Leeks A La Grecque Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
1 lbs: Leeks, white And pale green parts only, Cut into 7-inch lengths
2 cup: Water,
1/4 cup: Olive oil,
3: Fresh marjoram Or 1 teaspoon dried,
1: Cinnamon stick,
3 tbsp: Red wine vinegar,
3: Fresh oregano Or 1/2 teaspoon dried,
Salt to taste,
1 cup: Diced tomatoes,
1/3 cup: Calamata olives, pitted and halved
1/4 lbs: Feta cheese, to 1/2 lb, Crumbled
Minced fresh marjoram And oregano to taste,
Directions:
Preheat oven to 350 degrees. Make 2 lengthwise slits in leek and rinse it
in a bowl of water. Arrange leeks in a gratin pan. In a sauce pan combine
water, olive oil, marjoram, cinnamon, red wine vinegar, oregano and salt to
taste. Bring liquid to a boil and simmer 10 minutes. Pour liquid over leeks
to just cover. Arrange a piece of foil over dish and bake 35 minutes, or
until tender. Transfer leeks to a serving plate. Reduce cooking liquid to
1/2 cup and strain over leeks. Chill, covered, 2 hours or overnight. Before
serving, garnish with tomatoes, olives, cheese and fresh herbs. Recommended
Drink: Ouzo Yield 4 servings TASTE SHOW #TS4852
Posted to JEWISH-FOOD digest by Nancy Berry on Nov
09, 1998, converted by MM_Buster v2.0l.
Source from luhu.jp
in a bowl of water. Arrange leeks in a gratin pan. In a sauce pan combine
water, olive oil, marjoram, cinnamon, red wine vinegar, oregano and salt to
taste. Bring liquid to a boil and simmer 10 minutes. Pour liquid over leeks
to just cover. Arrange a piece of foil over dish and bake 35 minutes, or
until tender. Transfer leeks to a serving plate. Reduce cooking liquid to
1/2 cup and strain over leeks. Chill, covered, 2 hours or overnight. Before
serving, garnish with tomatoes, olives, cheese and fresh herbs. Recommended
Drink: Ouzo Yield 4 servings TASTE SHOW #TS4852
Posted to JEWISH-FOOD digest by Nancy Berry
09, 1998, converted by MM_Buster v2.0l.
Source from luhu.jp