Recipes Included On This Page Goat Cheese and Tomato Tart Gorgonzola, Apple and Toasted Pecan Filo Rolls Gruyère Herb Puffs Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Goat Cheese and Tomato Tart (Galette au Chèvre et aux Tomates) Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Volume 7-06 Jun 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- For the basil oil: 1 bunch fresh basil 1 1/2 cups peanut oil -- (about) or grapeseed oil 1 cup olive oil 1 pound puff pastry -- homemade or purchased 4 potatoes -- round yellow-fleshed about 2 inches in diameter 5 tomatoes -- very round, very red about 2 inches in diameter Sugar for sprinkling -- (optional) 10 ounces fresh goat cheese 4 fresh basil leaves -- torn into small pieces Olive oil for brushing To make the basil oil, pluck the basil leaves from their stems. Place the stems and about 1/2 cup of the leaves in a small saucepan. Add enough peanut oil to cover. Heat the oil and basil slowly over low heat, then remove and let stand for 10 minutes. Transfer the contents of the pan to a blender and puree until smooth. Pour the puree through a fine-mesh sieve placed over a pitcher, then transfer to a clean bottle. Let cool completely and then add the olive oil. You should have about 2 1/2 cups basil oil. Preheat an oven to 400F. Lightly oil a large baking sheet. On a floured work surface, roll out the puff pastry 1/8-inch thick. Using a sharp knife and a small plate as a template, cut out six 5-inch rounds and place them on the prepared baking sheet. Prick the rounds with a fork to prevent them from rising, cover with a second baking sheet and place an ovenproof weight on top. Bake until brown and crisp, 18 to 20 minutes, pressing down twice on the top sheet to expel any air from the rounds. Remove from the oven, lift off the weight and top baking sheet, and set the pastry rounds aside to cool. In a saucepan, combine the potatoes with salted water to cover. Bring to a boil over high heat, reduce the heat to medium-high and boil until tender, about 10 minutes. Drain and let cool completely, then peel and slice 1/4- inch thick. Set aside at room temperature. Slice the tomatoes to the same thickness as the potatoes. If you like a slightly caramelized flavor, cut them thicker (1/3 inch), sprinkle lightly with sugar on one side and panfry on the sugared side for a moment to brown, then remove quickly. Carefully transfer to parchment paper to cool. Thinly slice the cheese. Preheat a broiler. Alternating the tomato, potato and cheese slices, arrange them in a spiral pattern to cover each pastry round. Distribute the torn basil evenly among the pastries, placing the pieces in the gaps between the vegetables and cheese. Brush the surface of each tart lightly with olive oil. Slip the baking sheet under the broiler 5 inches from the heat source and broil until the tarts are glazed and warmed through, 2 to 3 minutes. Carefully transfer each tart to the center of a warmed plate. Drizzle a line of basil oil around the tart and serve immediately. Notes: To give the dish a lightness - and the cook the possibility of using purchased pastry dough - this little galette is prepared with puff pastry rather than with the olive oil-based shortcrust pastry that is traditionally used. The basil oil can be stored in a cool, dark place for up to 2 months. It is also excellent in green salads, tomato salads, ratatouille and drizzled over lamb or poached seafood. Contributed to the FareShare Gazette by Sue; 20 June 2004. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 1299 Calories; 119g Fat (81.3% calories from fat); 8g Protein; 54g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 203mg Sodium. Exchanges: 3 Grain(Starch); 1 Vegetable; 23 1/2 Fat. * Exported from MasterCook * Gorgonzola, Apple and Toasted Pecan Filo Rolls Recipe By :Adapted from Holiday Celebrations Serving Size : 8 Preparation Time :0:00 Categories : Volume 7-06 Jun 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup finely chopped pecans 1 cup peeled cored finely chopped apple -- such as Golden Delicious or other firm cooking apple 1/4 pound Gorgonzola cheese -- crumbled 2 tablespoons all-purpose flour 12 sheets filo dough -- thawed in the refrigerator if frozen 1/2 cup unsalted butter -- melted and cooled Freshly ground pepper to taste Preheat an oven to 350F. Lightly butter a large baking sheet. In a small, dry frying pan over low heat, toast the pecans, stirring continuously, until light golden brown and fragrant, about 8 minutes. Transfer to a plate and set aside. In a bowl, combine the apple, cheese and flour and toss to mix well. Place a damp kitchen towel over the stack of filo to prevent the sheets from drying out. Lay a large sheet of waxed paper on a work surface. Place a filo sheet on top. Using a wide pastry brush, coat with a thin film of the melted butter. Top with a second filo sheet and then a third one, buttering each sheet. Sprinkle the buttered filo evenly with half of the pecans, then scatter half of the apple-cheese mixture over the nuts, distributing it as evenly as possible. Add a grinding of pepper. Top with 3 more filo sheets, brushing each one evenly with the butter. Starting from a long side, carefully roll up the filo layers as tightly as possible. Slide the