Misc: Chickpea Cassoulet With Tomatoes And Chard by Recipe Cottage

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	Chickpea Cassoulet With Tomatoes And Chard

		Curried Cream Of Cauliflower And Apple Soup Curried Eggplant Strudel Curried Mayonnaise Eggplant Gratin Saffron Butter Sauce Chickpea Cassoulet With Tomatoes And Chard Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Onion diced 3 Cloves garlic, minced 2 Pn Red pepper 2 Ts Chopped fresh thyme(1/2 tsp Dried) 1/2 Ts Paprika X Pinch saffron threads (optional) 1 15 oz can chickpeas 2 C Chopped tomatoes X Freshly ground pepper 1 Bn Chard, leaves only 1 Box 12 oz spaghetti 1/2 C Grated cheese Preheat oven to 350 F. Cook pasta al dente, drain. Saute onion garlic, crushed red pepper, herbs, paprika, and saffron (if desired). Cook over medium high heat, stirring frequently until onions are soft about 8 min. Add chickpeas, 1/2 cup of their liquid and tomatoes. Season with pepper. Lower heat and simmer 15 min. If pan becomes dry, add a little water to keep it moist. Steam chard until bright green and tender. Remove, chop coarsely, season with pepper and if desired salt. Put pasta in casserole, add chickpea-tomato mixture, chard and cheese. Toss until well mixed. Cover with foil and bake until warmed through, about 20 min. Serve with additional grated cheese if desired. Makes 4 to 6 servings. You can also prepare this ahead of time, then pop into oven and heat for 20 min. Curried Cream Of Cauliflower And Apple Soup 4 C Vegetable stock 1 1/2 Tb Unsalted butter 1 C Onions, chopped 2 Tb Curry powder 1/2 Ts Saffron threads -OR 2 Pn Saffron powder 1 C Golden Delicious apple, -peeled, split, cored and -sliced 4 C Cauliflower (about 1 medium -head), greens and stem -discarded, head broken up -into small florets Warm the stock over medium heat. Melt the butter in a cast-iron pot over medium-low heat. Add the onions, curry powder and saffron and sweat for 2 minutes, stirring often. Add the sliced apple and sweat for another 5 minutes, stirring often. Add the cauliflower and warm vegetable stock and bring to a boil. Boil until the cauliflower is tender when pierced with a knife, approximately 20 minutes. Add the cream and cook for 3 more minutes. Salt and pepper to taste. Transfer the soup in batches to a blender or food processor and puree at high speed until very smooth. Keep warm until ready to serve or refrigerate when cool and reheat just before serving. - - - - - - - - - - - - - - - - - - Curried Eggplant Strudel 1 Lg Eggplant -- peeled/diced 1/2 Ts Salt 1 C Chopped onion 1 Tb Olive oil 1 Garlic clove -- minced 1 Tb Curry powder 1 T Ground cumin 1 T Chili powder 1 C Chopped canned tomatoes 2 Tb Sugar 1/4 Ts Ground saffron 1/4 C Vinegar 1/2 C Roasted peanuts -- chopped 1 Lb Frozen phyllo dough (24 Sheets) -- defrosted 3/4 Lb Unsalted butter -- Clarified 1 C Plain yogurt Toss the eggplant with the salt and set aside for 30 minutes. Wrap in a towel and squeeze out any excess moisture. Set aside. In a skillet, saute the onion in the olive oil over medium heat until soft, about 2 minutes. Add the garlic, curry powder, cumin and chili powder, and cook 2 more minutes. Add the reserved eggplant, tomatoes and sugar. Mix the saffron into the vinegar and add to mixture. Simmer for 15 minutes, until the eggplant is soft. Add a bit of water if the mixture should become too dry. Add the peanuts and cool completely. Preheat the oven to 400 degrees. Place a sheet of phyllo on a clean work surface and drizzle lightly with clarified butter. Layer five more sheets, drizzling a bit more butter atop each layer. Brush the top layer with butter. Place a quarter of the filling over the sheets, mounding more of it along one of the longer sides. Roll the sheets up jelly roll-style, starting at the edge with the mounded filling. Place seam-side down on a greased sheet pan and brush with more clarified butter. Make three more strudels