After hearing nothing but good things (mostly on Orangette) about All About Braising by Molly Stevens I finally decided to buy it in time for making lots of good warming Winter food. I had a flick through it this morning and was starting to mentally mark recipes to try when I paused over a recipe for braised leeks.
I left for work (with this in my bag) and through the morning stayed focused (fixated) on the idea of leeks for dinner. I hadn't made a note of the recipe but decided to have a search around blogland to see if anyone had. No joy but then I remembered reading one of Molly's articles in bon appétit. She had made a leek tart using a recipe of leeks slow cooked in butter and sure enough there it was.
It was a method of cooking leeks which delivers a tangle of sweet buttery deliciousness. I added some thyme when I cooked the leeks, fried some chopped smoked streaky bacon, tipped it all into a pan of cooked fusilli, added some freshly ground black pepper and a little parmesan, and dug in. Twice.
I'm already planning on cooking a big dish of these and using them in any way I can think of, maybe starting with just standing over the hob with a fork. First though I have a dish of leftovers in the fridge and lunch tomorrow to look forward to.