Stewed tomatoes with potato peasant purses
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Stewed tomatoes with potato peasant purses
  Tomatoes    Potato  
Last updated 6/12/2012 1:24:55 AM. Recipe ID 58659. Report a problem with this recipe.
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      Title: Stewed tomatoes with potato peasant purses
 Categories: Main dish, Cyberealm
      Yield: 3 Servings
 
           STEWED TOMATOES
      1 md Yellow onion
      1 sm Red or yellow pepper
      1    Stalk celery
      2 tb Canola oil
      3 lb Ripe tomatoes, coarsely chop
      7    Sprigs fresh parsley
    1/2 c  Light brown sugar
           Juice of 2 lemons
      1 ts Salt
    1/2 ts Fresh ground black pepper
           PEASANT PURSES
      6 lg Cabbage leaves (savoy)
      1 md Yellow onion, chopped
    1/3 c  Butter
    1/2 c  English peas
      2 tb Water
      3 c  Mashed potatoes
      2    Eggs, lightly beaten
           Salt and pepper to taste
     12    Green chives
 
  Chop the onion, bell pepper and celery into 1/2 inch pieces. In a
  large stainless steel pot, saute the vegetables in the oil over
  medium heat until translucent.  Peel, seed and chop the tomatoes (I
  just core them and put them in the blender so we get the vitamins
  from the skins). Add tomatoes and parsley to the vegetables and cook
  covered over low heat for 20 minutes.  Remove parsley sprigs.  Season
  with 1/4 cup brown sugar, lemon juice, salt and pepper.  Cook for 10
  minutes longer and taste for seasoning.  Add more sugar or salt, to
  taste. Keep warm until ready to serve.  (At this point, I added a
  small amount of cornstarch to thicken the sauce.)
  
  In a 2-quart pot of boiling water, blanch the cabbage leaves until
  wilted; drain and cool.  In a saute pan over medium heat, sweat the
  onion in butter.  Add peas and water, cover for 2-3 minutes. Remove
  cover and cool slightly.  Meanwhile, in a large bowl, blend the
  mashed potatoes with eggs. Stir in the onion and pea mixture. Salt
  and pepper generously. Flatten a cabbage leaf, cutting out any thick,
  unpliable stem. Place a generous 1/2 cup of potato mixture in the
  center of two leaves laid to overlap. Pull the leaves together,
  forming a pouch and tie with 2 chives. Just before serving, reheat
  the pouches for approximately 15 minutes in a steamer or a shallow
  pan of boiling water. Place each pouch on a plate covered with the
  warm stewed tomatoes.
  
  These purses go nicely with grilled English-style sausages or
  bratwurst. A sprinkling of grated cheddar cheese on top is a perfect
  complement to this dish. The flavors of the potatoes, cabbage and
  stewed tomatoes are as rustic as the presentation of this dish.
  
  From: Tomatoes, A Country Garden Cookbook by Jesse Ziff Cool, Collins
  Publishers, San Francisco, 1994.
  
  Typed for you by Loren Martin,Big Cabin, OK
 




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Recipe ID 58659 (Apr 03, 2005)

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