No. 244: Pasta With Melty Leeks, Goat Cheese & Peas; Fluke Roll-Ups; Yukon Gold Colcannon.
Plus: New restaurants, a new food trailer, and Coffee-Coffee Cake.
🍝 Pasta Joy
I fell in love with the magical pairing of leeks and goat cheese long ago while making a recipe by Amanda Hesser from her first cookbook, The Cook and The Gardener. I can hardly believe this food memory is still intact, but the creamy, herby leek-topped toast obviously made an impression. It came back to me this week when I opened a mysterious brown bag delivered to me at the Gazette. Inside were three boxes of pasta and a note from Vineyarder Linda Pashman.