Recipe - Leeks A La Grecque

POACHING LIQUID
2 tablespoon Each: olive oil; fresh lemon
juice, dry white wine or
dry vermouth
1 cn (14 One half ounces) vegetable
broth
2 cup Water
2 lg Cloves garlic; peeled,
thinly cut or sliced up
One half teaspoon Each: dried thyme; salt
Red pepper flakes; freshly
ground pepper

LEEKS
8 md Or 12 small leeks; green
tops trimmed leaving about
2 inches, split lengthwise
to within 1/8inch of root
Salt; freshly ground pepper
2 Tablespoons; minced: parsley
or cilantro or basil

Preparation time: 20 minutes Cooking time: 18 minutes Yield: 4 servings
From Abby Mandel. Special to the Tribune. (Copyright) 1997, Abby Mandel.
This style of poaching vegetables in a flavorful courtbouillon, known as a
la grecque, did originate in Greece although now it's identified with
French cuisine.

1. For poaching liquid, put ingredients in 10inch, nonaluminum saute pan.
Heat to boil over high heat; simmer, uncovered, 10 minutes.

2. For leeks, place in hot liquid. Place a piece of parchment paper or foil
directly over leeks. Simmer over medium heat until barely tender (test with
tip of sharp paring knife inserted into white part), about 5 to 8 minutes,
depending on size of leeks. Do not overcook. Let leeks cool to room
temperature. Transfer to a container. Strain poaching liquid; drizzle a few
tablespoons over leeks to keep them moist. Store remaining liquid in
refrigerator up to 3 days or in freezer as long as 3 months to use again
for other vegetables.

3. Sprinkle with salt and pepper. Garnish with choice of herbs. Serve
chilled or at room temperature.

Nutritional information (per serving): 30 calories, 7 g carbohydrates, 1 g
protein, 0 g fat, 0 mg cholesterol, 10 mg sodium.

Posted to TNT Prodigy's Recipe Exchange Newsletter by Roserairie@aol.com
on Nov 10, 1997