Guest guest Posted March 17, 1999 Report Share Posted March 17, 1999 * Exported from MasterCook * Filled Figs With Mascarpone, Gorgonzola, And Pine Nuts Recipe By : Adapted from " Mollie Katzen's Vegetable Heaven. " Serving Size : 1 Preparation Time :0:00 Categories : Desserts Fruits Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/3 cup mascarpone 3 tablespoons crumbled gorgonzola 1/4 cup pine nuts lightly toasted and thoroughly cooled A dash of salt -- (optional) 6 medium-sized ripe figs 2 inches long about 1 1/2-inch diameter A little fresh lemon juice A little honey Lavender flowers and/or leaves -- (optional) Brace yourself for a peak sensual experience. * Use only the ripest, most flavorful figs. If they're out of season, you could substitute another soft-fleshed ripe fruit, like pears, nectarines, apricots, or cherries. * Mascarpone is a sublimely smooth, slightly sweet Italian cream cheese. If you can't get mascarpone, substitute a high-quality cream cheese. Also, if you can't get gorgonzola, replace it with a good brand of domestic blue cheese. * Filled Figs are good at room temperature or cold. They'll keep for several days; carefully seal up the whole plate of figs and refrigerate. Yield: 12 filled fig halves Preparation time: 10 minutes 1) Place the mascarpone in a small bowl and stir to soften. (Be patient--it's a bit sticky.) Slowly stir in the crumbled gorgonzola and 3 tablespoons of the toasted, cooled pine nuts, and mix until it is well blended. Add a dash of salt to taste, if desired. 2) Cut the figs in half lengthwise, so they can retain their lovely shape. Use your finger or the back of a teaspoon to slightly depress the open center of each fig, then sprinkle the figs with a little lemon juice. 3) Mound a small amount of the cheese mixture in the middle of each open fig, pressing down lightly. Drizzle a little honey over the filling, and place a few extra pine nuts decoratively on top. 4) Arrange the stuffed figs on your favorite small, fancy plate, and scatter some lavender blossoms and/or leaves among the figs. Cover the plate tightly with plastic wrap, and refrigerate until serving time. www.molliekatzen.com 2/99 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Fried Green Tomato Pillows Recipe By : Adapted from " Mollie Katzen's Vegetable Heaven " Serving Size : 1 Preparation Time :0:00 Categories : Side Dishes Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup unbleached white flour 1 cup cornmeal 2 teaspoons baking powder 3/4 teaspoon salt 1/8 teaspoon cayenne 1 cup milk 2 eggs 2 large unripe tomatoes (about 1 pound) A little olive oil or butter for saut‚ (about 1 tablespoon) Sour cream or yogurt -- for the topping Preparation time: 20 to 30 minutes Yield: 4 to 6 servings --To use up those tomatoes that are just not going to make it! Traditional fried green tomatoes are very light, and are usually served as a side dish or a snack. These cornmeal batter-coated puffs are a variation substantial enough to qualify as a light brunch or supper entree. Serve them with any one of several toppings alongside some cooked greens or a tossed salad, and everyone will be happy for hours. * You can make the batter up to several days ahead and store it in an airtight container in the refrigerator. If necessary, thin it with a little extra milk before coating the tomatoes. * If you can't get bona fide green tomatoes, just use the least-ripe ones you can find. For those of you who grow your own, this won't be a problem. 1) Combine the flour, cornmeal, baking powder, salt, and cayenne in a medium-sized bowl and stir until well combined. Make a well in the center. 2) In a separate bowl, beat together the milk and eggs until frothy, and pour this into the well in the center of the flour/cornmeal mixture. Stir until thoroughly combined, but don't overmix. 3) Core the tomatoes and cut them into 1/2-inch-thick rounds. (Meanwhile begin heating a little oil or melting a little butter in a skillet over medium heat.) 4) Add the tomato slices to the batter one by one, pushing them around gently with a spoon until they are well coated. Lift them from the batter with the spoon, and add them to the hot skillet. (You might need to spoon a little extra batter on top of each tomato, so no bald spots are peeking through.) Fry on both sides until crispy and golden, and serve hot, topped with sour cream or yogurt. TO PEEL AND SEED TOMATOES: * Bring a medium-sized saucepan of water to a boil, then lower the heat to a simmer. * Core the tomatoes and drop them into the water for a slow count of 20. (Or just count to 10 if they are quite ripe.) * Retrieve them and peel off and discard the skins. Cut them open and squeeze