Moi, lately my cooking has centered around the Asian kitchen. Could it be related to my new bamboo steamer, the latest "gadget" in my repertoire? Or my well-stocked Asian pantry? Actually come to think of it, my newfound appreciation for Asian but in particular Chinese cuisine started a few years ago with a book my good friend S gifted me. Serve the People, an American-Chinese journalist's account of eating her way through China, really sparked my interest in Chinese cuisine and in visiting China too, so I could eat knife-cut noodles and taste the heat of schezuan peppercorns. After reading that, I quickly moved on to Fuschia Dunlop's book, and then another one whose name I can't remember now. Funny how I grew up wanting to eat anything but Chinese food except of course, Mom and co's homecooked meals.
Anyway, the other day, I thought I'd attempt cooking something very French to balance all the Asian meals. You know, ying and yang. My French dish of choice? Quiche aux poireaux, courgettes, et poivron rouge.