OCR Text |
Show w.Cs5S. iswavancsiw vwttV&e DAVIS COUNTY CLIPPER ffticiuis SjK ftalttifujs te OUT FLAVOn a story III FOODS See page C2 APRIL DniliGS VAI1ILLA Story page C5 29, 1997 Dwis Colnh CtitTtR Pace Cl MEDITERRANEAN those flaorful, sensual foods inspired by the regions of southern Europe and North Africa. Herbs, spices, lemon, olives and olive oil, dates, couscous, veal, ' garlic, nuts, tomatoes and eggplant are among the favored flavors and ingredients. When combined, sun-drench- ed 1 theyre simple, earthy and sumptuous. Its easy to bnng the tastes of the Mediterranean into your thats simple, delicious and special own kitchen with a menu Rub delicately flavored veal loin or nb chops w ith garlic, basil, oregano and lemon pepper, then grill to medium doneness For six v- - Vr' ' colorful, flavorful accompaniment for the Grilled Garlic Herb Veal Chops Just add roasted sweet red peppers, cilantro and pine nuts to Marrakesh Express Because couscous is Sun-Dne- d tyv, hVX grilled flavor indoors, use a ridged-gn- ll pan to cook the veal Savory Couscous with Roasted Sweet Red Peppers makes a ' v Tomato Couscous , boiling liquid and a few minutes standing time are all thats needed to ensure perfect couscous every time Traditional ratatouille, the slow-simmer- aromatic V fXr-C- r combi- nation of eggplant, peppers, zucchini, garlic and seasonings, rounds out the menu This ratatouille has been updated with ' . o? ''4 - A j dates California dates add delicious flavor and a textural twist to traditional ratatouille Serve Moroccan Date Ratatouille either k -- V--- I & v S' warm or at room temperature to capture the best blending of flavors ' K ! - jA . . vfV 'V ' v V -- -- a .i'vi A - vv; ,?srT., ? go-wi- Total preparation and cooking inops time 25 minutes 4 veal rib or loin chops, cut 1 inch thick (approx. 8 ounces each) Seasoning: teaspoons garlic powder teaspoons dried basil leaves teaspoons dried oregano leaves 12 teaspoon lemon pepper 1 Combine seasoning ingredients, press evenly into both sides of veal chops 2 Heat ndged grill pan or nonstick heat until hot, skillet over medium-loabout 5 minutes Place chops in pan and cook 14 to 16 minutes (for skillet 12 to 14 minutes) for medium doneness, turning once Season with salt, if desired Serve immediately Makes 4 servings. : , ; 1 2 is actually semolina pasta nibbed mto tmy granules which are steamed and dried to nake grams. Marrakesh Express has taken couscous to new heights with the addition of flavoring ingredients such is tomatoes, imported mushrooms and imported dried mangoes. Prepare tccording to package directions for a delicious side dish, toss with vinaigrette to make Rosemary Walnut Couscous (not pictured) Total preparation and cooking time 15 minutes 1 box Marrakesh Express ild Mushroom Couscous 2 teaspoons chopped fresh rosemary 12 cup coarsely chopped toasted walnuts for color. Cook couscous according to package directions 2 Stir in rosemary and walnuts Serve 1 For additional recipes and serving suggestions from The Melting Pot line (including Marrakesh Express Couscous, Peloponnese Pitted Kalamata Olives and Roasted Sweet Red Peppers), send a self addressed, stamped, business-siz- e envelope to Melung Pot Recipes PO Box 848 Austin, MN 55912 and i ookmg rime I 14 hours almonds C01SC01S doneness, nake a small slit (with a sharp knife) near the hone or in the center of burgers; check Y immediately ield: approx. 4 cups Cook's Tip: toast nuts, place on baking sheet and toast in 350F oven 5 to 8 minutes or until lightly bronned, stirring several times To j A--- s' v f .rJ V- - 1 U w Date Almond Truffles Ml tup pitted California dates 1 tablespoon olive oil 1 medium onion, chopped 1 medium yellow bell pepper, diced 3 medium tomatoes, coarsely chopped 1 sprig fresh rosemary 1 bay leaf 4 cloves garlic, crushed 2 tablespoons olive oil 1 medium eggplant, peeled, cubed 2 large zucchini, cubed 2 teaspoons ground sweet paprika 34 teaspoon salt 14 teaspoon pepper 2 tablespoons slivered toasted Sun-Drie- VEIL, lean delicious. Ground veal burgers should he cooked just unti they are no longer pink. 1o determine Total preparation box Marrakesh Express d Tomato Couscous 14 cup chopped fresh cilantro 14 cup chopped roasted sweet red peppers 2 tablespoons toasted pine nuts 12 teaspoon grated lime peel Cook couscous according to package directions 2 Stir in cilantro, peppers, pine nuts and lime peel Serve immediately V ield: cups approx. a fast salad and delicately flavored, b easy to prepare at bone. Veal Ion or rib chops should he cooked to nediun doneness (160 F); at nediun they will be slightly pink in the center, juicy and 4 ' Moroccan Date Ratatouille and looking time 20 minutes 1 Cook's Tip: To grill outdoors, place veal on coals Grill, grid over medium, uncovered 12 to 14 minutes for medium doneness, turning once v vA , 4 N Savory Couscous with Roasted Sweet