Text 25833, 81 rader
Skriven 2012-06-08 05:51:18 av Dave Drum (1:261/38)
Ärende: Chile 648
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MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Tomato Salsa w/Roasted Eggplant & Basil
 Categories: Appetizers, Salsa, Vegetables, Chilies
      Yield: 4 Servings

      1 sm Roasted eggplant
      4 lg Ripe tomatoes; diced
      1 sm Red onion; minced
      6 cl Garlic; minced
      3 tb Red wine vinegar
      3 tb Olive oil
           Chopped fresh basil
           Salt & cayenne pepper *

  * When I made this recipe I subbed fresh ground black
  pepper for the cayenne and added a seeded, minced
  green serrano for a more subtle heat and flavour - UDD

  Roasting the eggplant: Turn on a gas burner and lay whole
  eggplant directly on the burner. Yes, directly on the
  flame. Turn frequently as the skin blackens, until the
  outside skin of the whole eggplant is thoroughly charred.

  Remove from heat and allow eggplant to cool. Scrape burnt
  skin off the meat of the eggplant. It can be quite soft
  and a little messy, so this is best done in a clean sink.

  Dice roasted eggplant and put in a medium-sized bowl. Add
  tomatoes and remaining ingredients. Toss well. Add salt
  and pepper to taste.

  Notes: There was considerable discussion of the many
  varieties of heirloom tomatoes. Pardon me for preaching to
  the choir as I digress for a moment. After WW II, due to
  improved transportation, there became a need to develop
  tomatoes that would stand mechanical harvesting, green
  harvesting, long shipment, etc., and still have a good
  appearance as well as a long shelf life. These goals were
  met but flavor was not a major consideration and was
  largely lost. The result has been a tough skinned fruit
  that tends to taste much like the cardboard boxes in which
  it is shipped. We all know that home-grown hybrid tomatoes
  taste much better than the supermarket cardboard
  charlatans.

  A sample of the names of heirloom varieties: Abe Lincoln -
  Don Podollia's Strain, Akers West Virginia, Amish Paste,
  Anna Russian, Aunt Ruby's German Green, Black Plum, Blue
  Ridge Mountain, Box Car Willie... Taps, The 1884, Tropic,
  Urbanite and Yellow Plum.

  This fresh tomato salsa was delightful. The predominant
  flavor is a hint of the red wine vinegar but there is
  enough cayenne to produce a subtle lingering of heat. In
  addition to a red tomato, Tanya used yellow pear tomatoes
  in the salsa and the salad.

  Roasted eggplant takes on a smoky flavor. The charred skin
  is easy to remove. One could also use a balsamic vinegar
  in this recipe. The balance of flavors will depend on the
  vinegar used and the acidity/sweetness of the tomato
  varieties. Add whatever seasoning you like. Could add a
  jalapeno and perhaps some sugar if the tomatoes are high
  in acidity.

  The salsa was served with blue and yellow chips.

  This was the last in the series of summer cooking classes at Tanya's
  Soup Kitchen in Old Town.  The theme was "From the Garden".

  From: John Geckles - 10 August 1999

  Uncle Dirty Dave's Kitchen

MMMMM

... I'm not a pheasant plucker. I'm a pheasant plucker's mate.

--- BBBS/Li6 v4.10 Dada-1
 * Origin: Prism bbs (1:261/38)