Thursday, January 8, 2009


DGOG members share recipes using fresh vegetables. Try them now and again with your own harvest.

Romesco Dip
Make 2 1/2 cups
Work time: 30 minutes
Total time: 1 hr 5 min

4 red bell peppers
5 oz whole blanched almonds
2 garlic cloves
2 tsp kosher salt
1 tsp red wine vinegar
1/4 tsp sweet paprika
3 tbls olive oil
1/3 cup loosely packed, finely chopped mint
1/3 cup finely chopped fresh flat-leaf parsley

Broil red peppers 6 inches from heat. Turn occasionally and broil until charred--about 30 minutes. Transfer to a bowl, cover and let stand 15 minutes. Heat oven to 350 F and spread out nuts on baking sheet and bake until golden--about 12 minutes, and cool. Peel skin from peppers, core and seed. In a food processor, puree together peppers, nuts, garlic, salt, vinegar and paprika. Add oil and process until smooth. Transfer to a serving bowl and stir in mint and parsley. (Can be stored in an airtight container in the refrigerator up to 1 day. Serve at room temp.)
From Ladies Home Journal

Basil Tomato Tart
Prep: 30 minutes Bake: 35 minutes
1/2 of a 15-ounce package folded refrigerated unbaked pie crust (1 crust)
1-1/2 cups shredded mozzarella cheese (6 ounces)
5 Roma tomatoes or 4 medium tomatoes
1 cup loosely packed fresh basil leaves
4 cloves garlic
1/2 cup mayonnaise or salad dressing
1/4 cup grated Parmesan cheese
1/8 teaspoon ground white pepper

Fresh basil leaves (optional)
1. Unfold pie crust according to package directions. Place in a 9-inch quiche dish or glass pie plate. Flute edge; press with the tines of a fork, if desired. Line shell with double-thickness of foil. Bake in 450 degree F. oven 8 minutes. Remove foil. Bake 4 to 5 minutes more or until set and dry. Remove from oven. Reduce temperature to 375 degree F. Sprinkle crust with 1/2 cup of the mozzarella cheese. Cool slightly on a wire rack.
2. Cut tomatoes into wedges; drain on paper towels. Arrange tomato wedges atop cheese in the pie shell. In a food processor bowl combine basil and garlic; cover and process until coarsely chopped. Sprinkle over tomatoes.
3. In a medium mixing bowl combine remaining mozzarella cheese, mayonnaise, Parmesan cheese, and pepper. Spoon cheese mixture over basil mixture, spreading to evenly cover the top. 4. Bake in a 375 degree F oven for 35 to 40 minutes or until top is golden and bubbly. Serve warm. If desired, garnish with basil leaves. Makes 8 appetizer servings or 4 main-dish servings.

Make-ahead tips: Prebake pastry crust; cover and let stand at room temperature for up to 2 hours. Slice and drain tomatoes; let stand at room temperature for up to 2 hours. Prepare cheese-mayonnaise mixture; cover and chill up to 2 hours.

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