Leek and fava soup to die for; excellent BLTs – 10 October 2011

Wow, this was the best dinner we’ve had in ages, and it was “just” soup and a sandwich.

I got home and found D there already, carrying a bottle of wine up from the cellar. There was a fabulous-smelling leek stock on the stove. He had used the tops of the four leeks he bought me for the tomato tart on the 6th, and which I had carefully washed and stuck in the refrigerator. He cut them up and stewed them in butter, then added water (he thinks less than 1 qt and maybe only 2 cups?) and salt. He wasn’t impressed by the smell,  but added a sprig of winter savory, perhaps 2-3 inches, which made it really excellent. The leek tops were not particularly edible, so he strained them out and just used the stock. Separately, he boiled a bunch of large (oldish) shelled favas for about 3 minutes and popped them out of their skins. He cooked the largest ones in butter for awhile, then smooshed them and continued to cook them (adding some oil). They got a bit crispy, which he didn’t think was great, but honestly, I wouldn’t change a thing. While doing the final cooking of the favas, he reheated the leek stock, then added all of the fava beans and cooked them together for a few minutes. I would have been delighted to be served this soup at Chez Panisse. Truly.

What D had planned on making, and still did, was bacon, lettuce, and tomato sandwiches, using the exceptional dry-farmed Early Girl tomatoes he got from Tomatero farm two days ago at the Grand Lake farmers’ market. He bought thick-cut applewood bacon at the Bowl today and fried it up very nicely, added romaine, good old Costco Hellmann’s mayonnaise, and served on today’s new no-knead bread (too good to toast). The sandwich was sumptuous. The bread was 1/3 Central Milling Company flour and 2/3 King Arthur bread flour, with no other additives this time.

The aforementioned wine calls itself “Bruno Porro, San Luigi, Dolcetto di Dogliani” (2007). It cost $7.99, probably at Trader Joe’s. I didn’t think it was anything to write home about, but it was fine, especially after it had a chance to breathe a bit.

This entry was posted in Meat as a flavoring, Sandwich, Soup and tagged , , , , , , , , . Bookmark the permalink.

Leave a Reply

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

WordPress.com Logo

You are commenting using your WordPress.com 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

This site uses Akismet to reduce spam. Learn how your comment data is processed.