Recipes Included On This Page Pasta with Spicy Almond Pesto Pastry Dough (Cafe Azul's) Pistachio-Carrot Pesto with Bacon Polish Corn Bread Portuguese Corn Bread in the Bread Machine Pumpkin Cornbread Purple Gazpacho Soup Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Pasta with Spicy Almond Pesto Recipe By : Grace Parisi, Fast Ingredient: Nut Butters, Food & Wine Serving Size : 4 Preparation Time :0:00 Categories : Volume 10-11 Nov 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 pound fettuccine 3/4 cup extra-virgin olive oil 1/4 cup sage leaves 1 large garlic clove -- mashed to a paste 1/4 cup almond butter 1 scallion -- minced 1/2 teaspoon finely grated lemon zest 1 pinch crushed red pepper -- (large pinch) 1/2 cup freshly grated Parmesan cheese Salt and freshly ground pepper In a pot of salted boiling water, cook the pasta until al dente; drain, reserving 3/4 cup of the cooking water. Meanwhile, in a small skillet, heat 1/2 cup of the olive oil until shimmering. Fry the sage leaves over moderate heat, turning occasionally, until crisp. Drain sage on paper towels, then chop half of the leaves. Combine the chopped sage, garlic, almond butter, remaining 1/4 cup of oil, scallion, zest, red pepper and all but 2 tablespoons of the cheese. Toss the pasta with the pesto; add the pasta water as necessary to make a creamy sauce. Season with salt and pepper. Top with the remaining cheese and whole sage leaves and serve. Serves 4 Active Time: 10 minutes. Total Time: 25 minutes. Recipe by Grace Parisi, Fast Ingredient: Nut Butters, Food & Wine, November, 2005. Formatted by Chupa Babi in MC: 11.24.05 Chef Note: Using almond butter is a great shortcut for making this delicious spicy dish. Or try hazelnut butter for an earthier pesto. Contributed to the FareShare Gazette by Chupa; 13 November 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 459 Calories; 50g Fat (94.7% calories from fat); 2g Protein; 4g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 2mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 10 Fat. * Exported from MasterCook * Pastry Dough (Cafe Azul's) Recipe By : Chef Claire Archibald, Cafe Azul, Portland, OR Serving Size : 24 Preparation Time :0:00 Categories : Volume 10-11 Nov 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 5 cups all-purpose flour 1 tablespoon salt 2 cups cold unsalted butter -- (4 sticks) cut into 1/2-inch cubes 1 large egg 1 tablespoon Champagne vinegar 3/4 cup ice water -- (approximately) Sift flour with salt into a large bowl and blend in butter with your fingertips or a pastry blender until most of mixture resembles coarse meal with small (roughly pea-size) butter lumps. Beat egg with vinegar in a 1-cup measure using a fork, then add enough ice water to measure 1 cup total. Add to flour mixture, stirring with fork until incorporated. Turn out mixture onto a lightly floured surface and knead gently with heel of your hand just enough to bring dough together. Roll out or pat into a 15- by 9-inch rectangle. Arrange dough with short side nearest you, then fold into thirds like a letter to form a roughly 5- by 9-inch rectangle. Chill dough, wrapped in plastic wrap, at least 1 hour and up to 6 (do not chill longer or dough will discolor). Makes about 3 pounds (enough for 24 empanadas). Active time: 15 minutes. Start to finish: 1 1/4 hours. Gourmet, October 2002, Gourmet Entertains Author : Chef Claire Archibald, Cafe Azul, Portland, OR Formatted by Chupa Babi in MC: 04.25.03 This recipe makes much more dough than is needed for the Mushroom and Butternut Squash Empanadas with Smoked Chile and Tomatillo Sauce but it freezes beautifully, wrapped well in plastic wrap and sealed in a plastic freezer bag. (Defrost the dough in the refrigerator for 6 to 8 hours before using.) At Café Azul, Archibald also uses this pastry for pies and tarts. Contributed to the FareShare Gazette by Chupa; 28 November 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 233 Calories; 16g Fat (60.7% calories from fat); 3g Protein; 20g Carbohydrate; 1g Dietary Fiber; 50mg Cholesterol; 272mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 3 Fat. * Exported from MasterCook * Pistachio-Carrot Pesto with Bacon Recipe By : Andrew Zimmern; Minneapolis St. Paul Magazine Serving Size : 4 Preparation Time :0:00 Categories : Volume 10-11 Nov 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 7 large carrots -- peeled and chopped 2 tablespoons honey 1 teaspoon herbes de Provence Leaves of 1 fresh thyme sprig Leaves of 1 fresh tarragon sprig 1/2 cup shelled roasted pistachio nuts -- ground or crushed fine 2 strips natural fruitwood smoked bacon -- cooked and crumbled fine 2 tablespoons extra virgin olive oil 1 tablespoon sliced garlic 1 cup extra rich chicken stock 3 tablespoons butter 1 pound cooked pasta -- or gnocchi [penne, tubetti, conchiglie and other types of small macaroni work best] Pulse carrots in a food processor until ground and place in a Pyrex or nonreactive lasagna pan. Add honey, herbs, nuts, bacon, oil, and garlic. Stir to combine; cover with aluminum foil and bake in a 325-degree oven 40 minutes. (Mixture can be refrigerated at this point for later use.) Uncover baked carrot mixture and spatula pesto into a large saute pan. Place on medium heat on the stovetop, add stock and half the butter. Reduce liquid by half. Stir in remaining butter and pistachios. Season with sea salt and white pepper. At this point, toss cooked pasta in sauce, correct seasoning and serve with plenty of freshly ground Regianno Parmesan at the table. Makes enough sauce for 4 portions of pasta or gnocchi. Author : Andrew Zimmern. Source: Minneapolis St. Paul Magazine Formatted by Chupa Babi in MC: 05.16.07 Contributed to the FareShare Gazette by Chupa; 23 November 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 382 Calories; 16g Fat (37.8% calories from fat); 7g Protein; 54g Carbohydrate; 5g Dietary Fiber; 23mg Cholesterol; 133mg Sodium. Exchanges: 2 Grain(Starch); 2 1/2 Vegetable; 3 Fat; 1/2 Other Carbohydrates. * Exported from MasterCook * Polish Corn Bread Recipe By : New York Cookbook, Molly O'Neill, 1993 Serving Size : Preparation Time :0:00 Categories : Volume 10-11 Nov 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- SOURDOUGH STARTER: 2 cups cold water 6 cups rye flour 1 teaspoon active dry yeast BREAD: 4 cups warm water -- (105-110 F) 5 1/2 cups rye flour 5 1/2 cups all-purpose flour 2 tablespoons salt 4 packets dry yeast -- dissolved in 1/4 cup warm water -- (105-110F) 1/4 cup ground cornmeal 2 teaspoons caraway seeds 1. Start sourdough starter at least 3 days before baking: Combine the cold water, rye flour and yeast in a bowl. Mix well; it will be lumpy. Pour the mixture in a clean bowl, cover with a cloth and refrigerate for 3 days. 2. Remove the starter from the refrigerator 2 hours before beginning to make the bread. 3. Transfer the starter to a large bowl and add the warm water, yeast, flours, salt, cornmeal and caraway seeds and mix until smooth, 5 minutes. 4. Divide the dough in half. Shape into 2 even rounds. Place each round in a lightly greased bowl, cover with a clean cloth and set aside to rise in a warm place until doubled in size, about 1 to 2 hours. 5. Place a roasting pan on the bottom of the oven and fill with hot water. Preheat the oven to 400F. Sprinkle a baking sheet with corn-meal. 6. Dampen your hands and reshape the bread into even round mounds. Place the loaves on a prepared baking sheet. Bake the bread until crusty, about 2 hours. If the water in the roasting pan runs low during the baking, replenish it to provide the bread with steam heat. Cool or serve warm. Makes 2 large loaves. Source : New York Cookbook, Molly O'Neill, 1993 Contributed to the FareShare Gazette by Joan; 16 November 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Portuguese Corn Bread in the Bread Machine Recipe By : Quick & Delicious Bread Machine Recipes by Norma A. Garrett Serving Size : 24 Preparation Time :0:00 Categories : Volume 10-11 Nov 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- **1 1/2-POUND LOAF** 1 1/2 teaspoons active dry yeast 2 cups bread flour 1 1/2 teaspoons salt 1 1/2 cups cornmeal 1 tablespoon sugar 1 tablespoon olive oil 9 ounces warm water **1-POUND LOAF** 1 teaspoon active dry yeast 1 1/4 cups bread flour 1 teaspoon salt 1 cup cornmeal 2 