

a 1.4-kilo/3-pound octopus, prepared by your fishmonger

Pour water in a large pot. Halve lemon, and add to the pot, along with rosemary and Parsley. Bring to the boil over a high flame.

Once boiling, stir in coarse sea salt and black pepper until salt has dissolved.

Reduce heat to medium-high, and pour in the rosé.

Rinse octopus under cold water, and plunge it into the pot.

Cover with the lid, reduce heat to medium and simmer 35 to 45 minutes.

Remove from the heat, and carefully lift octopus out of its hot broth. Allow to cool completely.

You can use Octopus in Salads, Stews or risotti; it's fragrant purple broth likewise, and in soups or to cook barley or pasta...

#Recipe #Food #Octopus #Cooked Octopus #Cooked Octopus recipe #Seafood #Seafood recipe #Fish and Seafood #Fish Friday #Water #Lemon #Parsley #Garden Parsley #Fresh Parsley #Rosemary #Fresh Rosemary #Coarse Sea Salt #Black Pepper #Black Peppercorns #Rosé #Rosé Wine #Côtes de Provence #Easy recipe #Quick recipe

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Crab Pasta

Creamy and delightfully spicy, this Crab Pasta makes a hearty and tasty dinner on chillier Spring nights. Happy Thursday!

Ingredients (serves 1):

1 1/2 cup short pasta (like penne rigate or rotini)

1 tablespoon unsalted butter

1/2 tablespoon olive oil

1 shallot

2 fluffy sprigs Garden Parsley 

half a dozen large leaves Garden Basil 

1/4 teaspoon Red Chili Flakes 

about 100 grams/3.5 ounces fresh crab meat, thoroughly drained

a pinch of fleur de sel or sea salt flakes and freshly cracked black pepper

1/3 cup crème fraîche or sour cream

1 lemon

In a pot of salted boiling water, cook penne according to package's directions, about 9 minutes until al dente.

Meanwhile, melt butter with olive oil in a large skillet over medium-high heat.

Peel and finely chop shallot.

Once the butter is just foaming, add chopped shallot. Fry, a couple of minutes.

Finely chop Garden Parsley, stalks and all, and Garden Basil. Add three quarters of the chopped herbs to the skillet, along with Red Chili Flakes. Cook, 1 minute more.

Stir in crab meat, and cook, another 3 minutes. Season with fleur de sel and black pepper.

Stir in crème fraîche, mixing well.

Once the penne are cooked, drain quickly, saving about 1/4 cup of the cooking water, and stir both into the creamy crab sauce, until the pasta is beautifully coated.

Thoroughly squeeze in the juice of the whole lemon. Give a good stir.

Serve Crab Pasta hot, sprinkled with reserved chopped Parsley and Basil, and a glass of chilled dry white whine, like a Martinborough Sauvignon Blanc.

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Tropical Breakfast Yoghurt

Bright with ripe mango and fresh passion fruit, this Tropical Breakfast Yoghurt brings sunshine to the start of your day! Happy Wednesday!

Ingredients (serves 1):

1/4 of a large, ripe mango

1/2 lime

1/2 cup coconut yoghurt

1 ripe passion fruit

Peel mango and cut it in small dices. Thoroughly squeeze the juice of the line halve over the mango dices, tossing, to coat.

Spoon coconut yoghurt into serving bowl.

Top with mango dices.

Halve passion fruit, and scoop out the pulp of one halve onto the mango and coconut yoghurt. Place second passionfruit halve on top.

Enjoy Tropical Breakfast Yoghurt immediately.

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Chicken, Asparagus and Cucumber Salad

Leftover Lemon and Garlic Chicken Breast, make a beautifully bright Spring chicken salad, this delightfully green Chicken, Asparagus and Cucumber Salad! Happy Tuesday!

Ingredients (serves 1):

a dozen fresh green asparagus, rinsed

1/3 cucumber, rinsed

half a Lemon and Garlic Chicken Breast

1 tablespoon Vinaigrette Dressing 

Trim the bottoms of the asparagus.

