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


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