Recipes Included On This Page  Mediterranean Stuffed Bread - On The Grill Melanzane A Funghetti (Eggplant) Mid East Fajitas Moroccan Spiced Crab Cakes (Kenney) Mushroom Barley Burgers - the Oaks Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Mediterranean Stuffed Bread - On The Grill Recipe By : BetterBaking.com Serving Size : 1 Preparation Time :0:00 Categories : Volume 2-4, Apr.'99 Breads - Yeast Grill/Outdoor Cooking Sun Dried Tomatoes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 recipe for French Country Bread OR a 2lb loaf frozen white bread dough (defrost frozen dough) **FILLING** 1/4 cup flat leafed parsley -- finely minced 1/4 cup minced onions and/or scallions 3/4 cup sun dried tomatoes -- minced (about 8 pumped halves) 3 medium garlic cloves -- finely minced 1 cup chopped black olives -- chopped (combo oil cured -- calamata or pitted -- black 4 ounces feta cheese -- in small chunks 3 tablespoons extra virgin olive oil 1/2 teaspoon salt 1/2 teaspoon black pepper 1/2 teaspoon oregano -- (up to 1 tsp) 1/2 teaspoon basil -- (up to 1 tsp) In a medium bowl, toss together the parsley, onions/scallions, sun dried tomatoes, garlic, olives, feta cheese chunks, olive oil, salt, pepper, oregano and basil. Flatten or gently deflate bread dough into an oval shape (1/2 to 3/4 inch thick). Press half of topping mixture onto bread. Fold bread into center and pinch dough together to cover filling. Let rest a few minutes. Flatten again, using a rolling pin, trying not to force any filling out. Press remaining filling into dough. Fold dough over again, into center, pinching dough together to cover any exposed filling. Bread should look like a plumpish, slightly flattened oval. Smear a little olive oil on bread. Line a doubled-up cookie sheet with parchment paper. Sprinkle with semolina. Place bread on sheet and cover with tea towel. Let rise about 45 minutes to 1 1/2 hours - until puffy. Preheat grill to "Hot". Place bread on grill, close cover, reduce heat to "Medium" and bake 35-40 minutes, until bread is well browned. Some of the filling may leak out but that is OK. Remove from grill. Serve in warm wedges or cold, in thin slices. Keep warm on the warming section of the grill. This is pure picnic and party fare -- zesty and chock full of summery tastes. Good hot or cold. Thin cold slabs work well as appetizers with wine or sangria, warm big wedges make a salad a meal. From http://www.betterbaking.com/breadgrillrec.html Posted to FareShare 4/99 by JoAnn Pellegrino gigimfg@ix.netcom.com - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Melanzane A Funghetti (Eggplant) Recipe By : The Magazine of La Cucina Italiana Serving Size : 4 Preparation Time :0:00 Categories : Appetizers Side Dishes Vegetables Volume 2-4, Apr.'99 Eggplant Italian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 pounds eggplants -- cubed 1 tablespoon salt 1/2 cup extra-virgin olive oil 1 tablespoon tomato concentrate 1 tablespoon salted capers -- rinsed, chopped 1 tablespoon Italian parsley -- minced 1 teaspoon garlic -- minced Place the eggplants in a colander and sprinkle them with the salt. Let them drain their bitter juices for 1 hour. Rinse and blot dry with paper towels. Heat the olive oil in a wide pan, add the eggplant cubes, and cook until they are lightly golden and soft, about 10 minutes, being careful not to burn them or let them turn brown. Dissolve the tomato concentrate in 2 tablespoons water, Add the tomato water to the pan along with the capers, and stir gently over high heat to avoid crushing the eggplants; cook for 3 more minutes. Fold in the parsley and garlic; cook for 5 more minutes over medium heat. Serve the eggplants at room temperature with other vegetables as part of an antipasto selection or as a side dish. Recipe from The Magazine of La Cucina