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FareShare Gazette Recipes -- August 2007 - B's
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* Exported from MasterCook * Barley Risotto with Asparagus and Hazelnuts - Italian Recipe By : Serving Size : Preparation Time :0:00 Categories : Volume 10-08 Aug 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 pounds medium asparagus -- trimmed 5 1/2 cups water 1 teaspoon salt 1 medium onion -- finely chopped 1/4 teaspoon black pepper 3 tablespoons olive oil 1 1/4 cups pearl barley 1/2 cup dry white wine 1 garlic clove 1 1/4 teaspoons finely grated fresh lemon zest 1 ounce finely grated Parmigiano-Reggiano (about 1/2 cup) plus additional for serving 1/2 cup hazelnuts -- toasted and coarsely chopped Cut top third of each asparagus stalk diagonally into 1/2-inch-thick slices, reserving tips and slices together, then coarsely chop remainder. Bring water (5 1/2 cups) and 1/2 teaspoon salt to a boil in a 3- to 4-quart saucepan, then add chopped asparagus and cook, uncovered, until very tender, 6 to 7 minutes. Transfer with a slotted spoon to a food processor (not a blender, which would require adding liquid). Add reserved asparagus tips and slices to boiling water and cook, uncovered, until crisp-tender, 2 to 3 minutes. Transfer with slotted spoon to a sieve, reserving cooking liquid in pan, and rinse under cold water to stop cooking. Drain well and reserve in another bowl. Measure cooking liquid and, if necessary, add enough water to bring total to 4 cups, then reserve. Cook onion with pepper and 1/4 teaspoon salt in oil in a 4- to 5-quart heavy pot over moderate heat, stirring occasionally, until softened, 5 to 7 minutes. Add barley and cook, stirring, 1 minute. Add wine and boil, stirring, until liquid is absorbed, about 1 minute. Add 4 cups reserved asparagus-cooking liquid and bring to a boil, covered, then reduce heat and simmer, covered, until barley is tender (it should be chewy) and mixture is thickened to a stew-like consistency, 35 to 40 minutes. Meanwhile, mince garlic and mash to a paste with remaining 1/4 teaspoon salt using side of a large heavy knife, then add to asparagus in food processor along with zest and purée until smooth. When barley is cooked, stir in asparagus purée, asparagus-tip mixture, and enough additional water to thin to desired consistency and cook over moderate heat, stirring, until hot, about 1 minute. Stir in cheese, then season with salt and pepper. Serve with hazelnuts and additional cheese on the side. Gourmet Notes: Barley can be cooked in about half the time in a 6- to 8-quart pressure cooker. Follow recipe, cooking onion in pressure cooker, uncovered, then adding barley and wine as directed above. After adding asparagus-cooking liquid, seal pressure cooker with lid and cook at high pressure, according to manufacturer's instructions, 18 minutes. Put pressure cooker in sink (do not remove lid) and run cold water over lid until pressure goes down completely. Remove lid and continue with recipe, using pressure cooker (without lid) as a pot. Asparagus can be cut and cooked, chopped stalks puréed, and cooking water reserved 1 day ahead, then chilled in separate airtight containers. Source : Gourmet, April 2007. Formatted by Chupa Babi in MC: 042507 Author Note: Pearl barley makes a wonderful risotto: It retains its distinct chew while easily releasing its starch to create a risotto as creamy as one made with Arborio rice — and with barely any stirring. Since I can't be bothered to make vegetable stocks ahead and I don't like canned versions, I've made the most of the asparagus in this dish. Using the stalks, tips, and even the cooking water makes the risotto sing with asparagus's springtime flavor. Chupa Note: I used a large sweet onion and 1/2 teaspoon of red pepper instead of the black. The next time I make this, I'm going to try the slow cooker. I think its a perfect recipe to adapt to the slow cooker. Next time I will also toast the barley to add color and another layer of flavor. I think blue cheese would be terrific with the asparagus and hazelnuts. I might also try portobellos instead of the asparagus. Contributed to the FareShare Gazette by Chupa; 4 August 