Guest guest Posted July 3, 2004 Report Share Posted July 3, 2004 * Exported from MasterCook * Deep-Dish Potato and Olive Cake Recipe By :Copyright John Ash and Sid Goldstein, 1995 Serving Size : 6 Preparation Time :0:00 Categories : Fume/Sauvignon Blanc Mediterranean Merlot Root Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 pounds baking potato -- scrubbed, such as russets 4 tablespoons extra-virgin olive oil 1 cup red onion -- minced kosher salt and freshly ground black pepper 2 tablespoons mixed fresh herbs -- minced, such as parsley, chives, tarragon, mint, and chervil 4 tablespoons Nicoise or Kalamata olives -- minced Preheat the oven to 375 degrees. Slice the potatoes very thinly lengthwise. Do not peel. Rinse in cold running water until the water runs clear, about 3 minutes. Pat dry with paper towels. In a saute pan, heat 2 tablespoons of the olive oil and saute the onions until soft but not brown. Remove from the heat and set aside. Lightly oil a 9-inch deep-dish glass pie plate. Using one third of the potatoes, arrange an overlapping layer of potatoes on the bottom of the plate and lightly season with salt and pepper. Layer with half of the onion mixture, half of the herbs, and half of the olives. Top with an overlapping layer of the second one third of the potatoes. Repeat the process, first seasoning the potatoes, then layering with the remaining onions, herbs, and olives. Finish with the remaining potatoes. Drizzle with the remaining 2 tablespoons olive oil and season again with salt and pepper. Firmly press on the potatoes to form a compact cake. Bake the " cake " in the oven for 40 minutes, pressing occasionally with a spatula to make it compact. Raise the oven temperature to 450 degrees and bake for another 15 to 18 minutes or until the potatoes are tender and the top is golden brown and crisp. To serve, slice into wedges and serve warm or at room temperature. Recommended wine: A crisp dry white wine such as Fume/Sauvignon Blanc would seem to be the choice here, but I also love this dish with a rich, mellow Merlot, which often has olive-herbal flavors. Merlot would be an especially good choice if you served this cake with roasted red meat. - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 209 Calories; 9g Fat (38.6% calories from fat); 3g Protein; 30g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 10mg Sodium. Exchanges: 2 Grain(Starch); 1/2 Vegetable; 2 Fat. NOTES : This crisp potato cake is excellent with roasted meats or topped with a fresh salsa or herbed mayonnaise and served as a first course. The secret to achieving crispness is using a glass pie plate. Nutr. Assoc. : 0 0 0 0 0 0 * Exported from MasterCook * Eggplant Sandwiches on Baby Greens with Tomato-Balsamic Vinaigrette Recipe By :Copyright John Ash and Sid Goldstein, 1995 Serving Size : 6 Preparation Time :0:00 Categories : Leafy Greens Squash and Eggplant Summer Vinaigrettes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 eggplant -- cut into 12 1-inch-thick slices 1/4 cup olive oil kosher salt and freshly ground black pepper 3/4 pound fresh mozzarella cheese -- cut into 6 slices 1/2 cup basil leaves -- loosely packed 12 anchovy fillets -- rinsed and dried 1 1/2 cups Panko -- or other dry breadcrumbs 1/2 cup walnuts -- finely chopped 1 cup all-purpose flour 3 large egg -- lightly beaten vegetable oil -- for frying 3 cups savory baby greens -- such as arugula, frisee, red mustard, flowering kale, and spinach 2 teaspoons garlic -- minced 1/3 cup balsamic vinegar 2/3 cup tomato juice 1/4 cup extra-virgin olive oil 1 tablespoon fresh lemon juice 2 tablespoons fresh basil -- chopped 1 teaspoon fresh mint -- chopped 2 tablespoons oil-packed sun-dried tomatoes -- minced kosher salt and freshly ground black pepper Preheat the oven to 400 degrees. Lightly brush both sides of the eggplant slices with the oil and season with salt and pepper. Place in a single layer on a baking sheet and roast until lightly brown and tender, about 20 minutes. Arrange