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Week of 7/17/2000
Grilled Portobello Burgers with Red Pepper
Mayonnaise
Only
3 grams of fat and 123 calories per serving!
1/2 cup chopped, drained, roasted
red peppers from jar
1/4 cup low-fat mayonnaise
1 garlic clove, chopped
1/8 tsp. cayenne pepper
Non-stick vegetable oil spray
4 large Portobello mushrooms, stems removed
4 1/2-inch-thick red onion slices
4 1/2-inch-thick crusty country bread slices
2 Tbls. rice vinegar
4 cups baby spinach leaves
Blend first 4 ingredients in processor until smooth. Season with salt
and pepper.Spray grill with oil spray; prepare barbecue (medium heat).
Spray mushrooms and onion slices with oil spray; sprinkle with salt and
pepper. Grill mushrooms, onion and bread until vegetables are tender and
bread is golden, turning often, about 12 minutes for vegetables and 5
minutes for bread.
Transfer 2 tablespoons red pepper mayonnaise to large bowl. Whisk in vinegar,
add spinach and toss. Divide among 4 plates. Place 1 bread slice atop
spinach on each. Top each with 1 mushroom, then 1 onion slice. Spoon 2
Tbls. red pepper mayonnaise atop each. Serves 4.
Strawberry-Orange
Sorbet
Refreshing and delicious
1 cup water
2/3 cup sugar
2 3/4 cups sliced hulled strawberries
(about 1 1/2 one-pint baskets)
1/2 cup fresh orange juice
1/2 tsp. grated orange peel
Stir 1 cup water and sugar in small saucepan over medium heat until
sugar dissolves. Bring to boil. Chill sugar syrup until cold, about
1 hour.
Combine sliced strawberries, fresh orange juice and orange peel in processor.
Puree until smooth. With processor running, gradually add chilled sugar
syrup and process until well blended. Transfer sorbet mixture to 13x9x2-inch
glass dish. Freeze just until sorbet is firm, stirring every 30 minutes,
about 3 hours total.
Transfer frozen sorbet to processor. Puree until smooth. Spoon into
dessert glasses and serve immediately or freeze in covered container
up to 3 days.
Three-Berry
Butter Cake
Perfect for a picnic. Dress it up
with whipped cream and a simple vanilla custard sauce...
1
stick (1/2 cup) unsalted butter
1/4 cup heavy cream
3 large eggs at room temperature
1 1/4 cups granulated sugar
1/2 tsp. salt
2 tsp. finely grated fresh lemon zest
2 tsp. baking powder
1 tsp. vanilla
2 1/2 cups cake flour (not self-rising)
6 cups mixed berries (1 3/4 lb.) such as raspberries, blackberries,
and blueberries
2 Tbls. confectioners sugar
Preheat oven to 350 degrees. Grease a 13-by 9-by 2 inch metal baking
pan, then line bottom with wax paper and grease paper. Heat butter with
cream in a small saucepan over low heat until melted, then cool.
Beat eggs, granulated sugar, and salt with an electric mixer on high
speed until mixture is thick, pale, and forms a ribbon when beaters
are lifted, about 5 minutes with a standing mixer or about 12 minutes
with a handheld. Add zest, baking powder, and vanilla and mix on low
speed until blended.
Add 1 1/4 cups flour and half of butter mixture and mix on low speed
until blended. Mix in remaining butter and 1 1/4 cups flour in same
manner. Increase speed to medium and beat 1 minute with a standing mixer
or 2 minutes with a handheld, or until batter is thick and sticky. Add
berries and carefully fold in with a rubber spatula until barely combined.
(Raspberries will begin to fall apart, and batter will look slightly
pink
.
Spoon batter into baking pan, gently smoothing top. Bake in middle of
oven until springy to the touch and a tester inserted into center comes
out clean, 45 to 50 minutes. Cool completely in pan on a rack. Run a
knife around edge of cake, then invert rack over cake and flip cake
onto it. Remove wax paper and re-invert onto a platter. Just before
serving, dust with confectioners sugar.
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