Leeks A La Grecque 


By D. Rosengarten
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

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.