Martha Stewart * Martha Stewart Living
Launched in 1991, Martha Stewart Living is a
distinguished magazine that inspires more than two million
gardeners and cooks across the United States. Its monthly issues contain in-depth gardening and cooking articles that motivate us to try new
vegetables and flowers in our gardens and ingenious, fresh recipes in our
kitchens. Kindling our own desires for natural beauty and personal
creativity in our everyday lives, Ms. Stewart and her fine staff offer us
great ideas and practical tips on how to do just that.This tantalizing
recipe is wonderful paired with pecan-crusted chicken breasts and crusty
sourdough baguettes while dining al fresco.
4 medium leeks, halved
1 1/2 cups homemade or low
2 sprigs fresh tarragon
1 teaspoon unsalted butter
2 tablespoons Champagne
2 tablespoons Dijon
1/2 cup extra-virgin olive oil
Coarse salt and freshly
Chopped fresh herbs,
such as parsley, chervil
and tarragon for garnish
Place leeks, cut-side up, in one layer in a large, straight-sided skillet.
Add chicken stock and tarragon and bring to a boil. Add butter, reduce the
heat to medium and simmer. Cook until leeks are tender when pierced with the
tip of a knife, 10 to 12 minutes. Carefully remove leeks from the skillet
and place on a platter; set aside. Strain cooking liquid through a fine mesh
sieve. Measure 1/4 cup liquid and set aside. Reserve remaining liquid for
another use or discard.
In a small bowl, whisk together vinegar and mustard. Add oil gradually
while whisking constantly. Whisk in reserved liquid. Season with salt and
pepper. Spoon over leeks. Garnish with chopped herbs. The leeks may be
served hot or chilled. Serves 4.