| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Grains |
Moroccan |
Appetizers, Cheese, Seasonings |
1 |
Torta |
INGREDIENTS
| 1 |
md |
Onion; finely chopped |
| 2 |
tb |
Butter |
| 11 |
oz |
Goat cheese |
| 4 |
tb |
Fresh chives, finely chopped |
| 4 |
tb |
Fresh cilantro, chopped |
| 2 |
ts |
Cumin seed |
| 1 |
ts |
Sweet paprika |
| 2 |
|
Garlic cloves; minced |
| 1 |
ds |
Cayenne pepper |
|
|
Salt |
|
|
Freshly ground pepper |
| 1 |
|
Green pepper; chopped |
| 1 |
|
Red pepper; chopped (plus top for garnish) |
|
|
Lettuce leaves |
|
|
Fresh cilantro sprigs |
INSTRUCTIONS
FOR GARNISH
Although this torta is from Provence, its superb taste suggests a Moroccan
influence. Choose a mild to mature chevre, depending on your taste. If
goat cheese isn't to your liking, you can substitute feta or a mild blue
cheese. The crisp texture of the green and red peppers contrasts
delightfully with the smooth spiced cheese.
DIRECTIONS: ========== Saute the onion in butter until soft. Place all
ingredients except peppers and garnishes in a food processor or mixing bowl
and blend thoroughly. Line a 3- to 4-cup mold with a double thickness of
cheesecloth. Place the red pepper top upside down in the bottom of the
mold and sprinkle chopped red and green pepper bits around it. Cover with
half the cheese mixture and level the mixture with a spoon. Sprinkle on the
remaining pepper bits and add the remaining layer of cheese. Fold the
cheesecloth over the top and press it slightly to firm in place. Let the
mold set overnight in the refrigerator.
To unmold, fold back the top of the cheesecloth. Invert a serving plate on
top of the mold and flip them over together. Lift off the mold and
carefully remove the cheesecloth. Garnish the torta with lettuce leaves and
fresh cilantro.
* Source: The Herb Companion - June/July 1993 * Typed for you by Karen
Mintzias
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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