| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Crook2 |
1 |
servings |
INGREDIENTS
| 2 |
|
Carrots |
| 2 |
|
Zucchini |
| 2 |
|
Yellow squash |
| 1 |
md |
Stalk broccoli |
| 7 |
oz |
All Purpose flour |
| 1 |
|
10 ounces wh butter |
| 4 |
|
Eggs |
| 1 |
tb |
Baking powder |
| 1/2 |
c |
Tarragon; (chopped fine) |
| 1/2 |
c |
Basil; (chopped fine) |
| 1/2 |
c |
Chives; (chopped fine) |
| 1 |
pn |
Cayenne |
|
|
Salt to taste |
|
|
Herb oil; (recipe below) |
| 2 |
tb |
Parsley |
| 1 |
tb |
Thyme |
| 4 |
tb |
Chives |
| 6 |
|
Mint leaves |
| 6 |
oz |
Olive oil |
INSTRUCTIONS
INGREDIENTS FOR HERB OIL
Preheat oven to 400 degrees. Trim the skin off the zucchini and squash,
using four cuts to make them both rectangle shaped. Break the broccoli
stalks into small florets. Dice the carrots, zucchini and squash into
medium squares. In a large pot, boil water and blanch all the vegetables,
making sure they are very soft.
Combine the vegetables with the remaining ingredients in a large bowl. Pour
the mixture into a loaf pan that has been coated with butter and dusted
with flour. Make sure that the vegetables are evenly distributed. Bake 20
minutes at 400 degrees and then reduce to 275 degrees for 20 more minutes.
Let cool and slice into 10 slices. Place one slice on each plate, drizzle
with herb oil and serve with baby greens tossed with lemon juice and olive
oil. Salt and pepper to taste.
Makes 10 servings.
Ingredients for Herb Oil:
Roughly chop the parsley, thyme and chives. Place all ingredients in a
blender and puree for 10 minutes them remove. Let stand for about 2 hours,
then strain.
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