Sweet Kitchen Tips 9

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A couple of tips about the vegetables I been using on the last post…

Did you know that Leeks were prized for centuries for everything from strength-giving qualities to magical properties.  They are related to both garlic and onion, with a flavor milder than either. In other words - yummylicious. The best way to choose when purchasing them is to make sure they have crisp, brightly colored leaves and unblemished white sections. Avoid any with withered or yellow-spotted leaves.  The smaller the leek, the more tender it will be. They store well in a plastic bag in the refrigerator up to 5 days.  Save the tough green leek ends you trim off, you can put them in a cheesecloth bag and use to flavor soups.

And since we talked about leeks.. let’s talk also about carrots.

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FFwD: Gerard's Mustard Tart

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I love savory tarts.  While I have a bad affair with fruit tarts, not so with savory ones.  In fact, I like them all, tomato tarts, zucchinis, with eggs, with cheese, with ricotta, you name it - A total affair of the belly.

And if you do overlook the actual tart, they are healthy too! (let me believe it ok)

So, when I saw what Dorie had choose for us to cook in the second week of French Friday’s with Dorie, I was giddy with excitement, one because it was a tart, and two it had carrots and leeks!  And if there is anything I love more in the vegetable world, is leeks.

By the way, did you know that leeks were the national emblem of Wales?

The recipe calls to use a tart dough which needs to be partially baked ahead of time. I set out to space this out in two days - but, if you are lucky enough to work from home, you can probably get this done earlier in the day and the finish the whole thing in time to put this in your dinner table.  

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Napa or Bust - up to you!

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Napa is closer than ever!

And we are back!

And we are doing the happy dance.

Remember when I asked for your votes for a chance to win all-expense paid trip to the Culinary Institute of America in Napa, where I get the chance to attend their culinary bootcamp program?

And I asked you to ask your friends, and coworker and everyone you know to head over to the Pacific Natural Foods site to be click-ty happy on my behalf and vote for my submitted recipes?

Well, your efforts paid off, because not one, but BOTH of my submitted recipes have made the cut to the final voting round.

YES!

People, you guys are AWESOME! Actually more then AWESOME, is there a word bigger than AWESOME? Oh, maybe TREMENDOUS! Or GRAND!

You guys are just … ASTOUNDING.

I could not have done this without your help – and I thank you so much for taking the time to do this for me.

But, oh yes, there is but…

It’s not over.

See this is the final stretch, the brass ring people.  I now need your votes again – more so than ever, because this round is the ONE… these are the votes that will get me to Napa baby!  

The top-vote-getter in the final challenge wins the grand prize.

And now I know how those people feel, to have it right there… so close!, I just need all of you guys to push me a little bit closer to grab it!  Because, I got some really tough competition out there.

So head over to the Everyday Chef Challenge Finalists Gallery and be click happy!  Click as you have never clicked before.  You can click today and tomorrow and every day until it’s over.  In fact I will even make it easier.. Just click the pictures below of my submitted recipes and press VOTE at the end of the page.  That’s it, pretty easy right?

 

And tell your friends, family, co-workers, facebook, twitter – heck! Tell everyone you know!  

And come back over and over again and vote!

Send me to Napa!