You may also like
Categories:
uniform size water olive oil fresh marjoram cinnamon red wine vinegar oregano salt tomatoes kalamata olives Feta cheese fresh oregano
Viewed: 114 - Published at: 3 years agoIngredients
- 1 pound leeks uniform size (each not more 1 1/4 inches in diameter)
- 2 cups water
- 1/4 cup olive oil
- 3 sprigs fresh marjoram, or 1 teaspoon dried
- 1 cinnamon stick
- 3 tablespoons red wine vinegar
- 3 sprigs fresh oregano, or 1/2 teaspoon dried
- Salt to taste
- 1 cup tomatoes, diced
- 1/3 cup kalamata olives, pitted and halved
- 1/4 to 1/2 pound feta cheese, crumbled
- Fresh marjoram and fresh oregano, minced, to taste
Method
- Preheat the oven to 350 degrees.
- Prepare the leeks.
- Trim off the root end, and cut each leek so it is approximately 6 inches long.
- (Discard the dark green part of the leek.)
- If the leeks are more than 1 1/4 inches in diameter, cut them lengthwise into halves or quarters.
- Wash the leeks by making thin, lengthwise slits and placing the leeks under running water.
- Arrange the leeks in a gratin pan.
- In a saucepan combine the water, olive oil, marjoram, cinnamon, vinegar, oregano, and salt to taste.
- Bring the liquid to a boil, and simmer for 10 minutes.
- Pour the liquid over the leeks to just cover.
- Arrange a piece of foil over the grain pan, and bake 35 minutes, or until leeks are tender.
- Transfer the leeks to a serving platter.
- Return the cooking liquid to the saucepan, and reduce to 1/2 cup.
- Strain it over the leeks.
- Chill, covered, for 2 hours or overnight.
- Just before serving, strew the leeks with the tomatoes, olives, cheese and fresh herbs.
