Comments on: Melted Leeks and Ricotta Tartine

By: Ashley Rodriguez

Ashley Rodriguez — Fri, 16 Sep 2016 21:50:19 +0000

Great tips! Thank you.

By: Robbin

Robbin — Mon, 12 Sep 2016 18:35:54 +0000

At good fabric store ask to see their types of muslin. I use what is called butter muslin. Cut 2 pieces large enough to fit over your colander with 3 or 4 inches of overhang. Serge or zig zag together enough to contain the frayed edges. When you are finished using it rinse well in COOL water to clean, then in hot soapy water. Rinse well. I’ve used mine at least 10 times to date.

By: Honey Chipotle-Roasted Parsnip and Carrot Crostini with Whipped Ricotta and Pesto | Joanne Eats Well With Others

Mon, 10 Nov 2014 11:01:42 +0000

[…] Melted Leeks and Ricotta Tartine from Not Without Salt […]

By: Peter Pan and Ricotta Cheese and Jam Toasts | The Girl Who Ate Books

Peter Pan and Ricotta Cheese and Jam Toasts | The Girl Who Ate Books — Sun, 12 Jan 2014 17:28:17 +0000

[…] I was obsessively reading Ashley Rodriguez’s terrific blog, Not Without Salt, and was struck by this post discussing fear. Fear of writing, fear of trying, fear of making cheese! It was one of those eerie, […]

By: susan

susan — Tue, 26 Nov 2013 05:02:45 +0000

I love anything wtih a leek in the recipe title! This is now at the top of my “to-do” list.

By: Sufganiyot – Raspberry Jelly Filled Doughnuts – Gluten Free

Sufganiyot – Raspberry Jelly Filled Doughnuts – Gluten Free — Tue, 26 Nov 2013 04:48:06 +0000

[…] Melted Leeks with Ricotta Tartine – Not Without Salt Kale Almond Pesto – Ingredients Inc. Crispy Potato Skins – The Urban […]

By: Preeti @ Culinary Adventures in Paris

Preeti @ Culinary Adventures in Paris — Sat, 16 Nov 2013 14:48:50 +0000

I never really use leeks because I never ate them much growing up. I always see them at the market and hesitate to buy them but your recipe looks like what I’ve been searching for! Will try it this weekend

By: Melted Leeks and Ricotta Tartine | Reliable Recipes

Melted Leeks and Ricotta Tartine | Reliable Recipes — Sun, 28 Jul 2013 19:59:05 +0000

[…] recipe comes from my most favorite cooking blog Not Without the Salt. Years ago I was lucky enough to attend one of Ashley’s cooking classes and I quickly fell in […]

By: Leek & Ricotta Crostini | Let's Nom Nom!

Leek & Ricotta Crostini | Let's Nom Nom! — Mon, 20 May 2013 14:09:49 +0000

[…] weekend, we made a batch of leek and ricotta crostini to nibble on while watching TV. As always, I got the idea from Pinterest. Lightly toasted slices of baguette, topped with creamy ricotta, sauteed leeks and pepper flakes. […]

By: seo

seo — Mon, 04 Mar 2013 00:34:21 +0000

Hi I’m Jim Q Cott

By: Cookie and Kate

Cookie and Kate — Sun, 10 Feb 2013 20:24:57 +0000

Oh, how I love those long shadows in your all-white photos, Ashley. Beautiful. I’ve really enjoyed leeks this winter; your tartines look lovely.

By: Laura Dembowski

Laura Dembowski — Sat, 02 Feb 2013 19:58:44 +0000

I do think some fear is a good thing. I, like you, have plenty of fear, sometimes too much. I have always wanted to try making ricotta.

By: Bernadette @ Now Stir It Up

Bernadette @ Now Stir It Up — Tue, 29 Jan 2013 21:06:45 +0000

I am always trying to remind myself to not fear fear. Somehow this week I needed to read this post. Thanks! I’m also inspired to make my own ricotta now. Sounds so easy!

By: Eva | Adventures in Cooking

Eva | Adventures in Cooking — Mon, 28 Jan 2013 23:54:25 +0000

I totally agree with your fear of cheese making. A year ago I decided I would finally try my hand at it and bought a bunch of cheese making supplies and tried making feta with goats’ milk. It ended up like chevre, but I was too afraid to taste it, which looking back is ridiculous. I should have just tasted it, for crying out loud! But instead I threw it away in fear because it was not what I expected it to be, and my cheese making supplies have been sitting in my fridge/freezer ever since. Such a shame! Maybe I will give it another try with ricotta, though, it seems like a much more reasonable process. Thanks for sharing your brave cheese making adventure 🙂

By: a farmer in the dell

a farmer in the dell — Mon, 28 Jan 2013 23:23:01 +0000

We grow a lot of leeks at our farm. I love the sound of this recipe. Simple and tasty! Fear is always a good thing. Listen to it!

By: Brian @ A Thought For Food

Brian @ A Thought For Food — Mon, 28 Jan 2013 19:09:45 +0000

Ah yes… fear. I think all of our emotions, especially the “negative” ones, can be used in very positive ways. Fear, especially, forces us to challenge ourselves in ways we’re not always comfortable with.

I’m loving your tartine… I think I could eat this every day and be perfectly content.

By: Whitney @ The Newlywed Chefs

Whitney @ The Newlywed Chefs — Mon, 28 Jan 2013 01:20:29 +0000

Wow! Homemade ricotta sounds so heavenly. We had a friend get us a “cheese kit” for Neil’s birthday- we’ll have to try it soon!

By: Calantha

Calantha — Sun, 27 Jan 2013 13:31:47 +0000

I use fear as a motivator to work harder and try new things. The moment I begin to feel trepidation about something, is usually the moment I know for certain that I absolutely must do it. Avoiding fear and the things that scare us doesn’t actually protect us from “failure” or hurt or whatever else that makes us avoid it. But it does prevent us from meeting new people, exploring new things, and realizing new potentials while improving our old ones. This post was such a great reminder of this for me. Thank you, and good luck pushing past your fears!

By: Sophia Katt

Sophia Katt — Sat, 26 Jan 2013 02:35:04 +0000

Katie, here are 16 ways to leave your lov–I mean, use the whey. Cheers!

By: Friday {Foodie} Finds | From China Village

Friday {Foodie} Finds | From China Village — Fri, 25 Jan 2013 14:03:09 +0000

[…] Melted leek and ricotta tartine. […]