Recipe for Leeks a La Grecque 
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Yield:
1 Servings
Ingredients:
Amount Ingredient
POACHING LIQUID ----------------
2 tbl Each: olive oil, fresh lemon juice, dry white wine or dry vermouth
1 can (14 1/2 ounces) vegetable broth
2 cup Water
2 lrg Cloves garlic, peeled, thinly sliced
1/2 tsp Each: dried thyme, salt
Red pepper flakes, freshly ground pepper
----------------- LEEKS ----------------
8 med Or 12 small leeks, green tops trimmed leaving about 2 inches, split lengthwise to within 1/8-inch of root
Salt, freshly ground pepper
Instructions:
Instructions: Preparation Time: 20 minutes

Cooking Time: 18 minutes

Yield: 4 servings
This style of poaching vegetables in a flavorful court-bouillon, known as a la grecque, did originate in Greece although now its identified with French cuisine.

1. For poaching liquid, put ingredients in 10-inch, non-aluminum saute pan.

Heat to boil over high heat; simmer, uncovered, 10 minutes.

2. For leeks, place in hot liquid. Place a piece of parchment paper or foil directly over leeks. Simmer over medium heat until barely tender (test with tip of sharp paring knife inserted into white part), about 5 to 8 minutes, depending on size of leeks. Do not overcook. Let leeks cool to room temperature. Transfer to a container. Strain poaching liquid; drizzle a few tablespoons over leeks to keep them moist. Store remaining liquid in refrigerator up to 3 days or in freezer as long as 3 months to use again for other vegetables.

3. Sprinkle with salt and pepper. Garnish with choice of herbs. Serve chilled or at room temperature.

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