moiram@tektronix.UUCP (Moira Mallison ) (02/28/86)
I've been fairly under control about new cookbooks lately :-), but....but I was looking for a Cuisinart cookbook after I got one for Christmas, and happened on *GOOD TASTES* (The Sherry Golden Cookbook) and couldn't resist. I was seduced by the recipes for Brie in Brioche, Artichoke (with crab) Quiche, and the variations on the tabouli theme. Although it is not a vegetarian cookbook, there are many vegetarian recipes. Here's the table of contents: Breads: Yeast Breads & Quick Breads Soups Appetizers Savory Pies, Quiches, Tarts, and Other Pastry Delights Crepes, Blintzes, Pancakes and Waffles Pasta Stir-Fry Poultry, Meat, Fish & Seafood With-Meat Cooking: Co-starring Vegetables, Grains, Dairy & Legumes Pasta, Grain, Vegetable and Bean Salads Sauces, Fillings, and Marinades Desserts And here are couple recipes: Shrimp & Artichoke Tabouli, and Coucous with Turkey & Ported Prunes. SHRIMP & ARTICHOKE TABOULI This is a classy tabouli. You can increase the amount of shrimp if your budget can take it. Mix them whole or chopped into the tabouli and use them whole to garnish the tabouli, placing them around the edges of the salad or in a line down the center. 1 6-ox jar marinated quartered artichoke hearts, drained 1 recipe Basic Lemon Vinaigrette (follows) 1 lb small whole, shrimp, cooked, peeled and deveined, or larger shrimp, cooked and diced [or baby shrimp (I'm lazy!)] 1/2 tsp oregano 1/2 tsp Dijon mustard, or to taste 1 4-oz jar sliced pimento, drained 1 cup finely minced parsley 1.5 c bulghar Reserve the marinade drained from the artichoke hearts and cut the artichoke quarters into smaller pieces. Prepare the Lemon Vinaigrette using the reserved artichoke marinade instead of the 1/4 cup olive oil and adding the oregano and Dijon mustard. Combine the shrimp, chopped artichoke, pimento, parsley, and revised Lemon Vinaigrette. Refrigerate while preparing the bulghar. Rinse the bulghar quickly in a colander. Place in a bowl and pour in an equal amount of boiling water. Cover tightly and let stand for 30 minutes or longer. Combine the prepared bulghar and the shrimp mixture. Taste for seasoning. Serve cold or at room temperature. [It's good to allow 3-4 hours before serving to allow the flavors to blend]. LEMON VINAIGRETTE 1/4 cup freshly squeezed lemon juice 1/4 cup red wine vinegar 1/4 cup olive oil or salad oil 1 large clove garlic, minced 1 Tblsp salt Freshly group pepper to taste Combine the ingredients and mix well. COUSCOUS WITH TURKEY AND PORTED PRUNES 8 oz pitted prunes 1 cup port * 1.5 - 2 lbs turkey breast or boned & skinned chicken breast, cut into 1-inch cubes Flour Salt & freshly ground pepper to taste 4 T oil 4 T (1/2 stick) butter 2 cups chopped onion 2 large cloves garlic, minced 2 tsp thyme 1 large bay leaf 2 tsp salt 1/2 tsp ground cinnamon 1 - 1.5 cups cooked chick peas 1.5 cups couscous 2.5 cups chicken stock, heated Minced fresh parsley Preheat the oven to 350 degrees. Combine the prunes and port and set aside. Shake the turkey or chicken cubes in a small amount of flour seasoned with salt and pepper. In a wok or large saute pan, saute the turkey in hot oil over medium-high heat until the cubes are golden. Remove them with a slotted spoon and set aside. Add the butter to the saute pan and saute the onion until it is tender, adding the garlic during the last few minutes of cooking time. Add the thyme, bay leaf, the 2 tsp salt, cinnamon, and pepper and the port and prune mixture. Reduce over high heat until very thick and syrupy --- almost evaporated. Add the chick-peas, turkey cubes and couscous and toss to mix the ingredients. Turn into a 9 by 13-inch baking pan or ovenproof casserole and pour on the hot stock. cover with aluminum foil or the casserole lid and bake for 25-30 minutes. Sprinkle with parsley & serve. Moira Mallison tektronix!moiram