Rhubarb Raspberry Crisp

Ingredients

1-1/2 pounds rhubarb, cut into 1-inch pieces (about 4 cups)
2/3 cup granulated sugar
zest and juice of 1 orange
1 cup all-purpose flour
1/2 cup dark brown sugar
1/2 teaspoon cinnamon
8 tablespoons ( 1 stick) cold unsalted butter, cut into small pieces
1/2 cup rolled oats
1/4 cup hazelnuts, skinned, toasted, and chopped (optional)
1/2 pint fresh raspberries

Method

  1. Heat oven to 350°F.
  2. Combine rhubarb, granulated sugar, and orange zest and juice in a large bowl. Stir to combine.
  3. In another bowl, combine flour, brown sugar, and cinnamon. Rub butter into flour mixture with your fingers until it is well incorporated and large crumbs form.
  4. Add oats and nuts and combine.
  5. Turn rhubarb into a 1-1/2-quart baking dish, scatter raspberries evenly over surface, and cover with crumb topping. Bake until topping is brown and crisp and juices are bubbling, about 45 minutes.
  6. Let cool slightly before serving.

Makes 4 servings.

Source: Martha Stewart Living

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Salmon and Leek Baked in Parchment

Ingredients

4 sheets parchment paper
4 salmon fillets, 6 to 8 ounces each
1 bunch leeks, washed well and sliced thin
dry white wine
olive oil
salt and freshly ground pepper
1 bunch chervil or other fresh herb, chopped
melted butter

Method

  1. Heat oven to 350°.
  2. Fold a large sheet of parchment paper in half and cut out a heart shape about 3 inches larger than fish fillet.
  3. Place the fillet near the fold, and place a handful of leeks next to it. Drizzle the fish with the wine and olive oil, and sprinkle with the salt, pepper, and chervil.
  4. Brush edges of parchment paper with melted butter, fold paper to enclose fish, and make small overlapping folds to seal the edges, starting at curve of heart. Be sure each fold overlaps the one before it so that there are no gaps.
  5. Brush the outside of the package with melted butter. Repeat with rest of fillets.
  6. Put packages on a baking sheet and bake until paper is puffed and brown, about 10 to 15 minutes.

Makes 4 servings.

Source: What to Have for Dinner

Mediterranean-style Stuffed Eggplants

Ingredients

4 eggplants
1 onion
1 green pepper
1 chili
6-1/2 oz ground beef
6-1/2 oz feta cheese
1 clove garlic
salt and freshly ground pepper to taste
cayenne pepper
olive oil

Method

  1. Halve and hollow out the eggplants and dice 3-1/2 oz of the hollowed-out eggplant flesh.
  2. Finely dice the onion and the green pepper.
  3. Finely chop the chili and garlic.
  4. Dice the feta cheese and mix with the beef and the vegetables. Season with salt, pepper and cayenne pepper.
  5. Stuff the aubergines with the mixture. Place in an oiled baking dish, pour a little olive oil and bake in a preheated oven 350°F (180°C) for about 35 minutes.
  6. Remove from oven and serve hot.

Makes 4 servings.

Source: Mediterranean Cuisine

Dutch Apple Pancake

Ingredients

4 Golden Delicious apples, halved, cored, and cut into 1/4-inch-thick slices
3 tablespoons honey or maple syrup
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
2 eggs and 2 egg whites
1/2 cup non-fat milk
1 tablespoon canola oil
1 teaspoon vanilla extract (essence)
1 tablespoon grated orange zest
1/4 cup all-purpose (plain) flour
1/4 cup whole wheat (wholemeal) flour
1 tablespoon confectioners’ (icing) sugar
4 lemon wedges

Method

  1. Preheat an oven to 425°F (220°C). Coat two 9-inch pie pans with nonstick cooking spray.
  2. Coat a large nonstick frying pan with nonstick cooking spray and place over medium heat. Add the apple slices and cook, stirring and tossing every 2-3 minutes, until they have softened slightly and are browned in spots, about 10 minutes.
  3. Add the honey or syrup, cinnamon, and nutmeg and continue cooking, stirring frequently, until the apples are tender and the honey coats them in a syrupy glaze, about 5 minutes.
  4. In a bowl, beat the eggs and egg whites, milk, oil, vanilla, and orange zest until blended. Add the all-purpose flour and whole wheat flour and beat until completely smooth.
  5. Divide the batter evenly between the prepared pans. Top each with an equal amount of the apple slices.
  6. Bake in the oven until golden brown and puffed, about 20 minutes.
  7. Remove from the oven and dust with the confectioners’ sugar. Cut each pancake in half and serve immediately. Pass the lemon wedges at the table.

Makes 4 servings.

Source: Mayo Clinic

Mediterranean-style Eggplant Rolls

Ingredients

2 eggplants (aubergines), sliced 1/4-inch thick
3 tablespoons extra-virgin olive oil
3 medium tomatoes, seeded and diced
5 ounces mozzarella cheese, diced
2 tablespoons fresh basil, torn
salt and freshly ground black pepper
fresh basil leaves, to serve

Dressing

1 tomato, diced
1/4 cup (60 ml) extra-virgin olive oil
1 tablespoon balsamic vinegar
2 tablespoons pine nuts, toasted
salt and freshly ground black pepper

Method

  1. To make the dressing, saute the tomato in 1 tablespoon of the oil in a small saucepan over medium heat until softened, 2-3 minutes.
  2. Add the remaining oil, balsamic vinegar, and pine nuts. Season with salt and pepper.
  3. Cook for 1 minute until warmed through. Set aside.
  4. Brush the slices of eggplant on both sides with oil.
  5. Heat a grill pan and grill the eggplant until softened and just browned, about 5 minutes each side. Let cool slightly.
  6. Preheat the oven to 350°F (180°C). Oil a large baking dish.
  7. Mix the tomatoes, mozzarella, and basil in a medium bowl. Season with salt and pepper.
  8. Spoon a little of the tomato mixture onto the end of each slice of eggplant and roll up.
  9. Arrange the rolls, seam-side down, in the prepared baking dish.
  10. Bake until the mozzarella has melted, about 15 minutes.
  11. Arrange the rolls in a serving dish and spoon the dressing over the top.
  12. Garnish with the basil and serve warm.

Makes 4 to 6 servings.

Source: Modern Mediterranean Cooking