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


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