Cold Braised Leeks

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            FOOD FUNNY
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Thanks to Stacie Wheeler for these entries in our foodie dictionary:

Twenty Something - The cost of a sitter for Saturday night, so you can
go out to a fancy restaurant.

Fancy Restaurant - One that serves cold soup on purpose.

Hors D'oeuvres - A sandwich cut into 20 pieces.

Emergency Numbers - Police station, Fire Department, and Fast Food
places that deliver.

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            TODAY'S RECIPE
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Lance Armstrong won the 15th stage of the Tour de France on Tuesday,
propelling himself to first place overall and earning the right to
wear the yellow blazer reserved for the race's leader. The "smart
money" seems to think that, barring an accident, Lance is on his way
to winning his sixth consecutive Tour de France when the racers cross
the finish line in Paris on Sunday. I am only guessing that the
majority of French people lining the route would rather see anyone but
an American win this race, and that is why I am going to cheer extra
loud for Lance. While I'm cheering, I'll also be nibbling on these
cool treats.

Cold Braised Leeks

8 - 12 small leeks
2 cups (500 ml) chicken stock
1 lemon, thinly sliced
1/2 tsp (2 ml) coriander seeds
1 Tbs (15 ml) red wine vinegar
1 tsp (5 ml) Dijon mustard
2 Tbs (30 ml) extra-virgin olive oil
Salt and freshly ground pepper to taste

Trim the roots and the tops of the leeks, leaving the white and most
of the green parts. Halve the leeks lengthwise and rinse under
running water, being careful to get all the dirt between layers.
Place in a large skillet and add the chicken stock, lemon, and
coriander seeds. Bring to a boil, reduce the heat, and simmer covered
until the leeks are tender, about 20 minutes. Drain the leeks and
arrange them on a serving platter. Whisk together the vinegar and
mustard. Add the olive oil in a thin stream while whisking. Season
with salt and pepper and pour over the leeks. Refrigerate for 2 hours
before serving. Serve chilled or at room temperature. Serves 4 to 6.
Received on Wed Jul 21 10:06:30 2004