Leeks a La Grecque (Greek Style Leeks) |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 4 |
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I found this recipe in the May/2005 issue of Cooking Light. Cooking time does not include chilling. Ingredients:
4 leeks (approx 2 lbs) |
1 cup water |
3 tablespoons red wine vinegar |
1 teaspoon olive oil |
1/2 teaspoon salt |
3 sprigs fresh marjoram |
3 sprigs fresh oregano |
3 inches cinnamon sticks |
1 cup tomato, seeded and chopped |
2 tablespoons kalamata olives, seeded and chopped |
1/4 cup feta cheese, crumbled |
1 teaspoon fresh marjoram, chopped fine |
1 teaspoon fresh oregano, chopped fine |
Directions:
1. Preheat oven to 400 degrees.
2. Remove roots, outer leaves, and tops from leeks, leaving 1 1/2 to 2 inches of dark leaves.
3. Slice leeks in half lengthwise to within 1 inch of bulb end, rinse with cold water. Arrange leeks in a single layer in the bottom of a baking dish.
4. Combine water and next 6 ingredients (through cinnamon) in a small saucepan, bring to a boil. Reduce heat and simmer 10 minutes. Pour vinegar mixture over leeks. Cover with foil, bake at 400 degrees for 30 minutes or until leeks are tender. Using a slotted spoon, remove leeks, reserve cooking liquid. Cool leeks to room temperature Cover and chill 2 hours.
5. Place the cooking liquid in a small saucepan, bring to a boil. Remove from heat, strain mixture through a sieve over a bowl, reserving 1/4 cup cooking liquid. Discard solids.
6. Place 2 leek halves on each plate, top each serving with 1/4 cup tomato and 1 1/2 tsp of olives. Drizzle 1 tbls reserved liquid over each serving and divide cheese evenly among plates. Sprinkle with chopped marjoram and chopped oregano.
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