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...


Breakfast Bruschetta

Wednesday, February 17, 2016

  Read More...


Pumpkin Bread Pudding

Wednesday, November 18, 2015


 Read More...


Open-Faced Butter and Radish Sandwiches

Thursday, October 29, 2015


 Read More...



Go Back


Tags

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