Leek Toasts with Blue Cheese

Wednesday, February 17, 2016

Courtesy of Smitten Kitchen

1 1/2 pounds leeks, sliced (about 3 generous cups)
2 Tbsp unsalted butter
1 Tbsp olive oil, plus extra for brushing toasts
Coarse salt
Freshly ground black pepper
6 medium-sized or 12 baguette-sized 1/2 inch slices of bread
2 ounces blue cheese, crumbled
Lemon juice (optional)

Fill a large bowl with cold water.  Add leeks and use your hands to pump them up and down in the water a bit, separating the rings and letting the dirt and grit fall to the bottom.  Transfer to a dish or plate for a minute; no need to dry them.

Meanwhile, heat a large, heavy skillet over medium.  Once hot, add butter and olive oil and once they're fully melted and a bit sizzly, add the leek slices, still wet.  Sprinkle with 1/2 teaspoon coarse salt and a few grinds of black pepper. Reduce heat to low, cover with a lid and cook leeks for 25 minutes, stirring them occasionally.  Adjust seasoning to taste.

While leeks cook, brush bread slices with olive oil and sprinkle with coarse salt.  Run under broiler until lightly toasted. You may either spread the cheese you're using on now, while the toasts are hot, or sprinkle it on at the end.  Divide leeks among toasts.  Sprinkle with remaining cheese, if any.  Add a few drops of lemon juice, if desired.  Eat at once or gently rewarm a bit later. Read More...

Butternut Squash Gratin with Goat Cheese and Hazelnuts

Friday, August 14, 2015

Courtesy of Epicurious

Potato Leek Soup (Vegan)

Friday, July 17, 2015

Courtesy:  Sara Graca 

Go Back


frittata Potato tart sweet potato sour caesar apples melon fennel bulb cream cauliflower blue cheese Kale flank spiced winter squash watercress jack Apple lettuce shitake prosciutto sour cream creme cheese peach daisy eggs snow peas celery hearts bacon wheat flour Spread syrup strawberry Cranberry Beans cornmeal zucchini walnuts almonds pudding cake nectarine fondue Side jack cheese cucumber lemon grass cream cheese gratin shallots cantaloupe chiles coconut milk fennel seeds arugula flank steak dijon vinaigrette beet greens celery root onion fraiche tomatoe slaw sherry bread pudding casserole turnip paste cockaigne kluski asparagus pasta basil bbq dilly turnips peas steak maple panzanella Squash Rice wine vinegar hickory plum stuffing pesto Vegan kalamata wrap latkes Dressing fritters knots plum tomatoes barley Soup Beans Spinach pork carrots bok choy meatballs goat Cheese scallions pancake sandwiches almond milk fennel butter Eggplant baguette dill honey muffins mint okra chocolate beef gruyere shelling plums carrot top bulgar beet wasabi scapes sunchokes baby bok choy radishes egg Bread anchovy blueberry cilantro yellow onion sesame white beans chorizo parmigiano beer coeur a la creme bayeldi pineapple chilies onions tomato bell pepper pumpkin peppers Leek jam garlic tenderloin heavy whipping cream walnut oil Butternut Drinks collins coriander crisp biscuits gouda strata celeriac yogurt pears gorgonzola rouille shiitake pecans cointreau Greens remoulade berry Tomatillos pepper Farmers' Market buckwheat potatoes leeks pecan currants anise chicken dinner salad bean reggiano poblano vanilla wafers vegetarian celebration carrot tops Salad Jerusalem artichoke Red Onion tuscan shrunken heads bloody mary buttermilk pine nuts tomato juice pork chop chives Shitake Mushrooms olives oats tomato corn pie thai hazelnuts green pepper gazpacho swiss chili peppers sausage parmesan Cider crepes mustard greens imam chimmichurri capers cranberry pickled absinthe sandwich Salsa polenta Chevre bulgar wheat green beans curry radish Tomatoes egg noodles ramps rhubarb Recipes coeur maple syrup artichoke kohlrabi spelt chili mushroom tortillas verde chipotle pie gin habanero autumn carrot fronds couscous brown sugar strawberries chimichurri Corn roasted kirsch Poblano Chili spring Swiss Chard beets conserve fritter compote chicken bosc bruschetta feta mushrooms sweet sauce tostadas vegetable