Text 11641, 204 rader
Skriven 2014-04-01 08:29:04 av Dave Drum (1:18/200.0)
     Kommentar till en text av Fred A Ball
Ärende: Squirrel Bait #2
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MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Roasted Winter Vegetable Baklava
 Categories: Pastry, Desserts, Vegetables, Nuts
      Yield: 6 Servings
 
    1/2 c  Walnuts (2 oz); toasted
    1/4 c  Fine dry plain bread crumbs
      1 lb Yukon Gold potatoes
      2 md Fennel bulbs; trimmed,
           - reserving fronds, bulbs
           - halved, sliced 1/4" thick
    3/4 lb Parsnips; sliced diagonally
           - 1/3" thick
    1/2 lb Carrots; sliced diagonally
           - 1/3" thick
      1 lg Onion; halved, sliced
    3/4 c  Olive oil; divided
    2/3 c  Water
    1/3 c  Chopped dill
      8    (17" X 12") phyllo sheets;
           - thawed
 
  EQUIPMENT: a shallow 3 quart oval or rectangular baking dish
  
  Traditionally, baklava is a Middle Eastern dessert, but we
  fell head over heels for this savory rendition. Roasting
  coaxes out the earthy magic in hearty root vegetables and
  fennel, which are then tossed with fresh dill and baked in
  walnut-layered phyllo until it's golden brown.
  
  Preheat oven to 425oF/218oC with racks in upper and lower
  thirds.
  
  Pulse walnuts with bread crumbs in a food processor until
  nuts are finely chopped (not ground).
  
  Peel potatoes and slice 1/4 inch thick. Divide all vegetables
  between 2 large 4-sided sheet pans and toss each pan of
  vegetables with 3 tablespoons oil, 1/2 teaspoon salt, and
  1/2 teaspoon pepper.
  
  Roast vegetables, stirring and switching position of pans
  halfway through, until softened and golden brown in spots,
  35 to 40 minutes. Leave oven on with 1 rack in middle.
  
  Add 1/3 cup water to each pan of vegetables and stir and
  scrape up brown bits from bottom. Chop 1/4 cup fennel
  fronds. Combine all vegetables in 1 pan and toss with
  fennel fronds and dill.
  
  Brush baking dish with some of remaining olive oil. Cover
  stack of phyllo sheets with plastic wrap and a damp kitchen
  towel. Keeping remaining phyllo covered and working quickly,
  place 1 sheet on a work surface, then gently brush with some
  oil and sprinkle with 2 rounded tablespoon walnut mixture.
  Place another phyllo sheet on top and repeat brushing and
  sprinkling. Top with a third sheet and brush with oil.
  
  Drape phyllo stack into one half of baking dish, gently
  pressing it into bottom and up side and leaving an overhang.
  Make another stack with 3 more phyllo sheets, more oil, and
  remaining walnut mixture. Drape into other half of dish
  (phyllo will overlap in center of dish).
  
  Spoon vegetables into phyllo shell. Fold overhang toward
  center over filling (it will not cover vegetables) and
  brush edge with oil. Brush remaining 2 sheets of phyllo
  with remaining oil, tear in half, crumple, and arrange on
  top of filling.
  
  Bake in middle of oven until phyllo is deep golden brown, 20
  to 25 minutes. Cool 5 minutes before serving.
  
  by Melissa Roberts
  
  Gourmet | December 2008
  
  Yield: Makes 6 servings
  
  MM Format by Dave Drum - 04 December 2008
  
  Uncle Dirty Dave's Archives
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Apricot Almond Linzertorte
 Categories: Pastry, Fruit, Nuts, Desserts, Booze
      Yield: 8 servings
 
MMMMM---------------------------PASTRY--------------------------------
      2 c  Whole almonds with skins;
           - toasted * and cooled
           - completely
    3/4 c  Sugar
    3/4 c  All-purpose flour
    1/2 ts Salt
    1/2 ts Cinnamon
    1/2 ts Ground ginger
    1/4 ts Ground cloves
      2 lg Egg yolks
      1 ts Pure vanilla extract
    1/8 ts Pure almond extract
      2 ts Grated lemon zest
     12 tb Cold unsalted butter; in
           - 1/2" pieces

MMMMM--------------------------FILLING-------------------------------
      1 c  Water
    2/3 c  Sugar
    1/3 c  Brandy
      8 oz Dried Pacific apricots
           Confectioners sugar for
           - dusting
 
  EQUIPMENT: a 10" springform pan
  
  For dessert, food editor Paul Grimes was inspired by
  something from Vienna, a little farther along the Danube:
  linzertorte. ItAs traditionally made with hazelnuts and
  raspberry jam, but this version, with its warmly spiced
  almond pastry and vivid apricot filling, spoke to Grimes
  of the highly polished coffee houses in that part of the
  world. Cooking dried apricots with brandy and sugar allows
  you to control the sweetness quotient, and the result is
  all about the magically musky, tangy fruit.
  
  MAKE PASTRY: Pulse toasted almonds and sugar in food
  processor until nuts are finely ground. Sift together
  flour, salt, cinnamon, ginger, and cloves into a bowl,
  then add to ground nuts in processor and pulse to combine.
  
  Lightly beat yolks, extracts, and zest in a small bowl
  with a fork. Add to food processor along with butter, then
  pulse until dough forms a ball. Form one third of dough
  into a disk, then roll out between 2 sheets of plastic
  wrap into a 10" round. Transfer to a baking sheet and
  chill until firm, about 10 minutes. Roll out remaining
  dough between 2 sheets of plastic wrap into a 12-inch
  round, then transfer to another baking sheet and chill
  until firm, about 10 min.
  
  MAKE FILLING: Simmer water, sugar, brandy, and apricots in
  a small saucepan, uncovered, stirring occasionally, until
  apricots are tender and liquid is syrupy, 15 to 20
  minutes. Transfer mixture to cleaned food processor and
  pulse until almost smooth. Spread mixture onto a plate and
  chill 15 min.
  
  BAKE TORTE: Preheat oven to 350oF/175oC with rack in middle.
  
  Remove bottom of springform pan and invert, then lock on
  side. Remove larger dough round from refrigerator and peel
  off top layer of plastic wrap, then invert round into pan
  (pastry will break in spots). Press dough evenly on
  bottom, then discard plastic. Fold in edge of dough and
  press 1/2" up side of pan (side will be thicker than
  bottom). Press gently to close any cracks.
  
  Bake pastry until lightly browned, about 20 minutes, then
  cool completely on a rack, about 30 minutes. (Dough will
  puff up as it bakes but will settle as it cools.)
   
  Spread filling into crust with an offset spatula or back
  of a spoon.
  
  Peel top layer of plastic wrap from smaller dough round,
  then cut round into 1/2" wide strips. (Chill strips again
  if necessary.) Arrange half of strips over filling about 1
  inch apart, pressing ends onto edge of torte.
  
  Arrange remaining strips across first strips to form a
  simple lattice. Press edges together with your fingertips.
   
  Bake until top is browned, 40 to 50 minutes. Cool
  completely, about 2 hours.
  
  Before serving, remove side of pan and dust edge of torte
  with confectioners sugar.
  
  COOKSA NOTE: Torte (without confectioners sugar) can be
  made up to 2 days ahead and kept, covered, at room
  temperature.
  
  Recipe by Paul Grimes
  
  February 2009 | Gourmet
  
  Serves 8
  
  MM Format by Dave Drum - 19 January 2009
  
  Uncle Dirty Dave's Archives
 
MMMMM
 

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