callaloo tart

[Guest guest]

Here's a quiche with caribbean heat - 2 recipes here

Callaloo is defined, too, for an entry for your cooking terms book/list.

 

 

* Exported from MasterCook *

 

Callaloo Tarts

 

Recipe By :FLAVORS OF AMERICA by Coleman and Hagan 1999

Serving Size : 12 Preparation Time :0:00

Categories : Jim Coleman Main Dishes

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

18 ounces canned callaloo

available at specialty markets

or spinach or chard (canned or fresh)

1/4 cup finely chopped onion

1/4 cup finely chopped bell pepper (any color)

1/4 cup diced plum tomatoes

1/2 teaspoon minced Scotch bonnet pepper

1 tablespoon minced garlic

1 tablespoon chopped fresh thyme

Salt and pepper to taste

3 eggs

1 cup heavy cream

1 dozen (3.5 to 4-inch) precooked tart shells -- OR

14 Ounces pastry dough -- (14-16-oz)

 

1. Preheat the oven to 350F.

 

2. Drain the callaloo and place it in a mixing bowl. Add the onion, bell pepper,

tomatoes, Scotch bonnet pepper, garlic, thyme, salt, and pepper and mix well.

 

3. Put the eggs and cream in a separate bowl and mix well. Add this mixture to

the callaloo mixture and combine well.

 

4. Spoon the callaloo filling into the tartlet shells. Place the shells on a

cookie sheet and bake for 20 minutes.

 

Description:

" Similar to a spinach quiche but with Caribbean heat "

Yield:

" 12 pieces "

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 237 Calories; 17g Fat (65.2% calories

from fat); 5g Protein; 16g Carbohydrate; 1g Dietary Fiber; 93mg Cholesterol;

209mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Non-Fat

Milk; 3 1/2 Fat.

 

NOTES : Callaloo - A generic name for the leaves from a family of edible tubers

that includes the taro, dasheen, and cocoyam. It is also the name of a Caribbean

soup made from these greens. Callaloo leaves are shaped like elephant ears, and

their flavor and texture resemble spinach or chard, vegetables that can be

substituted in recipes if callaloo is not available. The leaves and roots are

sometimes marketed together under the name " dasheen. "

 

Nutr. Assoc. : 26952 0 2130706543 0 2236 0 900408 0 0 0 0 0 2130706543 0

 

 

* Exported from MasterCook *

 

Free Form Tart Shells

 

Recipe By :Michelle Urvater

Serving Size : 8 Preparation Time :0:00

Categories : Breads

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

Dough:

1/4 cup granulated sugar

1 cup flour

1/4 teaspoon salt

1/8 teaspoon baking powder

8 tablespoons unsalted butter -- cut into tablespoon pieces, very cold

1 egg -- mixed with

1 teaspoon water

 

In a food processor, combine the sugar, flour, salt, baking powder. When well

combined, add the butter and pulse the machine until the butter is broken up

into the flour mixture. Add the egg and water and process until the dough forms

a dough.

 

Transfer the dough into waxed paper; pat it (with floured hands if need be) into

a flat round and refrigerate for 30 to 45 minutes or until it has relaxed and

you can roll it out.

 

Divide the dough into approximately 8 equal pieces. On a lightly floured board

roll out the pieces until slightly thicker than 1/8th-inch thick. Rather than

bother fitting them into tartlet shells and prebaking them, simply shape them

into rough rounds (3 inches or 3 1/2 inches round) or cut them into hearts or

rectangles. Transfer the free form shapes to a baking sheet and chill 20 minutes

while you preheat the oven to 400 degrees. Scraps can be shaped into smaller

cookies.

 

Prick the dough with a fork (just as you would the bottom dough of a tartlet

shell) so the dough doesn't puff up. Bake for 10 to 12 minutes or until edges

are brown. Remove them from the oven to a rack and let them cool. When

completely cool top with whatever you like.

 

Source:

" Food TV "

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 191 Calories; 12g Fat (57.0% calories

from fat); 2g Protein; 18g Carbohydrate; trace Dietary Fiber; 54mg Cholesterol;

83mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 2 1/2 Fat; 1/2 Other

Carbohydrates.

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0

 

 

Co-moderator at http://community.sierra.com/WebX?14@@.ee741bb

Who offers mxp? http://home.earthlink.net/~kitpath/MC/mcRecipes.htm