A Silver Palate Cookbook recipe.
Some beautiful leeks, Heirloom tomatoes, basil, . Sounds good to me.
The recipe calls for 12 leeks. Since I'm not cooking for an army I scaled it down a little.
Cook the leeks in boiling salted water until the white end is tender.
Drain, trim off the root and pat dry with paper towels.
Put the olive oil in a large skillet. Add the the garlic, cook for a few minutes then add the leeks. Cover then cook for about 5 minutes.
This was perfect with some leftover grilled Porterhouse steak.@@@@@ Now You're Cooking! Export Format
12 leeks each 1 1/2 inch in diameter
1/4 cup olive oil; best quality
1 large clove garlic; peeled finely minced
3 ripe tomatoes; cut into eights
1/2 cup nicoise olives
2 teaspoons dried basil; or
1 1/2 tablespoons fresh basil; chopped
2 tablespoons chopped parsley
freshly ground black pepper
Leave the roots on the leeks for now, but trim away 2 or 3 inches of the
toughest tips of the green leaves. Split the leeks down to but not
completely through the root end, separate the layers, and was the leeks
carefully under running water; they'll be sandy.
Bring a large kettle of slated water to a boil and add the leeks. Cook just
until the white part is tender. Drain the leeks and reserve.
Heat the olive oil in a large skillet. Add the garlic and cook over low
heat for 3 minutes. Pat leeks dry on paper towels, trim off the roots, and
add leeks to the skillet. Cook over low heat or 5 minutes.
Stir in tomatoes, Nicoise olives, basil, parsley, and black pepper to taste
and heat together, covered, for 3 to 5 minutes.
Transfer leeks to a serving platter, pour contents of skillet over them,
and cool to room temperature before serving.
Notes: The Silver Palate Cookbook
Yield: 6 servings
** Exported from Now You're Cooking! v5.84 **
And that's that.