Leeks A La Grecque Recipes

LEEKS A LA GRECQUE

Steps:

• Remove the outer leaves from the leeks, wash thoroughly and cut into 2.5 centimetre (1 inch) lengths.
• Place in a pan (preferably non-stick) with the remaining ingredients, adding salt and freshly ground black pepper, to taste.
• Heat gently until the vegetables are simmering and simmer for 20 minutes.
• If serving warm, place in a serving dish, garnish with basil leaves - and serve.
• If serving cold, leave to cool in the liquid, then place in a serving dish, garnish with basil leaves - and serve.

LEEKS A LA GRECQUE

Steps:

• 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

LEEKS VERITABLEMENT A LA GRECQUE

Steps:

• 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.

VEGETABLES à LA GRECQUE

Steps:

• In a 3- or 4-quart saucepan combine vinegar, wine, olive oil, garlic cloves, shallot, bouquet garni, coriander seeds, fennel seeds, peppercorns, kosher salt and 3 cups water. Bring to a simmer over medium heat and cook 15 to 30 minutes while you prepare vegetables.
• Add carrots to the broth and simmer 5 minutes. Add cauliflower, bring back to a simmer, and cook another 15 minutes, until carrots and cauliflower are tender but not mushy. Using a slotted spoon, remove vegetables to a bowl. Some of the broth and seeds can come along with them.
• Add mushrooms to broth and simmer 5 minutes. Remove to bowl with carrots and cauliflower.
• Stir broth and ladle 11/2 cups plus some of the coriander seeds into a small saucepan. Set aside.
• Add artichoke hearts to the pot in which you cooked the other vegetables and simmer 25 to 30 minutes, until tender. Transfer to bowl with other cooked vegetables. If using artichoke leaves, steam them now. When finished, discard this broth.
• Bring reserved broth in the small saucepan to a boil and cook until liquid reduces to 1/2 cup. Pour over the vegetables, add lemon juice and fleur de sel and toss. Taste and adjust seasoning. Leave at room temperature until ready to serve (for best flavor, let vegetables marinate for a few hours), or refrigerate for up to 3 days. Just before serving, garnish with herbs and, if you wish, with steamed artichoke leaves, which can be dipped into the marinade. Serve on small plates with the reduced marinade spooned on top.

LEEKS A LA GRECQUE RECIPE

Steps:

• Trim 4-6 leeks, leaving some of the green. Slice lengthwise from top end to within 1/2" of root end. Wash thoroughly and blanch in boiling water for 4 minutes. Drain and finish cutting leeks in half and arrange in a large saute pan or skillet, cut side down, in one layer. Tuck 2 bay leaves under leeks and sprinkle with 1 tsp. black peppercorns. In a bowl combine 3/4 cup chicken stock, 6tbs. white wine, 3 tbs. olive oil, 1 tbs. tomato paste and pinch of salt, if needed. Mix well and pour over leeks. Place pan over very low heat and barely simmer, uncovered for 45 minutes, spooning sauce over leeks frequently. With a slotted spoon, transfer leeks to a serving plate. There should be about 1/2 cup liquid remaining. If there is not much reduce over high heat, then pour over leeks. Chill and serve sprinkled with paprika. Serves 4.