I'm a grad student, blogger, budding home cook and baker. Years of studying Russian literature drove me to the kitchen. In a way, I'd now rather bake, than write, my dissertation.
Zucchini fried in the lightest batter
These days I'm all about leeks and radishes. Deborah Madison's hodgepodge of summer vegetables with asparagus, leeks, radishes and radish greens was a favorite of early summer; I'll also take braised leeks (with prunes and tomatoes for a Greek flair, or with white wine and shallots for a French feel) or leek fritters any day of the week.
Thanks, Christian! I hope you like it! For an extra spicy kick, I think that adding an extra jalopeno would really do the trick.
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