| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy | Jewish | Appetizers, Vegetables | 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 | T | 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 <nlberry@prodigy.net> on Nov 09, 1998, converted by MM_Buster v2.0l.
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