Having off on Thursday and Friday to take care of some personal things allowed me to get reacquainted with my tiny, but efficient kitchen. Our current kitchen is easily a third of the size of our previous, but the counter space is about the same. Plus, we now have an electric stove, which adds extra counter-space when it isn’t being used. But I digress, as no one is interested in my cooking space (it’s boring).
After I got home, I headed out for a 4-mile run. I had debated the gym all of Wednesday, and when I woke up to an inch of slushy cold snow plastered to my car, was convinced I’d be spending my afternoon with the treadmill. Despite the early morning snow, it really wasn’t that cold out, and by 9am there weren’t any signs of precipitation. So I threw on some tights, a long-sleeve shirt, and sweatshirt, and got to work. I find that when I run in the cold, I feel painfully slow, but am almost always pleasantly surprised with my pace. In the summer, I also feel painfully slow, and that’s usually because I am. At any rate, the 4 miles weren’t all that bad.
After my run, and some quality homework time while cuddling with the cat, I got to work in the kitchen. I found a recipe for a potato, leek, and feta tart on Real Simple. I’ve actually never purchased leeks before, and I probably won’t again for awhile – they were $4 each, and I had to buy two! My fiancé balked at the price and said, “this thing better be good.” So, the pressure was on. It’s definitely a perfect meal for a snowy Spring day. Oh, that pains me to write.
Hopefully I can start making some Spring appropriate dishes soon. I fear we might be skipping Spring and heading right into Summer. We’ll see though…
Potato, Leek, and Feta Tart
– Serves 4 –
1 tablespoon olive oil
2 leeks (white and light green parts), cut into half-moons
2 small zucchini, cut into half-moons
kosher salt and black pepper
1/2 cup crumbled Feta (about 2 ounces)
2 tablespoons chopped fresh dill
2 Red Bliss potatoes (8 ounces), thinly sliced
1 store-bought 9-inch piecrust
1. Heat oven to 375º F. Heat the oil in a large skillet over medium heat. Add the leeks, zucchini, ½ teaspoon salt, and ¼ teaspoon pepper and cook, stirring occasionally, until just tender, 4 to 5 minutes. Stir in the Feta and dill. Add the potatoes and toss to combine.
2. On a piece of parchment paper, roll the piecrust to a 12-inch diameter. Slide the paper onto a baking sheet. Spoon the potato mixture onto the piecrust, leaving a 2-inch border. Fold the edge of the piecrust over the edge of the potato mixture. Bake (covering with foil if the crust gets too dark) until the piecrust is golden brown and the potatoes are tender, 50 to 60 minutes.