Text 2868, 114 rader
Skriven 2010-10-18 05:29:00 av Dave Drum (1:124/311)
Ärende: SF Gate 746
===================
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Summer Vegetable Napoleon W/Herbed Tomato Sauce
 Categories: Vegetables, Sauces, Herbs, Wine
      Yield: 4 servings
 
MMMMM--------------------------POLENTA-------------------------------
      3 c  Water
      1 ts Kosher salt; to taste
      1 c  Medium-grind cornmeal
           +=OR=+
      1 c  Quick cooking polenta
      4 tb Unsalted butter; in pieces
      1 tb Extra virgin olive oil

MMMMM-------------------------VEGETABLES------------------------------
      1    Globe eggplant
      2    Zucchini
      2    Sunburst or pattypan squash
      2    Red bell peppers
      1 lg Tomato; sliced 3/8" thick
      3 tb Extra virgin olive oil
           Kosher salt & black pepper
      4 lg Portobello mushrooms; 1 lb

MMMMM---------------------------SAUCE--------------------------------
      2 tb Extra virgin olive oil
    3/4 c  Yellow onion; sm dice
      1 ts Minced garlic
    1/2 c  Dry red wine; light oak
      2 c  Beef broth
     15 oz Can unsalted tomato sauce
      2 ts Chopped fresh basil
      2 ts Chopped parsley + parsley
           - for garnish
      1 ts Chopped fresh oregano
    1/2 ts Chopped fresh thyme
           Kosher salt
    1/8 ts Black pepper; to taste
 
  Grill or roast a variety of your favorite summer vegetables to
  concentrate the flavors. The sauce is best made with fresh herbs; if
  dried are substituted, use about 1/3 less than fresh and add when
  reducing the broth and wine. Leftover sauce can accompany pasta,
  chicken or pork.
  
  For the polenta: Bring the water to a boil in a heavy-bottomed
  saucepan; add 1/2 teaspoon of the salt. Slowly add the polenta while
  stirring. Reduce heat to a simmer and cook, stirring frequently until
  done, about 15 minutes for quick-cooking polenta. Stir in the butter,
  taste and finish seasoning with the remaining 1/2 teaspoon salt or as
  needed. Turn into an oiled 8 x 8-inch pan. Cool to room temperature.
  Polenta may be made ahead, covered with plastic wrap and refrigerated
  until ready to assemble the napoleon. If refrigerated, let polenta
  come close to room temperature before final assembly.
  
  For the vegetables: Preheat the oven to 400øF. Slice the eggplant
  lengthwise into 1/2-inch pieces. Slice the zucchini lengthwise and the
  sunburst squash crosswise into 3/8-inch pieces. Cut the red bell
  peppers in half lengthwise, removing the stem, seeds and membranes.
  Cut off the bottom and top ends then press gently so the pieces lie
  flat. Cut the ends off the tomato; cut into 3/8" thick slices.
  
  Heat a large skillet over medium-high heat. Coat the eggplant,
  zucchini and sunburst squash with oil, season to taste. Working in
  batches, brown the vegetables in the skillet, turning so both sides
  of each slice are golden. Transfer to a lightly oiled baking sheet.
  Remove and discard stems from the portobellos; oil and season the
  caps and place on a separate baking sheet. Spread the optional tomato
  slices on a rack over a baking sheet.
  
  Place all the vegetables in the oven and roast until done, about 20 to
  45 minutes (don't let them get too soft). Check frequently and turn
  the vegetables as needed. The tomatoes should dry a little and become
  more concentrated. Remove each vegetable from the oven as it finishes
  cooking. Gently peel the skin from the pieces of roasted red bell
  pepper. Lightly cover vegetables with foil to keep warm and set aside.
  
  For the sauce: Meanwhile, heat the oil in a medium-size saucepan. Add
  the onion and cook over medium heat until translucent. Add the garlic
  and cook briefly. Add the wine and broth, bring to a boil and cook
  until reduced to about 1 cup. Reduce heat to low and add the tomato
  sauce and herbs. Simmer gently until flavors start to meld, about 15
  minutes. Season with salt and pepper. The sauce may be made ahead and
  reheated. If needed, thin to desired consistency with more broth or
  water.
  
  Assembly: Heat a large skillet and add about 1 tablespoon oil. Cut the
  polenta into 4 equal squares and brown in the skillet, turning once.
  Place on plates and stack the vegetables on top of the polenta,
  cutting the vegetables to fit as needed. Spoon warm sauce around the
  vegetable Napoleon. Drizzle extra virgin olive oil over the
  vegetables and garnish with the chopped parsley.
  
  Serves 4
  
  URL: http://sfgate.com
  
  MM Format by Dave Drum - 20 August 2010
  
  Uncle Dirty Dave's Archives
 
MMMMM

ENJOY!!!

From Uncle Dirty Dave's Kitchen
Home of YAHOOOOAHHHH Hot Sauce & Hardin Cider 

 

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