{"id":3702,"date":"2015-03-01T21:14:57","date_gmt":"2015-03-01T21:14:57","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=3702"},"modified":"2015-03-01T21:14:57","modified_gmt":"2015-03-01T21:14:57","slug":"potato-and-leek-egg-bake-with-thyme-and-tarragon","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=3702","title":{"rendered":"potato and leek egg bake with thyme and tarragon"},"content":{"rendered":"

\"potato_and_leek_egg_bake\"<\/a><\/p>\n

Yesterday I mistakenly described this meal<\/a> as vegetarian, and potentially vegan (I’ve corrected the post), but I had completely forgotten about the half dozen little anchovies thrown in at the beginning of the process\u00a0(a neglect which is the usual, almost sad<\/em> fate of the glorious anchovy – in spite of its negative reputation with some – which is to make good things even better, ideally without being much noticed)<\/p>\n

This<\/em> dish is genuinely vegetarian, although it’s definitely not vegan.<\/p>\n

Ah, the leek. \u00a0It seems that I’ve been building up to Saint David’s Day for weeks, although unwittingly. All those meals which boasted \u00a0baby or full-size versions of the Welsh national emblem now seem to have represented more than just gustatory delight. \u00a0It was only after<\/em> I had decided this morning to sacrifice one more full-size allium sheath for\u00a0our first meal of the day, and checked the date, that I remembered March 1,\u00a0as the date of the 7th-century\u00a0Welsh patron saint’s death, was a\u00a0national feast day celebrated\u00a0almost ever since. \u00a0By the way, while I was assembling this lunch Barry read to me the Wikipedia entry<\/a>\u00a0for\u00a0the saintly monk; \u00a0I can say with some certainty that whatever his charms may have been otherwise, I would never have been seduced by his punishingly severe monastic rule<\/a>, although it was one which I\u00a0have to think was “More honor’d in the breach than the observance”.<\/p>\n

The impetus for this morning’s search for a dish which would include at least one of the large leeks I still had in the crisper had been\u00a0simply the desire to use my stock before we left for a short stay in Philadelphia, but we had a\u00a0delicious lunch, and the recipe is\u00a0definitely a keeper.<\/p>\n