out and discard the seeds. www.molliekatzen.com 2/99 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Fruited Grain Salad Recipe By : Adapted from " Still Life with Menu. " Serving Size : 1 Preparation Time :0:00 Categories : Fruits Grains And Cereals Main Dishes, Vegetarian Salads, Main Dish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup uncooked wheat berries 1 cup uncooked pearl barley 1 cup uncooked short-grain brown rice 3 tablespoons cider vinegar 1 tablespoon lemon juice 3 tablespoons canola or vegetable oil -- (optional) 1/2 teaspoon salt 1 1/2 cups golden raisins -- (packed) 3/4 cup minced fresh chives -- (packed) (scallions may be substituted--be sure to mince them very fine) 6 large fresh mint leaves -- minced or more, to taste, up to 7 (or 1 to 2 teaspoons dried mint) 4 ripe firm red plums -- sliced, up to 5 1 tart green apples -- sliced (1 to 2) (optional addition to or substitute for the plums) Preparation time: About 1 hour for the grains to cook; only a few minutes of work thereafter. Yield: Lots! ( 8 to 10 servings) Each grain--barley, whole wheat berries, brown rice--has its own distinct personality in this salad. The addition of golden raisins, chives, mint, and plums (and/or apples) makes it taste both exotic and yet homey and familiar. Do try to find fresh mint for this salad. It's an important component, and dried mint is not quite the same thing. * NOTE: The grains need to cook separately. You can cook them in advance and store them in tightly covered containers until you are ready to make the salad. You can also prepare the salad a night or two before you plan to serve it. (Add everything except the fresh fruit, which should go in shortly before serving.) It takes very little work. Most of the preparation time allotted is for cooking the grains, so you can easily make it during an evening when you are home doing other things. * ANOTHER NOTE: This salad keeps very well, and is great to have on hand for lunches and snacks. 1) Soak the wheat berries for about 30 minutes. Meanwhile, wash the barley several times, until the water in which it is rinsed looks clear. Put the barley and 2 1/2 cups water in a saucepan. Bring to a boil, partially cover, and simmer until tender (about 30 minutes). 2) Place the rice and 1 3/4 cups water in a small saucepan. Bring to a boil, partially cover, and simmer very quietly for about 35 minutes, or until tender. 3) Drain the wheat berries and place in a saucepan with 2 1/2 cups water. Bring to a boil, cover and simmer until tender. This will take about 1 to 1 1/4 hours. Check the water level. You may have to add just a little extra if it seems dry. 4) When all the grains are cooked, combine them in a large bowl. Stir to let excess steam escape. Add remaining ingredients except the plums and/or apples. 5) Cover and chill well before serving. This will keep up to three days. Add plum and/or apple slices, and mix them in gently just before serving. www.molliekatzen.com 2/99 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Green Salad With Pears, Pecans, And Feta Recipe By : Adapted from " Still Life With Menu. " Serving Size : 1 Preparation Time :0:00 Categories : Fruits Salads, Vegetable Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 medium-sized ripe pear (D'Anjou or Comice or Bartlett) 2 tablespoons fresh lemon juice 1 small head soft leaf lettuce cleaned and spun dry 2 tablespoons extra-virgin olive oil -- up to 3 1/2 cup coarsely chopped pecans -- lightly toasted 1/2 crumbled feta cheese 2 teaspoons wine vinegar (red wine or sherry or champagne) Freshly ground black pepper to taste Preparation time: 20 minutes Yield: 4 TO 5 servings Crisp and soft greens are combined with sweet, juicy pear slices, toasted pecans, and soft, salty feta cheese. When served as a second course, this salad leaves you so satisfied, all dessert cravings just fade away. The amounts/proportions suggested below are flexible, and can be adjusted to your taste. 1) Cut the pear into thin slices (peeling is optional). Transfer to a small bowl and sprinkle with lemon juice. Set aside. 2) Place the clean, dried lettuce in a medium-sized bowl. Tear the leaves into bite-sized pieces, drizzle lightly with oil, and toss until coated. 3) Mix in the pecans and feta. Sprinkle in vinegar and black pepper to taste. Toss to distribute everything. 4) Lift the pear slices out of the bowl of lemon juice with a fork or a slotted spoon. Place them on top of the salad, toss gently, and serve. www.molliekatzen.com 2/99 - - - - - - - - - - - - - - - - - - schuller Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You are posting as a guest. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.