Name: Champagne Grilled Leeks
Ingredients: 6 Medium-size leaks; 2 tb Olive oil; 1 c Fresh thyme; roughly chopped; 2 c Champagne; 1 c Chicken stock; 1 c Crumbled feta cheese; Salt and pepper; to taste

Surely Paul could have made the gospel more palatable – and less dangerous – by saying it was about something else. Something cleaner and less ridiculous than the cross. Something more glorious. Less disgusting. He didn’t do that, though. “I decided,” Paul said, “to know nothing among you except Jesus Christ and Him crucified” (1 Cor. 2:2). In the face of the worst cultural prejudice imaginable, he fixed the entire gospel squarely and immovably on the fact that Jesus was tacked to a stauros and left to die. If he had been trying to find a surefire way to turn first-century people off from his “good news,” he couldn’t have done better than that! So why did he do it? It’s simple. He did it because he knew that leaving the cross out, or running past it with a glance, or making it peripheral to the gospel, or allowing anything else to displace it at the center of the gospel would make it, finally, no gospel at all.

Greg Gilbert

CATEGORY	CUISINE	TAG	YIELD
Meats, Dairy			4	Servings

INGREDIENTS

6		Medium-size leaks
2	tb	Olive oil
1	c	Fresh thyme; roughly chopped
2	c	Champagne
1	c	Chicken stock
1	c	Crumbled feta cheese
		Salt and pepper; to taste

INSTRUCTIONS

Serve these warmed vegetables as an alternative to salad.
Trim tops and bottoms of leeks, leaving about 2 to 3 inches of green above
the white part of the leek. From center of trimmed leek, make several
lengthwise slices toward the green of the leek. Rinse leeks throughly.
In large saute pan, heat olive oil over medium heat. When oil is hot, add
thyme and stir for 1 minute. Add leeks and saute for 3 minutes, until
lightly golden on several sides. Add champagne and stock, and simmer leeks
until tender, about 8 minutes. Remove leeks from pan and set aside.
Continue to simmer sauce remaining in pan until reduced by half. Meanwhile,
grill leeks over medium-hot charcoal fire for 8 to 10 minutes, turning
several times. Remove leeks from grill and slice in half lengthwise. Serve
immediately, adding some feta and bit of the reduced sauce to each serving.
Season with salt and pepper.
per serving: 281 calories with 14 grams fat
Recipe by: THE CHAMPAGNE SPIRIT OF CELEBRATION
Posted to recipelu-digest Volume 01 Number 519 by ctlindab@mail1.nai.net on
Jan 14, 1998

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