the mozzarella slices on 6 of the eggplant slices. On a cutting board, coarsely chop the basil and anchovy together and sprinkle over the cheese. Top with a second eggplant slice to form a sandwich. In a small bowl, combine the breadcrumbs and walnuts. Dredge the sandwiches in flour, patting off the excess. Dip them in the beaten egg and then in the breadcrumb mixture. The sandwiches may be prepared up to this point and kept loosely covered in the refrigerator for up to 8 hours. Add vegetable oil to a saute pan to a depth of 1/2 inch. Heat oil to 350 degrees. In batches, saute the sandwiches in a single layer, turning once to brown both sides. This will take only a few minutes per side. As they are done, remove to paper towels to drain. Keep warm. These sandwiches may be cooked up to 4 hours in advance and reheated in the oven at serving time. To serve, toss the greens with a little of the vinaigrette and serve the hot eggplant sandwiches on a bed of the lightly dressed greens. Scatter with deep-fried capers and rosemary leaves, if desired. Serve immediately. TOMATO-BALSAMIC VINAIGRETTE In a small bowl, whisk together all ingredients, seasoning to taste. Allow to stand at least 1 hour before using. Store any unused vinaigrette, covered and refrigerated, up to 10 days. Recommended wine: A grassy, herbal Sauvignon Blanc as well as a soft, fruity Cabernet or Cabernet Franc would be wonderful with this dish. I've also liked a good Chianti as a match. - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 452 Calories; 28g Fat (54.0% calories from fat); 14g Protein; 40g Carbohydrate; 6g Dietary Fiber; 100mg Cholesterol; 467mg Sodium. Exchanges: 2 Grain(Starch); 1 Lean Meat; 2 Vegetable; 0 Fruit; 5 Fat. NOTES : This is a great dish for a summer luncheon or al fresco dinner. Its background is clearly Italian. I love the anchovy in this recipe, but if you prefer a vegetarian version, substitute slivered Nicoise or oil-cured black olives to get the same salty, briny effect. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Eggplant Torta with Smoked Tomato Sauce Recipe By :Copyright John Ash and Sid Goldstein, 1995 Serving Size : 10 Preparation Time :0:00 Categories : Fume/Sauvignon Blanc Merlot Pinot Noir Squash and Eggplant Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 eggplant -- sliced lengthwise into 1/3-inch- thick slices extra-virgin olive oil kosher salt and freshly ground black pepper 3 tablespoons garlic -- minced 2 1/2 pounds fresh ripe tomatoes -- peeled, seeded, and chopped 1 cup loosely packed basil leaves -- roughly chopped 1 teaspoon crushed fennel seed 1/2 cup dry white wine 3/4 cup freshly grated Parmesan cheese -- plus additional for top 1/2 pound Monterey Jack cheese -- grated mozzarella or 3 large egg -- beaten until light with 2 tablespoons water 1 1/2 pounds plum tomatoes -- seeded and halved 2 tablespoons olive oil 1 cup red onion -- diced 1/2 cup red bell pepper -- diced 2 teaspoons roasted garlic 1 tablespoon chopped fresh oregano -- (or 1 teaspoon dried) 1/3 cup dry white wine kosher salt and freshly ground black pepper balsamic vinegar Preheat the oven to 400 degrees. Lightly brush the eggplant slices with some of the olive oil and season with salt and pepper. Place on a baking sheet in a single layer and bake for 20 minutes or until lightly brown and soft. Remove and cool. Lower the oven temperature to 350 degrees. Meanwhile, in a saucepan, heat 2 tablespoons olive oil and saute the garlic for 2 minutes. Add the tomatoes, basil, fennel seed, and wine. Simmer until thick, about 20 minutes. Season with salt and pepper. Lightly oil the bottom and sides of a 9- by 2-inch springform pan. Line the bottom and sides of the pan with a layer of the eggplant slices; the eggplant should extend (hang) over the rim by at least 3 inches. Spoon in one third of the tomato mixture. Top with one third of the Parmesan and mozzarella. Add another layer of eggplant, trimming to fit snugly. Add the second third of the sauce, followed