teaspoons sugar 2 teaspoons olive oil 6 ounces warm water **See notes in directions. Here is a good, dense, corn bread with a crunchy texture and rich flavor. It is very good with soup or with butter and jelly or jam. **NOTES 1. For Panasonic/National machines, use 3 teaspoons of yeast for the 1 1/2-pound loaf. 2. For DAK/Welbilt machines, use 2 additional tablespoons of warm water for the 1 1/2-pound loaf. Yields 24 servings. SOURCE ~ Quick & Delicious Bread Machine Recipes by Norma A. Garrett Contributed to the FareShare Gazette by Joan; 18 November 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 132 Calories; 2g Fat (10.3% calories from fat); 4g Protein; 26g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 224mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Fat; 0 Other Carbohydrates. * Exported from MasterCook * Pumpkin Cornbread Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Volume 10-11 Nov 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup cornmeal 1/2 cup flour 1/2 cup wholewheat flour 1 tablespoon baking powder 1 teaspoon salt 1/2 teaspoon cinnamon 1/2 teaspoon nutmeg 2 eggs 1 cup pumpkin or squash puree 3/4 cup brown sugar 1/4 cup oil 1 tablespoon molasses 1/2 cup chopped pecans -- (optional) Sift cornmeal, flours, baking powder, salt, spices into a large bowl. Beat eggs lightly in separate bowl. Make a well in the dry ingredients, pour in liquids and mix to blend. Fold in pecans. Pour into a buttered 10-inch pie plate or a 9 x 9-inch square pan. Bake in a 375F. oven 30 minutes or tested done. Note : you can use 1 cup white flour if you don't want to use whole wheat flour. Yields 6 servings. Contributed to the FareShare Gazette by Joan; 15 November 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 373 Calories; 18g Fat (42.7% calories from fat); 6g Protein; 49g Carbohydrate; 3g Dietary Fiber; 71mg Cholesterol; 632mg Sodium. Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 3 1/2 Fat; 1 1/2 Other Carbohydrates. * Exported from MasterCook * Purple Gazpacho Soup Recipe By : Robert Donaghey of Vista, California Serving Size : 4 Preparation Time :0:00 Categories : Volume 10-11 Nov 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 5 large ripe tomatoes -- peeled, seeded, chopped [Cherokee purple or black krim tomatoes] 1/2 medium serrano pepper -- minced 5 garlic cloves -- minced 2 medium cucumbers -- peeled, seeded, diced 4 celery stalks -- diced 1 medium red bell pepper -- seeded and diced 1 medium red onion -- peeled & thinly sliced 3 small Haas avocados -- peeled and cubed [ripe but slightly firm] 4 cups tomato vegetable juice 2 tablespoons fresh lemon juice 2 tablespoons fresh lime juice 2 tablespoons medium-acid red wine vinegar and/or aged balsamic vinegar 2 tablespoons chopped fresh basil 2 tablespoons chopped fresh Italian parsley 1 tablespoon chopped fresh cilantro 1/2 cup best-quality extra-virgin olive oil Tabasco sauce to taste Kosher salt and ground black pepper to taste 1. Combine all of the vegetables in a large bowl. Add the tomato juice, lemon juice and vinegar and stir very briefly. Stir in the fresh herbs and season with salt and pepper to taste. 2. Chill the soup for at least one hour before serving. Remove from the refrigerator, stir, let sit for 15 minutes before serving. 4 servings. OPTIONAL ~ Serve sprinkled with fresh red rubin basil flowers and lemon basil flowers (just the sweet soft flower parts not the husks). Variations ~ replace purple tomatoes with tomatoes of your choosing. Author : Robert Donaghey of Vista, California Source : 7 MINUTE CHEF - Volume 1 Formatted by Chupa Babi in MC: 07.31.07 Chupa Note: used the Spicy V8 and yellow tomatoes rather than purple. Used a fair amount of harissa instead of hot sauce. Contributed to the FareShare Gazette by Chupa; 18 November 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 92 Calories; 1g Fat (7.6% calories from fat); 4g Protein; 21g Carbohydrate; 5g Dietary Fiber; 0mg Cholesterol; 55mg Sodium. Exchanges: 3 1/2 Vegetable; 0 Fruit.

Disclaimer: The operators of the FareShare Website are not responsible for the content or practice of any website to which we link for your convenience.