Northwest seafood feast - British Columbian foods - Recipe

Sunset, April, 2000 by Linda Lau Anusasananan

2. In a 3- to 4-quart pan over high heat, bring about 2 quarts water to a boil. Drop red and yellow tomatoes into water and boil for about 1 minute. Lift

out with a slotted spoon. When cool enough to handle, in 1 to 2 minutes, peel tomatoes, core, and cut into 1/2-inch wedges. Mix wedges with garlic and thyme.

3. Mound tomato mixture equally in pepper halves. Drizzle evenly with olive oil.

4. Bake peppers in a 400[degrees] oven until some of the tomato edges are browned, 45 to 50 minutes (30 to 35 minutes in a convection oven). Add salt and pepper to taste. Serve hot, warm, or at room temperature.

Per serving: 68 cal., 51% (35 cal.) from fat; 1.4 g protein; 3.9 g fat (0.6 g sat.); 8.7 g carbo (2.3 g fiber); 9.2 mg sodium; 0 mg chol.

Blackberry Ice Cream Sundaes

PREP TIME: About 5 minutes

NOTES: Up to 1 day ahead, scoop hard-frozen ice cream onto a baking sheet and freeze; when solid, cover airtight.

MAKES: 8 servings

1 recipe's worth blackberry ice cream (recipe follows)

About 1 cup blackberry sauce (recipe follows)

2 cups assorted berries (blackberries, raspberries, blueberries, and/or hulled strawberries), rinsed and drained Scoop ice cream into chilled bowls. Drizzle equally with blackberry sauce and sprinkle with berries.

Per serving: 352 cal., 41% (144 cal.) from fat; 2.6 g protein; 16 g fat (9.7 g sat.); 53 g carbo (9.4 g fiber); 18 mg sodium; 55 mg chol.

Blackberry Ice Cream

PREP TIME: About 30 minutes

MAKES: 7 to 8 cups; 8 servings

Mix 5 cups cold blackberry sauce (recipe follows) with 1 2/3 cups whipping cream. Pour into an ice cream maker (2 qt. or larger) and freeze according to manufacturer's directions until mixture is firm enough to scoop dasher is hard to turn, or machine stops, about 30 minutes. Serve softly frozen or transfer to an airtight container and freeze up to 1 week.

Per serving: 304 cal., 47% (144 cal.) from fat; 2.2 g protein; 16 g fat (9.7 g sat.); 41 g carbo (6.8 g fiber); 17 mg sodium; 55 mg chol.

Blackberry Sauce

PREP AND COOK TIME: About 30 minutes

NOTES: If fresh berries aren't available, use thawed frozen unsweetened ones. If making sauce up to 2 days ahead, cover and chill. Use 5 cups for blackberry ice cream, preceding, and save the remainder to use as sauce for sundaes, also preceding.

MAKES: About 6 cups

1. In a 1- to 1 1/2-quart pan over high heat, bring 1 2/3 cups sugar and 1 cup water to a rolling boil; stir until sugar is dissolved. Let cool about 10 minutes.

2. Rinse and drain 2 1/2 quarts blackberries. Puree berries in a blender or food processor, then rub through a fine strainer into a bowl; discard seeds. Mix berry puree and sugar syrup. Taste and add more sugar if desired.

Per Cup: 254 cal., 3.2% (8.1 cal.) from fat; 1.7 g protein; 0.9 g fat (0 g sat.); 64 g carbo (11 g fiber); 0.3 mg sodium; 0 mg chol.

Pine Nut Bonbons

PREP AND COOK TIME: About 50 minutes

NOTES: If making up to 1 day ahead, store cool cookies airtight at room temperature; freeze to store longer.

MAKES: 18 cookies

About 1/2 cup (1/4 lb.) butter or margarine, at room temperature