Guest guest Posted July 3, 2004 Report Share Posted July 3, 2004 * Exported from MasterCook * Baked Olives and Vegetable Crudites with Warm Garlic Dipping Sauce Recipe By :Copyright John Ash and Sid Goldstein, 1995 Serving Size : 8 Preparation Time :0:00 Categories : Basic Sauces Merlot Pinot Noir Zinfandel Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups mixed oil-cured olives -- such as Kalamata and Sicilian green, rinsed and drained 2/3 cup dry white wine 1/4 cup extra-virgin olive oil 1 tablespoon garlic -- slivered 3 tablespoons fresh parsley -- minced 2 tablespoons mixed fresh herbs -- minced, such as basil, oregano, thyme, chervil (or 2 teaspoons dried) 1/4 teaspoon red chile flakes -- crushed freshly ground black pepper 6 cups mixed crisp peeled vegetables -- cut into thick strips* 4 tablespoons unsalted butter 10 garlic clove -- finely slivered 10 anchovy fillets -- well rinsed and chopped 1 cup olive oil 2 tablespoons sherry vinegar 3 tablespoons fresh parsley -- chopped Preheat the oven to 375 degrees. In a baking dish, arrange the olives in a single layer. Add the wine and 2 tablespoons of the oil. Cover tightly with foil. Bake until the olives are fragrant, approximately 45 minutes. Most, but not all, of the liquid should be absorbed; the olives should be tender and somewhat plump. Meanwhile, using a mortar and pestle, combine the garlic, parsley, mixed herbs, chile flakes, and the remaining olive oil. Mash to form a paste. (This may also be done in a food processor, although the texture will not be the same.) When the olives are out of the oven and still hot, combine with the garlic paste, tossing thoroughly to mix. Add black pepper to taste. Let the olives marinate for several hours or overnight before serving. The olives may be stored, refrigerated, for several weeks. Bring the olives to room temperature before serving. WARM GARLIC DIPPING SAUCE: In a saucepan, melt the butter. Add the garlic and saute until soft but not brown. Stir in the anchovies, olive oil, vinegar, and parsley and heat through. Keep warm. Serve the olives and crudites arranged on a platter or on individual plates around a ramekin filled with the warm dipping sauce. Serve immediately with lots of crusty French bread. *Suggested vegetables are carrots, celery, scallions, parsnips, jicama, and red bell pepper. Recommended wine: These recipes are very reminiscent of food you might find in a simple restaurant in Italy. The wine choice, then, would be something similar to the country wines of Italy—I'd go for a lighter-style Pinot Noir, Merlot, or Zinfandel. - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 382 Calories; 40g Fat (95.7% calories from fat); 2g Protein; 2g Carbohydrate; trace Dietary Fiber; 20mg Cholesterol; 188mg Sodium. Exchanges: 0 Lean Meat; 1/2 Vegetable; 8 Fat; 0 Other Carbohydrates. NOTES : This is really two appetizers in one: the olives and the raw vegetables with the dipping sauce. The latter is reminiscent of the classic Italian dish bagna cauda. It makes a great starter for a big family meal or as an hors d'oeuvre for entertaining. Baking the olives subdues their briny flavors. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Beggar's Purses with Savory Greens and Warm Lemon Sauce Recipe By :Copyright John Ash and Sid Goldstein, 1995 Serving Size : 8 Preparation Time :0:00 Categories : Basic Sauces Citrus Fume/Sauvignon Blanc Leafy Greens Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 tablespoons olive oil 2 cups red onion -- chopped 2 1/2 cups cremini mushroom -- diced fresh shiitake or 1 1/2 pounds spinach leaves -- washed and trimmed 1/4 teaspoon freshly grated nutmeg 4 tablespoons fresh basil -- minced 2/3 cup Gruyere cheese -- grated dry Jack or kosher salt and freshly ground black pepper 1 whole chives -- or strips of leek for tying purses 1 cup water 1 cup whole milk 1 1/2 cups all-purpose flour 4 large egg 6 