This week's meal includes a Leek Tart, Garlic Roasted Potatoes, Spinach Salad with Lemon Vinaigrette, and Carrot Cupcakes! It's an ode to French cooking.
The Leek Tart is a classic French tart I first made when I spent a semester cooking my way through Julia Child's Mastering the Art of French Cooking. It was a hit in our house. The tart has a buttery, peppery crust and a dense leek filling with tons of flavor. Comté cheese, eggs, and crème fraîche accompany the leeks in the tart. Comté cheese is a French cow's milk cheese from the Franche-Comté province of eastern France, bordering Switzerland.
The potatoes are small buttery potatoes roasted in olive oil, garlic, salt, and pepper until they are golden brown and crisp. They are simple and delicious.
The spinach salad is a simple salad served with a flavorful Lemon Vinaigrette. It provides the perfect acidic contrast to the rich potatoes and tart. The salad is also served with parmesan cheese from Italy.
For dessert this week are Carrot Cupcakes. An all-time favorite. The carrot cake is made with fresh carrots, juicy raisins, and sweet and acidic pineapple. It's a dense, moist cake topped with cream cheese frosting. Delicious!