musings from the pink chair

splendid simple supper

Posted on: 10 November 2009

i like to cook.

however, i also like to dance, play violin, write, decorate my apartment, read magazines and frivolous literature, and play with my cat. between that and my (wonderful) job, i don’t have a lot of time to cook during the week. i save the time-intensive recipes for the weekends (profiteroles au chocolat, anyone?), but during the week i go for simple and delicious.

a lot of the time that means falling back on my endlessly versatile pasta dish, first thrown together in college when i was sick of takeout. the basic mixture: almost any kind of pasta tossed with grape tomatoes and bulgarian feta cheese, drizzled with extra-virgin olive oil. delicious hot or cold. variations: add any combination of green onions, shredded chicken, fresh or wilted spinach, mushrooms, broccoli, etc etc etc. sometimes i add some crushed red pepper to give it a kick. it’s pretty much unbeatable in terms of both pure deliciousness (i can’t think of better foods than good olive oil, good feta, and fresh tomatoes) and ease of preparation (the only “cooking” involved is boiling the water for pasta) — but you can get sick of anything if you eat it enough.

SO, i was on the hunt for something new. i decided this something would be a recipe with leeks, because i adore them in leek soup but haven’t ever had them any other way. i’m pleased to say i now have a very simple but super-delicious leek recipe for weeknights thanks to cookthink, an ingredient-based recipe project that my friend claire used to manage. and, bonus: with the exception of the leeks, all the ingredients are stuff you almost surely already have.

here’s my version of their leeks braised in white wine:

after you’ve removed the top and bottom, slice the leeks in half lengthwise (also widthwise if they’re really long, like mine were). lightly brown them, cut side down, over medium heat in a mixture of about 2 tbsp. olive oil and 2 tbsp. butter (about four minutes). flip them and lightly brown the other side. then pour in about half a cup of dry white wine, and let it cook for a couple minutes until the alcohol burns off.  add about a quarter or a third of a cup chicken or vegetable stock, and cover. simmer the mixture for about 8-10 minutes. add some freshly ground pepper to taste, plenty of parsley, a squirt of lemon juice if you like (i used half a lemon, but i like everything really lemony), and a bit of salt if you like (i wouldn’t add the salt unless you used unsalted butter and low-sodium broth/stock). let that sit for another minute or so, and then you’re done.

mmmmm, so delicious. and easy.


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s


I'm a twentysomething journalist who lives in Atlanta, loves all things artsy, and updates this blog from the cozy pink chair in my living room. More?



I’d like to keep my job

The views expressed on this blog are my own and do not necessarily reflect those of my employer or its affiliates. KTHXBAI.
%d bloggers like this: