Guest guest Posted March 17, 1999 Report Share Posted March 17, 1999 What delicious salads!! I am a grain-aholic. Thank you for sharing!! Can you tell me who wrote " Still Life with Menu " ? Kathleen [schuller] Wednesday, March 17, 1999 5:49 AM Veg-Recipes a few more from molliekatzen.com Kathleen <schuller <schuller > * Exported from MasterCook * Filled Figs With Mascarpone, Gorgonzola, & Pine Nuts Recipe By : Adapted from " Mollie Katzen's Vegetable Heaven. " Serving Size : 1 Preparation Time :0:00 Categories : Dessert Fruit Grain & Nuts Vegetarian Amount Measure Ingredient-Preparation Method -------- ------------ -------------------------------- 1/3 cup mascarpone 3 tablespoons crumbled gorgonzola ¼ cup pine nuts lightly toasted and thoroughly cooled A dash of salt -- (optional) 6 medium-sized ripe figs 2 inches long about 1 ½-inch diameter A little fresh lemon juice A little honey Lavender flowers and/or leaves -- (optional) Brace yourself for a peak sensual experience. * Use only the ripest, most flavorful figs. If they're out of season, you could substitute another soft-fleshed ripe fruit, like pears, nectarines, apricots, or cherries. * Mascarpone is a sublimely smooth, slightly sweet Italian cream cheese. If you can't get mascarpone, substitute a high-quality cream cheese. Also, if you can't get gorgonzola, replace it with a good brand of domestic blue cheese. * Filled Figs are good at room temperature or cold. They'll keep for several days; carefully seal up the whole plate of figs and refrigerate. Yield: 12 filled fig halves Preparation time: 10 minutes 1) Place the mascarpone in a small bowl and stir to soften. (Be patient-it's a bit sticky.) Slowly stir in the crumbled gorgonzola and 3 tablespoons of the toasted, cooled pine nuts, and mix until it is well blended. Add a dash of salt to taste, if desired. 2) Cut the figs in half lengthwise, so they can retain their lovely shape. Use your finger or the back of a teaspoon to slightly depress the open center of each fig, then sprinkle the figs with a little lemon juice. 3) Mound a small amount of the cheese mixture in the middle of each open fig, pressing down lightly. Drizzle a little honey over the filling, and place a few extra pine nuts decoratively on top. 4) Arrange the stuffed figs on your favorite small, fancy plate, and scatter some lavender blossoms and/or leaves among the figs. Cover the plate tightly with plastic wrap, and refrigerate until serving time. www.molliekatzen.com <http://www.molliekatzen.com> 2/99 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Fruited Grain Salad Recipe By : Adapted from " Still Life with Menu. " Serving Size : 1 Preparation Time :0:00 Categories : Fruits Grain & Nuts Vegetarian Salads & Salad Dressings .To Try Amount Measure Ingredient-Preparation Method -------- ------------ -------------------------------- 1 cup uncooked wheat berries 1 cup uncooked pearl barley 1 cup uncooked short-grain brown rice 3 tablespoons cider vinegar 1 tablespoon lemon juice 3 tablespoons canola or vegetable oil -- (optional) ½ teaspoon salt 1 ½ cups golden raisins -- (packed) ¾ cup minced fresh chives -- (packed) (scallions may be substituted-be sure to mince them very fine) 6 large fresh mint leaves-minced or more, to taste, up to 7 (or 1 to 2 teaspoons dried mint) 4 ripe firm red plums-sliced, up to 5 1 tart green apples-sliced (1 to 2) (optional addition to or substitute for the plums) Preparation time: About 1 hour for the grains to cook; only a few minutes of work thereafter. Yield: Lots! ( 8 to 10 servings) Each grain-barley, whole wheat berries, brown rice-has its own distinct personality in this salad. The addition of golden raisins, chives, mint, and plums (and/or apples) makes it taste both exotic and yet homey and familiar. Do try to find fresh mint for this salad. It's an important component, and dried mint is not quite the same thing. * NOTE: The grains need to cook separately. You can cook them in advance and store them in tightly covered containers until you are ready to make the salad. You can also prepare the salad a night or two before you plan to serve it. (Add everything except the fresh fruit, which should go in shortly before serving.) It takes very little work. Most of the preparation time allotted is for cooking the grains, so you can easily make it during an evening when you are home doing other things. * ANOTHER NOTE: This salad keeps very well, and is great to have on hand for lunches and snacks. 1) Soak the wheat berries for about 30 minutes. Meanwhile, wash the barley several times, until the water in which it is rinsed looks clear. Put the barley and 2 ½ cups water in a saucepan. Bring to a boil, partially cover, and simmer until tender (about 30 minutes). 2) Place the rice and 1 ¾ cups water in a small saucepan. Bring to a boil, partially cover, and simmer very quietly for about 35 minutes, or until tender. 3) Drain the wheat berries and place in a saucepan with 2 ½ cups water. Bring to a boil, cover and simmer until tender. This will take about 1 to 1 ¼ hours. Check the water level. You may have to add just a little extra if it seems dry. 4) When all the grains are cooked, combine them in a large bowl. Stir to let excess steam escape. Add remaining ingredients except the plums and/or apples. 5) Cover and chill well before serving. This will keep up to three days. Add plum and/or apple slices, and mix them in gently just before serving. www.molliekatzen.com <http://www.molliekatzen.com> 2/99 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Green Salad With Pears, Pecans, & Feta Recipe By : Adapted from " Still Life With Menu. " Serving Size : 1 Preparation Time :0:00 Categories : Fruits Grain & Nuts Vegetarian Salads & Salad Dressings .To Try Amount Measure Ingredient-Preparation Method -------- ------------ -------------------------------- 1 medium-sized ripe pear (D'Anjou or Comice or Bartlett) 2 tablespoons fresh lemon juice 1 small head soft leaf lettuce cleaned and spun dry 2 tablespoons extra-virgin olive oil-up to 3 ½ cup coarsely chopped pecans-lightly toasted ½ crumbled feta cheese 2 teaspoons wine vinegar (red wine or sherry or champagne) Freshly ground black pepper to taste Preparation time: 20 minutes Yield: 4 - 5 servings Crisp and soft greens are combined with sweet, juicy pear slices, toasted pecans, and soft, salty feta cheese. When served as a second course, this salad leaves you so satisfied, all dessert cravings just fade away. The amounts/proportions suggested below are flexible, and can be adjusted to your taste. 1) Cut the pear into thin slices (peeling is optional). Transfer to a small bowl and sprinkle with lemon juice. Set aside. 2) Place the clean, dried lettuce in a medium-sized bowl. Tear the leaves into bite-sized pieces, drizzle lightly with oil, and toss until coated. 3) Mix in the pecans and feta. Sprinkle in vinegar and black pepper to taste. Toss to distribute everything. 4) Lift the pear slices out of the bowl of lemon juice with a fork or a slotted spoon. Place them on top of the salad, toss gently, and serve. www.molliekatzen.com <http://www.molliekatzen.com> 2/99 - - - - - - - - - - - - - - - - - - ============================================================================== CONFIDENTIALITY NOTICE: E-mail may contain confidential information that is legally privileged. Do not read this e-mail if you are not the intended recipient. This e-mail transmission, and any documents, files or previous e-mail messages attached to it may contain confidential information that is legally privileged. If you are not the intended recipient, or a person responsible for delivering it to the intended recipient, you are hereby notified that any disclosure, copying, distribution or use of any of the information contained in or attached to this transmission is STRICTLY PROHIBITED. If you have received this transmission in error, please immediately notify us by reply e-mail, by forwarding this to postmaster or by telephone at (800) 477-0770, extension 4860 and destroy the original transmission and its attachments without reading or saving in any manner. Thank you. ============================================================================== Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 17, 1999 Report Share Posted March 17, 1999 I apologize for recopying the entire message referenced above. I HATE it when people do that and there I did it myself!!! Thanks again for sharing, though! Christine =============================================================================== CONFIDENTIALITY NOTICE: E-mail may contain confidential information that is legally privileged. Do not read this e-mail if you are not the intended recipient. This e-mail transmission, and any documents, files or previous e-mail messages attached to it may contain confidential information that is legally privileged. If you are not the intended recipient, or a person responsible for delivering it to the intended recipient, you are hereby notified that any disclosure, copying, distribution or use of any of the information contained in or attached to this transmission is STRICTLY PROHIBITED. If you have received this transmission in error, please immediately notify us by reply e-mail, by forwarding this to postmaster or by telephone at (800) 477-0770, extension 4860 and destroy the original transmission and its attachments without reading or saving in any manner. Thank you. =============================================================================== Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You are posting as a guest. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.