by Margy@hidethecheese
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A&M's Testing Notes:
Expand CollapseMargy@hidethecheese's Notes:
Expand20 fresh grape leaves (or jarred leaves) Ask a question about this ingredient
1 cup mild, creamy chevre Ask a question about this ingredient
2 cups cooked brown rice Ask a question about this ingredient
1/2 teaspoon finely chopped thyme (or rosemary), or to taste Ask a question about this ingredient
1 teaspoon lemon zest Ask a question about this ingredient
1/3 cup toasted pine nuts Ask a question about this ingredient
salt and pepper to taste Ask a question about this ingredient
a few splashes of olive oil, if needed, plus more for brushing Ask a question about this ingredient
If you are using fresh grape leaves, bring a pot of water to boil. Add salt and the grape leaves one at a time. Turn off the water and let the grape leaves sit in the pot, covered, for 8 to 10 minutes. The best way to test whether they are done it to scoop out a leaf, tear off a corner, and taste it. The leaf will be done when it is easy to chew. When the leaves are tender, drain them into a colander, and run cold water on top to cool them.
Ask a question about this stepCarefully remove the leaves one at a time from the colander and lay them out flat on a dry kitchen towel. Briefly press another towel on top of the grape leaves to dry them, then remove it and let the leaves air dry.
Ask a question about this stepMeanwhile, make the filling. Mix together the goat cheese, rice, thyme (or rosemary), and pine nuts. Taste and add salt and pepper. If the filling seems a bit dry, add a few splashes of olive oil and mix again.
Ask a question about this stepLay a grape leaf with the vein side up on a cutting board and remove any stem from below the leaf (do not remove the central vein of the leaf itself). Add about 1 tablespoon of the filling towards the bottom of the leaf. Fold up the bottom and the sides and then tuck down the top. It may seem like it won't stay together, but just tuck in all the ends, and they will hold well. Repeat this process until you have used all your leaves and filling. Brush both sides of each grape leaf with olive oil.
Ask a question about this stepHeat the grill to medium-high heat. Arrange the stuffed grape leaves on the grill with the seam side down and cook until they are slightly charred, 2 to 3 minutes. Turn and cook on the other side. Serve whole or sliced diagonally in half.
Ask a question about this stepHi Margy, I just noticed your recipe doesn't include the thyme! Isn't it funny how easy it is to forget to write in ingredients even though they're there in your head :). Anyways, I can easily guesstimate for testing the recipe, but I wanted to know if you have a quantity that you suggest, based on your experience making the recipe. (Also, I'm so jealous you have a sister that has a vineyard.)
Oh no!!! That's what I get for doing this late at night. It's about 1 teaspoon of thyme.
It happens! Everything gets a little goofy late at night.
Actually, since the contest is supposed to incorporate the elements ,lemon, thyme and grilling, should it be thyme instead of rosemary?
What a goof!! Yes, it should be thyme, but a bit more, about a teaspoon. So sorry!
You do not mention rosemary in your ingredients but you do in step 3. How much rosemary?
Todd is an adventure traveler and co-founder of the premier coffee roasting company La Colombe Torrefaction.
Margy, I assumed that you meant thyme and that is what I used. It turned out delicious.