using the rest of the phyllo and the remaining filling and butter. On sheet pans, bake in the preheated oven until golden brown, about 25 to 30 minutes, moving the pans front to back and top to bottom halfway through. Let rest for 10 minutes before serving. Cut the strudel in 1-inch-thick slices and top with yogurt. Per hors d'oeuvre: 64 calories, 1 gm protein, 5 gm carbohydrates, 5 gm fat, 10 mg cholesterol, 2 gm saturated fat, 61 mg sodium. Curried Mayonnaise Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Sauces Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 C Mayonnaise 2 Ts Lime juice 1/4 Ts Water 1 Tb Curry paste, red 1/4 Ts Saffron threads Mix saffron threads and water into a paste. Combine all ingredients and process until smooth. Makes about 1 cup. Will keep short periods if refrigerated. Serve with ham sandwiches, tuna salad, cold turkey. Eggplant Gratin Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Casseroles Main Dish Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 Lb Japanese or round eggplants Oil for frying 3 Tb Virgin olive oil 1 Red onion -- finely chopped 1 Garlic clove -- finely chopped 1/2 Ts Herbes de Provence 2 1/2 Lb Ripe tomatoes - peeled, seeded and chopped Salt Pepper, freshly milled Sugar, if needed 1/8 Ts Saffron threads 2 Eggs 1 C Ricotta cheese 1/3 C Milk or whipping cream 1/2 C Grated Parmesan cheese 10 Lg Basil leaves -- cut or torn - into small pieces 3 Oz Gruyere cheese - shredded or thinly sliced SLICE EGGPLANTS diagonally about 1/2-inch thick. Discard pieces that are all skin on one side. If using round eggplants, halve them lengthwise, then cut into 1/2 or 1/4 rounds, about 1/2-inch thick. Generously cover bottom of wide skillet with oil. When hot, add eggplant in single layer and fry until golden on both sides and flesh is tender. Drain on paper towels. Add more oil, if needed, and fry rest of eggplant. Make sure oil is hot each time you add a new batch. FOR SAUCE: Warm olive oil in skillet and add onion, garlic and herbs. Stir to coat onion with oil. Cook gently until onions soften, 12 to 15 minutes. Add chopped tomatoes, salt lightly and raise heat. Cook, stirring occasionally, until juice has evaporated and sauce is thick, about 15 minutes. Season to taste with salt and pepper. If tomatoes are on the acid side, add sugar to taste to correct balance. FOR CUSTARD: Cover saffron threads with a few tablespoons hot water and let stand a few minutes. In bowl, beat eggs and stir in ricotta cheese, milk and Parmesan cheese. Season with salt and pepper, then stir in saffron with liquid. FOR GRATIN: Spread a little tomato sauce over bottom of baking dish, then arrange a layer of eggplant slices, slightly overlapping. Season with salt and pepper, scatter half the basil, add Gruyere. Make another basil-eggplant layer. Cover with rest of the tomato sauce. Pour custard over the top. Preheat oven to 350F and bake 40 minutes or until custard sets and is a delicate golden brown. Remove from oven and allow to rest a few minutes before serving. Saffron Butter Sauce Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Sauces Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 Ts Saffron threads, crumbled 2 Tb Shallot, minced 2 Tb White wine vinegar 3 Tb Dry white wine 3 Tb Heavy cream 14 Tb Unsalted butter, cold, cut i -to 14 pieces In a small heavy saucepan, combine the saffron, shallot, vinegar, and wine. Simmer the mixture until it is reduced to about 2 Tablespoons. Stir in the cream and simmer the mixture, whisking occasionally, until the liquid is reduced to 2 Tablespoons. Season the mixture with salt and pepper. Reduce heat to low, and whisk in the butter, 1 piece at a time, but overlapping slightly to keep the sauce from getting too hot. Remove from heat, from time to time, as the butter is whisked in. Remove from heat and season to taste with salt and pepper. Use with pasta and/or seafoods. Makes about 1 cup.