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

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