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FareShare Gazette -- April 2004 Recipes

Make FareShare Gazette -- April 2004 Recipes at home with All Purpose Flour, Baking Powder, Baking Soda, Salt, and Granulated Sugar. Save it, add the ingredients to your shopping list, and cook it tonight.

Illustrative photo

Ingredients

• 4 1/4 cup
• 4 tsp
• 1/2 tsp
• 1 tsp
• 3 tbsp
• 2 cup
• 2 tbsp
• 1 tbsp
• 4 cup
• 1 lb
• 6 tbsp
• 1 1/2 tbsp

Method (preview)

1. 1

   Heat oven to 350F. Grease a large cast-iron skillet or baking sheet.

2. 2

   In a large bowl, mix 4 cups flour with the baking powder, baking soda, salt, sugar and caraway seeds.

3. 3

   Add raisins, making sure they are separated.

4. 4

   Add buttermilk to a bowl and stir with a wooden spoon until mixture forms a dough.

5. 5

   Turn out dough and knead lightly for about 5 minutes, working in the flour from the board and forming dough into a smooth, round loaf about 8 inches in diameter.

6. 6

   Bake 1 hour and 15 minutes, or until loaf sounds hollow when tapped on the bottom.

7. 7

   Put loaf on wire rack, rub top with butter and sprinkle with sugar.

8. 8

   Melt the butter in a medium saucepan.

9. 9

   Add the white onion and carrot and cook over moderate heat, until softened, about 5 minutes.

10. 10

    Stir in the tomato paste, paprika and cumin, then add the lentils and water and bring to a boil.

11. 11

    Simmer over moderate heat until the lentils are tender and have absorbed about three-fourths of the liquid, about 8 minutes.

12. 12

    Stir in the bulger and remove from the heat.

13. 13

    Let stand until the liquid is absorbed and the bulger is softened, about 20 minutes.

14. 14

    Season with salt and pepper.

15. 15

    Transfer to a rimmed baking sheet; spread in an even layer to cool.

16. 16

    Put 1/2 cup of flour in a plate.

17. 17

    Divide the lentil mixture into 16 portions; form into 3/4-inch-thick patties.

18. 18

    Dredge the patties in the flour, shake off any excess and set on a floured baking sheet.

19. 19

    In a large skillet, heat 1/4 inch of vegetable oil until shimmering.

20. 20

    Working in batches, fry the patties over moderately high heat, turning once, until golden, about 5 minutes.

21. 21

    Drain on paper towels.

22. 22

    Add more oil to the skillet as necessary.

23. 23

    In a large bowl, toss the red onion with the cucumber, bell pepper and tomatoes.

24. 24

    In a small bowl, whisk the olive oil with the lemon juice and pomegranate molasses.

25. 25

    Pour all but 2 tablespoons of the dressing over the salad, season with salt and pepper and toss.

26. 26

    Stir in 2 tablespoons of the parsley.

27. 27

    In a large bowl, toss the romaine with the remaining 2 tablespoons of dressing and arrange on a large platter.

28. 28

    Set the lentil cakes on the lettuce.

29. 29

    Spoon the salad on top and sprinkle with the remaining parsley and serve.