roasted veg cranberry strudel

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* Exported from MasterCook *

 

Kopeesingh's Roasted Vegetable Cranberry Strudel with Aioli

 

Recipe By :Ricky Kopeesingh, Boynton Beach, FL

Serving Size : 8 Preparation Time :0:00

Categories : RC 2003-11 Thanksgiving/Christmas

 

Amount Measure Ingredient -- Preparation Method

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

Cranberry Avocado Aioli -- (see recipe)

Cranberry vegetable strudel:

3 tablespoons olive oil

1 tablespoon chopped shallots

1/2 tablespoon chopped garlic

2 cups chopped fresh shiitake

and oyster mushrooms

(or mushrooms of your choice)

1/4 cup water

1 medium zucchini -- diced medium

1 yellow squash -- diced medium

1 large red bell pepper -- diced medium

2 tablespoons chopped cilantro

1 teaspoon chopped fresh thyme

1 1/4 cups frozen green peas

salt and pepper -- to taste

1 package phyllo dough

1/4 pound butter -- melted

16 ounces canned whole-berry cranberry jelly

 

NOTE - The phyllo-dough strudels can be sliced into bite-sized rounds, and

served as hors d'oeuvres, with a little aioli drizzle. Or you could present them

as an appetizer course, as Kopeesingh did for our photo. These can be done in

advance and would freeze well.

 

1. In a saute pan, heat olive oil over medium-high heat. Add shallots and

garlic; saute for 2 minutes.

 

2. Add mushrooms, stirring to coat with oil. After 1 minute, add 1/4 cup water

and simmer for 3 minutes or until liquid in pan has almost evaporated.

 

3. Add squashes, bell pepper, thyme and cilantro; toss and simmer for 3 minutes.

 

4. Remove from stove; add green peas. Pour into bowl and cool mixture

completely.

 

5. Thaw phyllo dough. Have a pastry brush and melted butter for assembly.

 

6. To assemble: One by one, stack 6 sheets of phyllo dough on a cutting board,

brushing each one with melted butter before adding the next. Cut the dough in

half to form two equal rectangles.

 

7. Empty can of cranberry sauce into a small bowl; stir to smooth slightly.

 

8. Spoon about 4 tablespoons of cooled vegetables over dough rectangles, leaving

3/4 inches on each side for folding.

 

9. Layer 2 tablespoons cranberry sauce over the vegetables. Beginning from the

long side of the dough, roll the mixture with the phyllo until the end of the

dough is under the roll. Fold the ends of the roll to seal, and tuck under the

roll.

 

10. Place rolls on a sheet pan; brush with melted butter. (Recipe will make 8

rolls.)

 

11. Bake rolls at 350F for 20 to 25 minutes or until golden brown.

 

12. Remove and slice each into 3 irregular pieces: stand pieces upright on plate

of greens. Drizzle with aioli. Serve at once.

 

Note: These rolls also could be served as hors d'oeuvres, sliced in pinwheels

and arranged on a platter. Serve the aioli in a small bowl for dipping.

 

Makes 8 main-dish or salad servings, or 48 hors d'oeuvre pieces.

 

* Recipes from Ricky Kopeesingh, chef/owner of Nirvana, Boynton Beach.

 

Source:

" Palm Beach Post 2003-11-20 (www.palmbeachpost.com/food/) "

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Per Serving (excluding unknown items): 273 Calories; 17g Fat (55.0% calories

from fat); 3g Protein; 29g Carbohydrate; 3g Dietary Fiber; 31mg Cholesterol;

173mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Vegetable; 3 1/2 Fat; 1 1/2

Other Carbohydrates.

 

NOTES : Gourmet canned cranberries? Jan Norris, Palm Beach Post Food Editor

(2003-11-20) challenged a local restaurant chef to make it special for the

holidays. CHEF RICKY KOPEESINGH at Nirvana in Boynton Beach. Kopeesingh, from

Trinidad, devised a vegetarian dish to use with the can of cranberries we gave

him. Both the strudel and the sauce were a rousing success with our impromptu

tasters.

 

Nutr. Assoc. : 2130706543 0 0 0 0 4204 2130706543 0 0 0 0 0 0 0 0 0 0 0 470