While this was leek-ier than I intended--note to self: recipes probably do not intuit that you're buying massive farmers market leeks when they call for "three leeks"--it was also incredibly good. The soup is traditionally thickened with heavy cream and egg yolks. I slimmed it down a bit by going for olive oil instead of butter and just a little whole milk and egg.
|Professional chef I am not. It took awhile to messily|
julienne all these vegetables... and the unpictured leeks.
|Best paired with a local Hudson Valley dry cider!|
I bought enough for a dense, moist apple cake based on a recipe from the Talk About Good Louisiana Junior League cookbook*...
|Hard not to eat off the crispy top before even turning out|
the cake. Sort of wish I'd glazed it with honey, too.
|Warm, moist, spicy delicious.|
|So. Much. Chopping.|
Ashby: Meh. The thick, tart skin was the best part, but the flesh was rubbery and the taste not all that distinct from a Golden Delicious.
Black Twig: Generic, but not in a bad way. It was... an apple, but as fresh and apple-y an apple as you could ever wish for. Unfortunately, it looks like a Mackintosh, which puts me off because those are mushy and gross.
Winter Banana: I've mentioned these before, and they were just as delicious this time around.
*Nope, not kidding whatsoever.