Click here to join the FareShare Recipe Exchange Group

FareShare Recipe Exchange Group

Home | Chat | Recipes | Metrics | Cooking Temperatures | Links

FareShare Recipes

Search our Recipe Archives.  Click Here!

FareShare Gazette Recipes -- October 2009 - S's

 

FareShare Chat Recipes.
FareShare Gazette Recipes.

 

Recipes Included On This Page

Savory Roasted Tomato Crumble

Slow-Cooked Apple Crisp

Southwestern Butternut Squash Soup

Use Your Browser's "Back" Button to
Return to This Recipe List

Return to the FareShare Recipe  Master Index

 

 

FareShare Chat Recipes.
FareShare Gazette Recipes.

Back to Recipe List

      
 
 
 
 
 
* Exported from MasterCook *

Savory Roasted Tomato Crumble

Recipe By : Tomatoes and Mozzarella by Hallie Harron and Shelley Sikora
Serving Size : 5 Preparation Time :0:00
Categories : Volume 12-10 Oct 2009

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 pounds ripe plum tomatoes -- cored and quartered
3 garlic cloves -- thinly sliced
3 sprigs fresh thyme -- 5-inch
2 sprigs fresh rosemary -- 6-inch
Sea salt -- to taste
Freshly ground black pepper -- to taste
2 tablespoons extra virgin olive oil
CRUMB TOPPING:
3/4 cup all-purpose flour
1/2 cup unsalted butter -- (1 stick)
cut into small pieces
1/2 cup fresh bread crumbs
1/2 cup grated Parmesan cheese
1/4 cup pine nuts
1 cup shredded fresh mozzarella cheese -- about 3-ounces

Preheat the oven to 300F.

Place the tomatoes in the pan and scatter the garlic, thyme and rosemary
over them. Season with salt and pepper; drizzle the olive oil over the top.
Cover and bake 1 1/2 hours. Remove the pan from the oven, discard the herb
sprigs; set aside to cool.

Raise the oven temperature to 375F.

To make the crumb topping, place the flour, butter and bread crumbs in a
food processor and pulse until the butter has been reduced to pea-sized
bits. Transfer the mixture to a large bowl and stir in the Parmesan cheese
and pine nuts.

Oil a 9-inch springform pan.

Remove the tomatoes from the roasting pan with a slotted spoon and place
them in a springform pan. Cover with the crumb topping, pressing the
topping down gently with your finger. Bake for 45 minutes or until golden
brown.

Remove the tomatoes from the oven and turn the oven setting to broil. Top
with shredded mozzarella and broil for about 5 minutes or until the cheese
has melted and is lightly speckled. Cool slightly and serve hot.

Makes 4 - 6 servings.

Soft, succulent, ripe tomatoes baked with a butter, crunch topping make for
a stellar brunch dish. If you have a pretty earthenware pan that can be
brought from the oven to the table or buffet, so much the better. A
springform, soufflé or oval gratin pan will also work quite well.

Description: "Tomatoes"
Source: "Tomatoes and Mozzarella by Hallie Harron and Shelley Sikora,
Harvard Common Press, 2006"
S(Formatted by Chupa Babi): "Aug 2009"

Contributed to the FareShare Gazette by Chupa; 12 October 2009.
www.fareshare.net



- - - - - - - - - - - - - - - - - - - 

Per Serving (excluding unknown items): 370 Calories; 30g Fat (72.0% calories from 
fat); 8g Protein; 19g Carbohydrate; 1g Dietary Fiber; 56mg Cholesterol; 177mg 
Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 5 1/2 Fat.


Back to Recipe List
 
 
 

* Exported from MasterCook *

Slow-Cooked Apple Crisp

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Volume 12-10 Oct 2009

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
9 small apples
4 tablespoons butter -- (1/2 stick; 1/8 pound)
1/4 cup orange juice
1/3 cup brown sugar -- plus
2 tablespoons brown sugar -- for crumb topping
2 tablespoons vanilla extract
1 cup crumb topping stuff
[Substitutable with gluten-free
gingersnap crumbs mixed with crushed
gluten-free cereal, oats, smashed cereal,
graham crackers, cookies, etc.]
Cooking spray

Use a 4-quart slow cooker. Spray the inside bottom and sides of your
stoneware with cooking spray.

Peel, core and slice the apples and plop them into the crock. Cube the
butter and dot on top. Add the orange juice, 1/3 cup brown sugar and
vanilla. Toss to combine with the apples.

Smash up your topping of choice and combine with the remaining 2
tablespoons of brown sugar. Sprinkle on top of the apple concoction.

Cover and cook on high for 3 hours or until the apples are sufficiently
tender.

