Guest guest Posted January 31, 2000 Report Share Posted January 31, 2000 * Exported from MasterCook * Moroccan Filo Crescents with Curried Golden Tomato Sauce Recipe By :Eric Tucker & John Westerdahl Serving Size : 6 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 yellow onion -- 1/2-inch cubes 4 cloves garlic -- minced 2 red bell pepper -- seeded and diced 1 tablespoon olive oil -- optional 2 eggplants -- japanese type, halved and cut in 1/2 " pieces 6 mushroom -- button, crimini or oyster, thinly sliced 1 teaspoon ground cumin 2 teaspoons curry powder 2 teaspoons fresh rosemary -- minced 1 teaspoon fresh ginger -- minced 1/4 teaspoon cayenne pepper 1 cup tomato puree 2 tablespoons tamari soy sauce 6 ounces firm tofu -- 1/2 " cubes 2 cups spinach leaves -- blanched 2 tablespoons fresh mint -- minced sea salt -- to taste 1/2 cup slivered almonds -- toasted 2 tablespoons turbinado sugar -- or sucanat 1 tablespoon ground cinnamon 1 package filo dough -- thawed 1/4 cup canola oil 2 cups Saffron Basmati Rice Pilaf 2 1/2 cups Curried Golden Tomato Sauce 1/4 cup Red Beet Reduction 6 fresh mint sprigs -- to garnish To make filling: Saute onion, garlic and peppers in oil until onion is soft, ~10 min. Add eggplants, mushrooms, cumin, curry powder, ginger, rosemary and cayenne. Stir and saute for 2 min. Add tomato puree and tamari and simmer 10 min, or until most of liquid has evaporated. Remove from heat and stir in tofu, spinach and mint. Add salt. Let cool to room temp. In a blender or food processor, grind almonds, sucanat and cinnamon to a fine meal. Preheat oven to 400F. Line a baking sheet w/ parchment paper. Place 2 sheets filo on work surface, keeping the rest covered w/ damp cloth. Brush filo w/ oil and sprinkle lightly w/ ground almonds. Repeat twice, so 6 sheets of filo are used. Cut filo stack in half, to make 2 square stacks Place 1/3 cup pilaf 1 inch from nearest end of filo strips. Top w/ 1 cup filling. Fold the farthest edge of filo over so the edges meet. Starting with open side edges, fold the bottom edge of filo over the top as tight as possible, working down edges until filo is completely sealed. The filo will take on a crescent shape. Place the filo on a prepared pan. Repeat w/ second square, then repeat whole process twice more, so you have 6 crescents. Brush the tops of crescents with remaining oil and top w/ remaining almond mixture. Bake in center of oven 15-20 min, until golden brown. To serve, cover the center of each plate w/ curried golden tomato sauce. Place one filo crescent over sauce and garnish w/ beet reduction and mint. Source: " The Millennium Cookbook " Copyright: " The Millennium Restaurant " Yield: " 6 servings " - - - - - - - - - - - - - - - - - - - Per serving: 555 Calories (kcal); 26g Total Fat; (40% calories from fat); 17g Protein; 68g Carbohydrate; 1mg Cholesterol; 1906mg Sodium Food Exchanges: 2 1/2 Grain(Starch); 1 Lean Meat; 5 1/2 Vegetable; 0 Fruit; 5 Fat; 1/2 Other Carbohydrates Serving Ideas : For lower fat version, substitute 1/4 cup veg. stock or white wine for the olive oil in filling and tomato sauce. For fall presentation, serve crescents over Pomegranite Sauce w/ a drizzle of Saffron-Garlic Cream Sauce. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Curried Golden Tomato Sauce Recipe By :Eric Tucker & John Westerdahl Serving Size : 7 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 yellow onion -- sliced 1 tablespoon olive oil -- optional 3 tablespoons dry sherry -- or wine 1 tablespoon curry powder 1 teaspoon ground cumin 1/4 teaspoon ground cardamom 1/4 teaspoon cayenne pepper 6 yellow tomatoes -- quartered 2 cups vegetable stock 1 teaspoon sea salt Saute onions until soft. Stir in sherry, reduce heat, and simmer unil almost evaporated Stir in spices, then add tomatoes and stock. Cover and simmer 20 min, or until tomatoes are very tender. Transfer