Handmade Pasta with a Creamy Leek Sauce Daria Souvorova 2 hours serves: 8-12 people Nico’s mentor is in town from France and had us over for a Guinea Fowl meal. It was delicious! We had to return the favor. So before sending him back to France, Nico and I decided to host him for a…
Catalan Sardines with Susquet on Toast
Catalan Sardines with Susquet on Toast Daria Souvorova 45 minutes serves: 8-12 We had the opportunity to try a variety of fish stews in Barcelona. I was feeling sick after taking one too many face-plants in the snow while learning how to ski in the Pyrenees, so the stews were a welcome revelation. The weather…
Bouillabaisse with Rouille
The Bouillabaisse is foolproof! Bouillabaisse originates from Marseilles and was made of cheap cuts of fish and eaten by fishermen who reserved the better cuts to sell. Since then, it has become a quintessential dish. It is served with baguette and a Rouille drizzled into the soup to add flavor, much in the same way that sour cream is added to the Russian Borsht.
Quiche Lorraine is one of the quintessential quiches. The combination of leek and bacon is perfect. I have seen versions with onion or green onion, but the buttery sweetness of leek, I think, is unbeatable in conversation with egg, bacon, and Gruyere. Gruyere is the best cheese to use, but a freshly grated Swiss cheese will make a beautiful pastry as well. For this meal, I poured my filling into tart crusts instead of pie crusts to create a different filling to crust ration and we all loved it!
Pan Seared Steak and Leeks with Demi-glace
This beautiful, quick, and simple recipe serves as a vehicle for my newest achievement! I have finally collected enough bones to make my own demi-glace, check out the recipe for my Demi-glace that I shared yesterday here! After hours of skimming and simmering, I was itching to try out my sauce!
Leek and Whey Risotto served with Seared Scallops in Brown Butter
Risotto is a mainstay in the fall for me. I have loved it since my friend Kikki in Brooklyn made some for me with ingredients she brought back from her second home in Bormio. Every time I make it, I think about her bringing the big hunk of Parmesan out of its packaging and grating it liberally into the dish.
Easy Roast Leek and Asparagus with Thyme and Balsamic
I love leeks! I buy them almost every Saturday at the market, and am impatiently waiting for my seeds to grow so I can have my own supply! Did you know that if you cut off the roots and bottom 1/2 inch of a leek and place it in water, it will start to grow?…
Lemon and Leek Risotto served with Sea Scallops with Brown Butter, Caper, and Lemon
I was walking down the aisle at the grocery and found sea scallops on sale, I couldn’t not buy them! Similarly, at the farmer’s market, my favorite vendor was selling leeks for 50 cents a piece. Butter, capers, and lemons are constant ingredients in my home, so this recipe came about out of what I…