Pretty much anything crispy is good… Am I right? Crispy bacon. Crispy fried anything. Apple Crisp. Crisp(y) mornings. Crispy Crunch bars…Actually, I don’t like those at all.
Another thing that might not be so great? Crispy Kristy.
Saturday morning I walked downtown and found myself at sugar beach. Unfortunately, I also found myself without a coffee shop. Luckily for me, a server from a nearby pub was setting up the patio and when I inquired about a cafe that might be open in the area on an early Saturday morning, she offered me a cup of coffee from their establishment. It was so kind of her and she definitely didn’t have to do that – they weren’t even opening for another 45 minutes. When I tried to pay and tip her she declined and told me to go enjoy it on the beach.
It was a good morning. Warm sunshine. Quiet streets. Friendly and generous strangers. Nothing much better than that. Everything in the world was good. At least, everything in my world was good. And since moving to Toronto, that’s been a rarity for me. So I rolled in it like a dog rolls in dead squirrel. I cozied myself into a chair, laid back and drank my free coffee in the morning sunshine for 2 hours. Nothing but me, my book and the sound of waves lapping against the shore… Oh yeah, and the constant whirring of the sugar refinery right next to me – hence the name, Sugar Beach.
Unfortunately, in my A.M. rush to get out the door and downtown before the rest of the city had woken up, I accidentally lathered up in SPF 45 sunscreen, failing to remember that since becoming a Torontonian, I now require an SPF of 100. By the end of the 2 hours, I noticed my skin starting to curl up on itself. Shit.
I mad dashed for the shade and hid indoors for the rest of the day.
2 Leeks, tops removed, and bottoms (light green & white bits) washed and well dried.
1 Tsp Smoked Paprika.
Good Quality Extra Virgin Olive Oil.
Coarse Sea Salt & Fresh Cracked Black Pepper.
Pre-heat your oven to 400 degrees F and mix all the dry ingredients together in a bowl.
As that heats, thinly slice the leeks - a mandoline is very helpful here to ensure even sizing.
Gently toss the prepared leeks in a small dash of olive oil. Coat with the dry mixture and arrange in a single layer on a shallow baking sheet. Spread them out the best you can. Place in the hot oven and bake for 45-60 minutes* or until leeks are crispy and golden, stirring occasionally.
The timing can be tricky. You'll have to watch them and adjust accordingly. Mine burned a touch but I didn't mind too much - they were fantastic on morning eggs!
If you’re into really good food cooked from scratch with fresh ingredients, drinks with a little somethin’ somethin’ and enjoying what you put in your mouth, this book is for you.
Julia Child famously commented, "I enjoy cooking with wine, sometimes I even put it in the food . . . ” Kristy Gardner has taken this idea to the next level in Cooking with Cocktails. Every recipe is touched with alcohol; the result is a punchy visual adventure with roots in Italian and French cuisine that demands enjoying meals with passion, with friends, and with alcohol.
Join the celebration of the very best that life has to offer—good friends, good food, good drink and great stories —with humor, delicious and inventive
recipes, and mouth-watering photographs for each and every dish!
Hey, I'm Kristy. I'm a writer, photographer, actress, and general badass (who goes to bed at 8:30pm) in Vancouver, BC. I've written & photographed with Edible Communities, The Taste Canada Food Writing Awards, and CountryMan Press and have presented at The Food Blogger’s Online Summit. My book, Cooking With Cocktails, is avaiable at all major retailers! When I'm not online, I'm indulging in seasonal cocktails, carbs, bad ’80s films, hiking, camping, bourbon, and pigs.