Food and Wine Magazine is one of my favorite sources for reliably interesting, creative and delicious recipes. Over the years many have found their way into my database as permanent dishes I make over and over.
In a recent issue, I spotted a small photo on an obscure corner of a page within a big article naming the Ten Best Restaurant Dishes of 2010. It caught my attention because it was topped with a sunny side up egg. The piece featured FnB Restaurant in Scottsdale, and their winning dish Braised Leeks with Mozzarella and a Fried Egg.
I had to give it a try. Not really giving me a recipe, the article directed me to a television segment from a Phoenix station where chef Charleen Badman is featured and demonstrates how to make her winning creation.
The video does help with the construction of the dish, but honestly I found it somewhat entertaining on a completely different level. Along with the demonstration came the ever-annoying local television personalities hovering over the chef with their distracting antics which they think bring us entertainment.
Denver most certainly has it’s share of pretentious local celebrities, who provide us with never-ending eye-rolling, snickering moments, and after watching this clip I see every city has its “guy”….and this one takes the “full of himself” cake. C’mon Mr. Anchorman…”take a leek”…really??? Then if you watch carefully, he further entertains himself with another devilishly clever moment by using the leek as a mock microphone while everyone on set laughs giddily. Well, at least woman in yellow. And then something about leeking on his arm??? I didn’t snicker, didn’t know whether to laugh or cry or sit down and write Chef Badman a note of commiseration beginning with “oh you poor dear”.
Let’s take a look:
Even though I was warned not to, I tried this at home. (Photos from point and shoot camera.)
I halved, cleaned and braised leeks in butter, lemon slices and thyme until tender and fragrant.
Placed them in a casserole dish…
I topped with grated mozzarella cheese…
Sprinkled on some panko bread crumbs which were mixed with melted butter, Dijon mustard and a sprinkle of thyme. Popped the dish under the broiler which then transferred nicely to our breakfast plate.
Carefully topped with a sunny side up egg…
Oh look, the egg sprung a leek…… (ok, everyone in unison… snicker and roll eyes)
and the dish was a hit.
And served with a simple bowl of sliced kiwi and mangoes, it was a fun little breakfast. Even though the dish was different and tasty, I’m not sure it’s interesting enough that I’d make it again. Even though they were cooked tender, the leeks were still tough and hard to cut, coming apart and sliding all over the plate. The whole thing lacked that “wow” factor. I’m blaming it all on those heckling local “celebrities”.
Braised Leeks…It’s What was for Breakfast.