Sunday Supper: Braised Leek and Chevre Pie

I am a girl with many cookbooks. I love them, especially if they have pretty pictures. When I got some bookstore gift cards for Christmas, I had to employ a lot of will power to not buy another. Because the truth is, I really don’t need another one. I have a wealth of resources right here on my dining room bookshelf. The trick is to actually use those resources.
A few years ago, I came up with the idea of Sunday dinner, which I am now calling Sunday Supper (thank you, Radhi, and your southern roots for the inspiration). The idea was to make a meal for dinner on Sunday night using at least one new recipe. And I chose Sunday for a reason. It’s a day when I usually have the time and mental space to be able to prepare, buy the necessary ingredients, and spend the time it takes to cook a new recipe. And for me, cooking a new recipe always takes way longer than it should. I’m always double-checking, rereading, second-guessing. I push my comfort zone and expand my culinary repertoire on Sunday nights and very rarely am I disappointed with the results. Plus, once I’ve made a recipe, I find it easier to try it again on a weekday because I’ve done it before. After a trial run, I find it easier to expand on the basic idea of a recipe and do things my own way. It’s how I’m learning to become a better cook.
Besides the advancements I’m making in my cooking knowledge, something has to be said about how relaxing and cozy it is to have a nice dinner on a Sunday evening. It’s the way I bring the weekend to a close and prepare for the often, crazy week ahead. Not to mention the fact that Sunday Supper is how I prepare a bulk of the lunches I’ll eat that week. It’s functional, but also one of the most peaceful, decadent times of the week.

Today, I start a new series of posts called Sunday Supper. Every Sunday, I’ll write a post about what I’m trying and learning in my kitchen that week. And as always, if you have a special recipe, or cookbook, that you think I should try, let me know! I’m always open to new things, especially if it’s food.

This Sunday, I made Braised Leek and Chevre Pie. I braised the leeks in butter using the following Mark Bittman recipe, put them in a prebaked pie shell, added dollops of delicious goat cheese, and topped it with a super simple egg mixture. For the egg mixture, I simply whisked together three eggs, 1/3 cup of unsweetened almond milk, and a little salt and pepper. Also, when I made the pie crust, I used this Bittman recipe, but instead of the sugar, I added one teaspoon of ground sage – what a delicious savory crust!

Leeks Braised in Butter
Adapted from How to Cook Everything by Mark Bittman

2 tablespoons butter
2 leeks, trimmed and cleaned, cut into one to two inch sections
salt and freshly ground pepper
1/4 cup water (or stock)
A few sprigs of fresh thyme

Place the butter in a skillet large enough to fit the leeks in one layer. Turn the heat to medium. When the butter melts, add the leeks; sprinkle them with salt and pepper and cook, turning once or twice, for about 5 minutes.

Add the water or stock and the thyme and bring to a boil. Turn the heat to low, cover, and cook until the leeks are tender, about 20 minutes. Uncover; if the leeks are swimming in liquid, raise the heat a bit and boil some of it away, but allow it to remain moist.

Enjoy and have a lovely week!

5 thoughts on “Sunday Supper: Braised Leek and Chevre Pie

  1. radhi

    we’re kind of doing sunday suppers too! last night was lentil soup, but you’ve inspired me to start using my bittman book! and sage instead of sugar, that’s brilliant! ps- don’t you love color sorting! i don’t think we’ll ever go any other way! :p

    Reply
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