30 Young at Heart February 2021 Unified Newspaper Group
Bruschetta
Fish and Sweet Potato Soup
4 plum tomatoes, seeded and diced 1/2 cup packed fresh basil leaves, finely chopped
6 ounces white fish fillet, skinned
5 tablespoons olive oil, divided
1/2 onion, chopped
2 cloves garlic, minced 2 teaspoons finely chopped oil-packed sundried tomatoes 1/4 teaspoon salt
1 sweet potato, about 6 ounces, peeled and diced 1 small carrot, about 2 ounces, chopped 1 teaspoon chopped fresh oregano or 1/2 teaspoon dried
1/8 teaspoon black pepper
1/2 teaspoon cinnamon
16 slices Italian bread Combine fresh tomatoes, basil, 3 tablespoons oil, garlic, sundried tomatoes, salt, and pepper in a large bowl; mix well. Let stand at room temperature 1 hour to blend flavors. Preheat oven to 375 F. Place bread on baking sheet. Brush remaining 2 tablespoons oil over one side of each bread slice. Bake 6 to 8 minutes, or until toasted. Top each bread slice with 1 tablespoon tomato mixture. Yield: 8 servings
51/2 cups fish stock 5 tablespoons light cream Chopped fresh parsley, to garnish Remove any bones from the fish and put it in a pot. Add the onion, sweet potato, carrot, oregano, cinnamon, and half of the stock. Bring to a boil, then simmer for 20 minutes or until the potatoes are cooked. Leave to cool, then pour into a food processor, and blend until smooth. Return the soup to the pot, stir in the remaining fish stock, and gently bring to a boil. Reduce the heat. Stir the cream into the soup, then gently heat it through without boiling. If the soup boils, the cream will curdle. Serve hot, garnished with the chopped parsley.
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Crab Salad Stuffed Tomatoes 1/3 cup orzo 2 large tomatoes 1 cup crabmeat, picked over for pieces of shell 1/3 cup chopped black or green olives 2 tablespoons crumbled reduced-fat feta cheese 2 tablespoons chopped fresh dill 2 teaspoons balsamic vinegar 1/8 teaspoon salt 1/8 teaspoon black pepper Cook orzo according to package directions, omitting salt if desired. Drain and rinse under cold water; drain again. Meanwhile, cut thin slice off tops of tomatoes; reserve tops. Using spoon, carefully scoop out seeds and pulp; reserve for another use. Gently toss together crabmeat, olives, feta, dill, vinegar, salt, and pepper in medium bowl. Spoon crabmeat mixture evenly into tomato shells and cover with reserved tomato tops. Cook’s note: Scoop the seeds and pulp from the tomatoes into a storage container. Cover and freeze up to 4 months and toss them into a soup or stew. Serves 2
Serves 4
Tiramisu 6 egg yolks 1 cup sugar 11/4 cup mascarpone cheese 13/4 cup heavy whipping cream 2 12 oz packages Savoradi Lady Fingers 1/2 cup cold espresso or strong coffee 1/4 cup coffee flavored liqueur (optional) 1 tablespoon cocoa for dusting Combine egg yolks and sugar in the top of a double boiler, over boiling water. Reduce heat to low and cook for about 10 minutes, stirring constantly.This is your sabayon. Remove from the heat and whip yolks until thick and lemon colored. Add mascarpone to whipped yolks, and beat until combined. In a separate bowl, whip cream to stiff peaks. Gently fold the whipped cream in the mascarpone-sabayon mixture and set aside. Mix the cold espresso with the coffee liquor, and dip the lady fingers into the mixture just long enough to get them wet; do not soak them! Arrange the lady fingers in the bottom of a 8 inch square baking dish (or 6X9). Spoon half the mascarpone cream filling over the lady fingers. Repeat the process with another layer. Refrigerate 4 hours or overnight. Dust with cocoa before serving. Yield: 9 servings