to a blender and puree until smooth. Add salt. Source: " The Millennium Cookbook " Copyright: " The Millennium Restaurant " Yield: " 2 1/2 cups " - - - - - - - - - - - - - - - - - - - Per serving: 108 Calories (kcal); 4g Total Fat; (30% calories from fat); 4g Protein; 15g Carbohydrate; 1mg Cholesterol; 777mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Red Beet Reduction Recipe By :Eric Tucker & John Westerdahl Serving Size : 24 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 beet -- peeled and sliced 2 cups vegetable stock -- or water 2 tablespoons balsamic vinegar 1/2 teaspoon sea salt 1/4 teaspoon caraway seeds 1/4 teaspoon fennel seeds 1/4 teaspoon red pepper flakes -- or ground pepper 1/2 teaspoon cornstarch -- dissolved in 2 Tbs water Combine all ingedients except cornstarch in a saucepan and bring to boil Cover and simmer until beets are soft, about 20 min. Strain through a fine mesh sieve, discard solids, and return liquid to med-low heat. Simmer until reduced to about 1/2 cup. Gradually whisk in cornstarch solution. Simmer 1 min. and remove from heat. Use warm or room temp. Store in airtight container, refrigerated, up to 1 week. Source: " The Millennium Cookbook " Copyright: " The Millennium Restaurant " Yield: " 1/2 cup " - - - - - - - - - - - - - - - - - - - Per serving: 16 Calories (kcal); trace Total Fat; (18% calories from fat); 1g Protein; 3g Carbohydrate; trace Cholesterol; 177mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 * Exported from MasterCook * Saffron Basmati Rice Pilaf Recipe By :Eric Tucker & John Westerdahl Serving Size : 6 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 yellow onion -- chopped 2 cloves garlic -- minced 2 teaspoons olive oil 1 1/2 teaspoons ground cumin 1 teaspoon fennel seed 1/4 teaspoon ground pepper 1 teaspoon sea salt 2 cups brown rice -- basmati 1/2 teaspoon saffron -- steeped in 1/4 cup warm water 3 1/2 cups water -- or light veg stock Saute onion & garlic in oil over med heat until softened. Add seasonings and saute 1 min. Add rice and stir constantly for 2 min or until rice smells fragrant. Add saffron and water, bring to boil and cover, reducing heat to medium Simmer 20-25 min, or until liquid is absorbed. Remove from heat and let sit 10 min. before serving. Source: " The Millennium Cookbook " Copyright: " The Millennium Restaurant " Yield: " 6 cups " - - - - - - - - - - - - - - - - - - - Per serving: 254 Calories (kcal); 3g Total Fat; (12% calories from fat); 5g Protein; 51g Carbohydrate; 0mg Cholesterol; 322mg Sodium Food Exchanges: 3 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Curried Golden Tomato Sauce Recipe By :Eric Tucker & John Westerdahl Serving Size : 7 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 yellow onion -- sliced 1 tablespoon olive oil -- optional 3 tablespoons dry sherry -- or wine 1 tablespoon curry powder 1 teaspoon ground cumin 1/4 teaspoon ground cardamom 1/4 teaspoon cayenne pepper 6 yellow tomatoes -- quartered 2 cups vegetable stock 1 teaspoon sea salt Saute onions until soft. Stir in sherry, reduce heat, and simmer unil almost evaporated Stir in spices, then add tomatoes and stock. Cover and simmer 20 min, or until tomatoes are very tender. Transfer to a blender and puree until smooth. Add salt. Source: " The Millennium Cookbook " Copyright: " The Millennium Restaurant " Yield: " 2 1/2 cups " - - - - - - - - - - - - - - - - - - - Per serving: 108 Calories (kcal); 4g Total Fat; (30% calories from fat); 4g Protein; 15g Carbohydrate; 1mg Cholesterol; 777mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Red Beet Reduction Recipe By :Eric Tucker & John Westerdahl Serving Size : 24 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 beet -- peeled and sliced 2 cups vegetable stock -- or water 2 tablespoons balsamic vinegar 1/2 teaspoon sea salt 1/4 teaspoon caraway seeds 1/4 