Every bite of food should be a sweet bite
Did you know that all eggs are not alike?
Case in point – Weight.
Eggs are size by minimum weight. While size does not make a bit of a difference when you are cooking eggs to serve in individual portions such as when frying or poaching, when baking, it makes ALL the difference in the world. Some baking cookbooks will give you the metric weight, which at this point you may rejoice and kiss that author - they just made your life easier
I love savory tarts. While I have a bad affair with fruit tarts, not so with savory ones. In fact, I like them all, tomato tarts, zucchinis, with eggs, with cheese, with ricotta, you name it - A total affair of the belly.
And if you do overlook the actual tart, they are healthy too! (let me believe it ok)
So, when I saw what Dorie had choose for us to cook in the second week of French Friday’s with Dorie, I was giddy with excitement, one because it was a tart, and two it had carrots and leeks! And if there is anything I love more in the vegetable world, is leeks.
By the way, did you know that leeks were the national emblem of Wales?
The recipe calls to use a tart dough which needs to be partially baked ahead of time. I set out to space this out in two days - but, if you are lucky enough to work from home, you can probably get this done earlier in the day and the finish the whole thing in time to put this in your dinner table.
How many of us has their way of seperating our eggs yolks from the whites? Show of hands? yep. You could doit the old fashion way, crack, cup your hand and gently let the whites run thru your fingers. Done it, broken more yolks that I can count. Then there is the using the shell - done, and broken more yolks than I can count. When I finally thought of buying one of those egg dividers I realized that I can make my own with the a slotted spoon