| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains, Vegetables |
Sami |
|
1 |
Servings |
INGREDIENTS
| 2 |
|
Whole new potatoes; halved and quartered, blanched |
| 2 |
|
1-inch slices of a beefsteak tomato; grilled |
| 1 |
lg |
Slice red onion ring; grilled |
| 1 |
|
Yellow pepper; roasted, seeded, and julienned |
| 1/2 |
|
Endive spear; grilled |
| 1 |
md |
Portobello mushroom; grilled and cut into fourths |
| 1 |
tb |
Chiffonade basil |
| 1 |
tb |
Chopped black olives |
| 1 |
tb |
Olive oil |
|
|
Salt and pepper |
| 1/2 |
c |
Assorted grilled vegetables; brunoise |
| 1 |
tb |
Balsamic vinegar |
| 1 |
|
Piece; (11 by 14 inch) of parchment paper |
| 1 |
tb |
Water |
| 2 |
|
Grilled green onions; for garnish |
INSTRUCTIONS
VINAIGRETTE
ESSENCE OF EMERIL SHOW#EE2281
Preheat the oven to 350 degrees.
For the paupette: Toss all the vegetables with the basil, black olives,
olive oil and salt and pepper. Layer the mixture in the center on one half
side of the parchment. Add the 1 tablespoon of water for steaming purposes.
Fold the other half of parchment over the vegetables resembling a book.
With the crease side toward you start crimping and folding towards your
body. The finish product will resemble a calzone. Make sure that the
parchment is nice and tight, so that none of the liquid will escape. Roast
for 8-10 minutes.
For vinaigrette: In a mixing bowl, slowly whisk the balsamic vinegar into
the olive oil. Add the brunoise of vegetables and season with salt and
pepper. Remove the paupette from the oven and place on a plate. Make a cut
through the top center, exposing the roasted vegetables. Spoon the
vinaigrette over the vegetables and garnish with 2 grilled green onions.
Yield: 4 appetizer servings
Posted to recipelu-digest by molony <molony@scsn.net> on Feb 19, 1998
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