Baking is science and I don't like formulas, but cooking is art and anything goes...and the simpler the better. It's all about less time at the stove and more time at the table. With a forty year passion for food I'm excited to share what I do in the kitchen nearly every day.
Monday, April 3, 2017
Beans and Leeks
After a healthy pour of olive oil I added three to four cloves of chopped garlic to the pan, stirred for a minute, then added the leek and a quarter teaspoon of ground black pepper. After stirring occasionally for five minutes in went a drained can of white navy beans and a couple pinches of salt. I immediately turned the heat to low and there they sat until the pork chops were ready. Good stuff!