Archive for March, 2011

Spicy Mussels In White Wine

Recipe

2 Mar

Title: SPICY MUSSELS IN WHITE WINE
Categories: Shellfish, Appetizers
Yield: 6 Servings

1/3 c Olive oil
1/2 Onion, thinly sliced
4 lg Garlic cloves, chopped
2 ts Fennel seeds
1 ts Dried crushed red pepper
1/2 ts Salt
1 c Dry white wine
2 1/4 Inch-thick lemon slices
1/2 c Chopped fresh parsley
2 1/2 lb Fresh mussels, scrubbed,
-debearded
1/2 c Chopped seeded tomatoes

Heat oil in heavy large pot over medium-high heat. Add onion, garlic,
fennel seeds, crushed red pepper and salt; sauté until onion is light
brown, about 4 minutes. Add wine, lemon slices and 1/4 cup parsley; bring
to boil. Add mussels. Cover pot and cook until mussel shells open, stirring
once to rearrange mussels, about 6 minutes; discard any mussels that do not
open. Using slotted spoon, transfer mussels to large shallow bowl. Boil
broth in pot until reduced to 1 cup, about 3 minutes; season to taste with
pepper. Pour broth over mussels. Sprinkle tomatoes and remaining parsley
over.

Serve garlic toast with this to mop up all the savory broth.

Bon Appétit December 1995 Alan Herman: New York, New York

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Filed under: Low Fat Cal, Low Fat Low Cal, Pasta, Sauces

Tofu-Vegetable Pizza

Recipe

2 Mar

Title: Tofu-Vegetable Pizza
Categories: Main dish, Italian, Tofu, Mark’s
Yield: 1 pizza

——————————–PIZZA DOUGH——————————–
1 tb Dry yeast
1 c Warm water
1 ts Sugar
2 c Unbleached all-purpose flour
1 tb Olive oil
1/2 ts Salt

——————————-PIZZA TOPPINGS——————————-
2 tb Olive oil
1 md Onion, finely chopped
2 ea Garlic clove, chopped
1 ea Red bell pepper, chopped
1 ea Green bell pepper, chopped
1 1/2 ts Basil
2 c Tomatoes, chopped
8 oz Tofu, frozen, thawed
— shredded
1/2 c Parsley, chopped
1/4 c Black olives, chopped
Nutritional yeast

DOUGH: Dissolve the yeast in water with the sugar let proof. Mix
in the other ingredients in order. When the dough holds together
(add more water or flour as necessary) turn out onto a floured board
knead until it is elastic soft. Cover let rest for about
40
minutes. Roll out as thin as you can without breaking the dough.
Place either on a 17″ pizza pan or on a cookie sheet. Set aside.

PIZZA TOPPINGS: Saute the onion garlic in the olive oil until the
onions are translucent. Add the basil bell peppers saute for 5
minutes. Add the shredded tofu cook 3 minutes or so. Add the
parsley, tomatoes olives. Remove from the heat. Spread the
vegetables on the pizza crust sprinkle with the nutritional yeast.
Bake for 5 to 10 minutes at 450F until the crust is golden the
vegetables are sizzling.

NOTE: The baking time is dependent upon how thick your crust is.
Also, you can use your favourite pizza crust too.

Recipe by Mark Satterly

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Filed under: New Text Import

Gooseberry Burnt Creams

Recipe

1 Mar

Title: GOOSEBERRY BURNT CREAMS
Categories: Desserts
Yield: 8 servings

1 lb Tart green gooseberries
4 oz Caster sugar (or more)
5 oz Granulated sugar
1/2 lb Fromage blanc or quark
-OR- creamy Greek yoghurt
1/2 pt Double cream

Choose a heavy-based saucepan with a large surface area. Put the
topped and tailed gooseberries into it, still moistened by the water
in which they have been rinsed. Cover and cook over very low heat
until the fruit is perfectly tender. (It does not matter if the
berries collapse in cooking here as they will be crushed to a pulp
for serving.)

Crush the cooked fruit with a potato masher and cook for several
minutes more, without the lid but just stirring occasionally, until
most of the juices have evaporated leaving a thick fruit puree. Add
caster sugar to taste and stir until melted. Spoon the puree into 8
individual cocotte dishes and leave until cold.

Beat the fromage blanc, quark or yoghurt into the cream until smoothly
mixed then whisk until fairly stiff. Spoon the creamy mixture over
the cold puree and level the tops. Cover and chill in the freezer
for about 45 minutes until the cream firms up.

Dissolve the granulated sugar in 1 tablespoon warm water in a pan
placed over low heat. Then turn the heat up and cook until the sugar
carmelises to a rich shade of gold. Quickly pour the burnt sugar
evenly over the chilled creams and set aside for 20 minutes or so
until the caramel sets in thin brittle sheets of gold.

Source: Philippa Davenport in “Country Living” (British), June 1988.
Typed for you by Karen Mintzias

MMMMM

Filed under: Main Dish Low Cal 999, Main Dish Meats 999, Main Dish Meats Soups, Main Dish Poultry Soups, Main Dish Soups Vegetables, Main Dish Vegetables, Main Dishes

Candian Souffles

Recipe

1 Mar

CANDIAN SOUFFLES

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Breakfast

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 tb Butter
3 tb Parmesan cheese,
-grated
6 Separated eggs
8 oz Room temp cream cheese
1 c Grated cheddar cheese
1/2 c Sour cream
3 tb Chopped pimento
1 tb Chopped chives
3/4 ts Dry mustard
3/4 lb Canadian bacon, cut in
-bite-sized pieces

Butter bottom and sides of individual souffle dishes
and sprinkle with parmesan cheese. Beat egg yolks
until thick and lemon colored, about 5 minutes. Beat
in cream cheese, cheddar cheese, sour cream, pimento,
chives and mustard. Using clean, dry beaters, beat egg
whites until stiff. Gently, fold into yolk mixture;
fold in Canadian bacon. Turn souffle into souffle
dishes. Bake at 350 degrees 25-30 minutes. Souffle is
done when a knife inserted in center comes out clean.

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Filed under: Game, Gumbos & Stews

Farfel Cups

Recipe

1 Mar

Farfel Cups

Recipe By : Adapted from an old Manishewitz flyer by Annice
Serving Size : 8 Preparation Time :0:00
Categories : **** Kugels
Pesach

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 cups matzo farfel — or 6 matzos,broken
1/2 cup margarine — or less
1/2 cup onion — minced
1/2 cup celery — minced
1/4 teaspoon salt
1/8 teaspoon pepper
1 teaspoon paprika
2 teaspoons chicken soup powder
1 egg — beaten
1/4 cup parsley — chopped
1 1/2 cups hot water
1 cup nuts — broken

Saute veggies in margarine till tender. Add farfel and toast lightly. Combine
seasonings and water and add. Add nuts. Form into cups on an oiled baking
sheet, using a 1/3 cup measuring cup to shaped them.

Bake about 20 min. at 375F.

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Filed under: Cooking Live, Import

You are currently browsing the House Of Munch blog archives for March, 2011.

House Of Munch

Archive for March, 2011

Spicy Mussels In White Wine

Tofu-Vegetable Pizza

Gooseberry Burnt Creams

Candian Souffles

Farfel Cups

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