Bring a large saucepan of water to a boil over medium-high heat. Stir in coarse salt, and add the asparagus. Cook, 9 minutes, or until just tender.

Once cooked, immediately plunge the asparagus in a bowl of ice water, to stop cooking. Drain thoroughly.

Halve cucumber, and cut into slices, and spoon them into a medium bowl.

Cut drained asparagus into chunks. Add to the bowl.

Cut Lemon and Garlic Chicken Breast into thin slices, and add to the bowl, as well.

Drizzle generously with Vinaigrette Dressing, and toss gently, to combine.

Spoon Chicken, Lemon and Asparagus Salad onto serving plate, and enjoy immediately!

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Lemon and Garlic Chicken Breasts

Light and fragrant, these Lemon and Garlic Chicken Breasts make a simple yet flavourful lunch. Once cooled, they can make a tasty salad or sarnie, too!

Ingredients (serves 2):

1/2 lemon

1 garlic clove, minced

1 heaped teaspoon Herbes de Provence 

1/4 teaspoon fleur de sel or sea salt flakes

1/2 teaspoon freshly cracked black pepper

2 1/2 tablespoons olive oil

2 beautiful chicken breasts

In a roasting tin, grate the zest of the lemon halve. Add minced garlic and Herbes de Provence.

Add fleur de sel and black pepper, and give a good stir until well-combined.

Stir in olive oil until well-blended.

With a sharp knife, score the top of the chicken breasts in a criss-cross pattern.

Add chicken breasts to the roasting tin, and rub them thoroughly with the oil, herb and lemon mixture.

Turn them, scored-side down and cover with cling film. Place in the refrigerator, and allow to marinate, at least an hour.

Preheat oven to 200°C/395°F.

Remove cling film, and thoroughly squeeze the juice of the lemon halve over marinated chicken breasts. Turn them scored-side up, and place tin in the hot oven. Roast, at 200°C/395°F, for 25 to 30 minutes.

Serve Lemon and Garlic Chicken Breasts hot, with fluffy white rice or a tomato and basil salad.

#Recipe #Food #Lemon and Garlic Chicken Breasts #Lemon and Garlic Chicken Breast recipe #Chicken #Chicken Breasts #Chicken and Poultry #Lemon #Lemon Zest #Lemon Juice #Fresh Lemon Juice #Garlic #Herbes de Provence #Fleur de Sel #Black Pepper #Black Peppercorns #Olive Oil #Lunch #Lunch recipe #Lunch Today #Weekday Lunch #Easy recipe #5 Ingredients or Less

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Provençal Pork Chops

Whether your grill them on the barbie or on a griddle pan, these fragrant and juicy Provençal Pork Chops bring a taste of Summer holiday to your lunch! Happy Sunday!

Ingredients (serves 3):

1/4 teaspoon fleur de sel or sea salt flakes

1/4 teaspoon freshly cracked black pepper

1 heaped teaspoon Herbes de Provence 

1/2 teaspoon paprika

1/4 teaspoon ground chilli

3 tablespoons olive oil

3 pork chops

In a large, shallow dish, combine fleur de sel, black pepper, Herbes de Provence, paprika and ground chilli. Drizzle in olive oil and give a good stir until well-combined.

Add pork chops to the dish, rubbing them thoroughly in the oil and spices.

Place in the refrigerator to marinate, at least a couple of hours to overnight.

Grill marinated pork chops, on a hot griddle pan or on the barbecue, until well-browned and cooked through.

Serve Provençal Pork Chops hot, with Aïoli and Poêlée Provençale.

#Recipe #Food #Provençal Pork Chops #Provençal Pork Chop recipe #Pork Chops #Marinated Pork Chops #Pork and Sausage #Fleur de Sel #Black Pepper #Black Peppercorns #Herbes de Provence #Paprika #Chilli #Ground Chilli #Olive Oil #Provençal Cuisine #French Cuisine #Southern France #Regional Cuisine

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Cucumber and Pomegranate Wheat Berry Salad (Vegan)

The sun is out, the sky is blue, this warm Spring Saturday feels a bit like Summer, and this refreshing Cucumber and Pomegranate Wheat Berry Salad and a glass of chilled rosé is just what you need to complete the illusion! Have a good one!

