Guest guest Posted May 15, 1999 Report Share Posted May 15, 1999 We're finally on the last day for this cookbook! Tomorrow we start on Vegetarian Planet. * Exported from MasterCook * Apricot Galette Recipe By : Vegetarian Cooking for Everyone, Deborah Madison, pg 697 Serving Size : 8 Preparation Time :0:00 Categories : Vegetarian Cooking For Everyon Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Galette Dough (pg 696) 1/3 cup crushed amaretti, biscotti, or dry bread crumbs 12 large ripe apricots -- sliced in half 3 tablespoons butter -- melted 3 tablespoons sugar -- (or more to taste) Preheat oven to 425° F. Roll the dough into a 14-inch circle and drape it over the back of a sheet pan. Leaving a border of 2 inches or so, cover the center of the dough with the crumbs. Arrange the apricots over the crumbs, cut side down, making a single layer or overlapping them if they're very large or if you have extra fruit. Fold the edges of the dough over the fruit, overlapping it to make wide pleats. Brush the dough with butter and drizzle any remaining butter over the fruit. Sprinkle both the crust and apricots generously with sugar. Bake for 15 minutes, then reduce the heat to 375° and continue baking until the fruit is tender and the crust is browned. 20-25 minutes more. Remove and let cool to lukewarm before serving. Slice into wedges and serve with creme fraiche, a scoop of honey ice cream, or vanilla ice cream. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Galette Dough Recipe By : Vegetarian Cooking for Everyone, Deborah Madison, pg 696 Serving Size : 6 Preparation Time :0:00 Categories : Vegetarian Cooking For Everyon Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups all-purpose or whole-wheat pastry flour 1/2 teaspoon salt 1 tablespoon sugar 12 tablespoons cold unsalted butter -- cut into small pcs 1/3 cup ice water -- (to 1/2--as needed) Mix the flour, salt, and sugar together in a bowl. Cut in the butter by hand or using a mixer with a paddle attachment, leaving some pea-sized chunks. Sprinkle the ice water over the top by the tablespoon and toss it with the flour mixture until you can bring the dough together in a ball. Press it into a disk and refrigerate for 15 minutes if the butter feels soft. To form a galette, roll it out on a lightly floured counter into a 14-inch irregular circle about 1/8-inch thick. Fold it into quarters and transfer it to the back of a sheet pan or a cookie sheet without sides. Unfold it. It will be larger than the pan. Add the fruit according to the recipe, leaving a border 2 to 4 inches wide. Fold the edges of the dough over the fruit, overlapping them as you go. Depending on how much of an edge you have left, the galette will be partially or completely covered, almost like a two-crust pie. Brush the top with melted butter--it will take about a tablespoon--or an egg beaten with a little milk or cream. Sprinkle it heavily with sugar, using about 2 tablespoons, the bake according to recipe instructions. - - - - - - - - - - - - - - - - - - Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 16, 1999 Report Share Posted May 16, 1999 Hi Karen, Your posted recipe for 'Summer Spaghetti with Corn & Tomatoes' looks wonderful. I would, however, like your clarification on 2 of the ingredients. The first ingredient reads: 12 ounces corn or regular spaghetti, then on down the list of ingredients, the recipe calls for: 2 cups corn kernels Please clarify this for me as I am anxious to make this wonderful dish. Thanks. Claudine - Karen C. Greenlee <greenlee <Veg-Recipes > Cc: <veglife; <veg-ga; <mc-recipe Friday, May 14, 1999 5:00 AM Vegetarian Cooking for Everyone > > > * Exported from MasterCook * > > Summer Spaghetti with Corn & Tomatoes > > Recipe By : Vegetarian Cooking for Everyone > Serving Size : 4 Preparation Time :0:00 > Categories : Vegetarian Cooking For Everyon > > Amount Measure Ingredient -- Preparation Method > -------- ------------ -------------------------------- > 12 ounces corn or regular spaghetti > salt & freshly ground pepper to taste > 2 tablespoons corn oil or butter > 1 bunch scallions, including half the greens -- chopped > 2 cups corn kernels > 1 bell pepper (any color) -- finely diced > 1 jalapeno pepper -- seeded & diced > 3 tomatoes, halved -- seeded & diced > 1/2 cup fresh cilantro -- chopped > 2 ounces queso fresco or feta cheese > 1 lime -- quartered > > Cook the pasta in plenty of salted boiling water until al dente. > Meanwhile, heat the oil in a large skillet and add the scallions, corn, bell pepper, and jalapeno. Saute over high heat for 3 minutes, then add the tomatoes, most of the cilantro, and a ladle of the pasta water. Season with about 1/2 teaspoon of salt and a little pepper and turn the heat to low. > Drain the pasta, shaking off the excess water. Add it to the vegetables and toss well. > Divide among pasta plates, crumble the cheese on top, and add the remaining cilantro. Serve with a wedge of lime. > > > - - - - - - - - - - - - - - - - - - > > > > > > ----- > To from this list, please visit <http://lists.sierra.com/>. > If you are without web access, send the following message to > <majordomo: > > mc-recipe > end > ----- > Quote Link to comment Share on other sites More sharing options...
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