Marinated Vegetable Grill
2 cups fruity olive oil
1 cup dry white wine
1/2 cup Balsamic vinegar
8 medium garlic cloves, crushed
1 cup coarsely chopped fresh basil leaves
1/4 cup fresh rosemary leaves or 2 T. dried
1 t. salt
1 t. freshly ground black pepper
8 small new red potatoes
1 bunch (8) baby carrots (with green tops)
8 Japanese eggplants, cut in half lengthwise
Combine the oil, wine, Balsamic vinegar, garlic, basil, rosemary, salt and pepper in a bowl. Let stand covered for 1 hour.Put the potatoes, carrots and eggplants in a large container (with a leakproof top, such as Tupperware).. Pour the oil-wine mixture over the vegetables, cover and shake gently to distribute the marinade. Marinate the vegetables for several hours, but preferably overnight. Preheat the oven to 400F.Remove from marinade (reserve marinade) and spread in a roasting pan.Roast the vegetables for 1 hour, basting once or twice with reserved marinade.Test for doneness, adding a few minutes if necessary. Serves 8.
Beef Brisket with onion -Lemon Marmalade
1 beef brisket (6 to 8 lbs.)
2 large onions, sliced
2 large lemons, peeled and thinly sliced
2 cups port
1/2 cup brown sugar
3 tablespoons mixed herbs (optional - rosemary, basil, oregano, thyme)
4 cloves garlic, chopped coarsely
1-1/2 teaspoonful coarsely ground pepper
Trim excess fat from brisket. In a roasting pan, place onion slices, lemon slices and garlic. Lay brisket on top of vegetables.Mix together port, brown sugar, and herbs; stir until sugar dissolves, then pour evenly over brisket. Sprinkle brisket with pepper and cover roasting pan tightly with foil. Bake in a 300:F oven until brisket is very tender when pierced, about four hours. When brisket is tender, uncover pan and return it to the oven (raise temperature to 450:F to brown the meat slightly, about 20 minutes. Remove brisket from pan. Skim off fat from pan juices and put in sauce pan. Boil juices and vegetables, uncovered, stirring often. As mixture thickens, reduce heat to medium and stir constantly; cook until thick and shiny, and reduced to about 1-3/4 cups (20-30 minutes). Add salt to taste. To serve, slice across the grain. Spoon marmalade over brisket. Garnish with lemon "bows" and chopped parsley if desired. Serves 10-12.
Chocolate Pudding Cake
1 cup flour
2 t. baking powder
1/2 t. salt
2/3 cup sugar
1/2 cup milk
1 square unsweetened chocolate, grated (1 ounce)*
1/2 cup chopped nuts**
2 T. melted butter
1 t. vanilla extract
Topping
1/4 cup white sugar
1/2 cup brown sugar
3 squares (3 ounces) unsweetened chocolate, grated,
or 3 T. unsweetened cocoa powder
1/4 t. salt
1 t. vanilla
1 cup boiling water
Sift flour, baking powder, salt and sugar into bowl. Add milk, chocolate, nuts, butter, vanilla, and blend well. Pour mixture into a greased baking dish.*** Combine sugars, chocolate, salt and vanilla, and spread evenly over first mixture. Pour the boiling water over this but do not stir. Bake in a moderate oven, 350F, for 1 hour, until the cake that rises to the top tests done.**** There will be a layer of fudge sauce beneath. Can be served warm or cold, with or without cream.* I further reduce fat content by substituting 3 T. cocoa powder + 1 t. melted butter or margarine. ** I omit the nuts...to reduce fat and also because we prefer it without nuts, but if you're so inclined, walnuts work with this.*** When I cook this in the microwave, I use an 8" square glass or Corningware dish.**** If using the microwave, allow 8 to 9 minutes on high (750-watt oven, adjust for your own particular nuker), turning quarter way around halfway through the cooking time (or use lazy susan).
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