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Leeks: Leeks a la Grecque

Source of Recipe

David Rosengarten


List of Ingredients

1 pound leeks, white and pale green only -- cut 7" lengths
2 cups water
1/4 cup olive oil
3 sprigs fresh marjoram, or 1 tsp. dried
1 cinnamon stick
3 tablespoons red wine vinegar
3 sprigs fresh oregano or 1/2 tsp. dried
salt to taste
1 cup diced tomatoes
1/3 cup kalamata olive, pitted and halved
1/4 lb. feta cheese, crumbled -- (1/4 to 1/2)
minced fresh marjoram and oregano -- to taste


Recipe

Preheat oven to 350ºF. 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. Serves 4.