- 1. Baked Tomatoes With Provençale Stuffing
Ingredients
- 4 md tomatoes - unpeeled,cored,
- -pulp removed
- 1 T olive oil
- 3/4 c onions,Chopped
- cloves garlic,minced
- 2 1/2 T fresh parsley,Chopped
- 2 t fresh basil,Chopped
- 1 1/2 t fresh thyme,Chopped
- 1/2 t salt
- 1/4 t black pepper
- 3/4 c bread crumbs
- 1/4 c plus 2 tablespoons Parmesan
- -cheese
leave whole shells.
Heat skillet with oil to medium heat and saut onion and garlic for
about 3 minutes. Stir in tomato, herbs and seasonings. Saut for about 4 minutes or until wetness evaporates. Remove from heat and stir in breadcrumbs and cup measure of the Parmesan cheese. Reserve the rest of the cheese for later.
Stuff the tomatoes with the mixture and sprinkle evenly with the
remaining measure of Parmesan cheese.
Bake for about 15 minutes.
- Blender Hollandaise (French Cooking Recipes)
Ingredients
- egg yolks
- 1 1/2 T lemon juice
- 1/4 t salt
- ds cayenne pepper (or white)
- -pepper
- 1 T water,boiling
- 1/2 c butter,hot but not brown
water separately, taking great care not to burn the butter. Blend egg mixture on high for about half a minute, then with blender still on high, add boiling water and half of the butter, very slowly and in a steady stream, then the rest of the butter can be added more quickly. The heat from the boiling water and the hot butter should cook the yolks and create a satin- smooth mixture. Serve immediately or keep warm in a bowl set in another bowl of hot water.
Yields: 1 1/4 cups
- Brioches(French Cooking Recipes)
- 12 Servings
- 2 1/4 c flour,Sifted
- 1/2 c milk
- to lukewarm (or 105 to)
- -Heated
- 115 de
- 1 pk active dry yeast
- 1 T sugar
- egg yolks
- whole egg
- 6 T butter,melted and cooled
pour in the 1/2 cup milk. Sprinkle yeast and sugar over milk, stir, and let stand until foamy (about 5 minutes). With 2 spoons stir together liquid and dry ingredients. Cover with a tea towel and let stand in a warm place until mixture bubbles and rises slightly (about 25 minutes).
Mix in egg yolks and butter. Add lukewarm milk, a little at a time,
until a workable dough is formed. With a wooden spoon, work dough until smooth and shiny, (5-10 minutes). Cover with a tea towel and set in a warm place to rise until doubled in bulk (1 to 1 1/2 hours). Preheat oven to 400 degrees. Punch down dough.
With a teaspoon scoop out pieces of dough about the size of an egg and form them into balls. Place balls well spaced on an ungreased baking sheet. Crack the whole egg into a small bowl and beat well; brush tops of balls. Let stand in a warm place 15 to 20 minutes, then brush with egg again. Place in oven and immediately reduce oven temperature to 375 degrees. Bake until golden (20 to 25 minutes). Let cool on a wire rack.
- Cabbage Stuffed With Provençale Stuffing (French Cooking Recipes)
2 c Provençale Stuffing,(see
-recipe)
8 lg green cabbage leaves
1/2 c smoked Provolone,Grated
-cheese
1/2 c dry white wine,water or
-broth
1 lg tomato,peeled and chopped
1/4 t caraway seeds
Salt
Black pepper
Heat oven to 350F. Prepare Provenale Stuffing. Steam cabbage leaves
for about 4 minutes. If you have trouble removing them from the head
without cracking them, remove the core from the cabbage head and place the entire head in the steamer for 5 to 6 minutes. The leaves should come off easily now. Put about 3 1/2 tablespoons of stuffing at the base of each leaf and roll up the leaf. Pour wine or broth into a buttered baking dish, sprinkle tomato, caraway seeds into it and place the rolled cabbage leaves into the liquid so they can't roll open. Sprinkle the cabbages with a little salt and black pepper. Cover and bake for 15 minutes, uncover and bake for 10 minutes, sprinkle with Provolone cheese and bake another 5 minutes. Serve warm.
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