Thursday, October 9, 2008


I'm currently in the middle of a leek love affair. The leek is a member of the onion family, but is much sweeter than most of its counterparts, tasting like a mix between a shallot and a scallion.

Last night I had leeks with spicy Italian sausage and fresh pasta, and tonight I'm whipping up a classic Vichyssoise. But, since it is World Egg Day Eve, I give to you: Marinated Leeks with Poached Egg, Sheep’s Milk Cheese & Mustard Vinaigrette.

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