tablespoons olive oil -- or vegetable oil 3/4 teaspoon salt 5 tablespoons fresh basil -- minced 1 1/2 cups rich vegetable stock -- or chicken stock 1/2 cup dry white wine 3 large egg yolk 5 tablespoons fresh lemon juice kosher salt and freshly ground white pepper 2 tablespoons minced fresh chives In a large saute pan, heat 2 tablespoons of the olive oil. Add the onions and saute for 2 minutes. Add the mushrooms and continue cooking until the onions are soft and translucent. Remove from the heat, transfer to a medium bowl, and set aside. Add the remaining 2 tablespoons olive oil to the pan and increase the heat to high. Add the spinach leaves and stir to wilt. Remove from the pan, cool, and blot dry with paper towels. Roughly chop the spinach and combine with the onion-mushroom mixture. Stir in the nutmeg, basil, and cheese. Season to taste with salt and pepper. To serve, place a dollop of the filling in the center of each of the 16 crepes. Gather the crepe together just above the filling and tie very gently with a chive or leek green. Spoon the Warm Lemon Sauce into the center of each plate. Place two purses on top of the sauce. Garnish with diced peppers and herb sprigs, if desired. The beggar's purses may be served warm or at room temperature, although the sauce should be warm. BASIL CREPES In a blender or food processor, combine the water, milk, flour, eggs, 3 tablespoons of the oil, and salt. Blend until smooth, about 15 seconds. Add the basil and pulse once to just mix in. Cover and chill for at least 1 hour or overnight. Using the remaining 3 tablespoons oil for all the crepes, lightly oil a 10-inch crepe pan or saute pan and place over moderate heat. When the pan is hot, pour in 1/4 cup of the batter and tilt the pan in all directions to cover the bottom of the pan. Pour out any excess to the batter bowl. Cook until the center of the crepe is dry and the bottom lightly browned, approximately 1 minute. Turn and cook the other side for 30 seconds. Remove and cool on a rack. The crepes may be made ahead of time: Cool, separate the crepes with sheets of waxed paper, then wrap in plastic. Store, refrigerated, for 2 days or frozen for up to 2 months. Makes 16 8-inch crepes. WARM LEMON SAUCE In a small saucepan, bring the stock and wine to a boil. Reduce by half. In a bowl, whisk together the egg yolks and lemon juice. Slowly whisk the reduced stock into the egg mixture, a bit at a time, being careful not to scramble the eggs. Return the mixture to the saucepan and place over moderate heat. Cook, stirring constantly, until the sauce thickens slightly. Strain immediately and season with salt and pepper. Stir in the chives. Keep warm until ready to serve. Makes approximately 1 1/2 cups. Recommended wine: A crisp, lemon-tinged Fume/Sauvignon Blanc or Semillon captures the tart freshness of this dish. - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 388 Calories; 25g Fat (59.7% calories from fat); 12g Protein; 26g Carbohydrate; 3g Dietary Fiber; 187mg Cholesterol; 327mg Sodium. Exchanges: 1 Grain(Starch); 1 Lean Meat; 1 Vegetable; 0 Fruit; 0 Non-Fat Milk; 4 1/2 Fat. NOTES : This is a very pretty dish that requires a bit of work, but it's worth it. The filling can be made a day ahead and refrigerated. The crepes can be made a couple of weeks ahead and frozen. (Be sure to put a sheet of waxed paper between each crepe before freezing to ensure that you'll be able to get them apart after thawing.) The sauce should be made no more than a few hours before serving; keep it warm in a thermos. I love this sauce as an accompaniment to almost every green vegetable. First-of-the-season crisp-cooked asparagus in a pool of the lemon sauce is sublime! 