Ingredients (serves 3 to 4):

2 cups wheat berry

1 cucumber, rinsed

a dozen large leaves Garden Basil 

salt and freshly cracked black pepper, to taste

2 tablespoons olive oil

1/2 ripe lemon

1/3 cup freshly released pomegranate seeds

Cook wheat berry in a pot of salted boiling water according to package's directions, generally 10 minutes until al dente.

Drain wheat berry, and allow to cool a little.

Meanwhile, halve cucumber and cut into thin slices. Add cucumber slices to a large salad bowl.

Finely chop Garden Basil, and add to the salad bowl. Season with salt and black pepper, and drizzle generously with olive oil. Toss, to combine.

Thoroughly squeeze in the juice of the lemon halve, and toss once more, to mix.

While it is just a little warm still, stir in cooked wheat berry and fresh pomegranate seeds, tossing well to combine.

Chill in the refrigerator, at least a couple of hours.

Serve Cucumber and Pomegranate Wheat Berry Salad cold, with a glass of chilled rosé or dry white wine.

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Gin Buck

Beautifully refreshing on a very warm Spring day, this Gin Buck is a simple cocktail that allows the spirit to shine as brightly as the sun! Happy Friday!

Ingredients (serves 1):

8 ice cubes

45 millilitres/1 1/2 fluid ounces herbaceous botanical gin (like Wild Burrows)

1/2 small, ripe lemon

chilled ginger beer (like Bundaberg's), to top

Place ice cubes in a Collins glass.

Pour gin over the ice.

Thoroughly squeeze the juice of the lemon halve, and pour over the gin and ice. Give a gentle stir with a bar spoon.

Top with chilled ginger beer.

Enjoy Gin Buck immediately.

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Manuka Honey Grapefruit and Pomegranate Salad

A bright explosion of freshness at breakfast or a light, delicately sweet and citrus-y dessert this Manuka Honey Grapefruit and Pomegranate Salad is a vitamin-packed treat! Happy Thursday!

Ingredients (serves 1):

half a large, ripe pink grapefruit

2 tablespoons freshly released pomegranate seeds

1 teaspoon pure raw Manuka Honey

Using a grapefruit spoon, carefully scoop out grapefruit segments into a small bowl.

Gently pour in the juice of the grapefruit halve, without bruising the emptied skin.

Add pomegranate seeds and Manuka Honey. Give a good stir until the Honey is melted.

Spoon mixture back into emptied grapefruit skin. Chill in the refrigerator, at least an hour.

Enjoy Manuka Honey Grapefruit and Pomegranate Salad at breakfast, for dessert, or as a mid-afternoon snack.

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Poireaux-Vinaigrette (Leeks with Vinaigrette) (Vegan)

A simple dish, staple of the old-fashioned French Bistro, Poireaux Vinaigrette are nonetheless a celebration of Spring, where (just dug out) fresh produce takes center stage, enhanced by a delightfully piquant dressing! Bon appétit!

Ingredients (serves 2)

4 large Garden Leeks

4 tablespoons Vinaigrette Dressing 

Thoroughly rinse Garden Leeks under cold water, removing any dirt.

Cut the white part of the Leeks into thick chunks, and arrange them upright in a steaming basket.

Thinly slice the green part of the Leeks, and spoon in another steaming basket.

Fit steaming baskets (the white part of the Leeks underneath, green part on top) over a large pot of boiling water. Cover with the lid, and steam, 15 minutes.

Remove from the heat.

Arrange cooked white part of the Leeks chunks upright onto both serving plates. Scatter steamed green part of the Leeks liberally on top.

Drizzle generously with Vinaigrette Dressing.

Serve Poireaux Vinaigrette immediately.

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