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FareShare Gazette Recipes -- June 2010 - R's

 

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Rhubarb Compote (Rabarbragrot)

Roasted Cod with Warm Tomato-Olive-Caper Tapenade (3 pts)

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* Exported from MasterCook *

Rhubarb Compote (Rabarbragrot)

Recipe By : The Cooking of Scandinavia (Time Life Foods of the World)
Serving Size : 6 Preparation Time :0:00
Categories : Volume 13-06 Jun 2010

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups water
3/4 cup sugar
1 1/2 pounds rhubarb -- washed, scraped
and cut into 1/2-inch pieces
[about 4 cups]
1/2 teaspoon vanilla
3 tablespoons cornstarch
[corn flour in the UK]
1/4 cup cold water
**Whipped Cream (optional)**
1 cup chilled heavy cream
1/4 cup sugar
1 teaspoon vanilla

In a 2-quart enameled or stainless steel saucepan dissolve the sugar in
the water and bring to a boil. Add the rhubarb, reduce the heat to low and
simmer, uncovered, for 20 to 30 minutes or until the rhubarb shows no
resistance when pierced with the tip of a sharp knife. Remove the pan from
the heat and stir in the vanilla.

In a small bowl, mix the cornstarch with the cold water to a smooth paste.
Gradually stir it into the stewed rhubarb and bring it to a boil, stirring
constantly. Simmer about 3 to 5 minutes or until the mixture has thickened.
Pour into a serving bowl and chill.

Although 'rabarbragrot' has a sweet flavor, with a slightly tart edge, many
Norwegians prefer it even sweeter and often garnish it with whipped cream.

Make the whipped cream no more than 1 hour before you plan to serve the
dessert. Beat the chilled heavy cream in a large chilled bowl with a wire
whisk or a hand or electric beater until it begins to thicken. Add the
sugar and vanilla; continue to beat until it is just about firm enough to
hold its shape. Mask the rhubarb in the bowl with the whipped cream or
squeeze the cream through a pastry tube in decorative swirls.

From The Cooking of Scandinavia (Time-Life Foods of the World); 1968.
MC format by Hallie. Untried.

Contributed to the FareShare Gazette by Hallie; 23 June 2010.
www.fareshare.net

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

Per Serving (excluding unknown items): 165 Calories; trace Fat (0.9% calories from 
fat); 1g Protein; 41g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 7mg Sodium. 
Exchanges: 0 Grain(Starch); 1/2 Fruit; 2 Other Carbohydrates.


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* Exported from MasterCook *

Roasted Cod with Warm Tomato-Olive-Caper Tapenade (3 pts)

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Volume 13-06 Jun 2010

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pounds cod fillets
3 teaspoons extra virgin olive oil -- divided
1/4 teaspoon black pepper
1 tablespoon minced shallot
1 cup cherry tomatoes -- halved
1/4 cup cured olives -- chopped
1 tablespoon capers -- rinsed and chopped
1 1/2 teaspoons fresh oregano -- chopped
1 teaspoon balsamic vinegar

Preheat oven to 450F. Coat a baking sheet with cooking spray.

Rub cod with 2 teaspoons oil. Sprinkle with pepper. Place on the prepared
baking sheet. Transfer to the oven and roast until the fish flakes easily
with a fork, 15 to 20 minutes, depending on the thickness of the fillet.

Meanwhile, heat the remaining 1 teaspoon oil in a small skillet over medium
heat. Add shallot and cook, stirring, until beginning to soften, about 20
seconds. Add tomatoes and cook, stirring, until softened, about 1 1/2
minutes. Add olives and capers; cook, stirring, for 30 seconds more. Stir
in oregano and vinegar; remove from heat. Spoon the tapenade over the cod
to serve.

NOTES : "The Mediterranean flavors of a warm tomato tapenade will brighten
all kinds of white fish as well as chicken. Make It a Meal: Orzo and
sauteed spinach will round out this meal."

"Cod: Overfishing and trawling have drastically reduced the number of cod
in the Atlantic Ocean and destroyed its sea floor. A better choice is
Pacific cod (aka Alaska cod); it is more sustainably fished and has a
larger, more stable population, according to Monterey Bay Aquarium Seafood
Watch (www.mbayaq.org/cr/seafoodwatch.asp)."

3 WW Points per serving

Cooking Method: Roasted
Publication: EatingWell.com
Publication Date:
Exported from A Cook's Books - Recipe Management for Macintosh.

Contributed to the FareShare Gazette by Sue; 22 June 2010.
www.fareshare.net

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

Per Serving (excluding unknown items): 134 Calories; 4g Fat (29.4% calories from 
fat); 21g Protein; 2g Carbohydrate; trace Dietary Fiber; 49mg Cholesterol; 84mg 
Sodium. Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 
Fat; 0 Other Carbohydrates.

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