Recipes Included On This Page Greens and Bulgur Gratin Gumbo Z'Herbes with Red Beans - Cajun Gumbo with Mixed Greens & Red Beans Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Greens and Bulgur Gratin Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Volume 9-11 Nov 2006 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup coarse bulgur 2 pounds assorted greens -- such as kale, collard, escarole, spinach, Swiss chard, and/or mustard greens 6 large garlic cloves -- minced 3 tablespoons olive oil 1/4 cup freshly grated Parmesan -- (about 1 ounce) 6 ounces chilled whole milk mozzarella cheese or part-skim mozzarella -- grated coarse For topping: 1/2 cup fine fresh bread crumbs 1 tablespoon olive oil In a heatproof bowl pour enough boiling water over bulgur to cover by 1 inch. Cover bowl with a plate to trap steam and let stand 20 minutes. Drain bulgur in a large fine sieve, pressing out excess liquid and transfer to a bowl. Keeping each variety of green separate, tear greens into bite-size pieces, discarding stems. Still keeping greens separate, wash thoroughly by dunking in a sinkful of water and transfer to a colander to drain. Put coarser greens (kale or collard) in a 4 1/2- to 5-quart kettle and steam in water clinging to leaves, covered, over moderate heat, stirring occasionally, until wilted, about 4 minutes. Add delicate greens (escarole, spinach, Swiss chard, and/or mustard) to coarse greens and steam, covered, stirring occasionally, until just wilted, 3 to 4 minutes. Drain greens in colander, pressing out excess liquid. In a large heavy skillet cook garlic in oil over moderate heat, stirring, until softened but not golden. Stir in greens and bulgur and season generously with salt and pepper. Stir in Parmesan and remove skillet from heat. Preheat oven to 400F. and lightly oil a 1 1/2-quart gratin dish or other shallow baking dish. Spread half of greens mixture in dish and sprinkle evenly with mozzarella. Spread remaining greens mixture over mozzarella and smooth top with a rubber spatula. Gratin may be prepared up to this point 8 hours ahead and chilled, covered. Make topping: In a small bowl with a fork stir together bread crumbs and oil until crumbs are evenly moistened. Sprinkle topping over greens mixture and bake in middle of oven 30 minutes, or until bubbling and top is browned lightly. Serves 4 as a main course or 6 as a side dish. Source : Gourmet, September 1995. Formatted by Chupa Babi in MC: 11.06.05 Contributed to the FareShare Gazette by Chupa; 8 November 2006. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 126 Calories; 14g Fat (94.5% calories from fat); trace Protein; 1g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 1mg Sodium. Exchanges: 1/2 Vegetable; 2 1/2 Fat. * Exported from MasterCook * Gumbo Z'Herbes with Red Beans - Cajun Gumbo with Mixed Greens & Red Beans Recipe By : Gourmet, January 1997 Serving Size : 10 Preparation Time :0:00 Categories : Volume 9-11 Nov 2006 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/3 cup vegetable oil 1/2 cup bread flour 2 large onions -- chopped 1 large green pepper -- chopped 3 celery ribs -- chopped 7 quarts water 1 bunch carrot tops -- coarse stems discarded, leaves washed and drained [about 5 cups packed] 5 bunches assorted greens -- such as beet greens, Swiss chard, kale, collards, mustard greens, turnip greens and/or spinach, coarse stems discarded, remainder washed and drained 1 pound dried red kidney beans -- (about 2 1/2 cups) picked over 6 large garlic cloves Accompaniment: Cajun-style White Rice Gumbo Z'Herbes with Red Beans - Cajun Gumbo with Mixed Greens & Red Beans In a heavy skillet (preferably cast-iron) cook oil and flour over moderately low heat, stirring constantly with a flat-edged metal or wooden spatula, until roux is the dark reddish-brown color of chestnut shells, about 45 minutes. (Alternatively, make Microwave Brown Roux and transfer to skillet.) Roux may be made 1 week ahead, cooled completely and chilled, covered, in a glass or stainless-steel bowl. Reheat roux in skillet over moderately low heat, stirring, before proceeding. Stir in onions, bell pepper and celery; cook, stirring occasionally, until vegetables are softened. In a 10- to 12-quart heavy kettle bring 4 quarts water to a boil and add carrot tops and assorted greens. Simmer greens, stirring occasionally, until just tender, about 15 minutes. Transfer greens with tongs to a large shallow baking dish, letting excess cooking liquid drip into kettle and reserving all cooking liquid. Cool greens until they can be handles and chop coarse. Stir beans and remaining 3 quarts water into reserved cooking liquid and simmer beans, covered partially, until tender, about 1 hour. (Older beans may take longer to cook.) Add roux mixture by large spoonfuls, stirring well after each addition, and stir in greens, garlic, salt and pepper to taste. Simmer gumbo, partially covered, stirring occasionally, 30 minutes. Gumbo may be made 2 days ahead, cooled completely, uncovered and chilled, covered. Serve gumbo ladled over rice in large soup plates. Makes 24 cups, serving 10 to 12 as a main course. Source : Gourmet, January 1997. Formatted by Chupa Babi in MC: 11.05.05 Louisiana's "gumbo z'herbes", from the French gumbo aux herbes, was developed in Roman Catholic communities as a meatless dish for Lent. Traditionally, the number of guests determines how many types of greens go into the pot, but, if you wish to use only a few greens, just increase their amounts to equal the total quantity called for. Red beans are added to make this gumbo a more complete vegetarian main course. Contributed to the FareShare Gazette by Chupa; 2 November 2006. www.fareshare.net ---> Carrots, celery, lovage (levisticum officinalis), coriander/cilantro are all fairly closely related members of the same plant family although they do, obviously, vary in taste. Therefore, if you can't get your hands on carrots tops (which have a fairly strong flavour by the way) try substituting one of these others on an experimental basis. Celery leaves are probably the mildest of the group. In the summer I often use lovage as a substitute for both celery and cilantro as it grows in my garden as a perennial (yep, even way up here in frozen Canuckland). H. - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 105 Calories; 7g Fat (62.5% calories from fat); 1g Protein; 9g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 32mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Vegetable; 1 1/2 Fat.

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