3 leeks, cut lengthwise and white and pale
green parts sliced 1/4-inch thick
2 tbsp butter olive oil
freshly ground black pepper 6 slices of baguette
2 ounces goat cheese crumbled
1. Heat a large skillet over medium. Once hot, add
butter and olive oil and once they’re fully melted and a bit sizzly, add
the leek slices. Sprinkle with 1/2 teaspoon 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.
2. While leeks cook, brush bread slices with olive oil. Run under broiler until lightly toasted.
3. Once leeks are done cooking, spread the goat cheese on top of the toast and sprinkle with caramelized leeks.
I love the inspiration
that you find
on this Artist's Blog: 365 Lucky Days
And I love what Lucky says:
have had this goal for a while, to make something every day for one
year. With any goal you need accountability and that is why I am
committing myself, in blog format, to create with love a new work of art
every day for the next 365 days."
4 tablespoons unsalted butter
1/2 cup packed brown sugar
2 ripe pears, peeled and cored
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
8 tablespoons (1 stick) unsalted butter
1 cup granulated sugar
1 teaspoon vanilla extract
2 large eggs, separated
1/2 cup whole milk
1/4 teaspoon cream of tartar
1. Make the topping: Melt butter in a small pot over medium heat. Add brown sugar, stirring until
2. Pour butter and sugar mixture into a cake pan and swirl to coat the bottom. Cut
pears into 1/4-inch-thick wedges, and arrange them in a circular pattern
over the brown-sugar mixture to cover completely; set aside.
3. Preheat the oven to 350 degrees.
4. Make the batter: In a medium
bowl, whisk together flour, baking powder, and salt; set aside.
5. In a second bowl, cream butter and sugar until light and
fluffy, about 2 minutes.
6. Add vanilla extract; beat to combine.
7. Add egg
yolks, one at a time, beating to combine.
8. Alternating with the milk, gradually add the flour mixture to
the butter mixture, and mix, just until the flour is
9. In a separate bowl, beat reserved egg whites and the cream of
tartar with a hand mixer until stiff.
10. Using a rubber
spatula, fold egg whites into the batter.
11. Transfer to cake pan by carefully spreading the batter evenly, as to not disturb
12. Bake until well browned on top and a cake tester inserted into
the center comes out clean, about 45 minutes.
13. Run a knife around inside
of pan, and immediately invert the cake onto a serving dish.