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

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