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FareShare Gazette Recipes -- January 2008 - G's
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* Exported from MasterCook * Garam Masala Recipe By : Serving Size : Preparation Time :0:00 Categories : Volume 11-01 Jan 2008 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 5 pieces cinnamon stick -- (3-inches each) 1/2 cup cardamom seeds 1/2 cup whole cloves 1/2 cup whole cumin seeds 1/4 cup whole coriander seeds 1/2 cup whole black peppercorns Combine the whole spices in a heavy skillet over moderate heat and toast for a few minutes, until they are warm and aromatic. Allow to cool, then pulverize in an electric blender or coffee grinder (that you use exclusively for grinding spices) until it forms a fine powder. This recipe makes about 1 1/2 cups (375 ml) and may be stored in an airtight container at room temperature for several months without losing its flavor. Cuisine : "Indian Food" Contributed to the FareShare Gazette by Jennie; 23 January 2008. www.fareshare.net - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Garam Masala Scallops over Acorn Squash Recipe By :The Best of Gourmet, 2002 Serving Size : 2 Preparation Time :0:00 Categories : Volume 11-01 Jan 2008 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 large acorn squash 3/4 pound sea scallops 1 1/2 tablespoons vegetable oil 1/8 teaspoon turmeric 1 1/2 tablespoons jalapeno chile pepper -- seeded and minced 1 large garlic clove -- minced 2 teaspoons fresh ginger -- peeled and grated 1 tablespoon fresh lime juice -- plus 2 teaspoons fresh lime juice 1 1/4 cups water 3/4 cup heavy cream 1 1/2 teaspoons garam masala Garnish - very thin sliced of jalapeno chile, chopped fresh cilantro and ground Aleppo pepper or cayenne. Accompaniment : haricots verts with mustard seed and toasted coconut Prepare squash: Preheat oven to 375F. Halve squash lengthwise, reserving 1 half for another use. Halve remaining squash piece diagonally crosswise and season with salt. Arrange wedges, cut sides up, in a small roasting pan filled with 1/2 inch of water. Cover roasting pan tightly with foil and roast until tender, about 1 hour. Prepare scallops after squash has been roasting for 30 minutes. Pat scallops dry and season with salt. Heat 1 tablespoon oil in a 10-inch non- stick skillet over moderately high heat until hot but not smoking, then brown scallops on both sides, 4 to 6 minutes total (scallops will be almost cooked through). Remove from heat. Add turmeric and toss until scallops are yellow, then transfer to a bowl. Cook jalapeno, garlic, ginger and 1 tablespoon lime juice in remaining 1/2 tablespoon oil in skillet over moderately high heat, stirring, 1 minute. Add water and simmer until water is evaporated and chile mixture is softened, 3 to 4 minutes. Add cream and garam masala and simmer 2 minutes. Remove from heat and cover. When squash is tender, add remaining 2 teaspoons lime juice and scallops with any liquid that has accumulated in bowl to sauce and simmer until scallops are just cooked through and sauce is slightly thickened, about 2 minutes. Place a squash wedge on each of 2 plates and spoon scallops and sauce over squash. GARAM MASALA: 1 tablespoon coriander seeds, 2 teaspoons cumin seeds, 1 tablespoon green or white cardamom pods, 1 3-inch stick cinnamon, crushed, 1/4 teaspoon black peppercorns. Toast coriander and cumin seeds in a dry small heavy skillet over moderate heat, stirring occasionally, until fragrant, about 2 minutes. Cook, then finely grind with remaining spices in an electric coffee/spice grinder or with a mortar and pestle. Cuisine : "Indian Food" Source : "The Best of Gourmet, 2002, page 162, photo on page 64" NOTES : Squash may be roasted 1 day ahead and chilled, covered. Reheat, covered in a microwave about 5 minutes. For a fuller, more caramelized squash flavor, but a more rustic presentation due to browning, roast squash uncovered, cut sides down and substitute 2 tablespoons butter for the water in pan. Scallops and sauce may be prepared separately 2 hours ahead and chilled, covered. Contributed to the FareShare Gazette by Jennie; 21 January 2008. