Zucchini, Leek, and Chevre Tart in Wild Rice Crust

Recipe By : James McNair’s (1989) Squash
Serving Size : 6 Preparation Time :1:00
Categories : Brunch

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
*WILD RICE CRUST
1 egg
1/3 cup grated Parmesan cheese
*preferably Parmigiano-Reggiano
2 tablespoons fresh lemon juice
3 tablespoons unsalted butter — melted
2 1/2 cups cooked wild rice
Salt
Freshly ground black pepper
*CUSTARD FILLING
2 cups zucchini — coarsely grated
Salt
1/4 pound unsalted butter
2 cups thinly sliced leek –include some stalk
4 eggs
1 1/2 cups whipping cream
1 teaspoon Dijon mustard
1 cup crumbled chevre cheese (goat’s milk)
1 tablespoon chopped fresh marjoram — or
savory
Freshly ground black pepper

A zucchini quiche but the crust is made with a crunchy wild rice; try Wehani.
It’s a satisfying counterpoint to the creamy French custard filling. Allow
time to cook and cool the rice. Preheat an oven to 350F. [PATh 12 Oc 96
Mc-Recipe]

To make the crust, beat the egg, cheese, lemon juice, and melted butter
together in a howl. Stir in the cooked rice, season to taste with salt and
pepper, transfer to a 9-inch pie pan, and press with your fingertips to cover
bottom and sides evenly . Bake until set and crisp, about 15 minutes. Remove
from the oven and cool to room temperature, about 30 minutes. (Or cover and
refrigerate as long as overnight; return to room temperature before filling.)

Meanwhile, make the filling. Place the squash in a colander set over a bowl or
in a sink. Generously sprinkle with salt, mix with your fingertips to
distribute the salt, and let stand for 30 minutes. Gather squash in your hand
and gently squeeze to release any additional surface moisture. Reserve.

Heat the butter in a saute pan or skillet over medium-high heat, add the leek,
and saute until soft, about 5 minutes Add the drained squash and saute about 5
minutes longer; reserve.

In a bowl, combine the eggs, cream, mustard, cheese, marjoram, and salt and
pepper to taste and whisk to blend well. Stir in the leek and squash mixture,
pour into the rice shell, and bake in the 350F oven until filling is set and
the top is golden, about 30 to 35 minutes. Serve hot or at room temperature.

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Title: Australian Sticky Date Pudding
Categories: Bakery, Sheet cake, Typed
Yield: 1 servings

1/2 c Butter, room temperature
-cut into eight pieces
Plus extra to butter pan
1 1/4 c Chopped pitted dates
1 ts Baking soda
1/4 c Granulated sugar
2 ea Eggs
1 1/4 c All purpose flour
1/2 ts Salt
1/2 ts Vanilla
1 3/4 ts Baking powder

MMMMM———————–CARAMEL SAUCE—————————-
1/2 c Butter
1/4 c Whipping cream
1/2 c Firm packed brown sugar PLUS
1 tb Firm packed brown sugar
1/2 ts Vanilla

This Australian recipe, a very moist cake, not what we’d call a
pudding, has taken Down Under by storm. you’ll find it on restaurant
and dinner party menus across that country. This version was printed
recently by the New York times.

TO PREPARE CAKE: Preheat oven to 350 degrees F. Butter a 9-inch round
baking pan withsides at least 2 inches high, such as a springform pan.

Place the dates in a saucepan and cover with water (about 1-1/2 cups).
Bring to a boil, reduce to simmer and cook for 3 minutes. Add the
baking soda (the mixture will foam) and set aside.

In a bowl, cream the cut up butter, sugar and eggs, adding the eggs
one at a time. Gently mix in the flour, salt and vanilla. Stowly stir
in the baking powder and 1/4 cup of the liquid from cooking the
dates, until the cake mixture resembles thick pancake batter. Drain
off remainder of date cooking liquid and discard. Stir in the dates.

Bake for 30 to 40 minutes, or until cooked in the center.

TO PREPARE CARAMEL SAUCE: Combine the butter, whipping cream, brown
sugar and vanilla. Bring to a boil; reduce to simmer, and cook for 3
minutes.

TO SERVE: Drizzle some of the sauce over the cake as it is cooling.
Serve the rest of the sauce separately.

Makes 10 servings

Per Serving:
Calories: 384 (4% protein, 47% carbohydrate, 50% fat)
Protein: 4 grams
Fat: 22 grams
Cholesterol: 100 mg
Carbohydrate: 46 grams
Sodium: 441 mg
Exchanges: 1 fruit, 1-1/2 starch, 4-1/2 fat

Source: Oregonian FoodDay 1995
Typos by Dorothy Flatman

MMMMM

Title: Creamy Coleslaw
Categories: Salads
Yield: 4 servings

1 1/2 c Shredded green cabbage
1 md Carrot, grated
1/2 sm Onion, finely chopped
2 T Lemon juice
3/4 c Eggless mayonnaise
1 T Caraway seeds
Salt to taste
Pepper to taste

Preparation time: 20 minutes.

