October 2nd has been announced as LiveSTRONG Day 2010. Once again Barbara of Winos and Foodies is spearheading LiveSTRONG With A Taste of Yellow her event which supports and raises awareness for cancer issues worldwide. This is an event with an important message.
My dish this year is a simple one with a simple message. Other years I have supported Barbara by baking more complicated dishes such as a Lemon Tart with Candied Lemons 2009, and Lemony Goat Cheese and Asparagus Stuffed Rouladen 2008. The message is still simple...we need to find a cure. Today I am wearing my heart on my sleeve and asking for your support of this event. Send your heart photos to Barbara at atasteofyellowATgmailDOTcom and join other food bloggers in their quest for hope.
Directly from Gwen Nyhus Stewart:
"Yellow represents the colour of the sun and brings feelings of self-worth and lifts depression. It is a great aid to concentration and study as it provides intellectual and inspirational stimulation. It surrounds us with warmth, joy, and laughter and brings us to a more positive outlook on life. It is thought to prevent calcium from accumulating in the joints of older people and is used in the treatment of diabetes, kidney, and liver disorders.
Yellow coloured foods are important for the support of the nervous system and it is directly involved with the digestive process especially the liver and intestines. It helps the elimination of toxins and purifying the body so is helpful in alleviating skin conditions. Yellow fruit and vegetables contain varying amounts of antioxidants such as vitamin C and other phytochemicals. A lower risk of some cancers, a healthy heart, a healthy immune system, and healthy vision are thought to be some of the benefits of eating yellow coloured foods."
**Chèvre with Herbs, Olive Oil, and Lemon Zest**
5 oz. Chabis or other fresh goats' milk cheese, cut into slices about 1⁄2" thick
extra-virgin olive oil or other mild fruity olive oil
Zest of 1⁄2 lemon, finely grated
1 tsp. chopped parsley leaves
3 snipped chives
Crushed coarse sea salt
Freshly ground black pepper
Fresh baguette or crusty bread or in this case heart shaped Palmiers
Arrange cheese in a single layer on a serving plate; drizzle some olive oil over cheese.
Scatter lemon zest, parsley leaves, and chives over cheese, then season to taste with salt and pepper.
Serve cheese atop slices of warm toasted baguette or other crusty bread, if you like.
Serves 2 – 3
frozen puff pastry sheets, thawed but kept chilled
2 cups Parmigiano-Reggiano, finely grated
Preheat oven to 400°F. Line baking sheets with Silpat or parchment.
Sprinkle some cheese on a work surface and cover it with a puff pastry sheet. Then sprinkle more cheese evenly over pastry sheet and roll it out into a 10-inch square with a rolling pin. Roll 2 opposite sides of the square so that the sides meet in the center.
Cut pastry crosswise into 1/2-inch-thick slices. Dip cut sides of each piece in cheese and arrange into a heart shape; place cut side down, on lined baking sheet. Repeat with three remaining pastry sheets.
Bake palmiers in batches in middle of oven until golden on bottom, about 10 - 12 minutes. Turn over and bake until golden on bottom, 5 to 7 minutes more, then transfer to a rack to cool completely.
You are reading this post on More Than Burnt Toast at http://morethanburnttoast.blogspot.com. Content must be credited to this author.