Italiana February 1999 ISSN 1090-4484 is published every two months by The Mediterranean Gourmet & Travel Company, 230 Fifth Avenue, NY NY Posted to FareShare 4/99 by JoAnn Pellegrino - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Mid East Fajitas Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Volume 2-4, Apr.'99 Chicken Cucumbers Main Dishes Sandwiches/Wraps Turkey Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup vegetable oil 3/4 teaspoon ground ginger 3/4 teaspoon ground coriander seed 3/4 teaspoon ground cumin Salt and coarsely ground pepper to taste 3 pounds PERDUE® FIT N EASY® fresh skinless & boneless -- OR turkey breast fillets 3 small cucumbers -- thinly sliced 2 cups shredded Romaine lettuce 3 medium-sized red onions -- thinly sliced 18 lightly toasted pita breads (6-inch size) Mango Salsa (recipe follows) In wide shallow bowl, combine oil, ginger, coriander, cumin, salt and pepper. Add turkey fillets; turn to coat with seasonings. Cover and marinate in refrigerator at least 1 hour. Meanwhile, prepare Mango Salsa and set aside. Prepare outdoor grill for cooking or preheat broiler. Grill or broil fillets 5 to 6 inches from heat source 3 to 5 minutes on each side until cooked through. Remove fillets to cutting board and slice into 1/4-inch strips. To serve, split pita breads open to form pockets. Divide turkey, cucumbers, lettuce and onion among pita pockets. Serve with Mango Salsa. Makes 12 servings Posted on FareShare 4-99 by Robin GrassRats@aol.com - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Middle Eastern Flatbread - On The Grill Recipe By : BetterBaking.com Serving Size : 1 Preparation Time :0:00 Categories : Volume 2-4, Apr.'99 Breads - Yeast Grill/Outdoor Cooking Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- **Zataar -- lemon and oil -- topping** 1/4 cup zataar spice 1/2 teaspoon kosher salt two lemons -- juice of 3/4 cup extra virgin olive oil **BREAD** 1 tablespoon yeast 2 cups water 2 teaspoons sugar 1 3/4 teaspoons salt 2 tablespoons extra virgin olive oil 2 cups unbleached all purpose flour 5 cups unbleached bread flour 1 3/4 teaspoons salt For topping, stir together all ingredients in a small bowl and set aside. For bread, whisk together yeast, water and sugar. Stir in oil and most of flour (reserve 1 cup of whole wheat), then salt. Knead 8-10 minutes to form an elastic, supple dough, adding reserved flour as required. Place dough in well greased large bowl, cover with plastic wrap and a tea towel and let rise, until doubled. Otherwise, allow dough a long, cool rise in refrigerator for several hours or longer (up to three days). Bring dough to room temperature before using (it will rise as it warms). Break off sections of dough, about the size of a grapefruit. Stretch or roll into irregular slabs. Let rest 15 minutes, covered with a tea towel. Spoon on some olive/zataar mixture. Preheat grill to "Hot". Lay slabs gently on grill. Close cover for one to two minutes, then check doneness. Allow to bake until tops begin to brown. Brush with additional topping if desired. Variation: Spicy Middle Eastern Pizza - - - - This is my favorite flatbread. It is good alone or with a good smear of hummus, Lebanese yogurt, or simply topped with fresh tomatoes, salt, pepper and olive oil. You can make your own zataar spice or look for it in a Middle Eastern market. From http://www.betterbaking.com/breadgrillrec.html Posted to FareShare 4/99 by JoAnn Pellegrino gigimfg@ix.netcom.com - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Moroccan Spiced Crab Cakes (Kenney) Recipe By : Mathew Kenney Serving Size : 8 Preparation Time :0:00 Categories : Appetizers Seafood Volume 2-4, Apr.'99 Crab Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon olive oil 1/4 cup red bell pepper -- finely chopped 1/4 cup celery -- finely