Dessert Wine Gelees with Citrus Fruit

Dessert Wine Gelees with Citrus Fruit


These sangria-inspired gelees, infused with sweet wines and subtly undercut with citrus flavors, are for sophisticated palates.

Ingredients

Makes about 4 1/2 dozen



5 tablespoons cold water

3 packages unflavored gelatin , about 3 tablespoons total

1/2 cup sugar

1/2 cup water

1 cup orange muscat dessert wine

1 1/4 cups Sauternes or similar sweet wine

1 each grapefruit, blood orange, navel orange, tangerine, and Meyer lemon, or another combination

Directions

1.Combine 5 tablespoons cold water and gelatin in a bowl. Let stand 5 minutes.

2.Combine sugar, 1/2 cup water, and wines in a saucepan over medium heat. Simmer until sugar has dissolved. Add gelatin mixture, and whisk until melted. Cook 1 minute. Remove from heat, and pour through a fine sieve into a 9-by-13-inch glass baking dish. Let cool completely.

3.Cut peel and pith from citrus. Cut each segment from membranes, then cut horizontally into 1/8- to 1/4-inch-thick slices (you will need 1 cup). Arrange in a single layer over gelatin mixture. Refrigerate, uncovered, overnight.

4.To unmold, run a knife around edge of dish. Using an offset spatula, gently coax gelatin from sides. Invert and turn out onto a cutting board. Trim edges, and cut into 1 1/4-inch squares. Serve immediately, or refrigerate, uncovered, up to 1 day.

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Read more at Marthastewartweddings.com: Dessert Wine Gelees with Citrus Fruit

I Baked Something | Lemon Squares

Trader Joe’s Roasted Red Pepper And Artichoke Tapenade





Read more: http://www.comfytummy.com/2010/05/07/trader-joes-roasted-red-pepper-and-artichoke-tapenade/#ixzz1BMQ8UrOh
I’ve been all about convenience foods lately. Have been super super busy and it looks like the next few weeks will be more of the same. Found this Roasted Red Pepper And Artichoke Tapenade a few weeks ago. It’s pretty nice. A little bit on the vinegary side for me, but when combined with something fatty like a nice slice of cheese, it balances out. It’s also nice mixed into sauteed veggies like zucchini or greens for a little added kick of flavor. I’ve also been eating it on turkey breast and chicken and mixed into white beans. And it makes a great tuna salad when stirred into canned tuna.



Ingredients are: Roasted Red Peppers (Red Peppers, Citric Acid), Artichokes







Read more: http://www.comfytummy.com/2010/05/07/trader-joes-roasted-red-pepper-and-artichoke-tapenade/#ixzz1BMPxSUaT


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Wednesday, June 20, 2007


Pasta Salad

1 ~ 16 oz. package pasta (suitable for pasta salad)

2 ~ 10oz. jars Trader Joe's Roasted Red Pepper & Artichoke Tapenade

1 ~ 6 oz. Trader Joe's Crumbled Feta



Cook pasta according to directions.

Drain pasta and rinse with cold water.

Toss in Tapenade and Feta gently.

Chill in the refrigerator and serve.

Trader Joe's Roasted Red Pepper & Artichoke

 Mediterranean Cous Cous

1/2 cup whole wheat cous cous shopping list


1 cup light chicken stock shopping list

3 green onions- chopped, white and green parts separated shopping list

2 cloves garlic-crushed shopping list

olive oil

shopping list

juice of 1/2 lime shopping list

8-10 kalamata olives-sliced shopping list

crumbled feta cheese shopping list

roasted red pepper relish/tapenade or just roasted peppers chopped up shopping list

Heat about 1 tbsp olive oil in a small saucepan.


Saute garlic and white parts of onions for about 2-3 minutes.

Add broth and bring to a boil.

Remove pan from heat, add cous cous and stir. Cover and let stand for at least 5 minutes.

When all the liquid is absorbed, fluff cous cous with a fork.

Add olives, green parts of scallions and lime juice. Toss well.

Sprinkle with feta and top with red peppers.

*Good warm or cold. Serving suggestions pictured above.

Tiella Michael Chiarello

Tiella

Recipe courtesy Michael Chiarello






Ingredients


1 1/2 pounds russet potatoes, peeled and cut into 1/4-inch rounds

5 tablespoons extra-virgin olive oil, plus extra for baking dish

1 pound zucchini

3 tablespoons minced garlic

Sea salt, preferably gray salt

Freshly ground black pepper

3 1/2 cups tomato puree, recipe follows

4 tablespoons chopped garlic

1 cup freshly grated Parmesan

About 1 cup fine dried bread crumbs

1/3 cup coarsely chopped fresh basil leaves

Directions

Place potatoes into a glass bowl, coat lightly with about 2 tablespoons of extra-virgin olive oil. Mix to coat.



Trim the ends of the zucchini, then cut lengthwise into 1/4-inch-thick slices. Put in a separate bowl. Top with 3 tablespoons of extra-virgin olive oil, and season with salt and pepper, to taste.



Preheat the oven to 375 degrees F. Lightly oil a deep 2 1/2 to 3-quart baking dish (about 9 by 12 inches). Then place about 1/4 cup of tomato puree and spread out to coat the bottom of the pan.