If you like your crumb topping crunchy (I do!), broil the uncovered
stoneware on the lowest rack of your oven for 4 to 7 minutes or, use a
kitchen torch.

Serve with vanilla ice cream.

Crock Pot Comfort a Recipe for a Perfect Fall Dessert
From the Kitchen of Stephanie O'Dea
Servings: 6
Difficulty: Easy
Cook Time: Over 120 minutes.

Contributed to the FareShare Gazette by Robin; 21 October 2009.
www.fareshare.net



- - - - - - - - - - - - - - - - - - - 

Per Serving (excluding unknown items): 249 Calories; 8g Fat (29.5% calories from 
fat); 1g Protein; 45g Carbohydrate; 6g Dietary Fiber; 21mg Cholesterol; 82mg 
Sodium. Exchanges: 2 Fruit; 1 1/2 Fat; 1/2 Other Carbohydrates.


Back to Recipe List
 
 
 

* Exported from MasterCook *

Southwestern Butternut Squash Soup

Recipe By : Adapted from Cook's Country Recipes
Serving Size : 8 Preparation Time :0:00
Categories : Volume 12-10 Oct 2009

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 medium butternut squash -- peeled, seeded,
cut into 1 1/2-inch chunks
6 medium shallots -- peeled and quartered
1/4 cup vegetable oil
or more if necessary
Salt and pepper
8 cups low-sodium chicken broth
2 tablespoons honey
1 tablespoon lime juice
1 teaspoon ground cumin
1/2 cup heavy cream
1 1/2 sticks butter -- softened (6 ounces)
4 tablespoons finely chopped fresh cilantro leaves
2 tablespoon minced chipotle chilies in adobo sauce
Sour cream -- (optional)

Because the bulbous end of butternut squash contains the seeds and stringy
fibers, purchase squash with a relatively long neck-they have more usable
flesh. You can replace the chicken broth with vegetable broth for a
vegetarian version of this soup.

1. Adjust oven rack to middle position and heat oven to 450F. Toss squash,
shallots, oil, 1 teaspoon salt and 1/2 teaspoon pepper in large bowl, then
arrange in single layer in large roasting pan. Roast, stirring
occasionally, until vegetables are golden brown and softened, about 45
minutes. Add 1 cup broth to pan and scrape up any browned bits with wooden
spoon. Return to oven and cook until liquid has reduced and vegetables are
glazed, about 5 minutes.

2. Working in 2 batches, puree squash mixture and remaining broth in
blender until smooth. Transfer pureed squash mixture to large saucepan and
stir in honey, lime juice, cumin, cream and butter. Bring soup to simmer
over medium-low heat, adding 1/4 cup water at a time as necessary to adjust
consistency. Just prior to serving, stir in cilantro and chilies. Serve
with dollop of sour cream, if desired. (Soup can be refrigerated in
airtight container for 3 days.)

Cooking Tips:

Peeled, cubed squash roasts faster than large halves and develops more
flavorful browning.

When roasting the squash, we boosted the oven temperature to guarantee
consistently good caramelization as well as thorough cooking.

Instead of onions, which imparted a sharp taste that stole the thunder a
little from the squash, we switched to shallots, which have a sweeter,
milder flavor.

Instead of starting the soup's base of onions and chicken broth on the
stovetop, we cooked the two elements in the oven. We started by tossing
chopped shallots with oil and the squash. Once the vegetables browned, we
added a bit of broth to deglaze the roasting pan and popped it back in the
oven to reduce the broth and concentrate the flavor.

Only after pureeing the soup in the blender did we turn on the stove and
heat everything through.

A pinch of ground cumin added depth and honey drew out even more of the
squash's sweetness. A splash of lime juice also brightened everything up.
Smoky chipotle chilies add spiciness and a rich flavor to the soup.

Keep in mind that cilantro becomes soapy-tasting if chopped in advance, so
we recommend chopping this herb right before adding it to the sauce.

Contributed to the FareShare Gazette by Art; 4 October 2009.
www.fareshare.net



- - - - - - - - - - - - - - - - - - - 

Per Serving (excluding unknown items): 508 Calories; 33g Fat (49.7% calories from 
fat); 16g Protein; 58g Carbohydrate; 7g Dietary Fiber; 67mg Cholesterol; 240mg 
Sodium. Exchanges: 3 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 0 Non-Fat 
Milk; 6 Fat; 1/2 Other Carbohydrates.

Back to Recipe List

FareShare Chat Recipes.FareShare Gazette Recipes.

Top of Page

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.

Art Guyer operates this project.

Provide feedback here.

Home | Chat | Recipes | Metrics | Cooking Temperatures | Links

Return to the FareShare Recipe  Master IndexSearch our Recipe Archives.  Click Here!