After a complicated day involving no less than three family babysitters for the children and a husband gone til who-knows-when, I was tearing home from my job to heat up leftover soup.
When I realized that lights were on and my husband was in the kitchen.
Thanks be to God: real food to go with the leftover soup.
We fought over them a little, they were so good. They were soft leeks, dressed in vinaigrette and anchovies, with parsley and sliced boiled eggs on top.
I am already planning to eat them, alone, with good bread and wine, just as soon as I buy more leeks at market. The recipe was from Alice Waters, the Art of Simple Food. I think this recipe is the epitome of the title.
And Mr. Thrift saved the leek boiling water. And Mrs. Thrift threw the leek tops into it and made vegetable broth. And the house smelled delicious - amen.
Updated with recipe:
Trim and clean 6 medium leeks.
Cook for 7-12 minutes in abundant, boiling salted water until soft when pierced.
Drain and set aside to cool.
Whisk together vinaigrette:
1 Tbsp. red wine vinegar
2 tsp. dijon mustard
salt, fresh ground pepper to taste
1/4 c. olive oil
Squeeze cooled leeks gently to get out excess water. Cut in half lengthwise. Arrange on shallow serving dish, spoon vinaigrette over, and turn gently to coat. Sprinkle with parsley, chopped anchovy fillets, and 1-2 hard cooked eggs. (Alice Water recommends 4 salt-packed anchovy fillets, but my husband used half a small can of oil packed).