by a second third of the cheeses. Add a third layer of the eggplant, followed by the remaining sauce and cheeses. Top with the remaining eggplant. Using a sharp knife or metal skewer, poke holes down through the layers. Pour the egg mixture over the top so that it soaks in evenly. Fold the overlapping edges of eggplant over the top and sprinkle with a little Parmesan. Bake the eggplant torta on a baking sheet at 350 degrees for 35 to 40 minutes. Remove and let stand at least 10 minutes before serving. Run a knife around the edge of the pan before releasing the spring. Serve the torta sliced into wedges and surrounded by the Smoked Tomato Sauce. Garnish with arugula and roasted baby vegetables, if desired. The torta may be served warm or at room temperature. SMOKED TOMATO SAUCE Place the tomatoes in a single layer in a roasting pan. In a smoker or grill that can be enclosed, place on the hot coals green fruitwood or wood chips that have been soaked in water for 3 to 4 hours. Replace the grill rack. Set the roasting pan of tomatoes on the grill. Cover the grill, leaving a small vent to keep the coals burning. Smoke the tomatoes at least 45 minutes to develop flavor. In a saute pan, heat the olive oil and saute the onions, pepper, roasted garlic, and oregano until the onions are soft but not brown. Add the wine. Increase the heat and reduce the liquid by half. Add the smoked tomatoes. Simmer, uncovered, for an additional 10 minutes to thicken the mixture. Transfer the mixture to a blender or food processor and puree. Return the sauce to the pan. Season to taste with salt and pepper and drops of balsamic vinegar. Makes about 2 cups. Recommended wine: This is a robust dish, and the smokiness goes well with a Fume/Sauvignon Blanc or a barrel-aged red without too many tannins, like Merlot or Pinot Noir. - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 238 Calories; 12g Fat (43.7% calories from fat); 11g Protein; 23g Carbohydrate; 8g Dietary Fiber; 76mg Cholesterol; 154mg Sodium. Exchanges: 1 Lean Meat; 4 1/2 Vegetable; 1 1/2 Fat. NOTES : You'll need a 9-inch springform cake pan for this recipe. You can add any other vegetable to the filling that you like, such as sauteed mushrooms or sauteed zucchini. You'll have more than enough Smoked Tomato Sauce for this recipe. Save the remainder to toss with pasta for a quick meal. 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 * Fried Green Tomatoes with Caper-Herb Aioli Recipe By :Copyright John Ash and Sid Goldstein, 1995 Serving Size : 6 Preparation Time :0:00 Categories : Deep-fried Dishes Fume/Sauvignon Blanc Tomatoes and Peppers Traditional American Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup all-purpose flour 2 large egg -- lightly beaten with 1 tablespoon water 1 cup Panko -- or other dry breadcrumbs 2/3 cup Parmesan cheese -- freshly grated Asiago or 2 teaspoons fresh chives -- minced 2 teaspoons fresh basil -- minced 1/2 teaspoon red chile flakes -- crushed 1 1/2 pounds large firm green tomatoes -- cored and sliced 1/3 inch thick 1/3 cup olive oil kosher salt and freshly ground black pepper 2 tablespoons roasted garlic 1 teaspoon garlic -- chopped 2 egg yolk 2 teaspoons fresh lemon juice 3/4 cup extra-virgin olive oil 3 tablespoons mixed finely chopped fresh herbs -- such as chives, basil, parsley, and tarragon 1 tablespoon capers -- rinsed and chopped kosher salt and freshly ground black pepper Have the flour and the beaten eggs in separate bowls. In a third bowl, combine the breadcrumbs, cheese, chives, basil, and red chile flakes. Dredge the tomato slices in the flour. Dip into the eggs. Toss gently in and pat with the breadcrumb mixture. In a heavy-bottomed saute pan, heat the olive oil. Saute the tomato slices, in batches as necessary, turning once until golden brown. Remove to paper towels to drain. Serve warm, seasoned with salt, pepper, and a dollop of Caper-Herb Aioli. CAPER-HERB AIOLI In a food processor, combine the two kinds of garlic, the egg yolks, and