theme: Vegetarian

Posted on » by Dino » Theme:

Broccoli & Gorgonzola Pie

Serving Size: 6

Notes

Lots of issues with this recipe, the proportions are WAY off. This calls for about 4x the amount of filling that would ever fit into a tart pan. Take heed, cut the filling, at least, in half; or use either a deep dish pie pan or a 9×13″ casserole dish. We thought it tasted very good but it wasn’t worth the hassle of trying to make a very poorly written recipe work.

Ingredients

  • 1 lb puff pastry
  • 2 broccoli heads (1 ½ lbs in total), cut into florets
  • 2 tbsp butter
  • 3 to 4 leeks, trimmed and thinly sliced
  • ⅔ cup heavy cream
  • ⅓ cup water
  • ⅓ cup chopped chives
  • ⅓ cup chopped tarragon
  • 3 tbsp grainy mustard
  • 1 tsp salt
  • black pepper
  • 7 oz Gorgonzola, cut into medium chunks
  • 1 egg, beaten

Directions

  1. Preheat the oven to 400°F. Roll out two-thirds of the pastry into a circle that is 1/8 thick and large enough to line a 10-inch loose-bottomed tart pan. Line the pan and trim off the excess pastry. Roll out the remaining pastry into a thinner disc, large enough to cover the surface of the pie, and lay it on a plate. Place both shell and lid in the freezer for 10 minutes.
  2. Line the pastry with parchment paper and fill it with baking beans. Bake blind for 15 to 20 minutes, or until light brown. Remove the paper and beans and return to the oven to bake for about 5 minutes, or until the bottom of the shell is golden. Leave to cool down.
  3. While the tart shell is baking, prepare the filling. Cook the broccoli florets in a large pan of boiling water for about 2 minutes, or until tender but still firm. Drain in a colander, rinse well with cold water and leave to dry.
  4. Melt the butter in a pan and fry the leeks on gentle heat for 10 to 15 minutes, or until soft but not colored. Add the cream, water, chives, tarragon, mustard, salt and some black pepper. Stir well and remove from the heat.
  5. To assemble, spread the leek mixture over the bottom of the pastry case. Scatter the broccoli on top and gently press into the leek mix. Dot with the Gorgonzola. Brush the rim of the tart case with the beaten egg and place the pastry lid over the filling. Press down firmly around the edge to attach the lid to the case. Trim off any of the lid that hangs over the edge.
  6. Glaze the lid with beaten egg and bake for about 30 minutes, or until the pastry is golden brown. Allow to cool a little before removing from the pan.

 

Posted on » by Dana & Nancy » Theme:

Sweet and Hot Onion Salsa

For a tropical twist, try ripe mango in place of the red plum. Serve this salsa with baked tortilla chips, grilled chicken, fish, or pork.

From Cooking Light, May 2000

Ingredients:

1 cup chopped Vidalia or other sweet onion

1/4 cup orange juice

2 tablespoons water

1 teaspoon sugar

1 1/4 cups diced red plum

1 cup diced Granny Smith apple

1 tablespoon chopped seeded jalapeño pepper

1 tablespoon white wine vinegar

2 teaspoons lime juice

1/8 teaspoon salt

1/8 teaspoon black pepper

1 garlic clove, minced

Preparation:

Combine the first 4 ingredients in a small saucepan. Bring to a boil; cover, reduce heat, and simmer for 10 minutes. Uncover and cook for 3 minutes or until liquid almost evaporates, stirring frequently.

Place the onion mixture in a bowl, and cool to room temperature. Stir in the plum and remaining ingredients. Cover and chill.

Posted on » by Michael » Theme:

Sweet Corn Ice-Cream

Multiplied it by 1.5 because the volume seemed small. The whole thing fit into the ice-cream maker

Ingredients:
1 ear corn (kernels reserved, cut into 1 inch slices)(I used 1 1/3)
1 cup heavy cream
1 cup milk
1/2 cup sugar
1/2 teaspoon vanilla extract
2 egg yolks

Directions:
1. Simmer the corn cob in the heavy cream and milk for 10 minutes.
2. Remove the corn cob.
3. Add the corn kernels and simmer until tender, about 10 minutes.
4. Temper the egg yolks and add them along with the sugar and vanilla extract to the pan.
5. Cook at low heat until it thickens and can coat the back of a spoon. (I blended the whole mixture)
6. Chill the mixture in the fridge.
7. Freeze according to the instructions for your ice cream machine.