You don’t need to be a market gardener to get started with My little vegetable kitchen (Flammarion, 176 pages, 19.90 euros). They are generally accessible, even for confined urbanites. Between vegetable tians and fig fountain (warmly in summer!), Author and culinary blogger Sonia Ezgulian recounts her memories and experiences in her father’s vegetable garden which inspired this book. When you read it and look at its 80 colorful recipes, you want to start gardening as much as you do in the kitchen.
Elvira leeks, soy marinated eggs and cilantro vinaigrette
“One Sunday in December 2018, I was listening, as I often do, to François-Régis Gaudry’s radio program,“ We will deguster ”. Columnist Elvira Masson described one of the defining culinary trends of the year, the soy cured egg yolks, egg yolks marinated for several days in soy sauce. I immediately tested this “cooking” of the egg, soft after 36 hours in the marinade, firmer after 72 hours to the point of being able to cut it into strips like bottarga. “
For 4 people
Preparation: 25 minutes. Marinade: 48 hours. Cooking: 20 minutes.
- 12 leek whites
- 8 extra-fresh egg yolks
- 15 cl of soy sauce
- 1 pinch of Espelette pepper
For the dressing:
- 4 sprigs of coriander (or tarragon, or arugula)
- 1 C. tablespoon of Banyuls vinegar
- 6 tbsp. tablespoon olive oil
- Fine salt and freshly ground pepper
Forty-eight hours before serving this recipe, gently arrange the egg yolks in a small container with a lid in the soy sauce seasoned with Espelette pepper. Egg yolks should be submerged. Reserve in the refrigerator.
Steam the leek whites for twenty minutes. Meanwhile, mix the coriander with the olive oil and the vinegar. Taste and adjust the seasoning.
Place three sections of leek on each plate, drizzle with cilantro vinaigrette. Drain the candied egg yolks and place them on the leeks, enjoy immediately.
Beef, Carrots
“Every late summer, we visit our friends Bruno and Yanli, and savor their beautiful vegetable garden in the Brionnais region. The magnificent laurel grove is particularly remarkable – its delicate scent – as is the coriander, the stems of which I pluck when dry and harvest the seeds to flavor broths and marinades. “
For 6 persons
Preparation: 20 minutes. Cooking: 3 h 15.
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