| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy |
Jewish |
Vegetables, Appetizers |
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 |
tb |
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.
A Message from our Provider:
“WARNING: Exposure to the Son may prevent burning.”