Today, I was reminded how sometimes cooking can appear to be difficult. As I am getting ready do give a cooking class, I want to make sure that what I teach is not about how to create a Michelin star menu, obviously only very few people can do this in this world, but how to enjoy cooking. One doesn’t need to be a Chef to be a great cook! And ask around, usually the most memorable food experience that we have are a dinner at our grandma, or a party at a friends house, a BBQ on the beach...

I made tonight something that I love and that is so easy that even if you have never touched a pot or a knife in your life you will be able to do!

Poireaux en vinaigrette are steamed leeks with a vinaigrette dressing.

Prep your leeks by slicing them length wise, clean them throughly as they are usually filled with dirt in between the leaves. Cut most of the green off, you can keep (in your freezer) for the next time you make a stock! Discard the outer leaves as they can be a bit though and fibrous.

Then steam them until fork tender. Let them cool off.

For the vinaigrette: You want to put a 1/2 teaspoon of Dijon mustard in a mixing bowl, add salt and pepper, 2 tablespoon of red wine vinegar and whisk until the mustard is entirely dissolved. Then, add slowly the olive oil about 4 tablespoons.

Then, just put your leek on a plate and dress them with your vinaigrette. Voila!

I added a bit of chopped parsley and some chopped fried bacon, but you can also add garlic to your vinaigrette, tarragon is also really nice. Top them with a poached egg if you want to make it a meal or serve it as an appetizer.

The simple dishes are usually the most delicious ones. I grew up with this recipe, it was on our table very often and I am glad I am bringing back to my table after all this time!

Bon Appétit!