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FareShare Gazette Recipes -- December 1998 G's (Page 1)

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FareShare Chat Recipes.
FareShare Gazette Recipes.


Recipes Included On This Page

Garden Green Bean Potatoes - Crescent City Creole
Garlic Flavored Oil - Chiarello
Garlicky Shrimp From A Tapas Bar
Gialetti: Venetian Lemon Cornmeal Cookies
Giant Potato-Carrot Pancake
Ginger Shrimp

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                      *  Exported from  MasterCook  *
            Garden Green Bean Potatoes - Crescent City Creole
Recipe By     : William Waller, Montclair, CA (1998)
Serving Size  : 8    Preparation Time :0:30
Categories    : Potatoes                         Side Dishes
                Green Beans/Wax Beans            Volume 3, Dec. '98
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3      pounds        green beans
   6                    new potatoes
     1/2  cup           chopped yellow onion
   2                    garlic cloves -- chopped
     1/2  cup           margarine
     1/2  cup           water
   1      tablespoon    Creole seasoning -- see pantry note
                        finely diced red bell pepper -- for color
                        plum tomatoes may be substituted
The Chef/Proprietor of the Crescent City Creole in Montclair (at the 
Plaza) tempts taste buds with a delectable side dish dusted with creole
spice and a hint of finely diced red bell pepper or plum tomato. 
PANTRY NOTE: Crescent City Creole seasoning is a house blend that 
includes salt, paprika, garlic and onion powder, cayenne peper, oregano,
thyme, black and white pepper. 
1. Wash green beans and potatoes. Cut beans into thirds or 1-inch pieces.
Dice potatoes into 1 inch squares. Place water, green beans and potatoes 
in a sauce pot with lid over medium fire, keep covered. Cook until green
beans are tender, about 15 minutes, stirring occasionally.
2.  Saute margarine, onions and garlic in a sauce pan for 3 minutes. 
3. Drain excess water from green beans and potatoes. Add onions and 
garlic into pot. Blend in most of the creole seasoning. Add optional 
color. Recommend serving in a glass bowl.  Sprinkle rest of seasoning 
on top. 
SOURCE: Recipe featured in "A Fine Feast," By David Cohen (1998 Dec: 
Inland Empire Magazine). 
Posted on FareShare 12-98 by Pat Hanneman <>
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                     *  Exported from  MasterCook  *
                     Garlic Flavored Oil - Chiarello
Recipe By     : Flavored Oils: 50 recipes for cooking with infused oils
Serving Size  : 26   Preparation Time :0:30
Categories    : Condiments/Seasonings            Volume 3, Dec. '98
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      head          garlic -- or two
     1/2  cup           distilled white vinegar
   1      cup           olive oil
Separate one head of garlic into cloves and peel. Be sure to keep
unblemished garlic without cracks or soft spots. Cut and remove any green
sprouts.  You'll need about 12 to 15 medium cloves for this oil. 
1. Soak cloves in vinegar 15 minutes, drain, and rinse under cold, 
running water. Drain, dry well, then put in a blender with oil and pulse 
until chopped. Do not blend to a puree or the oil and garlic will be too
difficult to separate!
2. Strain puree immediately through a fine-mesh strainer. Strain again
through 4 layers of cheesecloth and put in a sterilized glass bottle. 
Cover tightly and refrigerate. 
Use within one week for optimum flavor.
Time: 30min PER 1/2 fl oz SERVING: 88 cals, 8g fat, 4carb, 4mg sodium
Estimated by Michael Chiarello, Flavored Oils: 50 recipes for cooking 
with infused oils  (1995 Chronicle)
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NOTES : Recommended use: Dispense the amount you need for the recipe and
        return the oil to the refrigerator immediately. Use the product 
        within seven days. Although the acid bath reduces the risk of 
        contamination, the shelf-life depends upon constant 
Meals: the oil should never be left at room temperature for more than 
two hours.