the lemon juice. Process for 30 seconds. With the motor running, slowly add the oil to form a thick emulsion. Add the herbs and capers and pulse to combine. Season to taste with salt and pepper. Cover and refrigerate at least 1 hour before using to allow flavors to blend. Makes about 1 cup Recommended wine: The creamy aioli and tart green tomatoes are ideal flavor foils for a crisp Fume/Sauvignon Blanc. - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 541 Calories; 45g Fat (75.1% calories from fat); 10g Protein; 24g Carbohydrate; 1g Dietary Fiber; 140mg Cholesterol; 228mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 8 1/2 Fat; 0 Other Carbohydrates. NOTES : In spite of the recent " discovery " of fried green tomatoes, brought on by the movie of the same name, this dish has long been a great way to utilize underripe tomatoes with delicious results. These are a good accompaniment to poultry and seafood dishes. Aioli (a kind of garlic mayonnaise not traditionally accompanied by fried green tomatoes!) is made in a mortar and pestle, with the eggs and garlic being mashed together and the oil slowly added. The texture is indescribable and worth trying when you have the time. For convenience, I'm using the food processor. Any unused aioli may be kept covered and refrigerated for up to 5 days. It's good on everything, except ice cream! Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Fried Stuffed Squash Blossoms Recipe By :Copyright John Ash and Sid Goldstein, 1995 Serving Size : 8 Preparation Time :0:00 Categories : Deep-fried Dishes Fume/Sauvignon Blanc Squash and Eggplant Summer Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup white wine 3 tablespoons golden raisins 1 cup whole-milk ricotta cheese 3 tablespoons oil-packed sun-dried tomatoes -- chopped 3 tablespoons fresh basil -- chopped 1/4 cup shiitake mushroom -- chopped, lightly sauteed in olive oil and cooled 2 tablespoons grated Parmesan cheese 3/4 teaspoon lemon zest -- minced 2 tablespoons pine nuts -- toasted 1 teaspoon garlic -- minced 2 teaspoons fresh parsley -- chopped 16 squash blossoms -- with baby squash attached vegetable oil -- for frying 1 cup beer 1 cup all-purpose flour 1 teaspoon kosher salt 1 1/2 teaspoons sweet paprika cayenne pepper -- pinch of In a small saucepan, heat the wine. Remove from the heat and add the raisins. Let stand 30 minutes to plump. Drain, discarding the wine. Chop the raisins. In a medium bowl, combine all the filling ingredients, including the plumped raisins. Gently open the squash blossoms. Place a heaping tablespoon of filling inside. Gently twist the end of each blossom together to completely enclose the filling. In a large saucepan, pour the vegetable oil to a depth of 2 inches. Heat to 360 degrees. Dip each stuffed blossom into the Beer Batter, allowing excess batter to drip off. Place in the hot oil and fry 3 to 4 minutes or until golden brown. Remove to paper towels to drain thoroughly. Keep warm while frying the remaining blossoms. BEER BATTER In a medium bowl, whisk together all ingredients. Recommended wine: An herbal-tinged Fume/Sauvignon Blanc plays nicely off the savory stuffing. - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 126 Calories; 2g Fat (12.9% calories from fat); 4g Protein; 22g Carbohydrate; 2g Dietary Fiber; 1mg Cholesterol; 262mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat. NOTES : Many people have never experimented with stuffing the beautiful blossoms of baby squash. If this technique seems a little daunting, try the recipe with the vegetable itself: Scoop out the insides of baby summer squash or zucchini, stuff with the filling, and bake for 6 to 8 minutes in a preheated 375-degree oven. They are delicious plain, but if you wanted to put a little sauce on top, choose something simple and light, such as a fresh tomato sauce. And now for the blossoms. . . Nutr. Assoc. : 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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