Today our blog has one year. My how things have changed in just one year! We have recently moved from Montpellier to Bordeaux (wine country). So this last month has been very very busy. Yohann has started a Ph.D and I have finished my bachelor’s in law and I am currently enrolled in a graduate program. Even though we miss sunny Montpellier and it was difficult to leave all our friends we are excited for this new adventure. Many material things have changed but things aren’t all that different: we are still cooking healthy food and inventing new recipes. Today’s recipe isn’t one of our creation but reflects our idea of cooking: healthy, seasonal and local. It is once again our favorite chef, Alain Passard, who invented this amazing recipe that is so quick, healthy and absolutely delicious. I really don’t know how he does it! I mentioned in a previous post that Passard likes his recipes to reassemble a painting. His theory: if it grows in the garden at the same time and has like colors, you can’t go wrong! You can tell by the colors you find in his recipes’, here it is white, green and brown tones. But sure to watch the video here, it always helps to have a visual aid.
- 1 leek
- White grapes
- Fresh nuts
- Olive oil
- Salt (sea salt non refined)
Evenly cut leek into 1cm cylinders and rinse well in cold water. In a saucepan at low heat, add a bit of olive oil in the pan and add leeks. Make sure that the leeks are not crowded in the saucepan that way they will cook evenly. In the meantime, prepare the grapes. You will need 1/3 of grapes for 2/3 leek. Cut the grapes in half and remove seeds. Then prepare the fresh nuts, remove the skin and chop into medium sized bits. You don’t need many nuts, about 2 whole nuts for the amount mentioned in the recipe. Once the leeks is almost cooked, add 2 tablespoons of olive oil. Then, still on low heat, add grapes and heat them. Do not cook the grapes, you only want them to be heated. Once this is done, remove from saucepan and display on a plate. Add chopped nuts and salt evenly in the plate. Then add couple small branches of chervil and you’re done! You have a very tasty seasonal dish. I guarantee you will impress your guests with this. We didn’t have any fresh nuts on hand so we used dry ones and chervil is very hard to come by so we don’t have any either, but if you do I strongly suggest you use some.
Bon appétit and thanks for following us this past year!