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FareShare Gazette Recipes -- October 2008 - E's

 

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Eggs In Tomato Cups

Espagnole Sauce

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* Exported from MasterCook *

Eggs In Tomato Cups

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Volume 11-10 Oct 2008

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 large tomatoes -- garden fresh, firm
1/3 cup fresh grated parmesan cheese
8 medium eggs -- fresh
1 teaspoon herbs of choice
4 slices cheese -- Cheddar or American
Salt
Fresh ground melegne pepper

Note - the tomatoes should be fresh picked and should be at the point where
you can still hollow them out but headed for buttery soft in the next day
or so.

Herbs suggested but feel free to play with it: oregano, chervil, basil,
sage, Mrs. Dash Italian or original.

Preheat oven to 425F while slicing tomatoes. Remove tops then scoop out
seeds and pulp.

Place in a shallow baking dish, sprinkle with a bit of salt or Mrs Dash (I
used Italian}, fresh ground pepper and put in a pinch of the parmesan
cheese.

Crack the egg into the tomato. Sprinkle with pepper, salt or Mrs. Dash,
other herbs and a tiny bit of parmesan.

Bake for 20 minutes for soft yolks and 30 to 35 for hard. During the last 4
minutes place two slices of the cheddar cheese in a cross pattern on top.
Melt and let brown.

When I removed it from the oven I put a small amount of fresh chives on top
of the cheese.

NOTES : From Vegetarian Times 2006 A bit of a warning, this recipe is
designed to show off garden fresh heirlooms as well as range free chicken
eggs. It isn't going to taste the same with factory chicken eggs and
shipped tomatoes.

Contributed to the FareShare Gazette by PJ; 5 October 2008.
www.fareshare.net



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Per Serving (excluding unknown items): 100 Calories; 5g Fat (47.4% calories from 
fat); 7g Protein; 6g Carbohydrate; 1g Dietary Fiber; 212mg Cholesterol; 81mg 
Sodium. Exchanges: 1 Lean Meat; 1 Vegetable; 1/2 Fat.


 
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* Exported from MasterCook *

Espagnole Sauce

Recipe By : CIA Textbook: The Professional Chef
Serving Size :   Preparation Time :0:00
Categories : Volume 11-10 Oct 2008

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 ounces vegetable oil -- (fluid ounces)
1 pound medium dice mirepoix ingredients
2 ounces tomato paste -- (fluid ounces)
1 gallon brown veal stock
1 pound brown roux
1 Sachet d'Epices
Salt -- as needed
Ground Black Pepper -- As Needed

Basic Formula for Mirepoix Ingredients:
2 parts onion
1 part celery
1 part carrot

Basic Forumla for Sachet d'Epices:
3 parsley stems -- up to 4
1 thyme sprig
or 1 teaspoon dried thyme
1 bay leaf
1 teaspoon cracked peppercorns
1 garlic clove -- optional

Heat oil in a rondeau over medium heat and saute onion until translucent.
Add remaining mirepoix ingredients and continue to brown.

Add paste and cook for several minutes until it turns rusty brown and has a
sweet aroma. It is about a minute.

Add stock and bring to simmer.

Whisk roux in the stock. Return to a simmer and add the sachet. Simmer for
about an hour skimming the surface as needed.

Strain the sauce. Taste and season with salt and pepper. It is ready to
serve or it may be rapidly cooled and refrigerated for later use.

NOTES. This makes one gallon.

Contributed to the FareShare Gazette by PJ; 16 October 2008.
www.fareshare.net



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