A few weeks ago Bobby and I had an absolutely delicious and memorable dinner at Albuquerque’s Farm & Table restaurant. I had a seared duck breast with greens and a potato side that consisted of the thinnest sliced potatoes I’d ever seen, seasoned and baked to perfection. Bobby had the special which was a delicately roasted quail and a side of leeks with preserved lemons. I tried the leeks early on causing Bobby to have to guard his plate until he finished eating. They were SO good and I knew I would have to try making them at home. Unfortunately, by the time I got around to buying some leeks it had been a couple of weeks and all I could remember were the preserved lemons. So I reached for the flavor combination used in one of my favorite breads – Buttermilk Tarragon Lemon Bread by From My Sweet Heart. This wonderful quick bread uses lemon, tarragon and black pepper to provide a unique and unexpected flavor. The combination transferred beautifully to these braised leeks.