4 large leeks

a splash of cooking oil

a few glasses of your favorite red wine

salt and pepper

a splash of cream


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 Smith.