| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Dujour08 |
4 |
servings |
INGREDIENTS
|
|
=== FOR SHELL === |
| 2 |
|
Russet potatoes; thinly sliced |
| 2 |
tb |
Olive oil |
|
|
Salt; to taste |
|
|
Freshly-ground black pepper; to taste |
|
|
=== FOR FILLING === |
| 1 |
|
Onion |
| 2 |
|
Carrots |
| 1 |
|
Fennel bulb |
| 1 |
tb |
Minced ginger |
| 1 |
tb |
Minced garlic |
| 3 |
tb |
Olive oil |
| 1 |
tb |
Ras el hanout; (available at |
|
|
Middle Eastern groceries) |
|
|
Salt; to taste |
|
|
Freshly-ground black pepper; to taste |
| 1/2 |
c |
White wine |
| 1/2 |
c |
Raisins |
| 2 |
bn |
Fresh spinach |
|
|
=== FOR CRUST === |
| 1 |
c |
Bulghur |
| 1 |
c |
Hot water |
| 1 |
|
Orange |
| 1 |
|
Lemon |
| 1 |
bn |
Thyme |
| 1/2 |
c |
Walnuts |
| 2 |
ts |
Minced garlic |
|
|
Salt; to taste |
|
|
Freshly-ground black pepper; to taste |
| 1 |
tb |
Olive oil |
INSTRUCTIONS
Brush 4 gratin dishes with olive oil, arrange potatoes in the dishes,
brush them with olive oil and season. Then prebake 5 to 6 minutes at
400 degrees. Prepare filling by sauteeing the vegetables and
aromatics in olive oil until lightly caramelized. Stir in the ras el
hanout and cook until strongly aromatic. Add wine and raisins and
reduce until moist but not liquidy. Lightly wilt in spinach, adjust
seasoning and fill in shells. Prepare crust by steeping bulghur with
hot water then flavoring with citrus, walnuts toasted with garlic and
olive oil. Season and mound over filling. Bake all for 12 minutes at
375 degrees. This recipe yields 4 servings.
Source: "CHEF DU JOUR - (Show # DJ-9388) - from the TV FOOD NETWORK"
S(Formatted for MC5): "07-29-1999 by Joe Comiskey -
joecomiskey@netzero.net"
Recipe by: Stan Frankenthaler
Converted by MM_Buster v2.0l.
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