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Leek confit

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2hr · 1 serving Leek Confit > Garlic Confit 🫣served over toasted ciabatta, buche du vivarois, honey & smoked flaky salt 👌🏻 🥹. P.S: Confit literally means ‘to preserve.’ Although cooking something slowly in its own fat is the most common use, you can confit other things. But the term “confit” can be used to describe any ingredient, including vegetables, that has been slow-cooked in fat at a low temperature. Per masterclass, serious eats, etc. Ingredients: • 2 large leeks (cleaned very well and thinly sliced). • Olive oil (enough to coat them). • 1/3 cup water. • 4 tbsp butter. • ciabatta. • buche du vivarois (this is a creamy goat but any creamy cheese works). • honey. •flaky sea salt. Directions: • 1.- add the leeks to a baking dish with the butter, water and enough oli
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1hr 15min · 6 servings Ingredients: • 3 large leeks, cleaned, greens discarded, and cut into ½ inch slices • 2 cups extra virgin olive oil, plus more for drizzling onto bread • Kosher salt, to taste • Freshly cracked black pepper, to taste • 4 sprigs thyme • 1 cup honey • 2 tablespoons crushed red pepper flakes • 1 tablespoon apple cider vinegar • 1 baguette cut into 1" crostini slices • 12 ounces cheeses of choice! Directions: • Make the confit leeks. Preheat oven to 300°F. Place leek slices into a large, high-rimmed baking pan. Pour olive oil over the leeks until they are covered. Season leeks with salt and pepper to taste, then toss thyme sprigs into the oil. Bake leeks for an hour or more, until they are meltingly tender. Be sure to rotate the pan in the oven sporadica
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Butter Lemon Roasted Fennel 🌿🍋 Check out this amazing dish that combines tender fennel and creamy labneh, beautifully enhanced by a vibrant chimichurri. It's a true masterpiece in both flavor and presentation. Full recipe is linked in bio, or Discover the recipe by commenting "RECIPE" below and I'll DM you the details. #Fennel #Labneh #Chimichurri #TastyDinner #CookingAtHome
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