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...


Breakfast Bruschetta

Wednesday, February 17, 2016

  Read More...


Pumpkin Bread Pudding

Wednesday, November 18, 2015


 Read More...


Open-Faced Butter and Radish Sandwiches

Thursday, October 29, 2015


 Read More...



Go Back


Tags

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