Funny thing is, I wasn’t going to share this recipe.
It was a random ‘ clean out the fridge’ project without specific measurements or intention. It was just lunch. That is, until Betty made an interesting comment on the blog last week which got me thinking. Do you know Betty? You can swoon over her photography and creations here.
She touched upon the subject of writing recipes, and how challenging the overall process can be. In general, to stop and write something down in the midst of stirring and peeling and mixing and grating can interfere with the natural flow of spontaneity.
And I totally get it.
Right out of culinary school, I worked at one of Bobby Flay’s restaurants in the city. My job was to make the tuna tartare. But I never knew if I was doing it right because there was no actual recipe. There was a list of ingredients to follow, but the rest was done by eye and feel. Bobby use to say, “It’s ready when you can see every single ingredient.”
I give you that same advice here.
To a skillet, sauté diced sweet potatoes (skin on) with sliced leeks. I love leeks. They’re so sweet and have a delicate onion flavor. Add a splash of water to the skillet, cover and cook until the potatoes are tender, about 7 minutes. Add leftover cooked quinoa and lentils, and throw in some sun gold tomatoes to burst (we’re just about out of those now!). By the way, oftentimes I’ll cook my quinoa and lentils together in one pot- they’re done at about the same time. Then, I keep them in the fridge till I figure out what to do next.
Right before serving, add lots of fresh basil, a drizzle of olive oil and a splash of red wine vinegar. Don’t be scared of vinegar; it balances out the sweet flavor of the potatoes. Enjoy this for lunch or as a side dish with baked salmon.
• • • • • • • • •
And in other news…
I just finished the final edits on my cookbook! Phew! What a week. Talk about being precise ;)
That’s a picture of my manuscript all snug and on its way to my editor in Massachusetts. Then it goes to the proofreader (yikes!). Then the printer (yikes!). Then PRE-ORDER! I can’t wait to share this with you all. More details to come…