Suppose you met someone on Manhunt who sparked a connection. The sex was off-the-charts amazing. You make a commitment to see each other again. For one reason or another, you lose track of each other until by chance he calls you out of the blue two months later. You resolve to get together the next time you’re free.
He comes over late one evening. He looks as lovely as ever. You have a moment of self-doubt and wonder just what he sees in you that makes this meeting possible. Then, while shedding his clothes, he nonchalantly lays a dime bag of crystal on your dresser.
What happens next in this story?
* * *
I didn’t get to the Greenmarket until mid-afternoon. The square was packed with tourists, students from NYU and the usual crowd of foodies shopping. Wednesday and Saturday are prime market days at Union Square. Yesterday was no exception.
We’re at the tail end of winter. Jones Dairy was all out of fromage blanc. Feta cheese looked none too appealing so a tub of fresh ricotta figured in the mix. Lots of winter root vegetables: heirloom potatoes, parsnips, jerusalem artichokes, salsify, burdock and onions. The thought of getting a poussin lasted for all of two seconds. That being said, a pot of coq au vin sounds like it would be perfect this week. I’m kicking myself for not having bought a stewing chicken.
* * *
Menu for the week is subject to change:
Monday — Congee, made with homemade chicken stock from last week’s dinner. Possible toppings: shredded chicken, pickled ginger, fresh kimchi from Hawthorne Valley Farm, minced scallions, stir-fried pork with chile peppers and salted black bean sauce, sesame oil, cilantro. (I’m really looking forward to this.)
Tuesday — leftovers
Wednesday — Broiled pork sausages, roasted potatoes and shallots
Thursday — leftovers
Friday — ??? Pasta something most likely. I never did end up cooking what SK suggested last time around. I shall have to rectify that soon.
Today’s dinner takes 30 minutes to prepare from start to finish. My mother thinks this dish exemplifies the idea of “gourmet cuisine”. (Yes, we’re talking. Surprised? That’ll be the subject of another post.) On the other hand, this is relatively simple for me.
* * *
Tagliatelle with leeks and cream
extra-virgin olive oil
leeks, cleaned and sliced thinly
kosher salt, to taste
cracked black pepper, to taste
heavy cream
pinch of grated nutmeg
Parmesan cheese, freshly grated
tagliatelle
Saute leeks in olive oil until translucent over medium heat, about 2-3 minutes. Add a pinch of salt and pepper, and a splash of water. Braise, covered, for 10-15 minutes.
Meanwhile, pour cream into a small saucepan. Keep warm over low heat. Add nutmeg to infuse cream.
Prepare pasta. When done, drain and transfer to pan with leeks. Add the cream and toss over low heat for 1 minute. Sprinkle with grated cheese, reserving the rest to pass at the table. Serve immediately.
