Text 15117, 82 rader
Skriven 2011-09-01 05:29:00 av DAVE DRUM (1:123/140)
Ärende: TVFN 238
================
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Winter Panzanella
 Categories: Salads, Breads, Squash
      Yield: 5 servings
 
MMMMM--------------------------CROUTONS-------------------------------
    1/4 c  Unsalted butter
      2 ts Fine chopped garlic
      2 ts Fine chopped fresh thyme
      6 c  Day-old bread; crust removed
           - cubed
      6 tb Fine grated Parmesan; + more
           - for garnish
           Salt & fresh ground pepper

MMMMM---------------------------SALAD--------------------------------
      1 sm Red onion; sliced thin
           - lengthwise
      3 tb Sherry vinegar
           Gray salt
      4 c  Peeled, seeded, 1/2" dice
           - butternut squash
    1/2 c  + 1 1/2 tb extra-virgin
           - olive oil
      1 tb Chopped fresh sage
           Fresh ground black pepper
    1/2 lb Brussels sprouts; ends
           - trimmed, quartered
    1/2 c  Fresh Italian parsley
           - leaves
 
  Preheat oven to 400øF/205øC.
  
  Melt the butter in a large skillet over moderate heat and
  cook until it foams. Add the garlic and thyme, immediately
  add the bread cubes. Toss to coat well. Add most of the
  grated cheese and stir. Transfer bread to a baking sheet
  and sprinkle with the remaining cheese and salt and pepper
  and gently toss again while still warm to melt the cheese.
  Bake stirring once or twice, until the croutons are crisp
  and lightly colored on the outside but still soft within,
  about 10 to 15 minutes. Set aside and let cool.
  
  Soak the sliced onion in the sherry vinegar and a pinch of
  salt for about 15 minutes. Set aside.
  
  Toss the squash with 1 1/2 tablespoons of the olive oil,
  sage, salt, and pepper. Arrange in a single layer on a
  baking sheet and bake until the squash is tender & lightly
  caramelized, about 15 to minutes. Let cool.
  
  Bring a large pot of salted water to a boil. Add quartered
  Brussels sprouts and cook until tender but retain a touch
  of crispness, about 1 1/2 minutes, and drain.
  
  Into the reserved red onions and vinegar, whisk in remaining
  1/2 cup olive oil. Season with pepper.
  
  In a large bowl combine the roasted squash, croutons, and
  Brussels sprouts. Add the vinaigrette and toss. Add parsley
  leaves and toss again. Taste and adjust the seasoning.
  
  Garnish with grated Parmesan and serve immediately.
  
  Chefs note: "Soaking the onion briefly in sherry vinegar--
  sometimes called blooming the onion--mellows the raw onion
  taste."
  
  Recipe courtesy Michael Chiarello
  
  Copyright Television Food Network, G.P. All rights reserved
  
  MM Format by Dave Drum - 29 December 2008
  
  Uncle Dirty Dave's Archives
 
MMMMM

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