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whisk until blended. Add hot sauce and blend. Slowly pour over bread
mixture. Press mixture lightly with the back of a spoon and allow to rest for
at least 1 hour before baking (can be prepared several hours ahead or the
night before). Lightly coat a sheet of aluminum foil with cooking spray and
cover dish loosely, sprayed side down.
Preheat toaster oven to 375°F (190ºC). Bake covered bread pudding for 50
to 55 minutes. Uncover and bake for an additional 15 minutes. Let rest
10 minutes before serving.
Tabasco
®
is a registered trademark owned by McIllhenny Co.
Nutritional information per serving (based on 8 servings):
Calories 480 (28% from fat) • carb. 60g • pro. 26g • fat 15g • sat. fat 7g
• chol. 149mg • sod. 512mg • calc. 389mg • fiber 2g
Tomato-Potato Gratin
A slight change from traditional potatoes au gratin,
these are excellent served with grilled swordfish or steak.
Makes 6 servings
1
1
⁄2 tablespoons (25 ml) extra virgin olive oil
2 medium onions, cut into thin slices
(can use 3-mm slicing disc of Cuisinart
®
food processor)
1
1
⁄2 cups (375 ml) chopped plum tomatoes
(3-4 tomatoes, cored and seeded)
3
⁄4 teaspoon (4 ml) kosher salt
1 teaspoon (5 ml) fresh rosemary (
1
⁄2 teaspoon [2ml] dried), chopped
1
⁄2 teaspoon (2 ml) fresh thyme (
1
⁄4 teaspoon [1 ml] dried), chopped
1
⁄4 teaspoon (1 ml) freshly ground black pepper
1
⁄3 cup (75 ml) grated Parmesan or Asiago
1
1
⁄2 pounds (750 g) baking potatoes, scrubbed, peeled if desired, cut
into
1
⁄8-inch (0.3 cm) slices (can use 3 or 4mm slicing disc of the
Cuisinart food processor)
Place the rack in position B and preheat toaster oven to 400ºF (200ºC).
Brush an 8x11-inch (20x28 cm) oval or 8x8-inch (20x20 cm) square
baking dish with olive oil.
In a 12-inch (30 cm) nonstick fry pan, heat the olive oil over moderately low
heat. Add the onions and cook, stirring occasionally, until they are translu-
cent, about 5 minutes. Remove from the heat and stir in the chopped plum
tomatoes and
1
⁄4 teaspoon (1 ml) of the salt.
In a small bowl, combine the rosemary, thyme, remaining salt, pepper and
cheese. Spread half the tomato/onion mixture in the prepared baking dish.
Layer half the potato slices evenly on top. Sprinkle with half the herb and
Parmesan mixture. Repeat. Cover with aluminum foil and bake for 40 to 45
minutes, until potatoes are tender when tested with a fork. When tender,
remove the foil and bake for an additional 15 to 20 minutes, until the
potatoes are golden.
Nutritional information per serving:
Calories 167 (27% from fat) • carb. 26g • pro. 5g • fat 5g • sat. fat 1g
• chol. 4mg • sod. 273mg • calc. 90mg • fiber 3g
Summertime Zucchini,
Tomato & Basil Bake
While this side dish is best in the summer with garden fresh vegetables,
our markets make it easy to get these ingredients all year ’round.
Makes 4 servings
2 medium green zucchini, each 1
1
⁄2 inches (3.75 cm) in diameter
6 ripe plum tomatoes
10 large fresh basil leaves
1 large clove garlic, peeled and halved
1 tablespoon (15 ml) extra virgin olive oil
1
⁄2 teaspoon (2 ml) kosher salt
1
⁄4 teaspoon (1 ml) freshly ground pepper
1
⁄4 cup (50 ml) freshly grated Reggiano Parmesan cheese
Preheat the toaster oven to 350ºF (180ºC).
Trim the ends of the zucchini. Cut into
1
⁄4-inch (0.6 cm)-thick slices. Cut the
tomatoes into
1
⁄4-inch (0.6 cm)-thick slices. (This can be done using a
Cuisinart
®
food processor and the 6mm slicing disc.) Stack the basil, roll,
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