Recipe - Vegetable Stroganoff

One half cup Julienne carrots
One half cup Julienne celery
One half cup Julienne zucchini
One half cup Julienne red and green
peppers
1 Minced shallot
1 tablespoon Fresh thyme
1 tablespoon Fresh basil
3 tablespoon Canola oil
One fourth cup White wine
One fourth cup Boursin cheese or light
cream cheese
Salt and pepper to taste
1 Box phyllo dough
One fourth cup Margarine (melted) or canola
oil

INFUSED TOMATO OIL
1 cup Ripe tomatoes, chopped
2 cup Olive oil or canola oil
CHAMPAGNE CAVIAR
VINAIGRETTE:
One fourth cup White balsamic vinegar
1/8 cup Champagne
Juice of 1 lemon
One half cup Olive oil
One half cup Canola oil
1 teaspoon Fresh dill, chopped
1 teaspoon Beluga caviar

Saute first ten ingredients in 3 tablespoons canola oil until al dente. Add
white wine, cook an additional five minutes. Remove from heat, add cheese
and mix thoroughly. Set aside to cool. Take two sheets of phyllo dough and
using pastry brush, brush with margarine or oil. Cut phyllo into 8inch by
8inch squares. Place the vegetable mixture in the bottom of the phyllo
square, fold over sides and roll up. Brush outside of strudels with
margarine or oil. Bake on rack on a sheet tray at 350 degrees F for 1518
minutes or until golden brown.

Yield: 8 8inch strudels

Nutritional Information per serving: 125.8 Calories, 12.1 grams of fat

INFUSED TOMATO OIL (Courtesy of Chef Scott Hunnel, Victoria & Albert's,
Florida ): Place tomatoes and oil in a pot and bring to a boil. Remove from
heat and cool. Once cooled, place oil and tomato mixture in a food blender.
Blend until wellblended. Strain through a sieve or cheesecloth. Yield: 2
cups

Nutrtional information per serving: Per tablespoon: 160 Calories, 18 grams
of fat

CHAMPAGNE CAVIAR VINAIGRETTE: Place vinegar, champagne and lemon juice in a
tall container. With an emulsion blender(can use regular househould
blender), blend slowly while adding both oils. Blend until emulsified;
vinaigrette will be slightly foamy but ingredients will not mix.

Fold in caviar and fresh dill.

Yield: 2 cups

Nutritional Information per serving: Per tablespoon: 82.9 Calories, 9.1
grams of fat

Copyright, 1997, TV FOOD NETWORK, G.P., All Rights Reserved (Courtesy of
Chef Scott Hunnel, Victoria and Albert's at Disney's Grand Floridian Beach
Resort)

RECIPE FOR HEALTH SHOW #RHE87

Posted to MCRecipe Digest V1 #605 by Diana Stephens
mdstephe@ix.netcom.com on May 11, 1997