Hi. No picture for this dish, and honestly, it's not very pretty anyway. But it tastes great. It's fresh, aromatic, hearty, and filling. The only part that's difficult is finding a good balance of lemon and salt.
Veggie whachamcallit:
3 bunches spinach (wash thoroughly)
2-3 leeks
4 lg. red potatoes, cut to 1 in. cubes
1 bunch dill
1 bunch parsley
1/2 diced shallot
3 cloves garlic
Juice from 1-2 lemons
salt-pepper to taste
Saute garlic, leeks, and shallots to release their flavors. Add everything else and let it cook down over a medium low heat for about an hour. Serve with rice or quinoa.
I got this recipe from my good friend Doug Cullen, who also owns a small baking company called Luminous Kitchens. We go up to a kitchen in the Bronx almost every Friday and bake several hundred Bum Bars. He is also a fine experimental folk/electronica musician. You can check out his music on MySpace. I go to almost all of his shows, and they're always good. -George
From Lu: if you've tried one of Doug's bars, you know how tasty they are. If you haven't tried one, you should. They are phenomenal! You can now buy a case of either 15 or 30 bars through the Luminous Kitchens website. I highly recommend it.
From Lu: if you've tried one of Doug's bars, you know how tasty they are. If you haven't tried one, you should. They are phenomenal! You can now buy a case of either 15 or 30 bars through the Luminous Kitchens website. I highly recommend it.
2 comments:
i always find that (despite spousal complaints!!) it is better to over-do the garlic than it is the salt. when trying to balance salt and lemon, substitute garlic for the salt you think you want to add and IMO you can't go wrong!
Thanks for the tip tommy.
-george
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