Leeks a la Grecque

Categories: Vegetables | Appetizers

Serves: 4 Servings

Ingredients:

1 lb Leeks; white And pale green
-parts only, Cut into 7-inch
-lengths
2 c Water
1/4 c Olive oil
3 Fresh marjoram Or 1 teaspoon
-dried
1 Cinnamon stick
3 tb Red wine vinegar
3 Fresh oregano Or 1/2
-teaspoon dried
Salt to taste
1 c Diced tomatoes
1/3 c Calamata olives; pitted and
-halved
1/4 lb Feta cheese; to 1/2 lb,
-Crumbled
Minced fresh marjoram And
-oregano to taste

Instructions:
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.

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