I don't feel like I'm sacrificing much in the way of food, though that wasn't really the point of this week. The point was to think a little differently. Usually when I set out to make dinner, it revolves around a meat item: pork, chicken thighs, ground turkey, usually. So it's nice to learn to center a meal around a vegetable.
Like tonight's dinner, which was leek fritters (Smitten Kitchen).
Let me say here that fritters, and fried food in general, should not be photographed in anything but natural light, and even then, it's questionable. And also that the camera I'm working with this week is a point and shoot. So while my eyes gazed down at this delicious dinner I prepared for myself on this dark, cold evening, it did not translate well to pixels.
But you get the idea. It was delicious. The fritters themselves had a very mild flavor, but combined with the lemon cream, they were heavenly. You just boil some sliced leeks (white and light green parts) in salted water for a few minutes, ring it out in a dish towel (careful, I almost burned myself), and stir it up with a little flour, egg, cayenne, salt and pepper. And then drop them by the spoonful (you choose the size) and fry them in a cast iron in olive oil. Ms. Perelman suggests putting them in a 250-degree oven for about 10 minutes after frying them to ensure they're crisp and cooked. That gives you enough time to do the dishes and whip up the dip of sour cream (I used plain Greek yogurt), lemon juice and a pinch of zest.
You'll recognize the soup as last night's leftover. Yum.
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