CATEGORY |
CUISINE |
TAG |
YIELD |
Meats |
|
January 199 |
1 |
servings |
INGREDIENTS
8 |
|
Leeks; (each about 1 inch |
|
|
; in diameter), |
|
|
; trimmed and cleaned |
|
|
; thoroughly |
2 |
tb |
Olive oil |
2 |
tb |
Dry red wine |
1/2 |
c |
Plus 2 tablespoons chicken broth |
2 |
ts |
Red-wine vinegar |
1/2 |
ts |
Dijon mustard |
INSTRUCTIONS
In a 10-inch skillet saute leeks in oil over moderately high heat, turning,
until golden, about 10 minutes. Stir in wine and 1/2 cup broth and cook
leeks, covered, turning occasionally, until tender when pierced, about 10
minutes. Transfer leeks to a serving plate.
Whisk remaining 2 tablespoons broth and vinegar into skillet and boil,
stirring, until thickened slightly. Remove skillet from heat and whisk in
mustard and salt and pepper to taste. Pour vinaigrette over leeks.
Serves 2.
Gourmet January 1994
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
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