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Old May 20, 2012   #1
Zana
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Default Appetisers / Appetizers

Please put appetisers here.
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Old May 20, 2012   #2
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Mushroom and Sun Dried Tomato Spread

1/2 lb. fresh mushrooms
1/2 lb. portabella mushrooms
1/2 cup chopped sun dried tomatoes
1/4 cup green onions, chopped
3 garlic cloves
1 tablespoon olive oil
2 loaves french bread, cut into diagonal slices

1. In food processor or blender puree first six ingredients.

2. Toast bread in oven until lightly browned. Place bread on
serving dish or bowl.

3. Place mushroom mixture into bowl. Spread mixture onto bread and
serve or have each person do their own.
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Old May 20, 2012   #3
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Bruschetta with Roasted Garlic and Ricotta Dip

Makes 8 to 12 servings

Roasted Garlic Dip
1 large head garlic, with firm, plump cloves
2 TBS plus 1 tsp extra-virgin olive oil, plus more as needed
Salt
Freshly ground pepper
1 cup ricotta cheese
1/2 cup freshly grated Parmesan cheese

Bruschetta
1/3 cup extra-virgin olive oil
4 large garlic cloves, crushed under a knife and peeled 1 long loaf
crusty Italian or French bread,cut into 1/4-inch thick slices (slice on
diagonal to get larger pieces, if you wish, or cut large pieces in half)

• To make the dip, preheat the oven to 400F.
• Cut the garlic in half through its equator, keeping the head as intact as possible - do not peel the garlic.
• Drizzle the cut surfaces with 1 teaspoon oil, and season with a sprinkle of salt and pepper.
• Put the two halves back together to reform the garlic head.
• Wrap tightly in plastic wrap.
• Bake until the garlic is tender and the cloves have turned golden beige, 35 to 45 minutes.
• Unwrap the garlic and cool completely.
• Squeeze the garlic pulp out of the hulls into a small bowl, discarding the hulls.
• Using a fork, mash the garlic pulp until smooth.
• Stir in the ricotta and Parmesan cheeses, and the remaining 2 tablespoons oil, adding more oil if needed to get reach a dipping consistency.
• Season with salt and pepper.
• Let stand for 30 minutes at room temp to blend the flavors. (The dip can be prepared 1 day ahead, covered and refrigerated.Remove from the refrigerator before serving.)

• To make the bruschetta, in a small saucepan, heat the oil and garlic over very low heat until small bubbles appear around the garlic, about 10 minutes.
• Remove from the heat and cool.
• Remove the garlic cloves.
• Build a charcoal fire in an outdoor grill and let burn until the charcoal is
• covered with white ash. (Or preheat a gas grill on High.)
• Drizzle the bread slices with the oil.
• Grill, turning once, until lightly toasted, 1 to 2 minutes.
• Serve the bruschetta with the dip.
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Old November 18, 2012   #4
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Eggplant and Tomato Caponata

This is a take on the Sicilian dish, modified for home preserving.

INGREDIENTS
4 cups diced peeled eggplant
2 Tbsp pickling salt
10 cups chopped, peeled plum tomatoes, divided
2 cups finely chopped onions
1 cup diced red bell peppers
1 cup diced fennel or celery
1/4 cup minced garlic
2 bay leaves
3/4 cup sugar
1/2 tsp freshly ground black pepper
1 1/4 cups white wine vinegar
1/2 cup balsamic vinegar
2 Tbsp chopped fresh basil
2 tsp chopped fresh thyme
1 tsp finely chopped fresh rosemary

DIRECTIONS
• In a colander placed in the sink or over a bowl, toss eggplant with salt and let stand for about 2 hours or until excess liquid is released.
• Rinse eggplant and squeeze out moisture.
• Place on a clean lint free towel to continue draining, squeezing the towel lightly until eggplant is quite dry.

• Meanwhile in a food processor or blender, puree 2 cups of the tomatoes until smooth.

• In a large pot, combine pureed and chopped tomatoes, onions, peppers, fennel (or celery), garlic, bay leaves, sugar, pepper, white wine vinegar and balsamic vinegar. Bring to a boil over medium high heat, stirring often.
• Reduce heat and boil gently, stirring often, for about 2 hours or until reduced by about half and is thick enough to mound on a spoon.

• Meanwhile prepare jars, lids and bands.

• Stir eggplant into caponata and boil gently, stirring often for 10 minutes or until eggplant is hot.
• Stir in basil, thyme and rosemary.
• Discard bay leaves.

• Ladle into prepared jars leaving a 1/2" headspace.
• Check for air bubbles.
• Process jars for 20 minutes in a boiling water bath.
• Adjust time according to your altitude.

Makes: 8 half pints or 4 pints
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Old November 18, 2012   #5
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Zesty Bruschetta Spread

From: ArcaMax Publishing's "Cheap Thrills Cuisine" (9/15/2012)
(copyright of Bill Lombardo and Thach Bui, distributed by The Washington Post Writers Group)

Ingredients:
1/2 cup shallots, cut into 3/8 inch dice
1 tablespoon minced garlic
2 tablespoons olive oil
2 cups peeled, fresh plum tomatoes (or canned & seeded plum tomatoes), cut into 3/8 inch dice
1/4 cup red pepper, cut into 3/8 inch dice
1 teaspoon freshly ground pepper
1 teaspoon red pepper flakes
1 cup tomato juice
2 tablespoons grated parmesan cheese
2 tablespoons finely chopped fresh basil
20 baguette rounds, toasted
garlic cloves, for rubbing baguette rounds
crumbled feta cheese, for sprinkling

Directions:
1. In a skillet, sauté the shallots with the garlic in the olive oil on medium heat for 2 minutes.
2. Then, add the plum tomatoes, red pepper, ground pepper & red pepper flakes. Cook, covered, for 3 minutes.
3. Add the tomato juice to the skillet & simmer, uncovered, for 15 minutes; or until the juice evaporates.
4. Blend in the grated parmesan & fresh basil. Then, leave the mixture to cool.
5. Toast the baguette rounds, rubbed with garlic cloves.
6. Top the toasted baguette rounds with 1 tablespoon each of the zesty bruschetta spread, along with a sprinkling of crumbled feta cheese.
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Old November 19, 2012   #6
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Take a good handful of dried tomatoes and freeze them solid. They get crispy, so when you take them out of the freezer and put your knife to them, they crumble finely. Chop to a fine dice, and also chop to a fine dice a shallot or two (depending on their size and your taste). Add a pinch of salt and pepper, and blend the mixture into softened cream cheese.
This is an awesome cracker or celery spread, dip, or stuffing for halved jalepenos to be smoked lightly. This year I dried lots of peppers and ground them to powder with a coffee grinder, and topping my crackers spread with this tomato stuff with some hot pepper powder rose it to a new level. Everyone I have shared it with has been amazed at the flavor.
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Old November 19, 2012   #7
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Sounds good Shawn. Thanks for the freezing tip.

Zana
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