Recipes

Leek Toasts with Blue Cheese

Wednesday, February 17, 2016

Courtesy of Smitten Kitchen

Ingredients
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)

Directions
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
 Read More...


Potato Leek Soup (Vegan)

Friday, July 17, 2015


Courtesy:  Sara Graca  Read More...



Go Back


Tags

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