Recipes Included On This Page Savory Roasted Tomato Crumble Slow-Cooked Apple Crisp Southwestern Butternut Squash Soup Use Your Browser's "Back" Button to Return to This Recipe List
Back to Recipe List	* Exported from MasterCook * Savory Roasted Tomato Crumble Recipe By : Tomatoes and Mozzarella by Hallie Harron and Shelley Sikora Serving Size : 5 Preparation Time :0:00 Categories : Volume 12-10 Oct 2009 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 pounds ripe plum tomatoes -- cored and quartered 3 garlic cloves -- thinly sliced 3 sprigs fresh thyme -- 5-inch 2 sprigs fresh rosemary -- 6-inch Sea salt -- to taste Freshly ground black pepper -- to taste 2 tablespoons extra virgin olive oil CRUMB TOPPING: 3/4 cup all-purpose flour 1/2 cup unsalted butter -- (1 stick) cut into small pieces 1/2 cup fresh bread crumbs 1/2 cup grated Parmesan cheese 1/4 cup pine nuts 1 cup shredded fresh mozzarella cheese -- about 3-ounces Preheat the oven to 300F. Place the tomatoes in the pan and scatter the garlic, thyme and rosemary over them. Season with salt and pepper; drizzle the olive oil over the top. Cover and bake 1 1/2 hours. Remove the pan from the oven, discard the herb sprigs; set aside to cool. Raise the oven temperature to 375F. To make the crumb topping, place the flour, butter and bread crumbs in a food processor and pulse until the butter has been reduced to pea-sized bits. Transfer the mixture to a large bowl and stir in the Parmesan cheese and pine nuts. Oil a 9-inch springform pan. Remove the tomatoes from the roasting pan with a slotted spoon and place them in a springform pan. Cover with the crumb topping, pressing the topping down gently with your finger. Bake for 45 minutes or until golden brown. Remove the tomatoes from the oven and turn the oven setting to broil. Top with shredded mozzarella and broil for about 5 minutes or until the cheese has melted and is lightly speckled. Cool slightly and serve hot. Makes 4 - 6 servings. Soft, succulent, ripe tomatoes baked with a butter, crunch topping make for a stellar brunch dish. If you have a pretty earthenware pan that can be brought from the oven to the table or buffet, so much the better. A springform, soufflé or oval gratin pan will also work quite well. Description: "Tomatoes" Source: "Tomatoes and Mozzarella by Hallie Harron and Shelley Sikora, Harvard Common Press, 2006" S(Formatted by Chupa Babi): "Aug 2009" Contributed to the FareShare Gazette by Chupa; 12 October 2009. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 370 Calories; 30g Fat (72.0% calories from fat); 8g Protein; 19g Carbohydrate; 1g Dietary Fiber; 56mg Cholesterol; 177mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 5 1/2 Fat. Back to Recipe List * Exported from MasterCook * Slow-Cooked Apple Crisp Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Volume 12-10 Oct 2009 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 9 small apples 4 tablespoons butter -- (1/2 stick; 1/8 pound) 1/4 cup orange juice 1/3 cup brown sugar -- plus 2 tablespoons brown sugar -- for crumb topping 2 tablespoons vanilla extract 1 cup crumb topping stuff [Substitutable with gluten-free gingersnap crumbs mixed with crushed gluten-free cereal, oats, smashed cereal, graham crackers, cookies, etc.] Cooking spray Use a 4-quart slow cooker. Spray the inside bottom and sides of your stoneware with cooking spray. Peel, core and slice the apples and plop them into the crock. Cube the butter and dot on top. Add the orange juice, 1/3 cup brown sugar and vanilla. Toss to combine with the apples. Smash up your topping of choice and combine with the remaining 2 tablespoons of brown sugar. Sprinkle on top of the apple concoction. Cover and cook on high for 3 hours or until the apples are sufficiently tender. If you like your crumb topping crunchy (I do!), broil the uncovered stoneware on the lowest rack of your oven for 4 to 7 minutes or, use a kitchen torch. Serve with vanilla ice cream. Crock Pot Comfort a Recipe for a Perfect Fall Dessert From the Kitchen of Stephanie O'Dea Servings: 6 Difficulty: Easy Cook Time: Over 120 minutes. Contributed to the FareShare Gazette by Robin; 21 October 2009. