Recipe#13173

Title: Sundried Tomatoes 02

Newsgroups: rec.food.recipes 
 From: Christina Callihan c-chan@mcl.mcl.ucsb.edu 
 Subject: COLLECTION: Sun Dried Tomatoes Recipes 
 Message-ID: JCLZEXD@taronga.com 
 Date: Thu, 24 Feb 1994 15:33:26 -0800 (PST) 

With all the talk about dried tomatoes over in rec.food.cooking these days,
 I thought it would be nice to post a few uses for the things.  :)  These
 recipes are originally from Sunset Magazine.
 DRIED TOMATO TORTA
 1 cup (1/2 lb) each cream cheese and unsalted butter, at room temperature
 1 cup (5 oz.) freshly grated parmesan cheese
 1/2 cup dried tomatoes packed in oil, drained (reserve oil)
 2 tablespoons oil from dried tomatoes
 About 2 cups fresh basil leaves, lightly packed
         With an electric mixer or food processor, beat cream cheese, butter and
 parmesan cheese until very smoothly blended.  Cut 4 tomatoes into thin strips; 
 set aside.  Whirl remaining tomatoes, oil and about 1/2 cup of the cheese 
 mixture until tomatoes are very smoothly pureed; scrape puree back into bowl 
 with cheese mixture and beat to blend.  Cover bowl and chill for about 20 
 minutes, or until firm enough to shape.
         Mound cheese on a platter.  If made ahead, cover with and inverted bowl
 (don't let it touch the cheese) and chill up to 3 days; serve at room 
 temperature.  Arrange reserved tomato strips and basil leaves around torta.  
 Sunset suggests spreading cheese on toast (they recommend toasted pita bread 
 triangles) and topping with a basil leaf and a tomato strip.  Makes 8 to 10 
 appetizer servings.
 ARTICHOKE HEARTS TOSCANA
 2 tablespoons oil from dried tomatoes packed in oil
 2 cloves garlic, minced or pressed
 1 large onion, chopped
 1 pound mushrooms, sliced
 2 ounces sliced prosciutto, chopped
 1/2 teaspoon dry sage leaves
 1/4 cup dried tomatoes packed in oil, drained and chopped
 3/4 cup dry white wine
 1/2 cup water
 15 artichoke hearts
 Salt and pepper
         In a 10- to 12-inch frying pan over medium-high heat, combine oil, 
 garlic, onion, mushrooms and prosciutto.  Cook, stirring occasionally, until 
 onion is golden and mushrooms are brown and glazed, 15 to 20 minutes.  Mix in 
 sage, tomatoes, wine, water and artichokes; bring to a boil.  Simmer, covered, 
 until artichokes are tender when pierced, about 45 minutes; stir occasionally.
 Season to taste with salt and pepper.  makes 4 to 6 servings.
 PASTA WITH SHRIMP IN TOMATO CREAM
 2 tablespoons oil from dried tomatoes packed in oil
 1 clove garlic, minced or pressed
 1 pound large (31-35 per pound) shrimp, shelled and deveined
 1/4 cup thinly sliced green onion
 1 1/2 tablespoons chopped fresh basil or 1 teaspoon dried basil
 1/3 cup dried tomatoes packed in oil, drained and cut into slivers
 1/4 teaspoon ground white pepper
 1 cup regular-strength chicken broth
 3/4 cup dry vermouth
 1 cup whipping cream
 10 ounces dry linguini
 Water
 Freshly grated parmesan cheese
         In a 10- to 12-inch frying pan over medium-high heat, combine oil and 
 garlic.  When hot, add shrimp and cook, stirring often, until opaque in center 
 (cut to test), about 6 minutes.  Lift out and set aside.  To the pan, add 
 onion, basil, tomatoes, pepper, broth, vermouth, and cream.  Boil on high heat,
 uncovered, until reduced to about 1 1/2 cups, about 10 minutes.  Add shrimp and
 stir until hot.
         Meanwhile, in a 4- to 5-quart pan, cook pasta in 3 quarts boiling water
 until just tender to bite, about 8 minutes; drain well.  Add cooked pasta to 
 sauce and lift with 2 forks to blend and serve.  Offer cheese individually.  
 Serves 4.
 DRIED TOMATO-SHALLOT BUTTER
 1 cup (1/2 lb.) butter or margarine, at room temperature
 1/4 cup dried tomatoes packed in oil, drained and minced
 2 tablespoons minced shallots
 1/2 teaspoon coarsely ground black pepper
         In a bowl, beat butter, tomatoes, shallots and pepper until blended.  
 Serve at room temperature.  If made ahead, cover and chill up to 3 days.  
 Makes about 1 cup.