Northwest NEWS

April 30, 2001

Home & Garden

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Dining In

Tomato Egg Nests with Spinach Bruschetta
   4 medium vine-ripened tomatoes (2 3/4 inches), at room temperature
   4 large eggs
   2-3 tsp. extra virgin olive oil
   2 garlic cloves, finely minced
   1 bunch flat leaf spinach, stemmed, washed and dried
   4 slices 3/4-inch thick bread, grilled or toasted
   Salt and freshly ground pepper
   Set baking rack in center of oven. Preheat oven to 400.
   Slice tomatoes. With large spoon, scoop out soft flesh and seeds, turning each tomato into cup-like shell. Break 1 egg into small cup. Slide egg into one tomato shell. Sprinkle some salt and one or two grinds of pepper over eggs. Bake until egg whites are softly set all the way through, (not runny), about 20 minutes.
   Meanwhile, heat oil in large skillet over medium-high heat. Saute garlic 1 minute, taking care not to let it color. Heap in spinach all at once.
   Stir with wooden spoon until leaves are coated with oil and wilted. Cook, stirring occasionally, until tender, about 4 minutes. Turn spinach onto cutting board and chop coarsely.
   To serve, spread a quarter of spinach over each slice of bread. Place one slice on each of 4 dinner plates. Using tongs or large spoons, set baked tomato on top of each spinach-topped bread slices. Serve immediately.
   Note: Tomatoes and eggs must be at room temperature or tomatoes and egg yolks will over cook before egg whites are set.
   Use any round or long peasant-style bread.
   Makes 4 servings.
  
   Sally Lunn
   4 c. all-purpose flour
   1/3 c. sugar
   1 envelope rapid-rise yeast
   1 tsp. salt
   1/2 c. water
   1/2 c. milk
   1/2 c. butter or margarine, cut into pieces
   3 large eggs
   In a large bowl, combine 1 1/3 cups flour, sugar, undissolved yeast, and salt. Heat water, milk and butter until very warm (120 to 130); gradually stir into dry ingredients. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add eggs and 1/2 c. flour; beat 2 minutes at high speed. Stir in remaining flour to make a stiff batter. Cover; let rest 10 minutes. Stir batter down; spoon into greased 12- cup tube pan. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour.
   Bake at 325 degrees for 35 to 40 minutes or until done. Let cool 5 minutes in pan. Turn out onto wire rack to complete cooling.
   Makes 1 loaf.
  
   Orange Date Bread
   2 large oranges
   3/4 c. pitted dates, finely chopped
   1-1/4 c. all-purpose flour
   3/4 c. whole wheat flour
   3/4 c. granulated sugar
   1 tsp. baking soda
   1 tsp. baking powder
   1/2 tsp. salt
   1 c. (8 oz.) plain low-fat yogurt
   2 large egg whites
   2 Tbsp. vegetable oil
   1 tsp. vanilla extract
   Preheat oven to 350 degrees. Lightly coat an 8-1/2 x 4-1/2 x 2-3/4 inch loaf pan with cooking oil spray.
   Carefully cut zest away from oranges. Take care that the pith (the white part) is not included, checking underside of zest and removing any white bits that may still cling to it. Wrap fruit tightly in plastic wrap and reserve for another use. Finely mince zest, or grate by hand or in food processor, until finely ground.
   In large bowl, stir together flours, sugar, baking soda, baking powder and salt. In a separate bowl, combine yogurt, egg whites, oil and vanilla. Add yogurt mixture to dry ingredients and stir just until combined. Stir in zest and dates until blended.
   Pour into prepared pan and spread to even surface. Bake until cake tester inserted in center comes out clean, about 50 minutes. Cool in pan on wire rack 10 minutes. Remove bread from pan and let cool on rack to room temperature.
   Makes 10 servings.
  
   Buttermilk Quick Bread
   1 c. whole wheat flour, sifted
   1/2 c. all-purpose flour, sifted
   1/2/ c. cornmeal
   2 tsp. baking powder
   1/2 tsp. salt
   1 tsp. dill weed
   1 tsp fresh oregano, basil and thyme, finely minced, or 1/2 tsp. dried
   1-1/4 c. buttermilk
   1 egg, slightly beaten
   2 Tbsp. honey
   2 Tbsp. canola oil
   1 Tbsp. sesame seeds
   Preheat oven to 350. Spray the interior of an 8-inch by 4-inch loaf pan with a vegetable oil spray.
   In a bowl, combine all ingredients except for the sesame seeds.
   In a separate bowl, combine buttermilk, egg, honey and oil; stir into flour mixture just until blended. Spoon batter into the baking pan. Sprinkle sesame seeds over the top.
   Bake 45 to 50 minutes or until toothpick inserted into the center comes out clean. Remove from oven and cool slightly. Turnout and cool completely on a wire rack.
   Makes about 15 slices.
  
   Carrot Cake Bread
   1 c. rolled oats
   1/2 c. skim milk
   2-1/2 c. all-purpose flour
   1 c. firmly packed light brown sugar
   1 Tbsp. baking powder
   1/2 tsp. baking soda
   1/2 tsp. cinnamon
   1/4 tsp. salt
   1-1/2 c. shredded carrots (about 3 medium)
   1/2 c. golden raisins
   1 can (8-oz.) crushed pineapple in juice
   4 egg whites
   1/4 c. vegetable oil
   1 tsp. vanilla extract
   Heat oven to 350 degrees. Lightly spray the bottom only of a 9x5 loaf pan with non-stick cooking spray. Combine oats with milk, mix well and set aside.
   In a large bowl, combine flour, sugar, baking powder, baking soda, cinnamon and salt. Mix well. Stir in carrots and raisins.
   Combine oat mixture with pineapple (including juice), egg whites, vegetable oil and vanilla. Mix well. Add to mixture of dry ingredients and mix just until dry ingredients are moistened.
   Pour into prepared pan. Bake 60 to 75 minutes or until wooden pick inserted into center comes out clean and crust is golden brown. Cool 10 minutes in pan. Remove from pan and cool completely on wire rack.
   Makes 12 slices.