No problem Addison. My pleasure.
----- Original Message -----
From: O.Addison Gethers
To: [email protected]
Sent: Saturday, October 25, 2008 11:47 AM
Subject: {dbilg} Re: RECIPE: BEST EVER BRUCHETTA
wow steve,
That's sound delicious and thank you for posts this recipe in here.
Addison
O. Addison Gethers
e-mail address : [EMAIL PROTECTED] or [EMAIL PROTECTED]
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----- Original Message -----
From: Steve Boodram
To: Undisclosed-Recipient:;
Sent: Saturday, October 25, 2008 7:19 AM
Subject: {dbilg} RECIPE: BEST EVER BRUCHETTA
Today I have a recipe for the BEST EVER BRUCHETTA which has
become such a popular starter on menus over the past years
and even turned up on bar menus too. This is a very garlicky
chopped tomato relish you serve on slices of toasted (or not
toasted) French bread. It's a wonderful accompaniment to
pastas too. Sometimes you could make a meal out of this.
BEST EVER BRUCHETTA
INGREDIENTS:
2 tomatoes, cubed
1 teaspoon dried basil
4 tablespoons grated Parmesan cheese
2 tablespoons olive oil
1 clove garlic, crushed
seasoning salt to taste
ground black pepper to taste
DIRECTIONS:
In a medium bowl, mix tomatoes, dried basil, Parmesan
cheese, olive oil, garlic, seasoning salt and ground black pepper.
Cover and chill in the refrigerator for 8 hours, or overnight, before
serving.
FAT STRIPPING TIP
Switching to a diet low in fat and cholesterol does not
mean you'll have to pitch your favorite family recipes.
Many recipes can be adapted by replacing fat and
cholesterol-laden ingredients with healthier ones.
-Instead of sauteing in butter or oil, use vegetable
stock or water.
-Steaming can also be used to bring out an ingredient's
flavor and tenderize it.
-Try nonfat yogurt or cream cheese instead of heavy cream.
For a dessert topping, chill canned nonfat evaporated milk
until it's almost frozen, then whip it to the right
consistency.
-Instead of eggs, use egg whites or an egg substitute
product. Many egg-based recipes - even omelets - taste
great without the yolks. Be sure to check the label for
fat and cholesterol content.
-Hold the mayo. When building a sandwich, forgo the
mayonnaise and instead use mustard (yellow, dijon, or
honey) to add desired moisture and flavor.
-Use fat-free products. Cheeses (regular, cream, and
cottage), salad dressings, sour cream, mayonnaise, and
a variety of snack foods are all available in fat-free
versions. But be warned: Foods labeled fat-free can
contain almost half a gram of fat per serving. So when
you eat more than one serving, the amount of fat you
consume can add up quite quickly.
Steve Boodram
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