Marinated Leeks

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         FOOD FUNNY
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Rosemary Zwick says this one could be true:

The man approached a very beautiful woman in the vegetable section of a
large supermarket and asked, "You know, I've lost my wife here in the
supermarket. Can you talk to me for a couple of minutes?"

"Why?" she asked.

"Because every time I talk to a beautiful woman my wife appears out of nowhere."

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            TODAY'S RECIPE
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Leeks are probably my favorite member of the onion family, a group of
vegetables I am inordinately fond of. Here they are braised in white
wine before being marinated.

Marinated Leeks

8-12 small leeks
2 cups (500 ml) white wine
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 the
light 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 wine, 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 Oct 3 10:52:12 2007