Leeks Braised in Vermouth

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            FOOD FUNNY
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Thanks to "Hufferslam" for this one:

Three wives were bemoaning their husbands' attitudes toward
leftovers. "It gets rough," one said. "My husband is a TV producer
and he calls them reruns."

"You think you have it bad," was the reply. "Mine is a quality
control engineer and he calls them rejects!"

"That's nothing compared to me," said the third lady. "My husband
is a mortician. He calls them remains!"

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            TODAY'S RECIPE
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You can use any white wine in this recipe, but I think you'll agree
that the herbal aroma of the vermouth adds a distinctive note.

Leeks Braised in Vermouth

8-12 small leeks
1 cup (250 ml) dry vermouth
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 remaining ingredients.
Bring to a boil, reduce the heat, and simmer covered until the
leeks are tender, about 20 minutes. Serve warm, chilled, or at
room temperature. Serves 4 to 6.
Received on Wed Apr 19 08:37:44 2006