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FareShare Gazette Recipes -- June 2009 - C's
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* Exported from MasterCook * Celery 'Flowers' Recipe By : Hallie's version Serving Size : Preparation Time :0:00 Categories : Volume 12-06 Jun 2009 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Celery stalks -- (about 6) [tender ones] 1/3 cup chevre -- (creamy goat cheese) 1/3 cup cream cheese [not the soft 'easy spread' kind] 2 tablespoons jalapeno pepper jelly -- or to taste I used a whole 'head' of celery except for the tougher outside ribs but a person can use individual ribs that are fairly close in size with a few thinner than the others for the inside. Wash well, dry and trim the tops and bottoms as necessary. Make the cheese stuffing by creaming the two cheeses together with the jalapeno jelly until well combined. Fill each celery rib with the cheese mixture. Now, starting with those thinner ones or the ones from the center if you are using a complete head, begin to reassemble them into a solid bunch again. Push more stuffing into any openings or cracks to make sure everything is nicely 'glued' together. Once this is done, wrap the whole thing up tightly in clingfilm making sure the ends are well sealed to prevent any leaking. In fact it is a good idea to put the wrapped product into a plastic bag for additional safety. Refrigerate overnight or at least for several hours until the cheese has become very firm. To serve, unwrap and slice crosswise into slices about 1/4-inch (about 6 cm) thick (this also helps to eliminate that pesky string problem that can be associated with some celery) and either arrange directly on the serving plate or place on thin toast rounds. If it all works as it should, you should have attractive celery 'flowers'. You can use any of the usual recipes for stuffing celery as long as they are 'sticky' enough to hold the end product together reasonably well. Although I liked the taste combination with the goat cheese I did find it stayed a bit softer than just using regular cream cheese so next time I would serve it on toast rounds or possibly a mild cracker of some sort like Carr's water crackers. I happened to use a red jalapeno pepper jelly because that is what I had and it turned the cheese mixture a nice pale pink but green jelly would work as well. This is one of those recipes that invites experimentation. It is also very easy to take to a potluck or picnic. I sliced mine before I took it then re-wrapped it in clingfilm and packed it in a towel with a couple of small freezer packs; it was then a simple matter to separate the slices and scoot them onto the serving plate for serving. MC format by Hallie. Contributed to the FareShare Gazette by Hallie; 18 June 2009. www.fareshare.net - - - - - - - - - - - - - - - - - - - Back to Recipe List * Exported from MasterCook * Chili Powder by Jennie Recipe By : Jennie B Serving Size : Preparation Time :0:00 Categories : Volume 12-06 Jun 2009 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup chili powder -- in the heat you like [dried ground chili powder, not the supermarket can marked "chili powder'] 1/2 tablespoon cayenne 2 tablespoons garlic powder 1 tablespoon ginger 1 tablespoon cloves 1 tablespoon dry mustard 1 tablespoon nutmeg 1 tablespoon cumin 1 tablespoon Mexican oregano Combine and store in tightly covered jar in cool, dark place As for the chili itself, there is no recipe - just ground beef, chopped onions, celery, green pepper and garlic - cook together and add chopped tomatoes in whatever quantity you want to make. I added black beans, red kidney beans and white kidney beans to the concoction I made today. Just add enough of the above chili powder to taste. It will need salt. Contributed to the FareShare Gazette by Jennie; 1 June 2009. www.fareshare.net - - - - - - - - - - - - - - - - - - - Back to Recipe List * Exported from MasterCook * Chipotle Grill-Roasted Rack of Pork Recipe By : The Washington Post, June 17, 2009 Serving Size : 10 Preparation Time :0:00 Categories : Volume 12-06 Jun 2009 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- For the brine and pork: 1/4 cup kosher salt 1/4 cup sugar 10 garlic cloves -- crushed 2 chipotle peppers en adobo -- * 1 bay leaf 4 cups water 1 six-rib rack of pork [about 4 pounds, not Frenched, tied between the ribs For the rub: 1 teaspoon adobo seasoning -- such as Goya brand 1 tablespoon sweet paprika 1/2 teaspoon chipotle powder 1 teaspoon ground cumin For the glaze and sauce: 12 ounces currant jelly 3/4 cup brewed coffee 1 chipotle en adobo -- chopped 3 chive stems -- (3 to 5) snipped or chopped -- (1 tablespoon) * (smoked jalapeno peppers in a tomato-based sauce) Introduction: Investing in three items will help make this dish easier to create: a set of half-moon-shaped charcoal baskets (to separate and contain the two sources of grill heat), a hinged grill grate (for replenishing charcoal and wood chips easily during grilling) and a remote thermometer (for monitoring the internal temperature of what's being grilled without having to open the lid). You also will need: a 2 1/2-gallon resealable plastic food storage bag; a metal pan or medium bowl (a 13-by-9-inch disposable aluminum pan is fine); 2 cups of wood chips soaked for 1 hour in water, then drained; and a basting brush. MAKE AHEAD: The