Red Peppers Total preparation ' V1' A ' 5 Couscous is a perfect For dessert, serve Date Almond Truffles The combination of dates, almonds, raisins, orange juice, honey and cinnamon is shaped into small balls, then rolled and easy Finale1 in confectioners sugar A fabulous Klim, nuru liltil r tj--' A , For a more casual menu, try Mediterranean Veal Burgers Grilled eggplant slices and veal burgers are served with roasted sweet red peppers on focaccia bread that has been spread with basil pesto Rosemary Walnut Couscous made by adding fresh rosemary and chopped walnuts to prepared Wild Mushroom i - Coarsely chop dates, set aside Heat oven to 375 In large heatproof Dutch oven, heat 1 tablespoon olive oil over medium-hig- h heat until hot Add onion and bell pepper, cook 5 to 7 minutes or until tender, stimng frequently Stir in tomatoes, rosemary, bay leaf and garlic Cover and reduce heat to medium Cook 5 minutes or until tomatoes are soft, reserve 2 Meanwhile in large nonstick skillet, heat 2 tablespoons olive oil over medium heat until hot Cook eggplant and zucchini until browned about 10 minutes With slotted spoon, add vegetables to tomato mixture Stir in dates and paprika Cover tightly with foil, then with lid 3 Bake in 375 oven 35 to 40 minutes or until vegetables are soft, but not dry Remove rosemary and bay leaf Season with salt and pepper Serve warm or at room temperature Sprinkle with toasted almonds just before serving Makes 4 servings (serving size: 1 cup). Cook 's Tip: To make ahead prepare recipe through step 2, refrigerate tightly covered as long as osemight Proceed mth step 3, baking tune mas increase slightly Total pri puration and ( ookmg time 20 minun s cup pitted California dates cups (6 ounces) slivered toasted blanched almonds 12 cup raisins 1 tablespoon honey 12 teaspoon ground cinnamon 1 Orange juice Confectioners sugar Cut up dates Place dates, almonds and raisins in food processor fitted with metal blade Process until finely chopped, about minute, scraping down sides halfwav through Add honey and cinnamon Add enough orange juice, approximately to 2 tablespoons, to make mixture of rolling consistency Continue processing 15 to 20 seconds until combined 2 Shape mixture into a square Cut mto 20 cubes, roll each into a ball Roll each ball in confectioners sugar Place in fluted paper cups if desired Chill and sene Makes 20 truffles. 1 1 Cooks Tip: Ifasailable the larger moistcr Medjool dates (most wide Is axatluble September-Februa- ry ) are excellent for use in candies and confections DUES are defiuous year round as a snai k eaten plan w dressed up" as n Date Umtxid Truffles. For a quick snack, toss chopped dates with salted guests wl rave over this flavor sprinkling of dates adds nstant flair to side dishes such as coustous. Fry stirring chopped dates, toasted almonds and shredded orange or lemon peel mto hot couscous. Readily nixed nuts sensation. v A available, look for Calif orma dates whole, pitted and chopped In addition to adding flavor and texture to foods, dates add a nutrition boost, too. They are a good source of filer, while being free of fat, cholesterol and sodium The date recipes are adapted from recipes by Kitty Morse For additional recipes and information, please call the California Date Commission at 1 800-22- 3 8748 (not pictured) Total pri patalion and ( ookim, turn HI mintih v pound ground veal loaf (8 ounces) focaccia bread, approx. 8 inches in diameter egg teaspoon salt teaspoon pepper crosswise slices (14 inch thick) unpeeled eggplant cup plus 2 tablespoons prepared basil pesto, divided cup roasted sweet red peppers, rinsed, drained 1 1 1 12 12 4 13 12 Cut focaccia into quarters Using a serrated knife, split each quarter horizon tally in half Pull out 14 inch of sott bread from cut side of tops of focaccia, process in food processor fitted with metal blade to make crumbs Reserve 14 cup bread crumbs for veal mixture, reserve remaining crumbs for another use (may be frozen up to 3 months) 2 In medium bowl combine veal bread crumbs egg, salt and pepper mixing lightly but thoroughly Shape into four thick patties 3 Brush both sides of eggplant slices with 2 tablespoons pesto Place patties in center of grid over medium, ash covered coals, place eggplant slices around edges of grid Grill, uncovered 12 to 14 minutes or until centers of burgers are no longer pink and eggplant slices are tender turning once 4 Place focaccia, cut side down, on grid Grill to 2 minutes until lightly toasted Remove from grid, spread cut sides with remaining 13 cup pesto Place burgers on bottoms of focaccia, top with an eggplant slice and 14 of red pepper Close sandwiches Makes 4 servings. 12-inc- h 1 4 ; VEAE's delicate Ham team well with seasonings Try garlic, basil, indigenous to the Mediterranean oregano, marjoraat. mint, rosemary or lemon to season chops or ground veal prior to cooking. |