Prepare a large sauté pan over medium heat for a few
minutes. Meanwhile prepare the
leeks. Trim off the roots, leaving the
bottom intact. Cut off the leafy top
just past the point where they turn from white to light green. Cut in half lengthwise, rinse under cold
running water to remove any dirt or sand nestled in the layers. Blot dry.
Add enough oil to cover the pan. Place the leeks cut side down in a single
layer. Sear until they are golden brown,
then flip them over and sear the other side.
When they are all beautifully colored discard as much oil as
possible. Add the red wine. Season and cover with a tight fitting lid. Lower the heat and simmer until tender. In 20 minutes or so and you’ll be able to
easily poke a knife in them.
Gently remove the leeks from the pan, then turn up the
heat. Add the cream, swirling until the
sauce forms and thickens. Pour over the
leeks and serve immediately.
The recipe can be found in the “chef at Home” by Michael