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 â€“ 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!