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FareShare Gazette Recipes -- February 2007 - R's

 

FareShare Chat Recipes.
FareShare Gazette Recipes.

Recipes Included On This Page

Red Curry Carrot Soup

Rice Triangles

Rigatoni with Mustard Green and Onions

Rye Beer Bread

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FareShare Gazette Recipes.

 
* Exported from MasterCook *

Red Curry Carrot Soup

Recipe By : Food and Wine 6/99
Serving Size : 6 Preparation Time :0:00
Categories : Volume 10-02 Feb 2007

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 tablespoon canola oil
6 large carrots -- peeled
2 slices fresh ginger
1 medium onion -- finely chopped
4 cups chicken stock
2 cups water
1 can unsweetened coconut milk
3/4 teaspoon red curry paste
Salt and freshly ground pepper
1 scallion -- cut into matchsticks
1 tablespoon cilantro leaves
1 tablespoon basil -- chopped

Cut four carrots into thick slices, cut two into matchsticks.

Heat the oil in a large saucepan. Add the thickly sliced carrots and ginger
and cook over moderately high heat, stirring, until the carrots are crisp
tender and lightly browned, 6 to 7 minutes. Add the onion and cook until
softened but not browned, about 2 minutes.

Add the chicken stock, water, coconut milk and curry paste to the saucepan
and bring to a boil. Simmer over moderate heat until the carrots are
tender, about 25 minutes. Strain the cooking liquid into another saucepan,
reserving the solids, discard the ginger.

Transfer the carrots to a blender and puree with 1 cup of the cooking
liquid until very smooth. Return the puree to the cooking liquid, add the
carrot matchsticks and cook until tender, about 3 minutes. Season with salt
and pepper.

Ladle the soup into bowls, sprinkle with the scallion, cilantro and basil
and serve.

Suggested Wine: Dry Riesling or Chenin Blanc

Contributed to the FareShare Gazette by Jennie; 11 February 2007.
www.fareshare.net



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Per Serving (excluding unknown items): 81 Calories; 3g Fat (31.2% calories 
from fat); 2g Protein; 11g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 
1461mg Sodium. Exchanges: 0 Grain(Starch); 2 Vegetable; 1/2 Fat.


 

* Exported from MasterCook *

Rice Triangles

Recipe By : Appetizers, Buffets & Parties
Serving Size : 8 Preparation Time :0:00
Categories : Volume 10-02 Feb 2007

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 salmon steak
15 milliliters salt -- (1 teaspoon)
450 grams freshly cooked sushi rice -- (1 pound/4 cups)
1/4 cucumber -- seeded and
cut into thin batons
1/2 sheet yaki-nori seaweed -- cut into
four equal strips
White and black sesame seeds for sprinkling

Grill or broil the salmon steak on each side until the flesh flakes easily
when tested with a sharp knife. Set aside to cool while you make the
cucumber onigiri. When the salmon is cold, flake it, discarding any skin
and bones.

Put the salt in a bowl. Spoon 1/8 of the warm cooked rice into a small rice
bowl. Make a hole in the middle of the rice and put in a few cucumber
batons; smooth the rice over to cover.

Wet the palms of both hands with cold water then rub the salt evenly onto
your palms.

Empty the rice and cucumbers from the bowl onto one hand. Using both hands,
shape the rice into a triangular shape using firm but not heavy pressure,
making sure that the cucumber is encased by the rice. Make 3 more rice
triangles the same way, dampening your palms and sprinkling with salt as
before.

Mix the flaked salmon into the remaining rice then shape it into triangles
as before.

Wrap a strip of yaki-nori around each of the cucumber triangles. Sprinkle
sesame seeds on the salmon triangles. Set aside to cool completely before
serving.

Cook's tip: Always use warm rice to make the triangles. Leave them to cool
completely then wrap each in foil or clear plastic wrap and store in a cool
place.

Makes 8.

