Recipes Included On This Page Tarte Fine with Cherry Tomatoes Tomatillo-Horseradish Sauce Trio of Wild Mushrooms Soup - 7 pts Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Tarte Fine with Cherry Tomatoes Recipe By : Chef: Valli Little : Food Editor of Delicious Magazine Serving Size : 4 Preparation Time :0:00 Categories : Volume 9-10 Oct 2006 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 375 grams puff pastry -- (15-16 ounces) 200 grams goat's feta cheese -- (7 ounces) 1 tablespoon chopped chives 1 tablespoon chopped thyme leaves 2 tablespoons olive oil 250 grams cherry tomatoes, halved -- (8 3/4 ounces) 1 teaspoon caster sugar 3 tablespoons grated parmesan Preheat oven to 180C (350F). Roll the pastry out to a 25 x 30-cm rectangle (10 x 14 inches), place on to a baking tray lined with baking paper. Fold in the edges of the pastry to make a border pinching the edges together, prick the base with a fork and chill for 30 minutes. Mash the goat's cheese with the herbs, then spread over the base. Place the tomatoes, cut side up over the goats cheese, season well with salt and pepper. Brush the edges of the pastry with beaten egg, bake for 10 minutes, remove from the oven sprinkle with parmesan then return to the oven for a further 10-15 minutes. Source : Chef: Valli Little : Food Editor of Delicious Magazine Serves 4 Contributed to the FareShare Gazette by Claudia; 23 June 2006. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 576 Calories; 42g Fat (66.0% calories from fat); 7g Protein; 42g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 233mg Sodium. Exchanges: 3 Grain(Starch); 0 Vegetable; 8 1/2 Fat. * Exported from MasterCook * Tomatillo-Horseradish Sauce Recipe By : Serving Size : Preparation Time :0:00 Categories : Volume 9-10 Oct 2006 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 12 tomatillos -- husked and washed 1 large red onion -- coarsely chopped 4 garlic cloves -- chopped 2 jalapenos -- chopped 2 tablespoons canola oil Salt and freshly ground black pepper 3 tablespoons rice vinegar 1/4 cup prepared horseradish -- drained 1/4 cup chopped fresh cilantro leaves Preheat oven to 350 degrees F. Place tomatillos, onion, garlic, and jalapeno in a medium roasting pan, toss with the oil and season with salt and pepper. Cook until the mixture is soft, but do not allow it to color, about 20 to 25 minutes. Transfer to a food processor and process until smooth. Add the vinegar, horseradish and cilantro; pulse just to combine. Season with salt and pepper. Scrape into a bowl, cover and refrigerate for at least 1 hour before serving. Yield : approximately 3 cups Contributed to the FareShare Gazette by Gonzo in response to a request; 17 June 2006. www.fareshare.net - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Trio of Wild Mushrooms Soup - 7 pts Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Volume 9-10 Oct 2006 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 large shallot -- peeled and sliced thin 8 ounces porcini mushrooms -- sliced 8 ounces chanterelle mushrooms -- sliced 8 ounces oyster mushrooms -- sliced 2 quarts chicken stock 1 pound Yukon Gold potatoes -- peeled and diced large 2 tablespoons fresh thyme -- chopped 2 tablespoons butter -- unsalted 1 teaspoon fresh oregano -- chopped 1/2 cup Madeira 1/2 cup heavy cream Salt and pepper -- to taste Add the butter to a large heavy pot and melt over medium heat. Add the shallots and cook until soft (about 5 minutes). Add the mushrooms and cook another 5 to 7 minutes. Add the stock, potatoes, thyme and oregano. Bring to a boil, reduce to a simmer and cook for about 15 minutes. Puree the mixture in a blender or food processor and return to the pot. Stir in the Madeira. Season with salt and pepper. Stir in the heavy cream just before serving. Prep Time : 15 minutes. Cook Time : 30 minutes Source : "Brett Moore,Your Guide to Gourmet Food @about.com" S(Formatted by Chupa Babi in MC): "03.06.06" NOTES : There's more to mushrooms than just the white button variety. Mushrooms have a wide variety of flavors, aromas and textures. This soup is a great example of show casing the flavors of wild mushrooms. The depth and complexity of flavors found here create a very interesting soup that is both comforting and delicious. Contributed to the FareShare Gazette by Chupa; 30 June 2006. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 340 Calories; 9g Fat (24.0% calories from fat); 9g Protein; 56g Carbohydrate; 8g Dietary Fiber; 28mg Cholesterol; 2202mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 8 1/2 Vegetable; 0 Non-Fat Milk; 1 1/2 Fat.

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