roll onto the prepared baking sheet. Repeat with the remaining ingredients to make a second roll. Using a sharp, thin-bladed knife, cut about three-fourths of the way through the rolls at 1-inch intervals. This will make them easier to cut and serve after they are baked. Bake until golden, about 25 minutes. Remove from the oven and let cool completely on the baking sheet. Carefully slide the rolls onto a cutting board and finish cutting into pieces. Arrange the pieces, cut sides up, on a platter. Serve immediately. Makes 24 pieces; serves 8 to 12. Adapted from Williams-Sonoma Lifestyles Series, Holiday Celebrations, by Marie Simmons (Time-Life Books, 1998). Notes: The rich flavor of toasted nuts enhances this special holiday treat. Almost any cheese, crisp fruit or nuts make a delicious filling for layers of buttered filo dough. If you like, use walnuts in place of the pecans, Roquefort in place. Contributed to the FareShare Gazette by Sue; 21 June 2004. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 245 Calories; 18g Fat (82.9% calories from fat); 5g Protein; 3g Carbohydrate; trace Dietary Fiber; 44mg Cholesterol; 337mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 3 1/2 Fat; 0 Other Carbohydrates. * Exported from MasterCook * Grilled Chicken Breast With Corn & Tomato Salsa Recipe By : National Broiler Council Serving Size : 6 Preparation Time :0:00 Categories : Volume 7-06 Jun 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 chicken breast halves -- * see note 1/2 cup olive oil 1 teaspoon cracked black pepper 2 garlic cloves -- minced 2 sprigs rosemary 3 sprigs thyme Dijon mustard Corn and Tomato Salsa 6 Roma tomatoes -- cored and seeded 1 1/4 cups cooked fresh corn kernels 2 tablespoons chopped jalapeno chile 1 small red onion -- finely diced 2 tablespoons cider vinegar 1 tablespoon diced basil In small saucepan, place olive oil, pepper, garlic, rosemary and thyme. Over low heat, bring to a very warm stage (do not boil). Remove from heat and cool. Brush mustard over chicken, pour marinade over chicken, cover and marinate overnight in refrigerator. Remove chicken from oil and shake off any excess. Place on prepared grill, skin side down, about 6 inches from heat. Grill over medium heat about 12 minutes, turning once. To prepare Corn and Tomato Salsa,in food processor, coarsely chop 6 Roma tomatoes which have been cored and seeded. Stir in 1 1/4 cups cooked fresh corn kernels, 2 tablespoons chopped jalapeno chile, 1 finely diced small red onion, 2 tablespoons cider vinegar and 1 tablespoon diced basil. Let stand about 1 hour to blend flavors. NOTES : Chicken can be broiled if grill is not available. To serve, place chicken on plate and top with Corn and Tomato Salsa. Contributed to the FareShare Gazette by Robin; 28 June 2004. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 457 Calories; 32g Fat (62.8% calories from fat); 32g Protein; 11g Carbohydrate; 3g Dietary Fiber; 93mg Cholesterol; 105mg Sodium. Exchanges: 0 Grain(Starch); 4 1/2 Lean Meat; 1 1/2 Vegetable; 3 1/2 Fat; 0 Other Carbohydrates. * Exported from MasterCook * Gruyère Herb Puffs Recipe By :Adapted from Williams-Sonoma Lifestyles Series Serving Size : 6 Preparation Time :0:00 Categories : Volume 7-06 Jun 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 tablespoons unsalted butter -- (1/2 stick) 1/2 cup water 2/3 cup all-purpose flour 1/2 teaspoon salt 3 eggs -- at room temperature 1 cup shredded Gruyère cheese 1 tablespoon fresh thyme leaves 1 teaspoon minced fresh rosemary leaves 1 teaspoon hot-pepper sauce -- such as Tabasco Preheat an oven to 400F. Butter a large baking sheet. In a saucepan over medium heat, combine the butter and water. Heat until the butter melts and the water boils, about 3 minutes. Add the flour and salt and stir vigorously with a wooden spoon until the mixture pulls away from the sides of the pan and forms a ball. Remove from the heat and let cool for 3 minutes. Using a wooden spoon or a handheld electric mixer on medium speed, beat in the eggs, one at a time, beating well after each addition. The batter should have a dull sheen. Stir in the cheese, thyme, rosemary and hot- pepper sauce until well mixed. Drop the batter by rounded tablespoonfuls onto the prepared baking sheet, spacing the mounds about 2 inches apart. Alternatively, spoon the batter into a pastry bag fitted with a large rosette tip and pipe mounds of batter onto the baking sheet. Bake for 15 minutes. Reduce the oven temperature to 350°F and continue to bake until puffed and golden, about 15 minutes more. Transfer the baking sheet to a wire rack and let cool. Arrange the puffs in a basket or on a tray. Serve warm or at room temperature. Makes 24 puffs; serves 6 to 8. Adapted from Williams-Sonoma Lifestyles Series, Holiday Celebrations, by Marie Simmons (Time-Life Books, 1998). Notes: These pretty little puffs are made from choux pastry, which is also used for cream puffs. Contributed to the FareShare Gazette by Sue; 22 June 2004. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 151 Calories; 10g Fat (59.6% calories from fat); 4g Protein; 11g Carbohydrate; trace Dietary Fiber; 114mg Cholesterol; 207mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 2 Fat.

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