Leeks

I got some wheatflour from a semi-local source, but had a problem getting it home safely ( the cooler leaked, it got soaked. Into the compost... )

Tonight we shall have leeks and carrots from the garden, a steak, and perhaps some corn pudding.

Leeks based on the "Slow Mediterranean Kitchen", Paula Wolfert , page 55

Stuff; 1 heavy pot with a good lid
some parchment or foil
a spoon
a larger bowl
a smaller bowl
a knife
a stove
a timer
a cutting surface

Parts;
2 pounds of leeks, trimmed, rinsed and ready to go, cut into chunks.
2TBS olive oil
2 carrots, chopped up some
2 smallish onions, chopped up.
1/4c olive oil
1 t sugar
1 half lemon or 2T vinegar
1/4c barley, soaking in a bowl of water.

First; chop up the leeks and let them soak in tepid water in the bowl. This helps them plump and helps them let go of grime. Drain them well, you don't want to add more water to the pot.


Sautee the onions and carrots in the oil. When they take color, check the leeks over for dirt, and layer them on top of the onions and carrots. Sprinkle the sugar on top.
Pop the lid on with the foil underneath to tighten the seal, lower the heat to med/low, and set the timer for 20 mins. It's supposed to be pretty dry, but if you need to, add a tablespoon of water from the barley bowl.



When the timer dings, drain the barley and lay it in. Add salt and pepper as you see fit. Put the foil and lid back on, and cook another 20 mins.

Remove from the heat and add the lemon or vinegar. Let the dish cool, and serve.
............
This is not a faithful adaptation. The original calls for rice and slightly different proportions.

I would have liked more barley.

The vinegar made the dish.

I will add potatos and turn this into soup if it's not a hit as it is.