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FareShare Gazette Recipes -- July 2006 - G's

 

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Recipes Included On This Page

Gratinee of Red Yellow Peppers and Tomatoes

Grilled Vegetable Salad (AICR)

Ground-Cherry Marmalade

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* Exported from MasterCook *

Gratinee of Red Yellow Peppers and Tomatoes

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Volume 9-07 Jul 2006

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 pounds red bell peppers -- (3 large),
halved lengthwise
1 1/2 pounds yellow bell peppers -- (3 large),
halved lengthwise
5 tablespoons extra-virgin olive oil -- plus
additional for oiling pan
1/2 cup finely chopped fresh flat-leaf parsley
1 tablespoon finely chopped fresh thyme
1/2 teaspoon finely chopped fresh rosemary
1 teaspoon finely grated fresh lemon zest
1 1/2 teaspoons salt
3/4 teaspoon black pepper
3 1/2 cups cubed baguette -- (1/2-inch cubes)
[preferably sourdough; from 1 loaf]
1 ounce finely grated Parmigiano Reggiano -- (1/2 cup)
4 large yellow tomatoes -- (2 pounds total),
cored and each cut crosswise into 5 slices
4 large red tomatoes -- (2 pounds total),
cored and each cut crosswise into 5 slices

Preheat broiler.

Arrange bell peppers, cut sides down, in a shallow baking pan. Broil 4 to 5
inches from heat until blackened and beginning to soften, about 15 minutes.
Cover pan tightly with foil and let stand, covered, until cool enough to
handle, 10 to 15 minutes. Peel peppers and cut lengthwise into 1/2-inch-
wide strips.

Put oven rack in middle position and preheat oven to 400F. Lightly oil
gratin dish.

Stir together parsley, thyme, rosemary, zest, salt, and pepper in a bowl.
Toss bread cubes with cheese and oil (5 tablespoons) in another bowl.

Arrange half of tomatoes in gratin dish, overlapping slices and alternating
colors, then spread half of pepper strips on top. Sprinkle with half of
herb mixture and 2 cups bread mixture. Repeat layering with remaining
ingredients, ending with bread mixture.

Bake gratin until vegetables are bubbling and topping is golden brown, 35
to 45 minutes, covering dish with foil if bread browns too quickly.

Cool gratin on a rack to warm or room temperature.

Special equipment: a 13- by 9-inch (3- to 31/2-quart) gratin or nonreactive
shallow baking dish (see cooks' notes below).

Cooks' Notes:
 Stainless steel, glass, and enameled cast iron are nonreactive; avoid
pure aluminum and uncoated iron, which can impart an unpleasant taste and
color to recipes with acidic ingredients.
 Gratin can be baked 6 hours ahead and kept, uncovered, at room
temperature.

Makes 10 to 12 servings.

Gourmet, July 2006, Ruth Cousineau
Formatted by Chupa Babi for MC: 070606

Chupa Note: I used 2 each of red, yellow and green peppers for some
contrast along with yellow red and green tomatoes. Upped the pepper count
to 1 tablespoon and used red pepper flakes instead. Also grated in a little
Kassari cheese on top of the gratinee when I was done laying it out.

Contributed to the FareShare Gazette by Chupa; 12 July 2006.
www.fareshare.net



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Per Serving (excluding unknown items): 86 Calories; 6g Fat (58.2% calories from 
fat); 2g Protein; 8g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 285mg 
Sodium. Exchanges: 0 Grain(Starch); 1 1/2 Vegetable; 1 Fat.


 

* Exported from MasterCook *

Grilled Vegetable Salad (AICR)

Recipe By :American Institute Cancer Research (AICR)
Serving Size : 4 Preparation Time :0:00
Categories : Volume 9-07 Jul 2006

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 Japanese eggplants -- halved lengthwise
1 large red onion -- cut
into 3/4-inch rounds
4 small beets -- stems trimmed
to 1 inch, peeled and halved lengthwise
3 small zucchini -- each cut
lengthwise into 4 slices
1 large bell pepper -- red, yellow or orange
cut into 1/2-inch slices
2 Roma tomatoes -- quartered and seeded
Canola oil spray
Salt and freshly ground black pepper -- to taste
5 large garlic cloves -- minced and divided
1/4 cup balsamic vinegar -- plus
5 tablespoons balsamic vinegar -- divided
1/4 cup fat-free sodium-reduced broth
4 tablespoons fresh basil -- chopped
1 tablespoon fresh thyme -- chopped
1 tablespoon olive oil
3 cups sliced red leaf lettuce
1/4 cup grated Parmesan cheese

Preheat the grill or barbecue at medium-high heat.

Place the first 6 ingredients cut-side up on a baking sheet. Lightly spray
with canola oil spray and season with salt and pepper.

Mix 3 garlic cloves with 1/4 cup vinegar and drizzle it over the
vegetables. Grill the vegetables until they are tender, turning them once.
As each vegetable becomes tender, transfer it to a bowl and let it cool. Be
sure to save all vegetable juices to use later.

Mix the remaining 2 garlic cloves and 5 tablespoon of vinegar with the
broth, basil, thyme and oil. Chop the grilled vegetables very coarsely and
place them in a large bowl. Pour the saved vegetable juices into the
mixture. Add the lettuce and the Parmesan to the vegetables and pour the
vinegar mixture over. Toss well. Season to taste with salt and pepper.

Makes 4 servings.

Source : American Institute Cancer Research
Formatted by Chupa Babi in MC: 06.26.06

Contributed to the FareShare Gazette by Chupa; 3 July 2006.
www.fareshare.net



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Per Serving (excluding unknown items): 157 Calories; 6g Fat (28.8% calories from 
fat); 7g Protein; 24g Carbohydrate; 6g Dietary Fiber; 4mg Cholesterol; 170mg 
Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 4 Vegetable; 0 Fruit; 1 Fat.


 

* Exported from MasterCook *

Ground-Cherry Marmalade

Recipe By : Amish Home Cooking with Elsa by Elsa (Miller) Kline
Serving Size :   Preparation Time :0:00
Categories : Volume 9-07 Jul 2006

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 cups ground cherries
2 cups cooked pears -- diced fine and drained
3/4 cup water
1/2 cup crushed pineapple -- drained
1/4 cup lemon juice
7 cups sugar
1/2 bottle liquid fruit pectin

Husk and wash ground-cherries. Combine with pears and water. Simmer 25
minutes. Add pineapple, lemon juice and sugar. Bring quickly to full
rolling boil. Remove from heat; alternate skimming and stirring marmalade
for 3 minutes. Pour into hot, clean jars and seal. Cool and refrigerate.

Source : Amish Home Cooking with Elsa by Elsa (Miller) Kline; page 152
Copyright : 1999 Elsa (Miller) Kline; No ISBN available"

--- Botanical note: Ground Cherry is one of the common names for Physalis
peruviana (Solonaceae), a plant in the same family as tomato, potato,
petunia, tomatillo, Chinese lantern and many more - no relation to regular
cherries. In Hawaii there is a variety known as "Poha" where it is most
commonly used to make a most delicious jelly. It is a tender perennial and
in more northern climes is used as an annual in the same manner as tomatoes
and peppers. Like the tomatillo the fruit forms inside a papery husk which
must be removed before using. The fully ripe fruit can be eaten raw but is
best in pies or preserves. I have used fully ripe tomatillos (the green
variety but not the purple) instead of ground cherries to make a lovely jam
or jelly but because tomatillos are larger they need to be quartered before
cooking. Hallie. 

Contributed to the FareShare Gazette by Mary; 5 July 2006.
www.fareshare.net



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