Recipes Included On This Page Thai Slaw Salad (Kosher) Tomato and Mozzarella Tart Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Thai Slaw Salad (Kosher) Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Volume 8-04 Apr 2005 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups shredded red cabbage 3 cups shredded green cabbage (1/2 small head) 1/2 cup grated or shredded carrots (about 1 carrot) 2 scallions, thinly sliced 1/2 red onion, thinly sliced 1/2 cup slivered almonds 1 cup sweetened dried cranberries, like Craisins 1/2 cup plus 3 tablespoons canola or vegetable oil 1 tablespoon roasted or toasted sesame oil zest from 1 lime juice from 2 limes 1 jalapeņo pepper, ribs and seeds discarded, minced 1/4 teaspoon salt freshly ground black pepper black and white sesame seeds for garnish In a large bowl, toss the red cabbage, green cabbage, carrots, scallions, red onion, almonds and cranberries. Toss to combine. Set aside. In a medium bowl, with an immersion blender, combine the canola oil, sesame oil, lime zest, lime juice, jalapeņo pepper, salt and pepper. Blend until emulsified. Pour the dressing over the salad. Mix to combine. Garnish with the sesame seeds. Allow the flavors to mingle for at least 1/2 hour before serving. Makes 6 to 8 servings Contributed to the FareShare Gazette by Art Guyer 20 April 2005 www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 57 Calories; 5g Fat (70.5% calories from fat); 2g Protein; 2g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 69mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1 Fat. * Exported from MasterCook * Tomato and Mozzarella Tart Recipe By : America's Test Kitchen Serving Size : 8 Preparation Time :0:00 Categories : Volume 8-04 Apr 2005 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Unbleached all-purpose flour for work surface 1 box frozen puff pastry, thawed in box in refrigerator overnight 1 large egg, beaten 2 ounces grated Parmesan cheese (about 1 cup) 1 pound plum tomatoes (about 3 to 4 medium), cored and cut crosswise into 1/4-inch-thick slices Table salt 2 medium cloves garlic, minced or pressed through garlic press 2 tablespoons extra-virgin olive oil Ground black pepper 8 ounces whole-milk mozzarella cheese, shredded (2 cups) 2 tablespoons basil, fresh, shredded Adjust oven rack to lower-middle position and heat oven to 425F. Dust work surface with flour and unfold both pieces puff pastry onto work surface. Form 1 large sheet with border, using beaten egg as directed. Sprinkle Parmesan evenly over shell; using fork, uniformly and thoroughly poke holes in shell. Bake 13 to 15 minutes, then reduce oven temperature to 350F; continue to bake until golden brown and crisp, 13 to 15 minutes longer. Transfer to wire rack; increase oven temperature to 425F. While shell bakes, place tomato slices in single layer on double layer paper towels and sprinkle evenly with 1/2 teaspoon salt; let stand 30 minutes. Place second double layer paper towels on top of tomatoes and press firmly to dry tomatoes. Combine garlic, olive oil, and pinch each salt and pepper in small bowl; set aside. Sprinkle mozzarella evenly over warm (or cool, if made ahead) baked shell. Shingle tomato slices widthwise on top of cheese (about 4 slices per row); brush tomatoes with garlic oil. Bake until shell is deep golden brown and cheese is melted, 15 to 17 minutes. Cool on wire rack 5 minutes, sprinkle with basil, slide onto cutting board or serving platter, cut into pieces, and serve. Serves 6 to 8 Note: Thawing the frozen puff pastry in the refrigerator overnight will help prevent cracking while unfolding it. Be sure to use a low-moisture supermarket mozzarella sold in block form, not fresh water-packed mozzarella. If you prefer to do some advanced preparation, the tart shell can be prebaked through step 1, cooled to room temperature, wrapped in plastic wrap, and kept at room temperature for up to two days before being topped and baked with the mozzarella and tomatoes. From America's Test Kitchen Contributed to the FareShare Gazette by Art Guyer 24 April 2005 www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 30 Calories; 3g Fat (100.0% calories from fat); 0g Protein; 0g Carbohydrate; 0g Dietary Fiber; 0mg Cholesterol; trace Sodium. Exchanges: 1/2 Fat.

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