teaspoon fennel seeds 1/4 teaspoon red pepper flakes -- or ground pepper 1/2 teaspoon cornstarch -- dissolved in 2 Tbs water Combine all ingedients except cornstarch in a saucepan and bring to boil Cover and simmer until beets are soft, about 20 min. Strain through a fine mesh sieve, discard solids, and return liquid to med-low heat. Simmer until reduced to about 1/2 cup. Gradually whisk in cornstarch solution. Simmer 1 min. and remove from heat. Use warm or room temp. Store in airtight container, refrigerated, up to 1 week. Source: " The Millennium Cookbook " Copyright: " The Millennium Restaurant " Yield: " 1/2 cup " - - - - - - - - - - - - - - - - - - - Per serving: 16 Calories (kcal); trace Total Fat; (18% calories from fat); 1g Protein; 3g Carbohydrate; trace Cholesterol; 177mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 * Exported from MasterCook * Romesco Sauce Recipe By :Eric Tucker & John Westerdahl Serving Size : 24 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup slivered almonds -- toasted 1 clove garlic -- minced 2 tablespoons Millenium Braised Garlic 1 roasted red pepper -- or pimiento 2 tablespoons Champagne wine vinegar 1/2 teaspoon ground cumin 1/2 teaspoon caraway seeds -- ground 2 teaspoons sea salt 1 cup water Puree all ingredients in a blender until smooth Keeps refrigerated in an air-tight container up to one week. Source: " The Millennium Cookbook " Copyright: " The Millennium Restaurant " Yield: " 1 1/2 cups " - - - - - - - - - - - - - - - - - - - Per serving: 20 Calories (kcal); 2g Total Fat; (68% calories from fat); 1g Protein; 1g Carbohydrate; trace Cholesterol; 166mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Millenium Braised Garlic Recipe By :Eric Tucker & John Westerdahl Serving Size : 16 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 heads garlic 1 cup vegetable stock -- or white wine 1 teaspoon fresh rosemary -- minced 1 teaspoon fresh thyme -- minced Preheat oven to 350F. Cut off top 1/2 inch from garlic heads and place them in a small baking dish. Add stock and herbs. Cover tightly w/ aluminum foil Balke for 1 1/2 hours, or until the heads are soft and slightly browned. Let cool, then squeeze the soft garlic out of the open top of the heads. Store in airtight container in refrigerator for up to 1 week. Source: " The Millennium Cookbook " Copyright: " The Millennium Restaurant " Yield: " 1 cup " - - - - - - - - - - - - - - - - - - - Per serving: 11 Calories (kcal); trace Total Fat; (19% calories from fat); trace Protein; 2g Carbohydrate; trace Cholesterol; 102mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 * Exported from MasterCook * Saffron Basmati Rice Pilaf Recipe By :Eric Tucker & John Westerdahl Serving Size : 6 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 yellow onion -- chopped 2 cloves garlic -- minced 2 teaspoons olive oil 1 1/2 teaspoons ground cumin 1 teaspoon fennel seed 1/4 teaspoon ground pepper 1 teaspoon sea salt 2 cups brown rice -- basmati 1/2 teaspoon saffron -- steeped in 1/4 cup warm water 3 1/2 cups water -- or light veg stock Saute onion & garlic in oil over med heat until softened. Add seasonings and saute 1 min. Add rice and stir constantly for 2 min or until rice smells fragrant. Add saffron and water, bring to boil and cover, reducing heat to medium Simmer 20-25 min, or until liquid is absorbed. Remove from heat and let sit 10 min. before serving. Source: " The Millennium Cookbook " Copyright: " The Millennium Restaurant " Yield: " 6 cups " - - - - - - - - - - - - - - - - - - - Per serving: 254 Calories (kcal); 3g Total Fat; (12% calories from fat); 5g Protein; 51g Carbohydrate; 0mg Cholesterol; 322mg Sodium Food Exchanges: 3 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 Quote Link to comment Share on other sites More sharing options...
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