Text 24668, 87 rader
Skriven 2009-06-02 23:23:00 av JIM WELLER (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: Re: cutting the mustard 6
=================================
-=> Quoting Michael Loo to Dave Drum <=-

 ML> the black has a somewhat different flavor altogether.

Almost like strong horseradish was added to it plus something else I
can taste but not label.

MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: Vegetable Pie For Count Rumford 
Categories: vegetarian, pies
  Servings: 4

      1 lg head garlic 
      4 lg baking potatoes, peeled,
           cubed 
    1/3 c  plain nonfat yogurt 
      2 TB extra-virgin olive oil 
      1 TB lemon juice 
      1 TB Dijon-style mustard 
      2    green onions, minced 
      3 TB minced parsley 
    1/2 ts salt, or more to taste 
    1/4 ts ground black pepper 
    2/3 c  thinly sliced carrot 
    2/3 c  thinly sliced zucchini 
      4 c  shredded cabbage 
      3    plum tomatoes, sliced 
      1 TB pine nuts, optional 
           Paprika 

In 1796, Benjamin Thompson published a booklet on how to prepare
nutritious, inexpensive dishes. It featured numerous recipes for
combining potatoes and cabbage. We could benefit from his insight
213 years later. In his early 20s, he fought in the American
Revolutionary War on the British side. Fearing he might be tried as
a traitor, he moved to England and then to Bavaria. Thompson was a
statesman and inventor, but he is most remembered for his work in
the kitchen and solving problems of hunger. The ruler of Bavaria
rewarded him with the title Count Rumford. 

Count Rumford's accomplishments included inventing the first modern
fireplace, which maximized heat output, and the prototype of today's
kitchen range. He also organized workhouses where the poor were fed
and housed. Much of his work was directed at how to provide
nutritious and inexpensive food for the most people. Today's recipe
is in honor of Count Rumford. It calls for fresh ingredients, but
you could follow his advice and use leftover vegetables. 

Preheat oven to 350 degrees. Trim 1/4 inch off top of garlic head.
Wrap in foil and bake 40 minutes. Meanwhile, in a pot, cover
potatoes with water and bring to a boil. Reduce heat and cook until
potatoes are tender. Drain potatoes in a colander. Transfer to a
bowl. Add yogurt, oil, lemon juice and mustard, and begin mashing.
Remove foil from garlic and squeeze garlic cloves into potato
mixture. Be careful not to get garlic skin into bowl. Add green
onion, parsley, salt and pepper, and mash until well blended. Set
aside. Bring a pot of water to a boil. Drop carrot and zucchini
rounds into boiling water for 20 seconds. With a strainer or slotted
spoon, lift from water and set aside on paper towels. Drop cabbage
into boiling water and cook 2 minutes. Lift from water and drain
thoroughly. Spray a 9-inch pie pan with nonstick spray. Spread half
of potato mixture in pan. Arrange carrot and zucchini rounds over
potato mixture. Place cabbage over carrots. Top with remaining
potato mixture. Decorate pie with the tomato slices and pine nuts.
Sprinkle with paprika. Bake for 35 minutes. Allow to cool 10 minutes
before serving.

Arlyn Hackett, author and food historian.


From: San Diego Union-Tribune
       
 
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Cheers

YK Jim


... Barbarians may eat and the civilized may dine, but chowhounds feed.

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