Leek Tart and Jeni's icecream...

So another part of my 'dinner series'...a leek tart from the Simon Hopkinson book Roast Chicken and Other Stories, as cribbed from two different adapted recipes (not wildly diff). I combined the two and used tarragon (YES) and some parmesan (DOUBLE YES). I also bought crust instead of make it so...WHATEVER. But also...I made it better...WITH FISH SAUCE :D :D :D :D

Recipe:

8 leeks (maybe 7--i had extra)
450 ml heavy cream
handful of parmesan
4 sprigs of tarragon minced up
110 grams butter (~7.7 tbsp but I used like 6tsp b/c well...that's a lotta friggin' buttah)
4 egg yolks (i'd be interested in using less cream and more eggs next time!)

Sautee leeks sliced up in the 110 g of butter on low/medium heat til really soft and caramelized. Salt & pepper (and fish sauce) to taste. Mix egg yolks, cream, parmesan, tarragon together, then dump into leeks.

We thought it tasted good with some lemon squeezed onto the tart--really cuts the richness.

This was discovered accidentally when the excess vinaigrette seeped into the tart :D TWAS AMAZEBALLS.

We also had Jeni's whiskey and pecan ice cream--a gift from Karen AND OH. EM. GEE. finished up the meal strong. Foodboner (excuse the crassness). Body high. Crazy sht. Sorry. Go make it and find some ice cream and replicate my night.