       Flavored oils; Chef Pepin's Rubs;
       links to sauces and foods and pans and stuff
       Posted to FareShare 12-98 by
                      *  Exported from  MasterCook  *
                     Garlicky Shrimp From A Tapas Bar
Recipe By     : Marlena Spieler, San Francisco Chronicle (1998)
Serving Size  : 4    Preparation Time :0:00
Categories    : Seafood                          Volume 3, Dec. '98
                Appetizers                       Shrimp
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      pound         large shrimp in their shells
                        PLUS 1/2 pound large shrimp -- if desired
   8      medium        garlic cloves -- chopped
   1      pinch         hot pepper flakes -- generous
   1                    lemon
   4      tablespoons   olive oil
                        Salt -- to taste
   2      tablespoons   chopped Italian parsley
INSTRUCTIONS: Combine the shrimp with half of the garlic, the hot pepper
flakes, juice of half of the lemon, and half of the olive oil. Sprinkle
with salt to taste; let marinate for at least 30 minutes.
Heat a frying pan until very hot. Add remaining olive oil and garlic,
cook for a moment or two, then reduce the heat and add the shrimp. Saute
for a few minutes, turning every so often, until the shrimp turn opaque.
Serve hot, sprinkled with parsley and garnished with the remaining lemon
half, cut into wedges for squeezing as desired.
Serves 4.  PER SERVING: 250 calories, 23 g protein, 4 g carbohydrate, 
16 g fat (2 g saturated), 172 mg cholesterol, 169 mg sodium, 0 g fiber.
Excerpt from SF Chronicle 05/06/98 Food Section see ; mc 
and Posted on FareShare 12-98  by 12/98
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                     *  Exported from  MasterCook  *
                Gialetti: Venetian Lemon Cornmeal Cookies
Recipe By     : 
Serving Size  : 48   Preparation Time :0:00
Categories    : Cookies                          Volume 3, Dec. '98
                Fruit                            Italian
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     3/4  C             currants or dark raisin
   3      Tbs.          dark rum
   2      Tbs.          all-purpose flour -- plus 1 1/2 C.
   1      C.            fine yellow stone-ground cornmeal
     1/2  tsp.          salt
   2      tsps.         baking powder
     1/4  lb.           butter -- softened
     3/4  C.            sugar
    1/2   tsp.          vanilla extract
   1      Tbs.          finely minced lemon peel
   1      whole         egg -- plus 1 egg yolk
                        Butter for greasing baking sheets
Soak the  currants in the rum for 30 minutes, stirring a few
times to mix. Over a small bowl, drain the currants in a strainer. Most
of the rum will have been absorbed, but if any remains, add it to the
batter later on. Spread the two tablespoons of flour on a piece of waxed
paper, then toss the drained currants in the floured waxed paper and set
In a medium bowl, combine the cornmeal, 1 1/2 cups flour, salt
and baking powder, then sift and set aside. In the bowl of a food
processor, cream the butter and sugar until light and fluffy. Then add
the vanilla and lemon peel and process until combined. Add the egg and
egg yolk and combine well. Then add all the dry ingredients and process
until well mixed. Add the currants and any remaining rum and process
until well combined. The dough will be thick and sticky. Scrape it out
into a bowl, cover, and chill for 30 minutes.
Preheat the oven to 375F. and butter two or three baking sheets.
Working with half the dough at a time and keeping the rest chilled, turn
it out onto a lightly floured surface and knead four or five times,
incorporating a bit of the flour from the surface. Then, with a floured
rolling pin, roll out 1/4 inch thick and cut with a 2 inch triangle
cookie cutter (stars, ovals or round ones can also be used, of course).
Place the cookies on the prepared baking sheets about 1 inch apart,
since they spread slightly and puff up. Bake for 8 to 10 minutes or
until the bottoms of the cookies are golden brown. Cool on the baking
sheets for a few minutes before transferring the cookies carefully with
a spatula to a wire rack for further cooling. Repeat, rerolling the
scraps as well, until all the dough is used up, Stored in an airtight
container, they will keep for 1 week.
In Italian dialect they are called zaletti and almost every Venetian
household has a recipe for them with some variations. The standards are
always yellow cornmeal, from which they take their name, and either
currants or raisins.
