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FareShare Gazette -- April 2005 Recipes

This FareShare Gazette -- April 2005 Recipes recipe uses Brown Sugar, Vinegar, Pork And Beans, Kidney Beans, and Butter Beans. Keep it handy for the next time you cook it.

Illustrative photo

Ingredients

• 3/4 cup
• 3 tbsp
• 1 can
• 1 can
• 1 can
• 1 can
• 1 can
• 4 cup
• 16 oz
• 1 dash
• 2/3 cup
• 1/2 cup
• 1/4 cup
• 2 cup
• 2 cup
• 1 cup
• 1/4 tsp
• 1/8 tsp
• 1/4 tsp
• 3 tbsp
• 2 cup
• 2/3 cup
• 1/2 tsp
• 6 tbsp
• 10 oz
• 2 cup
• 1 cup
• 4 cup
• 1 cup
• 6 oz
• 18 oz
• 1 1/3 cup
• 1/2 cup
• 16 oz
• 1 1/3 cup
• 4 tbsp
• 1 cup
• 8 oz
• 1 dash
• 1/4 tsp
• 1/4 tsp
• 1 1/2 cup
• 4 cup
• 9 oz
• 1/4 cup
• 1 cup
• 1/4 cup
• 1/4 cup
• 2 tbsp
• 1 tsp
• 1/8 tsp
• 1/8 tsp
• 2 cup
• 3 tbsp
• 12 oz
• 1/3 cup
• 1/3 cup
• 1 1/2 lb

Method (preview)

1. 1

   Prepare the soup: Place the stock, potatoes, carrots, leek and shallot into a medium soup pot.

2. 2

   Bring to a boil, reduce heat and simmer for 30 minutes, until vegetables are very tender.

3. 3

   Season with white pepper.

4. 4

   Simmer for 5 minutes longer.

5. 5

   Add in the coconut milk.

6. 6

   Remove from heat.

7. 7

   Transfer to a blender and pur�e until smooth.

8. 8

   Stir in the soymilk or light cream.

9. 9

   Place the soup in the refrigerator and cool for at least 5 hours.

10. 10

    Prepare the garnish: Place the balsamic vinegar and molasses into a small pot.

11. 11

    Bring to a boil, reduce heat and simmer on low for 6 to 8 minutes, until reduced by half.

12. 12

    Place in refrigerator, it will get thicker as it cools.

13. 13

    To serve, ladle the soup into bowls.

14. 14

    With the tip of a spoon, or a squirt bottle, add a swirl of the balsamic to each bowl.

15. 15

    Cut the chicken breast halves in half across their width and season with salt and pepper.

16. 16

    Melt the butter in a small saucepan and add the parsley and thyme.

17. 17

    Season with a little salt and pepper.

18. 18

    Set aside.

19. 19

    Cut the phyllo sheets in half, so you will have 32 (not-quite) squares.

20. 20

    Cover the phyllo with plastic wrap and a damp towel while working so it does not dry out.

21. 21

    Place one sheet of phyllo on your work surface.

22. 22

    Drizzle a little butter all over the sheet.

23. 23

    Drizzle with a little butter, and gently brush the surface, especially the edges of the phyllo.

24. 24

    Place a second sheet on top in the opposite direction to make a cross.

25. 25

    Drizzle with the melted butter as before.

26. 26

    Place two more sheets in an X pattern on top of the previous cross pattern and continue with the melted butter.

27. 27

    Place a piece of chicken in the center and brush with a bit of the melted butter.

28. 28

    Using your fingers, carefully lift and gather the phyllo (as if making a pouch) encasing the chicken in a bundle with a loose flowing frilly top.

29. 29

    This will hold the package closed.

30. 30

    Place each purse on a sheet pan and repeat with the remaining chicken.

31. 31

    Refrigerate until ready to bake.

32. 32

    This can be made in advance to this point.

33. 33

    Place the beggar's purses in a preheated 375-degree oven.

34. 34

    Bake for about 20 minutes (or until the internal temperature reaches 165 degrees).

35. 35

    Do not overcook.

36. 36

    To serve the chicken, ladle about 1 1/2 to 2 ounces of Lemon Garlic

37. 37

    Cream Sauce on a plate.

38. 38

    Place a ring of julienne vegetables on top of the sauce to form a nest and place the beggar's purse in the center.

39. 39

    Peel all of the garlic cloves, leave them whole, and place them in a medium saucepan with the chicken stock.

40. 40

    Place over a medium flame and reduce until almost all of the liquid is evaporated.

41. 41

    Add the cream and lemon zest and reduce until a quarter of the cream is evaporated.

42. 42

    Strain if desired.

43. 43

    Add the lemon segments; season with salt and pepper. This can be made 2 days in advance.

44. 44

    Heat a large saute pan or wok over high heat for a minute or so. Add about

45. 45

    Add a large handful of carrots, 1 tablespoon butter and season with salt and pepper.

46. 46

    Keeping the heat on high, keep the carrots moving in the pan for about 1 minute.

47. 47

    Add a small handful of zucchini and a small handful of the yellow squash.

48. 48

    Saute the veggies on high heat for another 2 minutes or so, keeping them moving in the pan.

49. 49

    Do not overcook them; they should be a little bit crunchy. Remove to a serving platter, cover and keep warm.

50. 50

    In a small bowl, mix the garlic powder, cayenne, cumin, coriander, curry, cinnamon and allspice. Set aside.

51. 51

    If the fennel came with the long fronds, cut them off and remove for garnish. Slice the fennel into 1 inch bias cut strips.

52. 52

    Heat olive oil in a large frying pan over medium-high heat.

53. 53

    Add the chicken pieces, skin side down, in batches.

54. 54

    Sear until skin is nice and brown, try not to shake the pan too much.

55. 55

    Remove chicken to a baking dish or oven-to-table casserole dish. Sprinkle half of the spice mixture on the chicken, rubbing it into the pieces.