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Another great classic that solidifies the arrival of spring – leeks vinaigrette. Smell the sunny breeze, fork and knife gently coaxing the bites apart on quaint china with possibly half a glass of a minerally white with the bustle of a French bistro in the background.
Remove the leeks carefully to a deep baking tray or container and shock with iced water or cold running water.
The leeks can be cooked in a few different ways.They tend to be fragile so I like to cool them in running cold water in a container or tray that is square rather than a bowl where they are piled on top of each other and can be damaged.
For those spices that typically aren’t eaten whole (white pepper, allspice, star anise etc.) it is convenient to keep a little bit ground and ready – just do small batches to keep things fresh. This is the grinder Lior recommends and uses for small needs. It’s a little quieter, utilizes good technology to help with even grinding, and has a removable container for easy cleaning and storage.
Questions? Contact helen@laboiteny.com
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