Recipes Included On This Page Montrachet with Eggplant and Roasted Red Pepper Terrine Moroccan Spiced Chicken with Rosemary Oil Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Montrachet with Eggplant and Roasted Red Pepper Terrine Recipe By :Jennie B. Serving Size : Preparation Time :0:00 Categories : Volume 8-08 Aug 2005 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 11 ounces Montrachet (See Art's Note) 1 1/2 pounds cream cheese 1/2 pound butter 3 large eggplants 2 jars roasted red peppers Peel and slice eggplants, brush liberally with olive oil and bake in 350F. oven for about 10 minutes, or until tender. Cool. Mix together the cheese and butter until smooth. Cover loaf pan with plastic wrap. Layer eggplant, roasted red pepper, 1/2 cheese, then eggplant, red pepper, remaining cheese, red pepper and eggplant. Cover with plastic, press and refrigerate overnight. To serve, remove plastic wrap and cut into slices. Art's Note: Montrachet Cheese A white goat cheese, with a creamy texture and mild tangy flavor, which is made into a log shape and covered with salted ash. Typically made with a very thin rind, Montrachet or Montrachet Chèvre as it also known, is aged wrapped in vine or chestnut leaves. The best flavor is provided when the cheese is still fairly young, considered to be or labeled as a fresh milk cheese. As this cheese ages it may become somewhat bitter and watery. Montrachet is best served as a table cheese or as an appetizer with small crackers or hard breads. Contributed to the FareShare Gazette by Jennie; 27 August 2005 www.fareshare.net - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Moroccan Spiced Chicken with Rosemary Oil Recipe By : Fine Cooking Magazine - Issue 28 Serving Size : 8 Preparation Time :0:00 Categories : Volume 8-08 Aug 2005 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- For the Rosemary Oil: 1 garlic clove -- crushed 1/4 teaspoon freshly ground black pepper 1 pinch dried red chile flakes 1 sprig fresh rosemary 1 bay leaf 1 cup extra-virgin olive oil For the Spice Rub: 1/3 cup ground cumin 1/4 cup ground coriander 2 teaspoons ground cinnamon 2 teaspoons ground allspice 1 teaspoon ground cloves 1 tablespoon hot chili powder 2 teaspoons paprika 1 teaspoon cayenne pepper 1 teaspoon whole aniseeds 1 tablespoon Herbes de Provence [or mixed dried fine herbs] 4 1/2 teaspoons kosher salt -- more for serving 2 teaspoons freshly ground black pepper For the Brochettes: 3 pounds boneless, skinless chicken breasts 1/4 cup olive oil Lemon wedges for serving This North African spice rub is based on "ras el hanout," a traditional blend of spices used in grilling, roasting, and stewing. A batch of this mixture will keep for the whole season; it pairs well with meat and fish, too. TO MAKE THE ROSEMARY OIL: In a medium saucepan, combine the garlic, pepper, dried chile flakes, rosemary, bay leaf, and oil. Heat on low until the oil just barely comes to a simmer and the garlic bubbles and floats to the surface, about 5 minutes. Immediately turn off the heat and allow the oil to infuse for 1 hour. When cool, strain the oil through a fine sieve. The oil should be used the same day, or else store it in the refrigerator for a maximum of three days. TO MAKE THE SPICE RUB: In a bowl, thoroughly blend all 12 spices; set aside. Yields scant 1 cup spice mix. TO MAKE THE BROCHETTES: Prepare the grill. Cut the chicken into equal chunks, each about 2 1/2 inches. Put the chicken on a plate; sprinkle with enough of the spice rub to lightly coat, about 3 tablespoons (Store the rest of the spice rub in an airtight container.) Drizzle the olive oil over the chicken and toss lightly. Thread the chicken onto skewers, folding when necessary to get round, even chunks, each a little bigger than a ping-pong ball. The chicken can be grilled immediately or held in the refrigerator for up to 1 hour. When the grill is at medium heat (you should be able to hold your hand just above the grate for 3 seconds), use tongs to clean the grate with a lightly oiled paper towel. Grill the brochettes for 4 minutes on one side, keeping the exposed skewer ends away from the hottest part of the fire if you're using bamboo. Turn and cook until the chicken is browned and firm, about 4 minutes more. You may need to turn and move the brochettes to keep the chicken from cooking at too high a heat, which will dry out the edges before the inside is done. If you're not sure that the chicken is completely cooked, pierce one piece to see that there's no pinkness. TO SERVE: Remove the brochettes from the grill and drizzle with the some of the rosemary oil. Serve with the oil, lemon wedges, and a bowl of kosher salt for extra seasoning. Art's Notes: Formatted in MasterCook by Art Contributed to the FareShare Gazette by Art; 23 August 2005 www.fareshare.net - - - - - - - - - - - - - - - - - - -

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