Subj : BH&G 2797
To   : ALL
From : DAVE DRUM
Date : Sun May 23 2021 11:43:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Melty Rhubarb, Goat Cheese & Peppers
 Categories: Fruits, Cheese, Vegetables, Chilies
      Yield: 8 Servings
 
      2 tb Olive oil
      6 cl Garlic; peeled
    1/4 ts Coriander seeds
    1/4 ts Crushed red pepper
    1/2 c  Purchased roasted red sweet
           - peppers
    1/4 ts Sea or kosher salt
      1 lb Fresh rhubarb; in 3" pieces
      1 tb Sugar
      1 md Yellow bell pepper; in
           - bite-size strips
      2 tb Small fresh mint leaves
           - Sea or kosher salt
           - Soft goat cheese (chevre)
           - Crusty bread slices
 
  Set oven @ 400ºF/205ºC.
  
  For sauce, in a small skillet heat oil over medium-low
  heat. Add garlic, coriander seeds, and crushed red pepper.
  Cook for 1 to 2 minutes or until fragrant, stirring
  occasionally. Remove and cool slightly. In a small food
  processor or blender combine the roasted sweet pepper, the
  garlic mixture with the oil, and the 1/4 teaspoon salt.
  Cover and process until smooth.
  
  Cut two 15" squares of parchment. Lay one piece of
  parchment in a 15" x 10" x 1" baking pan. Place the
  rhubarb in the center of the paper; sprinkle with sugar.
  Top with yellow sweet pepper strips and roasted pepper
  sauce. Top with remaining parchment square. Fold and
  crease the edges together, working around the parchment to
  seal. Bake for 15 to 18 minutes or until rhubarb is
  tender.
  
  Carefully open parchment packet, avoiding steam. Top
  mixture with mint. Sprinkle with additional salt. To
  serve, smear cheese over bread and top with warm rhubarb
  mixture.
  
  Better Homes & Gardens | July 2015
  
  MM Format by Dave Drum - 15 July 2015
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... "He who can, does. He who cannot, teaches." -- George Bernard Shaw
--- MultiMail/Win32 v0.49
 * Origin: Fidonet Messaging Since 1991 bbs.docsplace.org (1:135/392)

.