chopped 2 scallions -- white and tender -- green, thinly -- sliced 1/2 teaspoon minced fresh ginger 1/2 teaspoon ground cumin 1/2 teaspoon turmeric 1/8 teaspoon cardamom -- ground 1/2 cup heavy cream 1/2 pound jumbo lump crabmeat -- picked over 1 cup Japanese bread crumbs -- (panko) OR coarse stale bread crumbs 2 tablespoons parsley -- finely chopped 2 tablespoons chives -- finely chopped 1/2 teaspoon lemon zest -- finely grated 1 pinch cayenne pepper Salt 1/4 cup canola oil Cilantro Orange Dressing* 1. Heat the olive oil in a nonstick skillet. Add the red pepper and celery and cook over moderately high heat, stirring, until the vegetables are just softened, about 2 minutes. Add the scallions and ginger and cook until the scallions are wilted, 1 to 2 minutes. Stir in the cumin, turmeric and cardamom and cook until fragrant, about 1 minute. Add the cream and boil until reduced by half, about 6 minutes. Transfer to a bowl and let cool slightly. 2. Add the crabmeat to the cream mixture along with 1/4 cup plus 1 tablespoon of the bread crumbs, 1 1/2 tablespoons each of the parsley and chives, and the lemon zest. Season with cayenne and salt and mix gently but thoroughly. 3. With moistened hands, shape the crab mixture into 8 cakes, using a scant 1/3 cup for each; the cakes should be about 3 inches wide and 3/4 inch thick. Spread the remaining bread crumbs on a large plate. Coat the crab cakes with the bread crumbs and transfer to a baking sheet lined with wax paper. 4. Heat 2 tablespoons of the canola oil in a medium nonstick skillet. Add half of the crab cakes and cook until browned and crisp, about 3 minutes per side. Transfer to a platter. Repeat with the remaining canola oil and crab cakes. Arrange the crab cakes on plates, drizzle with the and garnish with the remaining 1/2 tablespoon each of the parsley and chives. *Recipe for Cilantro Orange Dressing is in a separate recipe categorized under Seafood, Sauces, Salad Dressings, and Chefs Chef(s): Matthew Kenney These succulent crab cakes and the accompanying cilantro dressing are adapted from Matthew Kenney's Mediterranean Cooking (Chronicle Books). Recipe from Food and Wine http://pathfinder.com/FoodWine/trecipes/923.html Kitpath/Pellegrino 4/99 Posted to FareShare 4-99 by JoAnn gigimfg@ix.netcom.com - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Mushroom Barley Burgers _the Oaks Recipe By : The Oaks at Ojai Spa, Ojai CA Serving Size : 8 Preparation Time :0:00 Categories : Cheese Cottage Cheese Grains Main Dishes Mushrooms Sandwiches/Wraps Volume 2-4, Apr.'99 Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup boiling water 1/3 cup barley -- (washed) 1 teaspoon jensen's broth powder -- (available at some -- health food stores) 4 cups fresh mushrooms 1/4 cup scallions -- minced 4 egg whites 1 teaspoon dried dill weed 2 tablespoons grated parmesan cheese 1/4 cup wheat bran 1/4 cup brown rice flour 1/2 cup nonfat cottage cheese 4 ounces nonfat lifetime cheddar cheese 2 ounces nonfat lifetime swiss cheese Combine water, barley and broth powder and simmer until barley is tender. Chop mushrooms coarsely and combine with scallions and cooked barley. Combine remaining ingredients except swiss cheese, add to mushroom barley mixture, and mix well. Form 8 patties and grill on a nonstick surface until brown. Turn patties carefully and top each with a slice of swiss cheese. Serve on a whole grain bun as a VEGIE BURGER with lettuce, tomato, nonfat mayonnaise as desired. NOTE: At The Oaks we make a catsup by combining 3 T. TOMATO PASTE, 2 T. BALSAMIC VINEGAR, and 1 T. WATER. We call it TOMATO BALSAMIC CATSUP. Serves 8, 95 calories per serving Recipe online at http://www.oaksspa.com/recipes/mushburg.htm Posted to FareShare 4/99 by JoAnn Pellegrino gigimfg@ix.netcom.com - - - - - - - - - - - - - - - - - -