Monday, May 12, 2014
FFWD Leeks Vinaigrette with Mimosa
Work deadline is over! Now I get to catch up on the rest of my life, while waiting for the next crisis to hit. I barely remember making this. I think it was last Saturday night. I thought it was okay, but probably not something I would make again. Paul said the leeks were too stringy, and I agree that they were quite a challenge to eat. I'm not quite sure what I did wrong. I used the thinnest leeks I could find. They weren't pencil thin (I might be inspired to try this again if I found very thin leeks), but they were quite thin and I cooked them until very soft. Maybe I used too much of the green parts? I never know what to make of instructions like "use only the white and pale green parts." How does one define pale green? It's all gradations! I do much better with black-and-white instructions, I have no clue what to do with these shades of grey. Anyway, I served these with wilted spinach and Giant Chipotle White Beans. Does anybody else buy Rancho Gordo beans? They're expensive for beans, but beans are still a relatively inexpensive dinner, and I really think that they're worth it. They're absolutely delicious, the texture is so much better than canned, and this is one of my favorite ways to make them. Anyway, onto the next FFWD recipe!