Tabasco
®
is a registered trademark owned by McIllhenny Co.
Nutritional information per serving (based on 8 servings):
Calories 480 (28% from fat) • carb. 60g • pro. 26g • fat 15g • sat. fat 7g
• chol. 149mg • sod. 512mg • calc. 389mg • fiber 2g
Tomato-Potato Gratin
A slight change from traditional potatoes au gratin,
these are excellent served with grilled swordfish or steak.
Makes 6 servings
1
1
⁄
2
tablespoons extra virgin olive oil
2
medium onions, cut into thin slices
(can use 3-mm slicing disc of Cuisinart
®
food processor)
1
1
⁄
2
cups chopped plum tomatoes
(3-4 tomatoes, cored and seeded)
3
⁄
4
teaspoon kosher salt
1
teaspoon fresh rosemary (
1
⁄
2
teaspoon dried), chopped
1
⁄
2
teaspoon fresh thyme (
1
⁄
4
teaspoon dried), chopped
1
⁄
4
teaspoon freshly ground black pepper
1
⁄
3
cup grated Parmesan or Asiago
1
1
⁄
2
pounds baking potatoes, scrubbed, peeled if desired, cut into
1
⁄
8
-inch slices (can use 3 or 4mm slicing disc of the Cuisinart
food processor)
Place the rack in position B and preheat toaster oven to 400ºF. Brush an
8x11-inch oval or 8x8-inch square baking dish with olive oil.
In a 12-inch nonstick fry pan, heat the olive oil over moderately low heat.
Add the onions and cook, stirring occasionally, until they are translucent,
about 5 minutes. Remove from the heat and stir in the chopped plum
tomatoes and
1
⁄
4
teaspoon of the salt.
In a small bowl, combine the rosemary, thyme, remaining salt, pepper and
cheese. Spread half the tomato/onion mixture in the prepared baking dish.
Layer half the potato slices evenly on top. Sprinkle with half the herb and
Parmesan mixture. Repeat. Cover with aluminum foil and bake for 40 to 45
minutes, until potatoes are tender when tested with a fork. When tender,
remove the foil and bake for an additional 15 to 20 minutes, until the
potatoes are golden.
Nutritional information per serving:
Calories 167 (27% from fat) • carb. 26g • pro. 5g • fat 5g • sat. fat 1g
• chol. 4mg • sod. 273mg • calc. 90mg • fiber 3g
Summertime Zucchini,
Tomato & Basil Bake
While this side dish is best in the summer with garden fresh vegetables,
our markets make it easy to get these ingredients all year ’round.
Makes 4 servings
2
medium green zucchini, each 1
1
⁄
2
inches in diameter
6
ripe plum tomatoes
10
large fresh basil leaves
1
large clove garlic, peeled and halved
1
tablespoon extra virgin olive oil
1
⁄
2
teaspoon kosher salt
1
⁄
4
teaspoon freshly ground pepper
1
⁄
4
cup freshly grated Reggiano Parmesan cheese
Preheat the toaster oven to 350ºF.
Trim the ends of the zucchini. Cut into
1
⁄
4
-inch-thick slices. Cut the
tomatoes into
1
⁄
4
-inch-thick slices. (This can be done using a Cuisinart
®
food processor and the 6mm slicing disc.) Stack the basil, roll, then cut
into very thin strips with a sharp knife to produce a shred. Set aside.
Rub the garlic clove over the bottom of an 8x8-inch glass or ceramic
baking dish, and discard the garlic. Brush with 1 teaspoon of the olive oil.
Arrange the zucchini and tomato slices in a single layer, overlapping them
tightly. Season with the salt and pepper. Scatter the shredded basil evenly
over the zucchini and tomatoes. Drizzle with the remaining olive oil, then
sprinkle evenly with the grated cheese.
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