Try this Leeks a la Grecque recipe or post your own recipe for Leeks a la Grecque
Main Ingredient: Leeks
|1 lb||Leek; s white And pale green|
|2 c Water|
|1/4 cup||Olive oil;|
|3 fresh||marjoram; Or 1 teaspoon|
|3 tablespoon||Red wine vinegar;|
|3 fresh||oregano; Or 1/2|
|Salt; to taste|
|1 c diced||tomato; es|
|1/3 c calamata||olive; s pitted and|
|1/4 lb||Feta; cheese to 1/2 lb,|
|minced fresh||marjoram; And|
|1||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 <firstname.lastname@example.org> on Nov 09, 1998, converted by MM_Buster v2.0l.|
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