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


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