Quote:
Originally Posted by beppe
I felt like cooking, so that's the result
Attachment 72602
from left to right, from the top:
creamed leeks
steamed carrots (just for the color)
fresh cod fillet (steamed)
new potatoes country stile ( actifried)
(potatoes and carrots provide the bite)
creamed leeks
this is a very complex recipe (according to the books, with ar least 3 distinct passages).
my version: I cut them in rounds, steam them, fry them in clarified bitter, add cream and reduce it, a handful of Parmesan.
The rest speaks for itself, fresh dill is just delicious. Sauvignon of the house. Joy of the participants |
Ohhh YUM! Okay, so that's not very articulate, but that was my first response. It sounds absolutely divine, Beppe. Especially the creamed leeks, and thank you very much for providing that recipe, I've never tried them...but now may have to.
I had enchiladas verdes de pollo (green chicken enchiladas) for lunch at our one good Mexican restaurant. Mexican food stinks north of Texas, normally (at least in my opinion) but we have one good Mexican place here that just shines, even compared to my beloved Texas style Tex-Mex. The owner is a goddess of salsas, and her verde sauce is a velvety spicy blend of tomatillos and I don't know what all else but it's GOOD.