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Beef & Bulgur Soup - Middle Eastern (7 pts) Recipe By : Ana Sortun, Oleana Restaurant, Cambridge, Mass Serving Size : 8 Preparation Time :0:00 Categories : Volume 10-08 Aug 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound sirloin -- cut into small dice 1 tablespoon canola oil 1 tablespoon butter 1 onion -- finely chopped 1 carrot -- finely chopped 1 celery stalk -- finely chopped 2 green bell peppers -- finely chopped 5 garlic cloves -- finely chopped (5 to 6) 2 tablespoons tomato paste 1 teaspoon paprika 2 teaspoons ground cumin 1 teaspoon dried mint -- sieved to a powder 2 teaspoons dried oregano -- sieved to a powder 8 cups beef broth -- preferably homemade 1 1/2 cups coarse bulgur Salt & pepper to taste A little plain yogurt or sour cream to serve 1. In a soup pot on medium high heat, heat oil and butter until butter starts to brown. 2. Add beef and cook until browned on one side. 3. Add the vegetables and spices; cook until they soften, about 10 minutes. 4. Add tomato paste, broth and bulghur; season to taste. Simmer gently for 15 minutes until bulghur is cooked. 5. Season again and top with yogurt or sour cream. Makes 8 cups. Description : "7 pts" Source : "Whole Grain Council" S(Formatted by Chupa Babi in MC): "12.19.06" Copyright : "© Ana Sortun, 2006" Yield : "8 cups" Contributed to the FareShare Gazette by Chupa; 13 August 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 115 Calories; 3g Fat (26.5% calories from fat); 12g Protein; 10g Carbohydrate; 2g Dietary Fiber; 4mg Cholesterol; 1336mg Sodium. Exchanges: 0 Grain(Starch); 1 Lean Meat; 1 Vegetable; 1/2 Fat. * Exported from MasterCook * Beet and Apple Confit Recipe By : Christine Cushing Serving Size : Preparation Time :0:00 Categories : Volume 10-08 Aug 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 Granny Smith apples -- peeled, cored and cut into 1/4-inch dice 4 medium beets -- cooked, peeled and finely diced [can also used jarred] 2 tablespoons vegetable oil -- (30 ml) 2 large shallots -- finely chopped 1 tablespoon apple butter -- (15 ml) 2 tablespoons apple cider vinegar -- (30 ml) Splash of apple brandy -- optional 1 pinch salt and freshly cracked pepper Over medium high heat, sauté shallots in oil for 3 to 5 minutes or until soft and golden. Add the apples and beets. Continue to sauté until golden, about 4 minutes more. Remove from heat and add the vinegar, brandy and apple butter and stir well. Return mixture to heat. Reduce heat to low. Cook very gently until mixture thickens and is very tender and jammy, about 8 to 10 minutes. Season to taste. Source : Christine Cushing, Tapas Episode, Christine Cushing Live. Canadian Food Network. Formatted by Chupa Babi in MC: 06.27.07 This recipe isn't a traditional Spanish tapas but a perfect nibble to serve as a tapas. Chupa Note: this recipe doubles well and after sauteing everything do the rest of the recipe in the slow cooker. Used 1 tablespoon red pepper flakes in the oil before started saute. Serve on rice pancakes, bruschetta etc. for starter. Contributed to the FareShare Gazette by Chupa; 30 August 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Birthday Torte Cake Recipe By : Sally Ellis's recipe Serving Size : 6 Preparation Time :0:00 Categories : Volume 10-08 Aug 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup butter 2 quarts raspberries -- or strawberries 3/4 cup sugar 4 egg yolks 1 teaspoon vanilla 1 cup cake flour -- sifted with 1 teaspoon baking powder -- alternately with: 5 tablespoons milk 4 egg whites 1 teaspoon cream of tartar 1 cup sugar 16 ounces whipping cream Powdered sugar Grease 3 (8-inch) round cake pans, line with waxed paper and grease again. Wash and hull strawberries, cutting them in half top to bottom so they look like hearts. Or better still, use raspberries. You will need at least 2 quarts. Cream together butter and 3/4 cup sugar. Add egg yolks and vanilla and beat well. Add flour sifted together with baking powder, alternately with milk. Spread evenly in three prepared cake pans. Beat egg whites until stiff; add cream of tartar. Gradually add 1 cup sugar and beat until sugar is dissolved. Spread meringue evenly on top of cake mixture in pan. Bake at 325 F. for 35 