Archive for May 2014: Page 3

Leek Pizza.


You wanna know why I take pictures of my food? Because no one else does. People like to take pictures of their feet and carefully arranged clothing, not food. THIS makes me unique. I like being unique.

Feast your eyes upon Friday’s project, because I just woke up from a nap and realized tomorrow is the last day of école for my two, petite children. Which will be amazing for about forty-five minutes. To prepare, I’ve made a list of kid friendly château activities so we will traverse this momentous kick in the ass with grace. Otherwise known as summer.

1. Dry boxwood, because it takes forever.
2. Crochet.
3. Tackle one of these projects.
4. Tan something.
5. Get rid of Pepito’s menagerie.
6. Knit.
7. Whip up homemade leek pizza because what else are you gonna do with that stuff?

This pizza is actually amazingly delicious for having nothing exciting in it. Are you ready?

For the dough, grab yourself 3/4 c warm water, 1 1/2 t dry yeast, 1 T of olive oil and a dash of salt. You’ll also need 1 1/2 c of flour (obviously). For the toppings, you’ll need 1 1/2 T butter, 2 leeks, 1 T minced fresh parsley, cornmeal, a nice chunk of goat cheese, and 2 T of olive oil.

Let’s have some FUN.

Place the water in a large bowl, sprinkle in the yeast and stir. Let it rest about 10 minutes, which will give you enough time to pluck your eyebrows or pour a glass of Sancerre. Whisk in the oil, salt and 1 1/2 c flour. Chuck the dough onto a floured surface and have your kids knock it around for about 10 minutes, while you go clip some flowers. Lightly oil a large bowl, and add the dough, turning to coat. Cover with plastic wrap. Let the dough rise in warm area until doubled, about 1 hour. Go lounge.

Come back and have your kids punch down the dough, turning it out onto floured surface. Form into a ball, cover with a towel, and let it rest 30 minutes. Go lounge some more.

For the topping, melt the butter in large skillet over medium-low heat. Add the chopped leeks and sauté until tender, about 10 minutes. Season with salt and pepper, stir in the parsley and cool.

Preheat your oven to 500°F. Sprinkle a 12-inch-diameter pizza pan or baking sheet with cornmeal. Roll out the dough on lightly floured surface, and transfer to the prepared pan. Spread the leeks and crumble the goat cheese on top. Drizzle 1 T of oil over. Bake until the crust is golden, about 12 minutes. Remove from oven and brush the crust with 1 T of oil. Cut into wedges. Et VOILA. You’ve just lounged for almost two hours and now dinner is served.


  1. Christine Ashe said...

    I’ve spent half my life trying to figure out how to make kale and leeks not taste like garbage. Thank you.

    May 15, 2014 at 6:03 pm
  2. Therese said...

    J’adore poireaux et champignons tartes. Jolie photo.

    May 15, 2014 at 7:50 pm
  3. Jerome F. said...

    Pepito should know that horse shit and châteaux don’t mix.

    May 15, 2014 at 7:53 pm
  4. Kelley Sheinig said...

    Madeline, people also take pictures of their pets wearing hats and “before/after” workout photos. We need some photos of beautiful food.

    May 15, 2014 at 8:47 pm
  5. Ellen said...

    You could churn butter.

    May 16, 2014 at 8:48 am
  6. Dani S. said...

    There’s a lot of photos of people’s cats floating around. Don’t get rid of that menagerie yet.

    May 16, 2014 at 8:53 am