GAYLE'S NOTE:  I had trouble using a cookie cutter because the currents
didn't cut easily, so I cut diamonds with a chef's knife.
Posted on FareShare 12-98 by Gayle/ddmmom
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                     *  Exported from  MasterCook  *
                       Giant Potato-Carrot Pancake
Serving Size  : 1    Preparation Time :0:00
Categories    : Volume 3, Dec. '98               Carrots
                Ethnic                           Pancakes/Waffles
                Potatoes                         Side Dishes
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2  cup           finely chopped green onions with tops (scallions)
   2      Tbs           chopped parsley
   3      medium        carrots peeled (about 8 oz)
   4      medium        baking potatoes peeled (about 2 lbs)
   1 1/2  tsp           salt
     1/4  tsp           freshly ground black pepper
   3      Tbs           vegetable oil (not olive oil)
   3      Tbs           non dairy or regular margarine or butter
                        applesauce and/or sour cream (optional)
Place oven rack in upper third of oven and preheat to 450
TO MAKE BATTER: place green onions and parsley in a large bowl. Shred
carrots and potatoes with a shredding disc in the food processor or by
hand, and add to the onion mixture.  add salt and pepper and toss until
STOVE TOP COOKING: heat oil or margarine in a 12" preferably non stick
skillet over moderately high heat. if the handle isn't ovenproof, cover
it with a double layer of aluminum foil.   add the potato mixture, and
press down smoothing the top with the spatula.  cover and cook for 7 
to 10 minutes, or until the bottom is golden brown.  lift with spatula
from time to time to loosen bottom and make sure it doesn't burn.  if
pancake browns too quickly or slowly, either raise or lower the heat.
TO BAKE:  when the bottom is golden, place pan in the oven.  bake 7 
to 10 minutes or until the top is firm.  if desired, place under 
broiler to brown the top.  remove from the oven and loosen with the 
spatula.  slide pancake onto a platter, or place the platter over the
top and invert it.  pancake may be cooled and held at room temperature
loosely covered up to 4 hours.  reheat uncovered for 10 minutes or 
until crisp.  
TO SERVE: cut into wedges and serve with applesause and/or sour cream. 
of course if you are kosher do not use the sour cream if you are serving
this along with meat.   
Serves 8. 
by Marlene Sorosky.
Posted to FareShare 12-98 by Beverly <>
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                     *  Exported from  MasterCook  *
                              Ginger Shrimp
Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Appetizers                       Volume 3, Dec. '98
                Seafood                          Shrimp
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      cup           Wish-Bone Italian Dressing (8 oz.)
     1/2  cup           dry sherry
   4      medium        shallots -- peeled and halved*
   3      medium        green onions -- cut into pieces
   1      piece         fresh ginger -- (2 inch)  peeled and
                        cut into pieces**
   1      teaspoon      soy sauce
   1      teaspoon      lemon juice
   1      pound         uncooked large shrimp -- cleaned (keep tails on)
A simple, yet special appetizer. Arrange on individual plates or...make
into a party platter. 
In food processor or blender, puree all ingredients except shrimp. In 
large,  shallow baking dish, combine dressing mixture with shrimp.  
Cover and marinate in refrigerator, stirring occasionally, at least 3 
hours. Remove shrimp and marinade to large, shallow baking pan or 
aluminum-foil-lined broiler rack. Broil shrimp with marinade, turning 
once, 10 minutes or until done. Serve remaining marinade with shrimp. 
Garnish as desired. 
Makes about 2 dozen appetizers. 
*Substitution: Use 1/3 medium onion, cut into pieces. 
**Substitution: Use 1 teaspoon ground ginger. 
Nutrition Information Per Serving: 
Calories 24  Cholesterol 23mg  Sodium 178mg  Total Carbohydrates 2g
Protein 3g
Also terrific with Wish-Bone Robusto Italian Dressing. 
Taste Tested Recipe from The Lipton Kitchens
Posted to FareShare 12-98 by JoAnn <>
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