Colorful, textured, sautéed: leeks and red peppers in the pot with butter and peanut oil. Sprinkle with tarragon and thyme. Add from here: chicken broth, water, Picpoul de Pinet Ormarine 2004, and cream. Warm and stir, serve and eat. And eat. And eat...and eat. Me? I do the eating part. The rest is according to the chef, the one I married so I wouldn't die of starvation, or boring food.
The chef also requested this particular angle. My first try was steamy; my second got too much pot. Apparently the chef knows about taking photos as much as he knows how to cook. Thanks to the photographer-chef for help with this shot. Lighting: flash, incandescent stove hood lighting, and florescent kitchen lighting--you know, totally amateur circumstantial.
2 comments:
is there ever a such thing as too much pot?
Only when you have plenty of wine.
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