So, there have not been many posts lately, I admit. But, you know, it is that time of the semester when every time I start working on recreating an ancient recipe I end up distracted in the text itself . . .
Wednesday, April 13, 2011
The flowers are blooming, the weather is warmer, Spring is in the air and I want to eat fresh vegetables! Today we dip back into the cookbook of Apicius and look at recipe #89, tantalizingly titled "Leeks, Another Method". This dish is interesting and delicious due to olives added at the end to the sauteed leeks.
Apicius' Leeks, Another Method
1) Heat a quarter cup or so of olive oil, and yes I do have a heavy hand with the olive oil bottle, over medium high heat.
2) Add the chopped leeks. Now, remember that leeks need to be thoroughly washed. Leeks briefly: where the leek turns from light green to dark green, chop there and reserve the dark parts for your stockpot. Discard the outer layer of the remaining leek and chop it widthwise into many circles. Wash all these circles as they are probably dirty. Voila, leeks ready for cooking!
3) Add a splash of white wine and some salt.
4) Add the olives. I like a mix of olives -- if you are in West Philly, Milk and Honey has wonderful olives. Take the pit out of the olives and throw them in the pan when the leeks look ready to eat. Mix up the olives into the leeks and serve. To get the pit out of the olive, I like to press the flat of my knife on the olive to crush it to make pit removal easy. Please do not slice your palm doing this. The finished dish looks like this picture.
Leeks and olives sounds strange but is delicious! Enjoy!