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


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