"Perhaps the most impressive of all the cookbook blogs are the three devoted to the 2004 edition of Gourmet magazine's "The Gourmet Cookbook" -- all 5¼ pounds and 1,300-odd recipes of it. Befitting this culinary Everest, all three writers are overachievers in their professional lives."

--Lee Gomes, The Wall Street Journal, May 28, 2008
"I should have told you before how much I've been enjoying reading your thoughts. You seem like such a great cook."

--Ruth Reichl, Editor-in-Chief of Gourmet Magazine, June 8 2008, comment on "Chocolate Velvet Ice Cream".

Saturday, March 1, 2008

Creamed Leeks and Roasted Celery Root

C'mon, admit it. You are bored silly with not only your vegetable options, but how you cook them. It's early March and it seems like summer and the farmer's market will NEVER ARRIVE!

Let me offer you two easy little spins to liven up your days. Don't panic, they're not complicated.

Creamed Leeks is as simple as putting chopped leeks in a skillet with half a cup each of cream and chicken stock. Cook for an hour, and you've got silky, oniony goodness that's a perfect side to chicken or steak.

Celery root might be a little harder to locate, but if you've got a good supermarket you'll see these weird looking things over by the jicama.

Roasted Celery Root is a snap. Peel, toss with vegetable oil and salt, and throw in the oven, bake 'til tender. Something like a cross between celery and french fries.

So c'mon, break out of your self-imposed culinary box. What else is there to do on a cold late winter day?

No comments: