| 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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