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RECIPES
ROASTED FENNEL, GREEN BEANS AND SHALLOTS
2 large fresh fennel bulbs, trimmed and cut into 1/2 inch strips
3/4 pound shallots, peeled, quartered
2 Tablespoons olive oil
1 pound fresh green beans, trimmed
Salt and pepper, to taste
Cut fennel bulbs lengthwise in half. Cut halves lengthwise into 1/2-inch-wide wedges, with some core still attached to each. Combine fennel,
shallots and green beans in large bowl. Add olive oil; stir to coat. Arrange vegetables in single layer in 9 x 13 x 2 inch baking dish. Sprinkle gener-
ously with salt and pepper. Set aside until ready to roast.
RICH CHOCOLATE TART
Crust:
1 2/3 cups all purpose flour
1/3 cup cocoa powder
3/4 cup granulated sugar
1 teaspoon vanilla extract
1/2 teaspoon salt
(2 sticks) 1 cup unsalted butter
Adjust oven rack to position 2. Preheat oven to 350° on Pure Convection
™
. Allow oven to preheat. To prepare the crust, butter a 10-inch tart pan
with the removable bottom and set aside.
In food processor, combine flour, cocoa powder, sugar, vanilla, and salt. With the machine running, drop in the butter 1 Tablespoon at a time
through the feeder tube. Process until the dough forms a ball. Remove the dough and press into the prepared pan. Once the oven has preheated,
place the tart crust in the oven and bake for 10 minutes, or until the dough is set. Remove from the oven and let cool.
To prepare second layer of filling, place the butter and chocolate pieces in a double boiler over low heat. Simmer until melted, stirring occasional-
ly. Remove the bowl from the heat and stir in the sugar and eggs. Mix well. Add the vanilla; mix well.
To assemble, pour chocolate mixture onto cooled crust. Place on cookie sheet. Set aside until ready to bake. Bake until the middle is set.
To bake entire meal:
Adjust oven racks to positions 1, 3, and 5, counting from the bottom. Preheat oven to Pure Convection
™.
Once oven has preheated, place rigatoni
on rack position 1. Place roasted fennel on rack position 3 on the left side. set timer for 15 minutes. Once timer sounds, stir fennel once, then
place chocolate tart next to fennel. Place focaccio on rack position 5. Set timer for 10 minutes, When timer sounds, stir fennel. Set timer again for
10 minutes. Remove all dishes from the oven. Slice focaccio into 2 inch squares. Allow chocolate tart to cool and slice into 8 wedges.
Serves 8.
55
Filling:
1/4 cup unsalted butter
1 pound bittersweet chocolate, cut in pieces
1/2cup granulated sugar
4 large eggs
1 teaspoon vanilla extract
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