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


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