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.
Oh, that cake! Oh, that stew!!! But oh, that cake!
ReplyDeleteAnd as far as I am concerned, there is no need for the "Delicious" apple. Especially the red.