HSN_7CupFoodProcManual 4/20/09 10:51 AM Page 29
Oven-Dried Tomatoes
Makes 1 1/4 cups
INGREDIENTS
About 12 medium Roma tomatoes (2 pounds)
3/4 cup extra virgin olive oil, plus additional as needed 1 teaspoon minced fresh thyme leaves
6 garlic cloves, crushed 1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper 1/2 teaspoon sugar
METHOD
1Preheat the oven to 250 degrees F.
2In pot of boiling water, blanch tomatoes. Drain and refresh in ice water. Drain, peel, core, cut into quarters and remove seeds.
3Line a baking tray with parchment paper and arrange the tomato quarters on the tray, cut side down. Drizzle with 1/4 cup of olive oil. Sprinkle with thyme and garlic. In a small bowl, combine salt, pepper and sugar and sprinkle evenly over the tomatoes.
4Bake until tomatoes begin to shrivel, about 1 hour. When the tomatoes are cool enough to handle, transfer to a container. Pour remaining 1/2 cup of olive oil over and cover the container. Refrigerate and use as needed.
Recipe courtesy Wolfgang Puck
Panko-Crusted Scallops with
Cilantro-Mint Vinaigrette
Makes 4 servings
For the
INGREDIENTS
For the scallops
1 pound fresh sea scallops, cut in half lengthwise if very large Kosher salt and freshly ground white pepper
2 large eggs, beaten 1/4 cup milk
1/2 cup
Peanut oil or vegetable oil for
METHOD
1In an automatic deep fryer or a deep, heavy frying pan, preheat several inches of oil to a temperature of 350°F. (If you don't have an automatic deep fryer, check the temperature by clipping a deep- frying thermometer to the side of the pan.) Meanwhile, pat the scallops dry with paper towels and season them with a little salt and pepper. In a bowl beat together the eggs and milk. Place the scallops on one plate, the flour on another plate, and the panko
on a third plate.
2Dredge a scallop in the flour, turning it to coat all sides and then flaking off excess flour. Dip it in the beaten egg, letting the excess egg drip back into the bowl. Dip the scallop into the panko, pressing lightly to help the crumbs adhere on all sides. Gently shake off any excess crumbs. Place the scallop back on its plate and repeat with the remaining scallops.
3When all the scallops are coated and the oil has reached 350°F, place about 6 scallops in the oil and fry until golden brown, about 2 minutes; flip them over if necessary. Lift them out with the fryer's strainer basket, or remove with a wire skimmer if using a frying pan, and let the excess oil drain off; then transfer to paper towels and immediately sprinkle lightly with salt. Repeat with the remaining scallops. Serve hot, with the vinaigrette or hoisin sauce.
Recipe courtesy Wolfgang Puck Makes it Easy, Rutledge Hill Press (October, 2004)
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