Recipes

Leek Toasts with Blue Cheese

Wednesday, February 17, 2016

Courtesy of Smitten Kitchen

Ingredients
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)

Directions
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
 Read More...


Potato Leek Soup (Vegan)

Friday, July 17, 2015


Courtesy:  Sara Graca  Read More...



Go Back


Tags

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