Recipes Included On This Page Goat Cheese Pastries with Sun Dried Tomato Vinaigrette Gourmet Lemon - Mushroom Risotto Greek Cabbage Pie With Dill and Feta Use Your Browser's "Back" Button to Return to This Recipe List
Back to Recipe List	* Exported from MasterCook * Goat Cheese Pastries with Sun Dried Tomato Vinaigrette Recipe By : The Vegetarian Bistro by Marlena Spieler Serving Size : 4 Preparation Time :0:00 Categories : Volume 12-10 Sep 2009 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 12 ounces puff pastry 2 teaspoons coarsely chopped fresh rosemary -- (to 3 teaspoons) 6 ounces fresh white goat cheese -- (to 8 oz) crumbled 3 garlic cloves -- minced 8 marinated sun-dried tomatoes -- cut into strips 2 tablespoons olive oil 1 teaspoon balsamic vinegar -- or to taste Goat Cheese Pastries with Sun Dried Tomato Vinaigrette (Feuilletee au Chevre avec Tomates Seches) Preheat the oven to 400F. On a lightly floured board, roll the pastry out and cut into eight 5-inch rounds. Arrange 4 of the 8 pastry rounds on a baking sheet, leaving a border of about 1/2 inch between pastries; sprinkle them with the rosemary, goat cheese and garlic. Wet the pastry edges and top each one with a second pastry round. Press together the edges to seal, using a fork to make an appealing pattern. With a knife, cut several small holes in the tops of the pastries to allow air to escape from the filling. Bake for 15 minutes or until golden brown. Serve right away, each pastry in the middle of a plate, with strips of sun dried tomato arranged in a spoke pattern around the pastry and a drizzle of olive oil and droplets of balsamic vinegar decorating each plate. Serves 4. These goat cheese-stuffed pastries are utterly Cote d'Azur food, sweet little nothings to nibble on with a glass of chilled white Cote-du-Provence as a first course while you await the plat du jour. Cuisine: "French" Source: "The Vegetarian Bistro by Marlena Spieler" S(Formatted by Chupa Babi): "July 2009" Copyright: "1997" Contributed to the FareShare Gazette by Chupa; 4 September 2009. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 585 Calories; 44g Fat (67.2% calories from fat); 7g Protein; 41g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 299mg Sodium. Exchanges: 2 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 8 1/2 Fat. Back to Recipe List * Exported from MasterCook * Gourmet Lemon - Mushroom Risotto Recipe By : Art Guyer Serving Size : 8 Preparation Time :0:00 Categories : Volume 12-10 Sep 2009 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 cups chicken broth -- divided 5 tablespoons olive oil -- divided 1 pound Portobello mushrooms -- thinly sliced 1 pound white mushrooms -- thinly sliced 2 shallots -- diced 2 cups Arborio rice 1 cup dry white wine 3 tablespoons lemon juice -- or more Sea salt to taste Freshly ground black pepper to taste 3 tablespoons finely chopped chives 1 tablespoon lemon zest 3 tablespoons butter 1/4 cup freshly grated Parmesan cheese "Authentic Italian-style risotto cooked the slow and painful way, but oh so worth it. Complements grilled meats and chicken dishes very well. Check the rice by biting into it. It should be slightly al dente (or resist slightly to the tooth but not be hard in the center)." In a saucepan, warm the broth over low heat. Warm 3 tablespoons olive oil in a large saucepan over medium-high heat. Stir in the mushrooms, and cook until soft, about 3 minutes. Remove mushrooms and their liquid; set aside. Add 2 tablespoons olive oil to the same pan, and stir in the shallots. Cook 1 minute. Add rice, stirring to coat with oil, about 2 - 3 minutes. When the rice has taken on a pale, golden color, pour in wine, stirring constantly until the wine is fully absorbed. Add the lemon juice and stir until absorbed. Add 1/2 cup broth to the rice and stir until the broth is absorbed. Continue adding broth 1/2 cup at a time, stirring continuously, until the liquid is absorbed and the rice is al dente, about 20 to 30 minutes (or more). Remove from heat, and stir in mushrooms with their liquid, butter, chives, lemon zest and Parmesan. Season with salt and pepper to taste. If the chicken broth used has a lot of seasoning in it, make certain you taste it before you add the final salt and pepper. Notes: Made by Art on September 22, 2009, and served with Chicken Bergoff. It turned out quite nicely and 5 of us ate it all the first night. For my Chicken Bergoff recipe see "Poached Chicken Breasts with Blue Cheese Sauce" at: http://www.fareshare.net/recipesV12-02P.html Contributed to the FareShare Gazette by Art; 24 September 2009. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 347 Calories; 14g Fat (38.7% calories from fat); 8g Protein; 42g Carbohydrate; 1g Dietary Fiber; 12mg Cholesterol; 629mg Sodium. Exchanges: 2 1/2 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 2 1/2 Fat. Back to Recipe List * Exported from MasterCook * Greek Cabbage Pie With Dill and Feta Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Volume 12-10 Sep 2009 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 pounds green cabbage -- (2 to 2 1/2 pounds) [1 large head] quartered, cored and shredded 1/4 cup extra virgin olive oil 1 large red onion -- chopped 2 large garlic cloves -- minced Salt and freshly ground pepper 1/4 cup chopped fresh dill 1/4 cup chopped fresh Italian parsley 3 large eggs -- beaten 6 ounces feta cheese -- crumbled 12 sheets phyllo dough 1 tablespoon unsalted butter -- melted (optional) 1. Bring a large pot of generously salted water to a boil. Meanwhile fill a large bowl with ice water. Add the cabbage to the boiling water and blanch for 1 minute. Transfer to the ice water, allow to cool for a couple of minutes, then drain. 2. Heat 2 tablespoons of the olive oil in a large, heavy skillet over medium heat and add the onion. Cook, stirring often, until tender, about 5 minutes. Add 1/2 teaspoon salt, stir together then stir in the garlic. Cook, stirring, until fragrant, about 30 seconds, then stir in the cabbage. Cook, stirring often, until the mixture is very tender and beginning to color, about 10 minutes. Add salt and pepper to taste. Stir in the dill and parsley; set aside. 3. Preheat the oven to 375F. Brush a 10-inch tart pan or cake pan with olive oil. Beat the eggs in a large bowl and beat in the crumbled feta. Stir in the cabbage mixture and combine well. 4. Line the pan with 7 pieces of phyllo dough, brushing each piece with olive oil or a combination of olive oil and melted butter, turning the dish after each addition so that the edges of the phyllo sheets drape evenly over the pan. Fill with the cabbage mixture. Fold the draped edges in over the filling, then layer the remaining 5 pieces on top, brushing each piece with olive oil (or olive oil and butter). Stuff the edges into the sides of the pan. Make a few slashes in the top so that steam can escape as the pie bakes. 5. Bake 40 to 50 minutes in the preheated oven, until the phyllo is crisp and dark golden brown. Serve hot, warm or at room temperature. Yield: 1 10-inch pie, serving 8. Advance preparation: The cabbage filling can be made through Step 2 up to a day ahead and refrigerated. You can assemble the pie several hours before baking and keep in the refrigerator, or freezer. Transfer directly from the freezer to the preheated oven, and increase the baking time by about 10 minutes. You can bake the tart ahead but you must re-crisp the phyllo in a medium-low oven (325F) for 10 to 20 minutes. A favorite winter pie in the northern regions of Greece, this dish is a bit time consuming to make, but is worth every minute. Serve it as a vegetarian main course at your next dinner party. Cuisine: "Greek" Source: "MARTHA ROSE SHULMAN, December 10, 2008, New York Time" S(Formatted by Chupa Babi): "July 2009" Yield: "1 10-inch pie" Contributed to the FareShare Gazette by Chupa; 26 September 2009. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 250 Calories; 16g Fat (76.1% calories from fat); 8g Protein; 4g Carbohydrate; 1g Dietary Fiber; 102mg Cholesterol; 402mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 3 Fat.

Back to Recipe List

Disclaimer: The operators of the FareShare Website are not responsible for the content or practice of any website to which we link for your convenience.