This weekend ended up being a weekend of discovery:
1. We found an excellent excellent winery in Maryland! Black Ankle Vineyards http://www.blackankle.com/
2. I do not hate banana nut bread as I have previously told many many people. I like my mother in law's; probably because she does not use anything resuming a mix for it.
3. After exhaustive research (aka wasting time at work) I have determined that you can confit just about anything. As the all knowing Wikipedia tells us: confit is a generic term for various kinds of food that have been immersed in a substance for both flavor and preservation. Sealed and stored in a cool place, confit can last for several months. Confit is one of the oldest ways to preserve food and is a speciality of southwestern France. So there you have it! This means it will not take you two days to make this recipe. In fact, it will take about 30 minutes. Epicurious suggests putting this over scrambled eggs in the morning which I could totally picture...but alas we ate it all.
Leek Confit with Goat Cheese
Bon Appetite October 2008
¼ cup (half stick) butter
4 large leeks white and pale green parts only halved lengthwise and cleaned
2 tbsp water
½ tsp salt
4 oz. softened goat cheese
Crackers or toasts
Melt the butter in a large heavy saucepan. Add the leeks and turn to coat. Stir in water and salt. Cover and cook until leeks are very tender, about 20-25 minutes. While leeks are cooking spread soft goat cheese on crackers or toasts. When leeks are done spoon on top of prepared toasts. Serve warm.
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