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


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