In zucchini and potato bowls, add 2 tablespoons of garlic each and mix in well with a rubber spatula. Using the potatoes and zucchinis, make a layer in the prepared baking dish, alternating between the potato and zucchini, filling in any gaps with small pieces. Spread 1/2 cup of the tomato puree on top, then sprinkle 2 tablespoons of the Parmesan and 2 tablespoons of the bread crumbs. Top with some of the basil. Repeat the layering of the vegetables, tomato puree, Parmesan, bread crumbs and basil using all the vegetables. Cover the top with the remaining bread crumbs and Parmesan.



Bake, uncovered, for about 1/2 an hour, then cover for the next 45 minutes of baking, finally uncovering for the last 15 minutes, until tender and bubbling, about 1 1/2 hours total cooking time. Remove from the oven and let cool to room temperature to allow the dish to settle and deepen in flavor.



Tiella may be served hot, warm, or at room temperature. Reheat in a low oven, if desired. To serve, cut into squares and carefully lift out of the pan with a spatula.





Tomato Puree:

20 tomatoes, core removed

Bring 2 large pots of water to a boil. Lower the tomatoes into the water, blanch for 45 seconds to 1 minute. Place blanched tomatoes on a baking sheet, and peel the loosened skins. With a colander over a bowl, squeeze the seeds and innards out of each tomato. Set aside and refrigerate the clear strained liquid for other uses. Slice the peeled tomatoes into 1-inch chunks, and place chunks into blender. Puree thoroughly. Pour into bowl.



Yield: 10 to 12 cups

Tiella

A Vegetable Tiella Recipe - Italian Vegetable Casserole


Misi writes: "Recently a dish has come to my attention and I was wondering if you could help me. The name of the dish, is tiella; it consists of zucchini, potatoes, ground beef and various Italian spices and herbs. I am trying to find a recipe for this dish, as those I spoke to all have the recipe in their heads and not on paper." I've found a couple of things. One is from the Abruzzo-Molise area, and is essentially a vegetable casserole. To serve about 6, you'll need:


Prep Time: 1 hour, 30 minutes

Cook Time: 45 minutes

Total Time: 1 hour, 75 minutesIngredients:

•1 1/3 pounds (600 g) ripe plum tomatoes, blanched, peeled, seeded, chopped & drained (in winter canned tomatoes will do)

•1 pound (500 g) eggplant

•1 pound (500 g) potatoes, peeled and sliced

•1 pound (500 g) onion, sliced

•2 ribs celery, finely minced

•Finely chopped fresh origano

•2 cloves garlic, minced

•3 tablespoons minced parsley

•Olive oil

•Salt & freshly ground pepper

Preparation:

Trim the stems and bottoms of the eggplant, slice them finely, salt them, and put them in a colander for about an hour, during which time the salt will draw out the bitter juices. Then rinse them and pat them dry.



Preheat your oven to 360 F (180 C).



Oil a large oven-proof dish and put down the sliced vegetables in layers, seasoning each completed cycle with some of the minced herbs, salt and pepper, and a little olive oil. When you are done layering, sprinkle a little more olive oil over the top and bake until the vegetables are fairly dry -- you don't want something that's soupy when you serve it.



Yield: 6 servings of Tiella.

User Reviews

5 out of 5Tiella Calabrese, Member ThomasLucente

“I remember as a child being kidded by my northern Italian playmates that I was a eating a cooking pan. Since Tiella simply means a pan to those not of the South (this is how my folks explained it to me). Our Tiella Calabrese was a favorite summer dish and I can recall the aromas throughout the whole neighborhood..since in those days it seemed that every ""mom:"" cooked about the same stufff every night. I suppose it was due to the summer gardens and neighbors sharing. Mom made it like this........ parboiled potates sliced into rounds peeled sliced zucchinni (cuccuzzielli ) half a cup or so of grated romano cheese half a cup or so of bread crumbs hand crushed whole tomaotes from a small can or pint preserve jar lots of basil salt and pepper to taste olive oil She would preheat the oven to bout 350 degrees and ""dirty"" a casserole pan with dribbles of olive oil then alternate layers of sliced potatoes and zucchini topping with the tomatoes, cheese and herbs. The final layer would get the breadcrumbs and then drizzled again with olive oil. Don't foget the basil..cook for about 45 minutes or until a fork pierces the mixture easily. ..the aroma is a killer and the taste sensational. Tom”



Write a review38 out of 38 people found this helpful.

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La Cucina Abruzzese

•About the Abruzzo

•Other recipes from the Abruzzo

Other Tiella Recipes

•Tomato, Onion and Potato Tiella

•Tiella Tarantino, with Mussels

Tiala (maybe Tiella)

So here's the recipe from Karen:

Joan... Dish is easy to make... Add your own variety:




Thinly slice potatoes

I also use thinly sliced zucchini



Spray or grease casserole dish



Layer potatoes (and zucchini) with:



Pototo layer-- fairly thick layer

Salt & pepper & garlic powder

Little bit of cheese and seasoned bread crumbs

Drizzle little olive oil

Tomato sauce ( use Marianari sauce.)



Next layer -zucchini

Same thing



End with potato layer

Same thing

Sprinkle a little cheese on top



For cheese in dish, grated Parmesan, Romano and/or Asiago is best.



Bake at 350 for about 45 min or until done and fork goes easily through center



From moms relatives I think from calabria ,,, most of her relatives

are pm Abruzzi, so might be from there





Enjoy!

Mangia!

Karen