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...

Breakfast Bruschetta

Wednesday, February 17, 2016


Pumpkin Bread Pudding

Wednesday, November 18, 2015


Open-Faced Butter and Radish Sandwiches

Thursday, October 29, 2015


Go Back


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