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 * Chile Corn Cakes Recipe By :Copyright John Ash and Sid Goldstein, 1995 Serving Size : 4 Preparation Time :0:00 Categories : Corn, Beans and Peas Fall Gewurztraminer and Riesling Mexican Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 tablespoons olive oil 1/2 cup red bell pepper -- chopped 1/4 cup yellow bell pepper -- chopped 2 cups fresh raw corn kernels -- (about 4 large ears) 2/3 cup yellow onion -- chopped 1 tablespoon pure California or New Mexico chile powder 1 teaspoon ground cumin 1/4 cup rich chicken stock 3/4 cup all-purpose flour 1 teaspoon baking powder 1/2 cup yellow cornmeal 1 egg -- lightly beaten 1/2 cup milk 1 tablespoon unsalted butter -- melted 2 tablespoons fresh cilantro -- chopped kosher salt and freshly ground black pepper vegetable oil -- for sauteing In a large saucepan over medium-high heat, heat 2 tablespoons of the olive oil and saute the peppers, corn, and onions for 2 to 3 minutes or until the onions begin to soften. Add the chile powder and cumin and cook for 2 minutes, stirring constantly. Add the chicken stock and stir, scraping up any browned bits from the bottom of the pan. Continue cooking until most of the liquid has evaporated. Remove from the heat and set aside. Into a small bowl, sift together the flour and baking powder. Add the cornmeal, egg, milk, and butter. Stir until very smooth. Add the corn mixture and cilantro. Season to taste with salt and pepper. In a large saute pan over medium high heat, heat some vegetable oil. In large dollops add the corn batter and saute until golden brown, 3 to 4 minutes on each side. Remove to paper towels to drain. Cook in batches, adding additional oil as necessary. Serve warm with the sour cream garnish if desired. Recommended wine: The sweet corn and spicy chile powder suggest a fruity Gewurztraminer or Chenin Blanc with a bit of residual sugar. - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 349 Calories; 19g Fat (49.3% calories from fat); 7g Protein; 37g Carbohydrate; 3g Dietary Fiber; 59mg Cholesterol; 155mg Sodium. Exchanges: 2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Non-Fat Milk; 3 1/2 Fat; 0 Other Carbohydrates. NOTES : These slightly spicy corn cakes, or fritters, are an excellent accompaniment to poultry and meat dishes. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Corn Pudding Recipe By :Copyright John Ash and Sid Goldstein, 1995 Serving Size : 8 Preparation Time :0:00 Categories : Chardonnay Corn, Beans and Peas Fall Traditional American Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons unsalted butter -- plus additional to coat the baking dish 1 cup yellow onion -- minced 1/3 cup green bell pepper -- minced 1/3 cup yellow bell pepper -- minced 1 tablespoon cornstarch -- dissolved in 2 tablespoons dry white wine 1/2 teaspoon dry mustard 1/4 teaspoon freshly grated nutmeg 1 1/4 cups half-and-half 3 egg -- separated 2 1/2 cups fresh raw corn kernels -- (about 4 large ears) kosher salt and freshly ground black pepper Preheat the oven to 350 degrees. In a medium saute pan, melt the butter and saute the onions and peppers until soft but not brown. Remove to a large bowl to cool. When cool, add the cornstarch mixture, mustard, and nutmeg and stir to combine. In a separate bowl, beat the half-and-half and egg yolks. Stir into the onion mixture. Add the corn. Season with salt and pepper. In a separate bowl, beat the 3 egg whites until they hold stiff peaks. Fold carefully into the corn mixture. Pour into a buttered 1 1/2-quart baking dish. Bake for 30 to 40 minutes or until lightly browned and puffed. Serve immediately. Note: The pudding may also be baked in individual ramekins; reduce the cooking time accordingly. Recommended wine: Chardonnay that has been barrel-aged and sweet, summer corn are one of the great wine-food combinations. - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 65 Calories; 5g Fat (62.9% calories from fat); 2g Protein; 4g Carbohydrate; 1g Dietary Fiber; 78mg Cholesterol; 22mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 1/2 Fat. NOTES : This is a terrific side dish that could be baked right along with a roast chicken. I've also served this as a main dish, accompanied by Smoked Tomato Sauce. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Creamy Garlic Polenta with Wild Mushrooms and Tomato-Fennel Broth Recipe By :Copyright John Ash and Sid Goldstein, 1995 Serving Size : 8 Preparation Time :0:00 Categories : Fall Mushrooms Pinot Noir Winter Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 ounce dried porcini mushrooms 1/4 cup olive oil 1 cup yellow onion -- finely chopped 1/2 cup fresh mushroom -- coarsely chopped 1 tablespoon garlic -- minced 1 tablespoon fresh basil -- minced 1/2 teaspoon minced fresh oregano -- (or 1/4 teaspoon dried) 4 cups vegetable stock -- or chicken stock 1 cup dry polenta kosher salt and freshly ground white pepper 1/2 cup heavy cream 1/3 cup freshly grated Asiago -- or fontina cheese 1 tablespoon olive oil 2 cups onion -- chopped 1/2 cup fresh mushroom -- chopped 1 teaspoon garlic -- chopped 1 cup fresh fennel bulb -- chopped 1 teaspoon fennel seed 1/2 cup dry white wine 1 cup mushroom stock -- corn or 3 tablespoons sun-dried tomato -- chopped 3/4 cup fresh fennel juice 3/4 cup fresh tomato juice kosher salt and freshly ground black pepper Rinse the dried porcini. Place in a small bowl and cover with warm water. Weight the mushrooms down with a small plate to submerge them completely. Let stand 1 hour. Drain and reserve. In a large saucepan, heat the olive oil and saute the onions, fresh mushrooms, garlic, and rehydrated porcini until very lightly colored. Add the basil, oregano, and stock and bring to a boil. Slowly add the polenta by handfuls, stirring constantly with a wooden spoon to prevent lumps. Reduce the heat and simmer slowly for 30 minutes, stirring regularly. The polenta will be thick and creamy. Add more stock if necessary. Season with salt and pepper. To serve, add the cream and cheese, stirring vigorously. Spoon onto warm plates, and ladle a ring of warm Tomato-Fennel Broth around the polenta. Garnish with sauteed wild mushrooms, if using, and basil sprigs. Save any remaining broth for another use. TOMATO-FENNEL BROTH In a large saucepan, heat the olive oil and saute the onions, mushrooms, garlic, fennel, and fennel seed until they just begin to color. Add the wine, stock, and sun-dried tomatoes. Simmer slowly for 10 minutes. Remove from the heat and strain. Return the liquid to the pan and add the fresh fennel and tomato juices. Season to taste with salt and pepper. The Tomato-Fennel Broth can be made ahead and stored, covered and refrigerated, for 3 days. Reheat gently before serving. Makes approximately 3 cups Recommended wine: A Chianti Classico reflects the flavors and feeling of this rustic dish. A mature California Pinot Noir would also be a great match, echoing the earthiness of the mushrooms; the tomato broth would help accent the bright fruit and slightly herbal tastes of the wine. - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 250 Calories; 16g Fat (58.5% calories from fat); 4g Protein; 21g Carbohydrate; 3g Dietary Fiber; 22mg Cholesterol; 822mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Non-Fat Milk; 3 1/2 Fat. NOTES : Creamy polenta is a wonderful dish for a chilly fall or winter evening. (The recipe calls for 1/2 cup of heavy cream, but if you're indulging, a full cup gives a wonderful texture.) I've surrounded this polenta with Tomato-Fennel Broth, but you could use any of the vegetable stocks in the soup chapter or simply warm the fresh tomato and fennel juices together and season lightly with salt and pepper. At Valley Oaks, when we're awash in fragrant ripe tomatoes, we simply juice and can them, unseasoned, to use in recipes like this. 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 0 Quote Link to comment Share on other sites More sharing options...
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