Saturday, October 4, 2008

Leeks and carrots

LEEKS AND CARROTS, one of the best combinations there is. I just scrape the carrots, slit the leeks down from the cropped-off tails and rinse the sand out of them, and then cook them in olive oil, salt, and water in a covered pan — sort of a braise-steam technique.

Since it's Saturday, we went to the farm market this morning, where we got lima beans from Nancy and salmon from the fish guy. Mostly a red-orange dinner then, no doubt very good for us.
Cheap CĂ´tes du Rhone "Celliers du Rhone" 2007

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