From “The Compassionate Cook,” People for the Ethical Treatment of
Animals, Warner Books, 1993, $8.99.

Combine all the ingredient in a large salad bowl. Sprinkle with salt
and pepper and serve.

MMMMM

Date: Tue, 11 Jan 94 10:45:48 PST
From: therese@garnet.berkeley.edu

From the New Laurel’s Kitchen Cookbook.

Mock Sour Cream

1 cup nonfat cottage cheese
2 Tbls lemon juice
2 Tbls fatfree mayonnaise
1/4 cup nonfat buttermilk
zest of 1/2 lemon (I usually omit this, it’s lemony enough without it to my
taste)

Blend all ingredients in a blender until smooth. This can be used in most
recipes that call for sour cream.

Title: APPLE NUT BAKE
Categories: Baby food, Fruit
Yield: 6 servings

4 oz Cooking apples
2 ts Orange juice
1 Egg yolk
1 tb Ground almonds

1. Peel, core and slice the apple, and cook with the orange juice
until soft.

2. Mash or puree, stir in the egg yolk and almonds, and bake at 350F
for 15 min or until set. Serve hot or cold.

To vary: Use other fruit in season.

From “The Best Healthy Baby Cookbook” By Carol Hunter. Posted by
Theresa Merkling

MMMMM

Title: Cuban Lunch
Categories: Candies
Yield: 75 servings

12 oz Pkg pure chocolate wafers
12 oz Pkg peanut butter chips
7 oz Pkg crushed regular potato
-chips
1 c Chopped peanuts

This sweet treat is excellent for Christmas or large buffets –
anytime you want to serve a special dessert nibble.

Melt chocolate wafers and peanut butter chips. Mix in peanuts and
potato chips. Spoon or pour into small paper baking cups. Store in
the refrigerator. Makes 75.

Origin: Homestyles, Canadian Classics Shared by: Sharon Stevens

MMMMM

BUN BO HUE

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 lb Pork hocks
1 lb Beef (buy the beef that
-have tendon “bap bo”)
Dried chilli
Hot dieu mau
Lemon grass
Shrimp sauce (mam ruoc)
1 pk Noodle
Salt, to taste
Fish sauce (nuoc mam)
To taste

Clean the pork hocks and beef w/hot water. Bring water
to boil, add pork hocks and beef. Put 2 table spoons
of oil in a pan wait until Subj: Re:Viet Bun Bo Hue.

– – – – – – – – – – – – – – – – – –

Title: Swedish Spritz (Spritsar) Cookies
Categories: Cookies Christmas
Servings: 96

2 c Sifted all-purpose flour 3/4 c Sugar
2 ea Egg yolks 1 c Butter
1 t Almond extract

Sift together flour and sugar onto bread board. Make a well in center and
into this drop egg yolks, butter and extract.

Mix into a smooth dough with finger tips. Force through cookie press onto
ungreased cookie sheets in O and S shapes.

Bake in moderate oven (375) 8 to 10 minutes.

Yield: 8 dozen spritz.

(Note: Store cookies in air-tight container. You may want to let them sit
a day to “ripen” the almond flavor!)

—————————————————————————–

Title: Granola
Categories: Snacks
Servings: 11

2 c Wheat flakes
2 c Rye flakes
1 c Barley flakes
3 c Oat flakes
1 c Shredded coconut
1 c Nuts, chopped (your choice,
-almonds, peanuts, etc)
1/2 c Sunflower seeds
1/2 c Sesame seeds

MMMMM—————————–COATING———————————-
1/2 c Water
1/2 c Oil
1/2 c -To:
3/4 c Honey
2 ts Vanilla
1 ts Salt

Mix all the cereal ingredients together in a big bowl. Spread out on
shallow pans. Pour the coating over the cereal mixture. Bake in 275 oven
for 1 hour. Mix the cereal every 15 minutes to coat all the flakes. Cool
and store in airtight containers. Makes about 11-12 cups of granola.

Shared by: Sharon Stevens Sept/91

MMMMM

Title: White Chocolate Mousse – Great Chefs
Categories: Basics, Mousses, Masterchefs, Frisco, M
Yield: 6 servings

1 c Sugar 1 tb Rum, white
1/2 c Water 1 lb Chocolate, white, melted
8 lg Egg whites Creme fraiche
6 lg Egg yolks Raspberry puree

In a saucepan, heat the sugar and water until the mixture forms a
soft ball.

Put the egg whites in the bowl of a mixer, and beat them until
medium stiff (beating first on medium, then on high).

Add the sugar and water (soft ball stage) from the saucepan to
the egg whites and continue to beat briefly until a stiff meringue is
formed.

Place the egg yolks in a metal bowl and beat them over heat with
a whisk. Add rum to the egg yolks – still beating over heat. Fold
the egg yolks into the egg whites. Fold the melted chocolate into the
egg mixture. Refrigerate for 3 to 4 hours.

Source: Great Chefs of San Francisco, Avon Books, 1984

Chef: Masataka Kobayashi, Masa’s, Vintage Court Hotel,
: San Francisco, CA

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