Note - These rice shapes (onigiri) are very popular in Japan; you can put
anything you like in the rice so you can make a lot of variations.

From Appetizers, Buffets & Parties; edited by Bridget Jones; 2006
(formerly published under the name: Appetizers, Finger Foods, Buffets &
Parties)
MC format by Hallie. Untried.

Contributed to the FareShare Gazette by Hallie; 1 February 2007.
www.fareshare.net



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Per Serving (excluding unknown items): 26 Calories; 1g Fat (26.9% calories 
from fat); 4g Protein; trace Carbohydrate; trace Dietary Fiber; 11mg 
Cholesterol; 825mg Sodium. Exchanges: 1/2 Lean Meat; 0 Vegetable.


 

* Exported from MasterCook *

Rigatoni with Mustard Green and Onions

Recipe By :
Serving Size :   Preparation Time :0:00
Categories : Volume 10-02 Feb 2007

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 onions -- red or yellow,
cut into wedges
1 tablespoon balsamic vinegar
4 tablespoons olive oil
2 fresh thyme sprigs
1 bunch mustard greens -- chopped
10 ounces rigatoni noodles -- cooked
2 garlic cloves -- crushed
1/8 teaspoon red pepper flakes -- (or more to taste)

Toss the onions in a bowl with the vinegar, 1/4 teaspoon salt, 1 tablespoon
of oil and the thyme. Spread the onions in a baking pan and roast for 30-40
minutes, until soft. Bring a large pot of water to a boil. Add 2
tablespoons of salt. When the water return to a boil, add the mustard
greens and cook for 2 minutes until wilted. Remove the mustard greens and
boil the pasta in the same water until done. While the pasta is cooking,
heat the remaining 3 tablespoons of olive oil over medium heat. Add the
garlic and cook for 1 minute, then add the drained mustard greens, a small
amount of water and the red pepper flakes; simmer for 5 minutes. Add the
onions to the pan and stir. Toss the vegetables with the pasta and season
with salt and pepper. Serve.

Source : Planet Organic. Formatted by Chupa Babi in MC: 10.31.06

Contributed to the FareShare Gazette by Chupa; 28 February 2007.
www.fareshare.net



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* Exported from MasterCook *

Rye Beer Bread

Recipe By :
Serving Size :   Preparation Time :0:00
Categories : Volume 10-02 Feb 2007

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 cups warm beer
4 ounces warm water
2 teaspoons salt
1/2 cup dark molasses
2 packages active dry yeast
3 tablespoons vegetable shortening
3 1/2 cups all-purpose flour
3 cups rye flour
2 tablespoons black cocoa

In a medium bowl combine the beer, water, salt, molasses, yeast and
vegetable shortening; stir this mixture and allow it to rest for a minimum
of 25 minutes or until the yeast becomes active and frothy.

Add the flours and cocoa to the bowl and, using a wooden spoon, stir until
it forms a solid mass. Turn the dough out onto a work surface and knead it
for 10 minutes, it should become smooth and firm. Place the dough in a
clean bowl that is large enough to allow it to rise and set the bowl in a
warm draft free area for 1 hour, or until the dough has doubled in bulk.

After the dough has risen turn it out onto a work surface. Cut the dough
into two equal pieces and shape them into round or oval loaves; place the
loaves on a baking tray. Loosely cover the dough with plastic wrap or a
damp cloth and let it rise for 30-60 minutes.

Preheat an oven to 375F.

After the loaves have risen brush them with an egg that has been diluted
with a couple of tablespoons of water and bake them for approximately 40
minutes, or until a wooden skewer inserted into the bread comes out clean
and they sound hollow when tapped on. Remove the bread from the oven place
it on a wire cooling rack and allow it to cool for a 30 minutes before
slicing.

Yield : "2 loaves"

Contributed to the FareShare Gazette by Jennie; 10 February 2007.
www.fareshare.net



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