minutes. Cool completely. Whip whipping cream, sweetened slightly with powdered sugar. (Do not use store bought whipping cream or whipped topping, they are too sweet. I strongly recommend making your own fresh whipping cream.) Assembly : Preferably use a pedestal cake plate lined with a paper doily. Put one cake layer on plate, top with 1/3 of whipped cream and 1/3 of fruit; repeat with other two cake layers, carefully arranging the fruit on top. You may sprinkle powdered sugar over cake and plate, using sifter or strainer. Refrigerate if you are not serving immediately. Jim says, "Sally usually assembles this just before serving but it actually does not get soggy, so it can be assembled earlier. And it's still good the next day, if there's any left." Source : "Wild & Tame - Domestic and Game - Collected by Jim Ellis" S(Mc Formatting by): "Bobbie" Yield : "6 to 8 servings" NOTES : "Sally usually makes the desserts, especially for special occasions. This dessert is absolutely fantastic Three layers of cake topped with meringue, whipped cream and strawberries or raspberries. A dessert fit for a king! Three layers of cake topped with meringue, whipped cream and strawberries or raspberries. A dessert fit for a king!" Bobbie's Note: Sally brought me over some of this cake made with raspberries and it is wonderful.! Contributed to the FareShare Gazette by Bobbie; 24 August 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 833 Calories; 48g Fat (50.8% calories from fat); 9g Protein; 96g Carbohydrate; 12g Dietary Fiber; 289mg Cholesterol; 315mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 1 Fruit; 1/2 Non-Fat Milk; 9 Fat; 4 Other Carbohydrates. * Exported from MasterCook * Bleu Cheese and Walnut Soufflé Recipe By : Gourmet Serving Size : 6 Preparation Time :0:00 Categories : Volume 10-08 Aug 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup walnuts -- toasted and chopped 1/2 tablespoon flour 3 1/2 tablespoons flour 3 tablespoons butter, unsalted 2/3 cup milk 5 ounces blue cheese -- chopped (1 cup) 3 large egg yolks 5 large egg whites Preheat oven to 350F. and generously butter six 1/2-cup soufflé dishes. In a small bowl stir together walnuts and 1/2 tablespoon flour. Coat soufflé dishes with walnut mixture, knocking out excess. In a small heavy saucepan, melt butter over low heat and whisk in flour. Cook roux, whisking constantly, 3 minutes. Add milk in a stream, whisking. Bring mixture to a boil over moderate heat, whisking; cook until thickened, about 30 seconds. Remove pan from heat and transfer mixture to a bowl. Cool mixture slightly. Whisk cheese, yolks and salt and freshly ground pepper to taste, into milk mixture until cheese is melted. In a bowl, with an electric mixer beat egg whites until they just hold stiff peaks. Stir one third of the whites into cheese mixture to lighten and fold in remaining whites gently but thoroughly. Divide soufflé mixture among prepared soufflé dishes and put them in a large baking pan just large enough to hold them. Add enough hot water to the pan to reach halfway up the sides of the soufflé dishes and bake in the middle of the oven until puffed and golden brown, about 25 minutes. Remove pan from oven and let soufflé dishes sit in hot water for 15 minutes. (Soufflés will fall). Lightly butter a baking sheet. Remove soufflé dishes from pan; run a knife around the edge of each dish, carefully lifting edge of each soufflé onto hand and carefully put, top side up, onto prepared baking sheet. (Soufflés made be made prepared up to this point 2 days ahead and chilled, covered.) Increase oven temperature to 425F. Bake soufflés in middle of oven until puffed slightly and heated through, about 5 minutes. Contributed to the FareShare Gazette by Jennie; 14 August 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 245 Calories; 19g Fat (69.3% calories from fat); 12g Protein; 7g Carbohydrate; trace Dietary Fiber; 143mg Cholesterol; 393mg Sodium. Exchanges: 1/2 Grain(Starch); 1 1/2 Lean Meat; 0 Non-Fat Milk; 3 Fat. * Exported from MasterCook * Blue Cheese and Spiced Walnut Terrine Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Volume 10-08 Aug 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 teaspoon ground cumin 1/2 teaspoon