Text 14372, 97 rader
Skriven 2008-09-29 14:49:18 av Allen Prunty (1:2320/100)
     Kommentar till en text av Dave Drum
Ärende: Re: Living Cookbook
===========================
Dave Drum wrote:

> 
> MMMMM----- Recipe via Meal-Master (tm) v8.06
>  
>       Title: Pappa Al Pomodoro
>  Categories: Breads, Vegetables, Chilies, Poultry
>       Yield: 6 servings

This is living cookbook's PTF (Plain Text Format) and it still does not 
show all the data that LC tracks like how many times we have made the 
recipe and my personal rating.

I also store photographs of everything I make in Living Cookbook when I 
try a recipe.  And can store preparation photographs as well.  I also 
like that I can reference recipes by oven temperature... makes hot 
summer cooking focus towards energy savings.

Allen

---------

Pappa Al Pomodoro

This is a make-ahead meal that takes about 1 hour to prepare,  plus 30 
minutes to 1 hour to rest. What makes it easy for week nights is you can 
make it one to three days in advance. A food mill will make using fresh 
tomatoes a lot easier, or use canned.

12 oz Stale Italian bread; in 1" cubes
2 1/2 lb Ripe plum tomatoes
+=OR=+
28 oz Can whole peeled tomatoes
1/4 cup Extra virgin olive oil + oil for drizzling
pinch Hot red pepper flakes
4 cloves garlic, minced
3 cup Chicken broth
1 Sprig fresh basil; leaves removed and thinly sliced
4 cup Water
Salt & pepper

1. If using fresh bread, preheat oven to 325°F. Place bread in a single 
layer on a baking sheet. Bake until very dry, about to 20 minutes. If 
using fresh tomatoes, cut into quarters and run through a food mill. Or 
blanch in boiling water for seconds, then remove and peel; cut in half 
and remove seeds. With canned tomatoes, puree in a food mill or 
processor and use liquid in the can as well.

2. Heat oil in a soup pot. Add pepper flakes and garlic; sauté until 
golden, 1 to 2 minutes. Add tomatoes, broth and about a third of the 
basil. Bring to a simmer and cook gently for minutes. Add bread and 3 
cups water; return to a simmer.

3. Cook until bread has almost completely fallen apart, about 5 to 10 
minutes. Season with Salt & pepper. If soup needs thinning, add 
remaining water. It should be thick but not too dense. Remove from heat 
and let sit, covered, for 30 minutes to 1 hour. Stir in remaining basil. 
Reheat gently or serve at room temperature with a drizzle of olive oil.

Servings: 6

Oven Temperature: 325°F

Cooking Times
Preparation Time: 2 hours and 30 minutes
Cooking Time: 1 hour
Inactive Time: 1 hour

Nutrition Facts
Serving size: 1/6 of a recipe.
Percent daily values based on the Reference Daily Intake (RDI) for a 
2000 calorie diet.
Nutrition information calculated from recipe ingredients.

Amount Per Serving
Calories 289.71
Calories From Fat (37%) 106.68
% Daily Value
Total Fat 12.06g 19%
Saturated Fat 1.97g 10%
Cholesterol 0mg 0%
Sodium 727.48mg 30%
Potassium 627.2mg 18%
Total Carbohydrates 36.95g 12%
Fiber 3.89g 16%
Sugar 5.81g
Protein 9.22g 18%

Recipe Type
Main Dish, Vegetables, Italian

Source
Author: Dave Drum - 10 August 2008
Source: Uncle Dirty Dave's Archives
Web Page: URL: http://sfgate.com
--- Platinum Xpress/Win/WINServer v3.0pr5
 * Origin: Cooking in the Derby City - http or telnet derbycityb (1:2320/100)