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


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