roast should be brined the night before cooking. The rub can be made 1 week in advance. Directions: For the brine and pork: Combine the salt, sugar, garlic, chipotle peppers, bay leaf and water in a large bowl; stir to dissolve the salt and sugar. Place the pork roast in a jumbo (2 1/2-gallon) resealable plastic food storage bag. Pour the brine in the bag and seal the bag, making sure to squeeze out as much air as possible. Place the bag in a shallow pan large enough to contain it, and refrigerate the roast for at least 6 hours and preferably overnight. Begin the cooking process 2 hours before you're ready to eat. Remove the roast from the brine and blot it dry on all sides with paper towels. Discard the brine and its bag. For the rub: Combine the adobo seasoning, paprika, chipotle powder and ground cumin in a small bowl, then use it to coat the roast completely, including on both ends and the underside of the ribs. Cover the roast loosely. Prepare the grill for indirect grilling: If using charcoal, light the charcoal in a chimney starter and let the briquettes burn until flames subside and a light layer of ash covers the briquettes (about 20 to 25 minutes). Dump the lighted coals into 2 mounds (or, preferably, into 2 half-moon- shaped briquette baskets) on opposite sides of the grill. Place a drip pan between the piles of coals and fill it halfway with water. (If using gas, with a two-burner grill, set one burner to medium-low and leave the other unlit; with three or more burners, set the outside or front and rear burners to medium-low and leave the center burners unlit.) Place the hinged grate on the grill; brush and oil it. Place the pork roast, rib side down, over the drip pan, parallel to and in between the coal baskets. Thread the remote thermometer probe through the top of the roast and into its center, making sure that the probe does not touch the bone. Set the thermometer to 135 degrees F according to manufacturer's directions. Toss half of the soaked, drained wood chips on each mound of coals (or use a smoker box for a gas grill.) Cover the grill (vents closed) and cook the roast for about 70 minutes, until the thermometer indicates that 135 degrees F has been reached. (The temperature inside the grill should remain between 300 and 350 degrees F.) While the roast is cooking, prepare the glaze and sauce: Combine the currant jelly, 1/4 cup of the brewed coffee and the chipotle en adobo in a small saucepan over medium-high heat; bring to a boil, whisking until the jelly has liquefied. Let the mixture boil for 1 minute, then remove from the heat. When the roast reaches 135 degrees F, remove the grill cover. Use half of the glaze to baste the roast generously. Reset the remote thermometer to 145 degrees F (inserting the probe as before) and replace the grill lid. When the roast reaches 145 degrees F (in 10 to 15 minutes), transfer it to a cutting board to rest for 15 minutes, covered loosely with aluminum foil. To make the sauce, add 1/2 cup of coffee to the remaining glaze in the saucepan and bring to a boil over medium-high heat. Remove from the heat and add the chives. To serve the roast, use a carving knife to separate the eye of the loin from the ribs, setting it aside on the cutting board. Turn the rack of ribs over; cut in between each of the ribs and place them on a platter. Slice the loin and place it on the platter. Pour collected juices over the meat and ribs. Serve with sauce on the side. 8 to 10 servings. Recipe Source: Adapted from a recipe in Adam Perry Lang's "Serious Barbecue" (Hyperion, 2009). Tested by David Hagedorn for The Washington Post. Contributed to the FareShare Gazette by Art; 17 June 2009. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 117 Calories; trace Fat (0.5% calories from fat); trace Protein; 30g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 2272mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fat; 2 Other Carbohydrates. Back to Recipe List * Exported from MasterCook * Citrus Cumin Catfish Recipe By : Canadian Living; March 2008 Serving Size : 8 Preparation Time :0:00 Categories : Volume 12-06 Jun 2009 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup orange juice -- (50 mL) 1/4 cup extra-virgin olive oil -- (50 mL) 1/2 teaspoon grated lime rind -- (2 mL) 2 tablespoons lime juice -- (30 mL) 3 garlic cloves -- minced 2 teaspoons ground cumin -- (10 mL) 1/4 teaspoon salt -- (1 mL) 1/4 teaspoon pepper -- (1 mL) 1 pinch crumbled saffron -- (optional) 8 catfish fillets [about 3 pounds/1.5 kg] 1/2 cup dry white wine -- (125 mL) In a bowl, whisk together orange juice, oil, lime rind, lime juice, garlic, cumin, salt, pepper and saffron (if using). Place fish in large glass baking dish; pour marinade over top. Let stand for 15 minutes. Reserving marinade, drain fish. In large nonstick skillet, cook fish, presentation side down, over medium-high heat and in batches for about 3 minutes or just until golden. Transfer, golden side up, to greased foil- lined rimmed baking sheet. Bake in 400F (200C) oven for 8 to 10 minutes or until fish flakes easily when tested. Tent with foil. Return skillet to stove. Pour in reserved marinade, wine and any accumulated cooking juices from fish. Bring to boil; boil for about 3 minutes or until reduced to 1/2 cup (125 mL). Serve over fish. Makes 8 servings. "This is a simple dish brimming with flavour. Though the saffron is optional, just a pinch lends wonderful aroma and colour. You could also use red snapper or bass fillets instead." From Canadian Living; March 2008. MC format by Hallie. Untried. Contributed to the FareShare Gazette by Hallie; 5 June 2009. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 229 Calories; 11g Fat (47.5% calories from fat); 26g Protein; 2g Carbohydrate; trace Dietary Fiber; 92mg Cholesterol; 137mg Sodium. Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat. Back to Recipe List * Exported from MasterCook * Creamy Strawberry Vinaigrette Recipe By : Associated Press Serving Size : 6 Preparation Time :0:00 Categories : Volume 12-06 Jun 2009 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup extra-virgin olive oil 1/3 cup balsamic vinegar 1/2 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper 1/3 cup fat-free Greek-style plain yogurt [regular fat-free plain yogurt can be substituted] 3 tablespoons all-fruit strawberry jam Combine all ingredients in a blender and puree until smooth. If not serving immediately, leave the dressing in the blender until ready to serve, then pulse the once to stir and transfer to a serving container. Start to finish: 5 minutes. Makes about 1 1/2 cups. Art's Note: I imagine you could use fresh strawberries with some Splenda or other sweetener on them in place of the jam. Contributed to the FareShare Gazette by Art; 12 June 2009. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 321 Calories; 36g Fat (98.8% calories from fat); trace Protein; 1g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 157mg Sodium. Exchanges: 0 Grain(Starch); 0 Fruit; 7 Fat. Back to Recipe List * Exported from MasterCook * Curried Corn on the Cob (Grilled) Recipe By : Taste of Home Serving Size : 6 Preparation Time :0:00 Categories : Volume 12-06 Jun 2009 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 medium ears sweet corn -- in husks 1/2 cup goat cheese 1 tablespoon sugar 2 teaspoons salt-free seasoning blend 1/2 teaspoon curry powder 1/4 teaspoon salt 1/4 teaspoon pepper Introduction: If goat cheese is not to your liking, try queso fresco or any other crumbly cheese such as feta. Parmesan is also good, and even though it won't spread well, you can sprinkle the mixture on. Directions: Carefully peel back corn husks to within 1 inch of bottoms; remove silk. Rewrap corn in husks and secure with kitchen string. Place in a large kettle; cover with cold water. Soak for 20 minutes; drain. Grill corn, covered, over medium heat for 25-30 minutes or until tender, turning often. In a small bowl, combine the remaining ingredients; spread over warm corn. Serve immediately. Yields 6 servings. TIME: Prep: 15 min. + soaking; Grill: 25 min. Contributed to the FareShare Gazette by Art; 15 June 2009. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 129 Calories; 4g Fat (28.3% calories from fat); 6g Protein; 20g Carbohydrate; 3g Dietary Fiber; 10mg Cholesterol; 135mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 1/2 Fat; 0 Other Carbohydrates. Back to Recipe List Back to Gail Hall Recipe Index Curry with Turkey, Potatoes and Tomatoes Recipe By : Gail Hall Serving Size : 4 Preparation Time :0:00 Categories : Volume 12-06 Jun 2009 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon olive oil -- or canola oil 1 cup thinly sliced onions 1/2 cup finely diced green pepper 1/2 tablespoon red curry paste -- * [1/2 to 1 tablespoon] 1/2 teaspoon ground cumin 1/2 teaspoon ground coriander 2 cups baby potatoes -- skin on and cut in quarters or 1/2- to 1-inch cubes 1 cup diced tomatoes 1/2 cup water -- (1/2 to 1 cup) or chicken stock -- as required 2 cups diced cooked turkey Sea salt and freshly ground pepper -- to taste 2 tablespoons fresh chopped cilantro [or 1 tablespoon/15 ml dried] In a medium sized saucepot, heat oil and add diced onions and green pepper. Sauté until onions and peppers are soft and golden brown (about 2 to 3 minutes). Add curry paste, cumin and coriander and stir well. Add potatoes and 1/2 cup water or chicken stock. Stir. Bring to a boil, reduce to a simmer and cover, stirring occasionally for 10 minutes. Add the tomatoes, stir and continue to simmer for 10 more minutes or until potatoes are fork tender. Add water or chicken stock if moisture is needed. Add diced turkey and stir to heat through. Season with sea salt and pepper if required. Garnish with fresh chopped cilantro and serve with rice, couscous or flat bread. *"Red curry paste is readily available in all grocery stores. For this recipe I used Patak's Vindaloo Curry Paste." Yield: 4 x 1 cup servings This recipe is shared with permission through the courtesy of the CBC Radio program Edmonton AM and Gail Hall. Gail Hall is well known in Edmonton as a culinarian and food activist. Through her company Seasoned Solutions, Gail operates a loft cooking school, culinary tours and consulting service for the agriculture, food and hospitality industries. www.seasonedsolutions.ca MC format by Hallie. Untried. Contributed to the FareShare Gazette by Hallie; 21 June 2009. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 52 Calories; 4g Fat (59.7% calories from fat); 1g Protein; 5g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 6mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 1/2 Fat. Back to Gail Hall Recipe Index |
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