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 249 Calories; 8g Fat (29.5% calories from fat); 1g Protein; 45g Carbohydrate; 6g Dietary Fiber; 21mg Cholesterol; 82mg Sodium. Exchanges: 2 Fruit; 1 1/2 Fat; 1/2 Other Carbohydrates. Back to Recipe List * Exported from MasterCook * Southwestern Butternut Squash Soup Recipe By : Adapted from Cook's Country Recipes Serving Size : 8 Preparation Time :0:00 Categories : Volume 12-10 Oct 2009 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 medium butternut squash -- peeled, seeded, cut into 1 1/2-inch chunks 6 medium shallots -- peeled and quartered 1/4 cup vegetable oil or more if necessary Salt and pepper 8 cups low-sodium chicken broth 2 tablespoons honey 1 tablespoon lime juice 1 teaspoon ground cumin 1/2 cup heavy cream 1 1/2 sticks butter -- softened (6 ounces) 4 tablespoons finely chopped fresh cilantro leaves 2 tablespoon minced chipotle chilies in adobo sauce Sour cream -- (optional) Because the bulbous end of butternut squash contains the seeds and stringy fibers, purchase squash with a relatively long neck-they have more usable flesh. You can replace the chicken broth with vegetable broth for a vegetarian version of this soup. 1. Adjust oven rack to middle position and heat oven to 450F. Toss squash, shallots, oil, 1 teaspoon salt and 1/2 teaspoon pepper in large bowl, then arrange in single layer in large roasting pan. Roast, stirring occasionally, until vegetables are golden brown and softened, about 45 minutes. Add 1 cup broth to pan and scrape up any browned bits with wooden spoon. Return to oven and cook until liquid has reduced and vegetables are glazed, about 5 minutes. 2. Working in 2 batches, puree squash mixture and remaining broth in blender until smooth. Transfer pureed squash mixture to large saucepan and stir in honey, lime juice, cumin, cream and butter. Bring soup to simmer over medium-low heat, adding 1/4 cup water at a time as necessary to adjust consistency. Just prior to serving, stir in cilantro and chilies. Serve with dollop of sour cream, if desired. (Soup can be refrigerated in airtight container for 3 days.) Cooking Tips: Peeled, cubed squash roasts faster than large halves and develops more flavorful browning. When roasting the squash, we boosted the oven temperature to guarantee consistently good caramelization as well as thorough cooking. Instead of onions, which imparted a sharp taste that stole the thunder a little from the squash, we switched to shallots, which have a sweeter, milder flavor. Instead of starting the soup's base of onions and chicken broth on the stovetop, we cooked the two elements in the oven. We started by tossing chopped shallots with oil and the squash. Once the vegetables browned, we added a bit of broth to deglaze the roasting pan and popped it back in the oven to reduce the broth and concentrate the flavor. Only after pureeing the soup in the blender did we turn on the stove and heat everything through. A pinch of ground cumin added depth and honey drew out even more of the squash's sweetness. A splash of lime juice also brightened everything up. Smoky chipotle chilies add spiciness and a rich flavor to the soup. Keep in mind that cilantro becomes soapy-tasting if chopped in advance, so we recommend chopping this herb right before adding it to the sauce. Contributed to the FareShare Gazette by Art; 4 October 2009. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 508 Calories; 33g Fat (49.7% calories from fat); 16g Protein; 58g Carbohydrate; 7g Dietary Fiber; 67mg Cholesterol; 240mg Sodium. Exchanges: 3 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 0 Non-Fat Milk; 6 Fat; 1/2 Other Carbohydrates.

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