Leeks A La Grecque Food

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LEEKS A LA GRECQUE



Leeks a la Grecque image

Provided by Food Network

Time 2h55m

Yield 4 servings

Number Of Ingredients 12

1 pound leeks, white and pale green parts only, cut into 7-inch lengths
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 diced tomatoes
1/3 cup Calamata olives, pitted and halved
1/4-1/2 pound Feta cheese, crumbled
Minced fresh marjoram and oregano to taste

Steps:

  • 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

LEEKS VERITABLEMENT A LA GRECQUE



Leeks Veritablement a la Grecque image

Provided by Food Network

Categories     side-dish

Yield 4 servings

Number Of Ingredients 12

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

Steps:

  • 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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