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


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