Text 2777, 99 rader
Skriven 2010-10-16 12:20:00 av JIM WELLER (1:123/140)
     Kommentar till en text av CAROL SHENKENBERGER
Ärende: Diabetic
================
-=> Quoting Carol Shenkenberger to Dale Shipp <=-

 CS> there isn't really anythig 'bullet proof' for a diabetic.  See, now
 CS> that folks have home test units, they've found that what they may need
 CS> varies with the time of day and seems there is a huge variation.  I've
 CS> got a friend who spikes on broccoli of all things!

Roslind was recently diagnosed as borderline diabetic. She is
testing herself regularly and managing to gets 5s and 6s (90-124 on
your scale) most of the time with just modest diet changes. As a
collateral benefit she lost 10 lb in 3 months without even trying.

So I am starting to follow her diet too (most of the time).

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

     Title: Tomato Sliders
Categories: Appetizers, Sandwiches, Vegetables, Cheese, Herbs
  Servings: 12

           FOR THE BUNS:
    1/3 c  plus 1 tb almond flour
    1/3 c  plus 1 tb all-purpose flour
    3/4 c  confectioner's sugar
    1/2 ts salt
      4 lg egg whites, lightly beaten
    2/3 c  extra virgin olive oil
           FOR THE TOMATO FILLING:
      2 md tomatoes (1/2 pound)
    1/4 c  sun-dried tomatoes in oil,
           drained and finely chopped
      2 TB finely chopped shallots
      2 ts balsamic vinegar
           For the goat cheese
           filling:
    1/3 c  soft, mild goat cheese, at
           room temperature
      3 TB mascarpone cheese
      1 TB finely chopped chives
           For the assembly:
     12    24 small basil leaves

Make the buns: With a rack centered in the middle, preheat oven to
325 F. Spray 24 muffin cups with all-natural vegetable cooking
spray, or lightly butter them, though I prefer the spray as it's a
lot faster dealing with mini-muffin cups.

In a large bowl, whisk together all dry ingredients, and then whisk
the egg whites into dry ingredients until combined. While continuing
to whisk, slowly, in a thin stream, add the olive oil. Divide among
muffin cups, about 1.5 tablespoons per cup.

Bake the buns for roughly 20-25 minutes, or until they turn pale
golden and are spring back when you lightly press down with your
finger. Let cool in pan for 5 minutes, and then remove and cool
completely on a rack. [Make ahead: Buns can be baked 1 day ahead and
kept in an airtight container at room temperature.]

Make the tomato filling: Cut a shallow X in the bottom of each fresh
tomato, and blanch in a saucepan of boiling water for 30 seconds.
Immediately transfer to an ice bath. Once cool, peel and seed
tomatoes. Then, cut into 1/4-inch dice – you want even, small dice
for your tomato filling. In a medium bowl, stir together diced
tomatoes with sun-dried tomatoes, shallots, vinegar and 1/4 teaspoon
each of salt and pepper. [Make ahead: Tomato filling can be made 1
day ahead and chilled.]

Make the goat cheese filling: Stir together goat cheese, mascarpone,
chives and a pinch of salt. [Make ahead: Goat cheese filling can be
made 1 day ahead and chilled.]

To assemble: Take a bun and slice is into two layers, horizontally,
using a serrated knife. Fill the sandwich with 1.5 teaspoons tomato
filling, a basil leaf, and 1 1/2 teaspoons of the goat cheese
mixture.

Note: Basil leaves should be small to properly fit the size of the
bun.

Makes 12 to 24 amuse-bouches (see note).

Adapted from Dan Barber at Blue Hill and Blue Hill at Stone Barns
via New York Times

  From: Serious Eats                    
 
MMMMM-------------------------------------------------


Cheers

YK Jim


... Booze is to wine as a bawdy house is to a cathedral

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