* Exported from MasterCook * Roasted Eggplant Soup With Red Pepper Garnish Recipe By : Alice Waters, Chez Panisse Menu Cookbook
Serving Size : 6 Preparation Time :0:00
Categories : Soups Vegetables
Volume 2-3, Mar.'99 Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------- 2 pounds eggplant
1 medium red onion -- diced
3 cloves garlic -- coarsely chopped
4 tablespoons light olive oil -- or less
salt and pepper -- to taste
4 cups chicken broth
or vegetable broth
-----RED PEPPER CREAM-----
1 small red bell pepper
1/3 cup whipping cream -- or alternative
1 pinch salt -- optional This dish is strategically timed for one person to complete. The garnish:
use regular red bell peppers, roasted, peeled, pureed in the food processor
and mixed with salted whipped cream. 1) Prepare a medium hot wood charcoal fire; preheat the grill or broiler. 2) Grill 2 pounds of eggplant, turning frequently until the skin is
scorched. Cool and remove the blackened tough outer skin. Cut the peeled
eggplant into 1-inch cubes. 3) Dice 1 medium red onion and roughly chop 2 to 3 garlic cloves. Stew the
eggplant with the onion and garlic in 4 tablespoons light olive oil over
low heat for 15 to 20 minutes until the vegetables are very soft. Season
with salt and pepper and just cover with chicken stock. Cook for 10
minutes, covered, over low heat. 4) PEPPER: While the vegetables are stewing, grill a small red pepper over
the fire, then put it in a plastic bag to steam; after 5 minutes, remove
it and peel off the blackened skin. Discard the seeds and stem. Dice the
pepper and pound it to a paste in a mortar. Reserve the paste for the
garnish. 5) Puree the soup in a blender. Return it to a soup pot and heat until very
hot but not simmering. 6) PEPPER CREAM: Prepare the garnish by lightly whipping 1/3 cup heavy
cream with the red pepper puree. The cream should be in very soft peaks. 7) Ladle the soup into very hot soup plates and garnish each plate with
about 2 tablespoons of the red pepper cream. EACH with red pepper cream: 223 CALS, 16 G FAT (62% CFF). LF ALTERNATIVES 1) Combine red bell pepper puree with 1/3-cup drained
nonfat plain yogurt: CALS 184 cals, 11g fat (52% cff), without reducing
the amount of oil. Or use yogurt use one-third the amount of oil: 132
cals, 5g fat (33% cff). Edited for mc/email by kitpath@earthlink.net 3/99 - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 0 0 986 0 0 0 0 0 0 0
* Exported from MasterCook * Roasted Rosemary Onion Potatoes Recipe By : Betty Crocker's Best Loved Recipes
Serving Size : 4 Preparation Time :0:40
Categories : Vegetables Volume 2-3, Mar.'99 Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------- 4 medium potatoes -- 1 1/3 pounds
1 small onion -- finely chopped
2 tablespoons olive oil
2 teaspoons dried rosemary -- 2 tbs fresh
1/4 teaspoon dried thyme -- 1 tsp fresh
1/4 teaspoon salt
1/8 teaspoon pepper Heat oven to 450. Grease jelly roll pan, 15 1/2 x 10 1/2 x 1. Cut
potatoes into 1-inch chunks. Mix onion, oil, rosemary, thyme, salt and
pepper in large bowl. Add potatoes; toss to coat. Spread potatoes in
single layer in pan. Bake uncovered 20-25 minutes, turning occasionally, until potatoes are
light brown and tender when pierced with fork. - - - - - - - - - - - - - - - - - -
* Exported from MasterCook * Rolled Veal Bundles Stuffed with Sausage Recipe By : Knight Ridder Tribune
Serving Size : 6 Preparation Time :2:30
Categories : Beef Volume 2-3, Mar.'99 Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------- 8 veal scaloppini -- about 1 1/2 lbs
1/4 cup extra virgin olive oil
1 small onion -- minced
3 tablespoons pignolia
2 cloves garlic -- minced
2/3 cup coarse fresh bread crumbs
2 teaspoons fresh sage -- chopped
1/2 teaspoon fresh thyme -- chopped
1/2 teaspoon fresh rosemary -- chopped
salt and pepper -- to taste
10 ounces sweet italian sausage -- (see note)
SAUCE
1/4 cup olive oil
2 medium onions -- chopped
1/2 cup dry red wine
2 tablespoons balsamic vinegar
1 pinch crushed red pepper
1 teaspoon sugar
2 tablespoons tomato paste
1/2 teaspoon dry oregano
2 pounds italian plum tomatoes -- drained and chopped
salt and pepper -- to taste Place each scaloppini between plastic or wax paper and pound to about 1/8
thickness. In large non-stick skillet, heat the oil over medium heat.
Add onion and saut E9 until soft, 10 minutes. Add the pine nuts and
garlic; saut E9 2 minutes longer. Add the bread crumbs, sage, thyme, and
rosemary. Continue to cook over medium heat for 2 minutes. Remove from
heat. Season with salt and pepper. Add the sausage and mix well. Spread
stuffing evenly down the middle of each scaloppini, leaving the long sides
empty. Fold both of the long sides to partially cover the stuffing and roll
up the scaloppini. When you begin rolling, hold the edges so they do not
reopen. Tie by using a string 3 times the length of the veal roll. Slide the
string under the roll to its center. Then overlap the string under the
top, turn the roll over and gently tie the string as you would wrap a
present. Make a knot in the center. To prepare sauce: heat oil in large saute pan over medium heat and add
onions. saute for 10 minutes. Add the red wine, balsamic vinegar, red
pepper, sugar, tomato paste, oregano, plum tomatoes, and salt and pepper.
Simmer slowly for 20 minutes. Remove from the pan and puree in the
blender or food processor. Return sauce to pan. Add veal rolls, cover and
simmer 20 minutes. Transfer the veal rolls to a warm platter and remove
the strings. Pour the sauce over the rolls and serve immediately. - - - - - - - - - - - - - - - - - - NOTES : Turkey sausage was used.
* Exported from MasterCook * Roquefort Butter Recipe By : Gourmet (Feb 99)
Serving Size : 8 Preparation Time :0:05
Categories : Condiments Volume 2-3, Mar.'99 Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------- 1 clove garlic
1/2 cup boiling water
1/2 stick unsalted butter -- softened
3 tablespoons crumbled Roquefort
salt and pepper -- to taste Finely chop garlic. In bowl with fork mash together butter, Roquefort,
and salt and pepper to taste until combined well. Transfer butter to a
sheet of wax paper and roll into 6 inch log. Butter may be kept, covered
and chilled, 2 days, or frozen, wrapped in foil, one month Bring butter
to room temperature before using. Makes about 1/2 cup. Submitted to FareShare by Aleeda Crawley - arc63@ix.netcom.com
Formatted in MasterCook by Art Guyer at ThePoint@beachlink.com - - - - - - - - - - - - - - - - - - | 
