Leeks Veritablement a la Grecque (David Rosengarten) |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
1 pound leeks uniform size (each not more 1 1/4 inches in diameter) |
2 cups water |
1/4 cup olive oil |
3 sprigs fresh marjoram, or 1 teaspoon dried |
1 cinnamon stick |
3 tablespoons red wine vinegar |
3 sprigs fresh oregano, or 1/2 teaspoon dried |
salt to taste |
1 cup tomatoes, diced |
1/3 cup kalamata olives, pitted and halved |
1/4 to 1/2 pound feta cheese, crumbled |
fresh marjoram and fresh oregano, minced, to taste |
Directions:
1. Preheat the oven to 350 degrees. Prepare the leeks. Trim off the root end, and cut each leek so it is approximately 6 inches long. (Discard the dark green part of the leek.) If the leeks are more than 1 1/4 inches in diameter, cut them lengthwise into halves or quarters. Wash the leeks by making thin, lengthwise slits and placing the leeks under running water. Arrange the leeks in a gratin pan. In a saucepan combine the water, olive oil, marjoram, cinnamon, vinegar, oregano, and salt to taste. Bring the liquid to a boil, and simmer for 10 minutes. Pour the liquid over the leeks to just cover. Arrange a piece of foil over the grain pan, and bake 35 minutes, or until leeks are tender. Transfer the leeks to a serving platter. Return the cooking liquid to the saucepan, and reduce to 1/2 cup. Strain it over the leeks. Chill, covered, for 2 hours or overnight. Just before serving, strew the leeks with the tomatoes, olives, cheese and fresh herbs.
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