salt 1/4 teaspoon ground cardamom 1/4 teaspoon ground black pepper 1 tablespoon olive oil 1 cup walnuts 3 tablespoons sugar 1 pound Maytag blue cheese -- crumbled, divided 2 1/2 ounces fresh chèvre 2 1/2 ounces cream cheese -- room temperature 1/4 pound butter -- room temperature 2 tablespoons brandy 1/2 cup minced scallions 2 tablespoons minced parsley 2 tablespoons minced chives Combine the cumin, salt, cardamom and pepper; set aside. Heat oil in a heavy skillet over medium heat. Add walnuts and sauté until light brown. Sprinkle with sugar; sauté until sugar melts and turns light amber. Remove from the heat; toss nuts with spice mixture. Cool. In a food processor, combine 1/2 pound blue cheese, chèvre, cream cheese and butter; purée until smooth. Transfer to a bowl; fold in brandy and scallions. Mix parsley and chives in a separate bowl. Oil a skinny terrine mold and line with plastic wrap. Pipe a third of the cheese mixture into the bottom of mold and spread out evenly. Sprinkle with a third of the remaining blue cheese, a third of the spiced nuts and a third of the parsley-chive mixture. Repeat layers twice. Cover and refrigerate overnight. Makes approximately 4 cups. Contributed to the FareShare Gazette by Jennie; 8 August 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 273 Calories; 25g Fat (82.2% calories from fat); 5g Protein; 8g Carbohydrate; 1g Dietary Fiber; 41mg Cholesterol; 279mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 4 1/2 Fat; 1/2 Other Carbohydrates. * Exported from MasterCook * Brussels Sprouts with Walnuts Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Volume 10-08 Aug 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups fresh Brussels sprouts 1/4 cup walnuts -- chopped 1 tablespoon margarine 1/4 teaspoon ground nutmeg Cut the sprouts in half and steam until tender. Meanwhile, saute the walnuts in the margarine until golden. Pour over the sprouts in a serving dish. Sprinkle nutmeg on. Great diabetic recipe. Yields 4 servings. Contributed to the FareShare Gazette by Joan; 25 August 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 74 Calories; 7g Fat (84.6% calories from fat); 2g Protein; 1g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 33mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 1/2 Fat. * Exported from MasterCook * Butterfinger Cashew Crunch Ice Cream Recipe By : Serving Size : Preparation Time :0:00 Categories : Volume 10-08 Aug 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups heavy whipping cream 2 cups milk [I used the 1% stuff that was sale] 2 tablespoons cold water 3 rennet tablets 1 cup sugar 4 teaspoons vanilla extract 1/2 cup cashew nuts (broken ones are fine) 6 trick-or-treat size Butterfinger candy bars 3/4 cup French toast crunch breakfast cereal Dissolve rennet tablets in water (swirl the bowl until dissolved), set aside. Combine cream, milk, sugar and vanilla in saucepan and heat stirring constantly to 110 degrees F. Pour into the ice cream freezer machine, then add the rennet tablet solution and operate the churn for five or ten seconds to mix well. Turn off the churn and let that cool for a while. Take the Butterfinger bars (still in their wrappers) and bludgeon them with the flat handle of a knife (I used a heavy-handled bread knife) to crush the contents well. Open the wrappers and dump/scrape the crushed contents into your food processor (with metal blade). Add the cashews and the breakfast cereal, and pulse the food processor until the dry ingredients are just broken up and well mixed. By now the custard should be set and cooled off somewhat. Turn on the ice cream maker's refrigeration switch and, after a few minutes, the churn. When the ice cream mixture is just starting to freeze, pour in the crushed dry ingredients and continue to freeze to the desired consistency. This will vary depending on your freezer but for me it takes about 25-35 minutes. This is a really scrumptious combination and could be varied by changing the flavoring ingredients with other stuff you have around. Original recipe by: Gordon Peterson. Contributed to the FareShare Gazette by Jim; 6 August 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - |
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