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

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