Recipes Included On This Page Rhubarb Compote (Rabarbragrot) Roasted Cod with Warm Tomato-Olive-Caper Tapenade (3 pts) Use Your Browser's "Back" Button to Return to This Recipe List
Back to Recipe List	* Exported from MasterCook * Rhubarb Compote (Rabarbragrot) Recipe By : The Cooking of Scandinavia (Time Life Foods of the World) Serving Size : 6 Preparation Time :0:00 Categories : Volume 13-06 Jun 2010 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups water 3/4 cup sugar 1 1/2 pounds rhubarb -- washed, scraped and cut into 1/2-inch pieces [about 4 cups] 1/2 teaspoon vanilla 3 tablespoons cornstarch [corn flour in the UK] 1/4 cup cold water **Whipped Cream (optional)** 1 cup chilled heavy cream 1/4 cup sugar 1 teaspoon vanilla In a 2-quart enameled or stainless steel saucepan dissolve the sugar in the water and bring to a boil. Add the rhubarb, reduce the heat to low and simmer, uncovered, for 20 to 30 minutes or until the rhubarb shows no resistance when pierced with the tip of a sharp knife. Remove the pan from the heat and stir in the vanilla. In a small bowl, mix the cornstarch with the cold water to a smooth paste. Gradually stir it into the stewed rhubarb and bring it to a boil, stirring constantly. Simmer about 3 to 5 minutes or until the mixture has thickened. Pour into a serving bowl and chill. Although 'rabarbragrot' has a sweet flavor, with a slightly tart edge, many Norwegians prefer it even sweeter and often garnish it with whipped cream. Make the whipped cream no more than 1 hour before you plan to serve the dessert. Beat the chilled heavy cream in a large chilled bowl with a wire whisk or a hand or electric beater until it begins to thicken. Add the sugar and vanilla; continue to beat until it is just about firm enough to hold its shape. Mask the rhubarb in the bowl with the whipped cream or squeeze the cream through a pastry tube in decorative swirls. From The Cooking of Scandinavia (Time-Life Foods of the World); 1968. MC format by Hallie. Untried. Contributed to the FareShare Gazette by Hallie; 23 June 2010. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 165 Calories; trace Fat (0.9% calories from fat); 1g Protein; 41g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 7mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Fruit; 2 Other Carbohydrates. Back to Recipe List * Exported from MasterCook * Roasted Cod with Warm Tomato-Olive-Caper Tapenade (3 pts) Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Volume 13-06 Jun 2010 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pounds cod fillets 3 teaspoons extra virgin olive oil -- divided 1/4 teaspoon black pepper 1 tablespoon minced shallot 1 cup cherry tomatoes -- halved 1/4 cup cured olives -- chopped 1 tablespoon capers -- rinsed and chopped 1 1/2 teaspoons fresh oregano -- chopped 1 teaspoon balsamic vinegar Preheat oven to 450F. Coat a baking sheet with cooking spray. Rub cod with 2 teaspoons oil. Sprinkle with pepper. Place on the prepared baking sheet. Transfer to the oven and roast until the fish flakes easily with a fork, 15 to 20 minutes, depending on the thickness of the fillet. Meanwhile, heat the remaining 1 teaspoon oil in a small skillet over medium heat. Add shallot and cook, stirring, until beginning to soften, about 20 seconds. Add tomatoes and cook, stirring, until softened, about 1 1/2 minutes. Add olives and capers; cook, stirring, for 30 seconds more. Stir in oregano and vinegar; remove from heat. Spoon the tapenade over the cod to serve. NOTES : "The Mediterranean flavors of a warm tomato tapenade will brighten all kinds of white fish as well as chicken. Make It a Meal: Orzo and sauteed spinach will round out this meal." "Cod: Overfishing and trawling have drastically reduced the number of cod in the Atlantic Ocean and destroyed its sea floor. A better choice is Pacific cod (aka Alaska cod); it is more sustainably fished and has a larger, more stable population, according to Monterey Bay Aquarium Seafood Watch (www.mbayaq.org/cr/seafoodwatch.asp)." 3 WW Points per serving Cooking Method: Roasted Publication: EatingWell.com Publication Date: Exported from A Cook's Books - Recipe Management for Macintosh. Contributed to the FareShare Gazette by Sue; 22 June 2010. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 134 Calories; 4g Fat (29.4% calories from fat); 21g Protein; 2g Carbohydrate; trace Dietary Fiber; 49mg Cholesterol; 84mg Sodium. Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates.

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