 |
||
|
|
||
|
Serves 4  Virgil, amoung others, viewed farming as a noble
Undertaking. He wrote of a farmer who, although
Poor and owning only a tiny plot of land, was
content: "In happiness he equaled the wealth of
kings, and returning home late at night he used to
load his table with banquets from his own land.
First he was in the spring to gather roses, and apples
in the fall; and when the grim winter was still bursting
rocks with her frost and braking the current of rivers
with ice, already he was cutting soft-haired hyacinths."
This exceptionally delicious mix of leeks and apples makes a gorgeous side dish that is perfect with plain roasted meats or chicken. Simple to make, it's great for parties because you can easily double or triple the recipe. 2 tablespoons olive oil 2 tablespoons white wine 1 tablespoon honey 1 teaspoon dried marjoram 1 teaspoon anise seeds 3 large leeks, white & tender green parts 1 crisp apple, such as Granny Smith or Fiji, cored & sliced Salt and freshly milled pepper 1. Preheat the oven to 400 F. 2. Whisk together the oil, wine, marjoram, and anise seeds in a medium baking pan until combined. Quarter the leeks and slice into 2-inch pieces. Add the leeks and apple to the dressing, season to taste with salt and pepper, and toss to coat. 3. Bake for 30 minutes, stirring gently about every 10 minutes, until the leeks are golden and the apple is soft. Serve immediately.
© 2004 Hellenic Communication Service. All Rights Reserved.
|
||
|
|
||
