TwinLakesChef's February 23rd, 2008 Garden Party Recipes

We ALL loved each others food and need recipes. So I will start with mine:

The Party
http://davesgarden.com/community/forums/t/805121/

The Pictures
http://davesgarden.com/community/forums/t/816863/

ROASTED MEDITERRANEAN VEGETABLE STROMBOLI

Heat oven to 400 degrees
Note: this makes double the amount of vegetables needed; they can be refrigerated and a second stromboli can be made in a few days; Stromboli tastes best hot out of the oven

Cut vegetables into ½ inch pieces:

1 small eggplant
2 zucchini
1 red bell pepper
1 yellow bell pepper
3 carrots
2 medium red onions
3 cloves of garlic cut into fourths

Cover a sheet pan with aluminum foil;
Spread vegetables in an even layer;

Drizzle over veggies:

¼ cup olive oil
2 T. balsamic vinegar

Sprinkle with 2 T minced fresh rosemary and fresh ground black pepper


Roast in oven til tender but not too soft as they will continue cooking once inside the pastry.

Remove vegetables from oven to cool.
Dough:
2 ½ cups flour
2 tsp salt
¾ cup warm water
1 pkg. Dry yeast
4 T olive oil

Make this bread dough with your preferred method of bread making. I use a bread machine set on the manual setting. After the bread has been thoroughly kneaded and has been allowed to rise for an hour, it is ready to roll out. Roll into a rectangle the length of your baking sheet, approximately 9” wide X 12” long. Spread ½ of the roasted vegetables lengthwise down the center of the dough. (The other half may be reserved to use another day). Top with 1 cup goat cheese (can substitute ricotta cheese), 1 cup mozzarella, 1 T minced parsley, and ¼ cup freshly grated parmesian cheese.
Fold one side of dough over the vegetables, moisten, then fold other side over. Fold over the ends and flip over. Brush with a beaten egg and make slits for steam to escape. Bake approximately 30-40 minutes at 400 degrees. Let rest about 10 minutes before slicing. Serves 6-8

Cut the right-hand and left-hand thirds of the stromboli into diagonal strips about 1-1/2 inches wide. Fold the strips into the middle, alternating from the left and right sides, and overlapping slightly in the middle. Seal the strips to each other by pinching. Fold about 1 inch of each end of the stromboli up and seal by pinching. If necessary, use toothpicks to hold the strips and ends in place.


Lamb Kefta
1 pound (450g) fat free minced lamb
1 onion, finely chopped
2 garlic cloves, chopped
4 teaspoons parsley, chopped
4 teaspoons cilantro leaves, chopped
1 teaspoon ground cumin
1 teaspoon paprika
½ teaspoon ginger
¼ teaspoon ground cardamom
Salt and freshly ground pepper to taste
½ cup dry bread crumbs
3 Tablespoons water
Method
Combine all the ingredients and knead well. Let rest for at least one hour. With wet hands, separate the meat mixture into 24 sausage shapes, packing them around the skewers, two on each one.
Grill rapidly on both sides over the barbecue, until done to taste.
Serve immediately, with pita bread.


This message was edited Feb 24, 2008 5:00 AM