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champagne
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 Sun, Sep 25 2022, 3:01 pm
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Leek date confit — so delicious with challah, minimal effort. Clean leeks, slice them into half coins, add with olive oil and dates to ovenproof container, cover with foil and bake at 250 for 2 hours or at higher for shorter, just keep an eye on it. It’s ready when it’s all soft and creamy and golden in color.) (I add 1 date because I don’t like too much sweetness — the dates add a lot.) salt and pepper. Don’t cover in oil like you would with a garlic confit because the leeks reduce by a lot — just mix as they reduce. I do it in a glass container and cover with silver foil.
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