A few images from my week. People amaze me. Tonight, in honor of the long weekend, in honor of my first Constitution Day in Le Cambodge, I am making leeks vinaigrette-- and also because lowly leeks need love too. Actually, I am rather fond of leeks: leeks with potatoes, especially in empanadas, in soup even. Except, this time, I'm using Chinese leeks because that's all I can find at the market. Is there a difference? A difference without a distinction? I'll soon find out.
How funny you wrote this! Tonight I made potato leek celery soup. It was yummy! How did yours turn out?
ReplyDeleteStill late afternoon here, so will have to update you on this later. I love potato and leek anything.
ReplyDeleteDo you cook a lot there? What is a new food you have discovered and fallen in love with there?
ReplyDeleteI'm cooking more often now. The first two months, all I did was try new restaurants. For Khmer food, they have this ubiquituous pepper/lime sauce that they dip everything into. I am hooked on it. Very simple too: Kampot ground pepper and lots of lime, swirled up together. You have it with everything.
ReplyDeleteInteresting. " Parisian chefs considered it the best in the world for its uniquely strong yet delicate aroma and its slightly sweet, eucalyptus taste."
ReplyDeletehttp://www.csmonitor.com/World/Global-News/2010/0623/As-Champagne-is-to-France-Kampot-pepper-is-to-Cambodia
I think my palate isn't that sophisticated. I consider it "yummy."
ReplyDeleteLol. Except eucalyptus and lime together sounds not so good. You will have to introduce me to it!
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