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 643 Calories; 45g Fat (61.4% calories from fat); 32g Protein; 31g Carbohydrate; 3g Dietary Fiber; 179mg Cholesterol; 319mg Sodium. Exchanges: 1 1/2 Grain(Starch); 4 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Non-Fat Milk; 8 1/2 Fat. * Exported from MasterCook * Garlic Pork Roast 2 Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Volume 11-01 Jan 2008 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pork loin roast -- backbone loosened [about 5 pounds] 1/2 medium green pepper -- finely chopped 1/2 cup thinly sliced green onions 1/2 cup chopped celery 8 garlic cloves -- minced 1 teaspoon salt 1/4 teaspoon cayenne pepper With a sharp knife, cut a deep pocket between each rib on meaty side of roast. Combine green pepper, green onions, celery and garlic; stuff deeply into pockets. Season roast with salt and cayenne pepper. Insert meat thermometer. Place roast, rib side down, in a shallow roasting pan. Bake, uncovered, at 325F for 2-3 hours or until thermometer reads 170F. Let stand 15 minutes before carving. Yields 6-8 servings. NOTES : Mom cooked for 11 children, so her menus usually featured basic, simple foods. But on New Year's Day, she always treated us to this special pork roast. All of us kids agree this was our mom's best meal! Ruby Williams-Bogalusa, Louisiana Contributed to the FareShare Gazette by Jim; 2 January 2008. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 34 Calories; 1g Fat (23.8% calories from fat); 4g Protein; 3g Carbohydrate; 1g Dietary Fiber; 8mg Cholesterol; 373mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fat. * Exported from MasterCook * Gilded Sesame Cookies Recipe By : Gourmet, December 2006 Serving Size : 30 Preparation Time :0:00 Categories : Volume 11-01 Jan 2008 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/4 cups all-purpose flour 1/2 teaspoon baking powder 1/4 teaspoon salt 1 stick unsalted butter, softened -- (1/2 cup) 1/2 cup sugar 1/2 cup well-stirred tahini 1 teaspoon pure vanilla extract 1/3 cup sesame seeds -- (preferably hulled) 1/4 teaspoon gold or silver luster dust -- (optional) Special equipment: parchment paper Whisk together flour, baking powder, and salt in a small bowl. Beat together butter and sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, about 3 minutes, then beat in tahini and vanilla. Reduce speed to low and add flour mixture in 2 batches, mixing until a crumbly dough forms. Transfer dough to a sheet of plastic wrap and press into a disk. Chill dough, wrapped in plastic wrap, until firm, at least 1 hour. Put oven racks in upper and lower thirds of oven and preheat oven to 350F. Line 2 large baking sheets with parchment paper. Stir together sesame seeds and luster dust (if using) in a small bowl. Makes about 2 1/2 dozen cookies. Source : Gourmet, December 2006. Formatted by Chupa Babi: 12.18.07 A tahini-based dough is rolled in gold- or silver-dusted sesame seeds for eye-popping cookies that melt in the mouth. (They're just as delicious if you skip the fancy gilding.) Contributed to the FareShare Gazette by Chupa; 6 January 2008. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 41 Calories; 1g Fat (18.3% calories from fat); 1g Protein; 8g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 26mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Fat; 0 Other Carbohydrates. * Exported from MasterCook * Ginger-Pear Preserves Recipe By : Cooking Light, November 2005 Serving Size : Preparation Time :0:00 Categories : Volume 11-01 Jan 2008 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 cups cubed ripe Bosc pear or Bartlett pear [about 1 3/4 pounds] 3/4 cup chopped seeded lemon -- (1 large) 1/4 cup pear-flavored liqueur 1 tablespoon grated peeled fresh ginger -- (1 to 2) 4 cups sugar 1/2 cup water Combine first 4 ingredients in a large saucepan. Stir in sugar and water; bring to a boil. Reduce heat and simmer 15 minutes. Remove from heat; cover and let stand 12 hours (do not refrigerate). Bring to a boil, uncovered, over high heat. Reduce heat; simmer 1 hour and 15 minutes or until thick, stirring occasionally. Place 1 cup preserves into each of 4 sterilized (8-ounce) jars. Cover with lids and cool upside down on a wire rack. Chill. Note : Preserves will keep in the refrigerator for up to six weeks. Yields 4 cups (serving size: 1 tablespoon) Source : Cooking Light, November 2005. Formatted by Chupa Babi: 12.22.07 A jar of these preserves is nice for neighbors, friends, and coworkers. Package this with a pretty spreader. Serve on English muffins, crackers, or as a condiment for baked [favorites]. Chupa Note: add at least 1 teaspoon red pepper flakes or hot sauce for that hot 'n sweet touch. If you don't want to use alcohol, replace the liquor with 1/4 undiluted defrosted pear juice concentrate. Apple or grape juice concentrate might work too, though you'd lose some of the pear flavor. Contributed to the FareShare Gazette by Chupa; 13 January 2008. www.fareshare.net - - - - - - - - - - - - - - - - - - - |
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