Biblical Recipes-leeks With Olive Oil Vinegar Must... |
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Prep Time: 0 Minutes Cook Time: 25 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Source:Foods from the Holy Land By Kitty Morse The ancient Hebrews, Egyptians, and Romans, were all particularly fond of leeks, a mild-flavored relative of the onion. Apicius, an author and eccentric bon vivant who lived around the time of Christ, lists a number of recipes for leeks in his cookbook, Apicius de re Coquinaria. Read more . The slender, scallionlike vegetables, available at farmers' markets in early spring, are probably closest to those of biblical times. Unleavened Griddle Bread goes well with this dish Ingredients:
3 large leeks |
1 tablespoon red wine vinegar |
1-1/4 teaspoons mustard seeds, toasted |
2 tablespoons olive oil |
salt and pepper to taste |
Directions:
1. Thoroughly rinse the leeks under running water. Trim and cut them crosswise into 1/2 inch-thick slices. Bring a stockpot of water to a boil, add the leeks, and cook until very soft, 20 to 25 minutes. Drain, then place them in a serving dish and set aside.
2. Using a mortar and pestle or an electric spice grinder, finely grind 1 teaspoon of the toasted mustard seeds. In a small howl, blend the vinegar and the ground mustard. Slowly whisk in the olive oil. Season with salt and pepper. Spoon this mixture over the leeks. Sprinkle with the remaining 1/4 teaspoon whole mustard seeds, and serve at room temperature.
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