Tuesday, April 6, 2010

Leeks Anyone?

Les Poireaux Sauvages! -- and yet, these are so large and sturdy, they could almost be cultivated! What a possibility awaits me. Shall I sautée them and add them to my beans? or perhaps blend them with a bit of the peppery roquette and have them with pasta? They are amazing in an omelet... The possibilities are so many.

1 comment:

chicagogal said...

braised in butter and chicken stock. mmmmmmm