Talking to people about the power outage yesterday. Turns out that the storm spread quite a large area and there are still areas that don't have power. One friend had just put dinner into the oven to cook when the power went out. She wasn't too happy.
Right now, as I am typing they are playing 50's pop music on TV. Some of them are being sung by the original stars, sorry guys, you are really too old and your voices show it. Others don't sound too bad but the majority really shouldn't try and do it any more.
I love leeks and although it says this is an old recipe, it's not one I am familiar with.
Leeks In Vinaigrette
Despite being a timeless classic, it’s probably been a while since you made this dish. Entertaining bonus: It gets better as it sits, which means you’ll be rewarded for making it ahead of time.
4 large leeks, white and pale-green parts only, tough outer layer removed
1 small shallot, finely chopped
½ garlic clove, finely grated
1 Tbs Sherry vinegar or red wine vinegar
1 tsp Dijon mustard
1 tsp whole grain mustard
½ tsp finely chopped fresh thyme
¼ tsp sugar
¼ cup olive oil
Freshly ground black pepper
1. Trim root end of leeks (leave as intact as possible so they don’t break apart while cooking) and cook in a large pot of boiling salted water until meltingly tender (a paring knife should go all the way through with no resistance), 15–20 minutes. Transfer to paper towels to drain; let cool.
2. Whisk shallot, garlic, vinegar, Dijon and whole grain mustards, thyme, and sugar in a small bowl. Gradually whisk in oil and 1 Tbsp. water; season vinaigrette with salt and pepper.
3. Halve leeks lengthwise and arrange on a platter, cut side up; drizzle with vinaigrette and let sit at least 10 minutes before serving.
Leeks can be made 1 day ahead. Cover and chill. Bring to room temperature before serving.
Source: Bon Appétit
Have a great day