Name: Grilled Leeks Catalan Style
Yield: Serves 4 to 6
Ingredients: 8 leeks, trimmed to 4 inches of green leaves, slit at the top, washed; 3 salted anchovies; ¼ cup dry white wine; 1 teaspoon orange flower water; ½ tablespoon sweet paprika; ½ cup herb flowers; 1 ripe tomato, grilled, skinned, seeded, chopped; 6 whole almonds, skinned, lightly toasted; 2 tablespoons medium sweet sherry; 3 leaves fresh mint; 8 leaves bergamot (genus Monardia), or fresh oregano; 1 small almond biscotti; 1 tablespoon finely chopped garlic; ½ ounce bittersweet chocolate (one 1-inch square); ¼ cup extra virgin olive oil

Preparation info

Serves
4 to 6

Difficulty
Medium

Appears in

Jeremiah Tower Cooks

By Jeremiah Tower

Published 2002

About

One of my first cookbooks, Irving Davis’s A Catalan Cookery Book: A Collection of Impossible Recipes, was printed the year I bought it in Paris in 1968. Only 165 copies were printed, so it could not have turned out to be very influential, but it was for me. It gripped me then as totally as it does now.

During my first years at Chez Panisse, I relied a lot on this book for inspiration, and from it I developed the recipe for