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FareShare Gazette -- April 2005 Recipes

FareShare Gazette -- April 2005 Recipes is built on Active Yeast, Sugar, Warm Water, Salt, and Flour. Save it, add the ingredients to your shopping list, and cook it tonight.

Illustrative photo

Ingredients

• 1 pkg
• 1 tbsp
• 2 cup
• 1 tbsp
• 5 cup
• 3 tsp
• 2 tbsp
• 2 tbsp
• 5 lb
• 1 1/2 oz
• 3/4 cup
• 1/2 oz
• 1/4 cup
• 1 cup
• 1/3 cup
• 2 tbsp
• 1 1/4 cup
• 3/4 cup
• 1 tsp
• 1/2 tsp
• 8 tbsp
• 2 tbsp
• 1/3 lb
• 3/4 cup
• 3/4 cup

Method (preview)

1. 1

   In a bowl, mix the yeast, sugar and warm water and cover for about 20 minutes.

2. 2

   Knead for about 10 minutes or when it stops being sticky and form into a big ball. (You can add 1 more tablespoon of flour if needed.)

3. 3

   Spread some butter all around a big bowl and place the ball in the bowl.

4. 4

   On a working area, sprinkle flour (cover your hands with flour too) and put the ball on the surface on top of the flour.

5. 5

   Sprinkle some corn flour on top of a baking board and place the two loaves of bread. (You may use an aluminum mold but grease it well.)

6. 6

   Make 2 or 3 slashes on top of the loaves with a sharp knife and with a brush, spread some of the egg white mix on top of the loaves.

7. 7

   Place the 2 loaves of bread into a cold oven. Now, turn the oven on to 400F. and let it bake for 35 minutes.

8. 8

   Place loaves on baking sheets and allow rising until they are doubled.

9. 9

   Snap off the tough ends of the asparagus and cut each stalk into 3 to 4 pieces, slicing on the diagonal.

10. 10

    Cook the asparagus in a pot of lightly salted, boiling water for 2 minutes, or until tender but still firm.

11. 11

    Immediately place in ice water or cold running water and drain.

12. 12

    Cook pasta in boiling salted water until al dente, about 10 to 12 minutes.

13. 13

    While the pasta is cooking, combine lemon juice and white wine in a small non-stick saute pan and cook over medium-high heat until reduced to 2 to 3 tablespoons.

14. 14

    Add salt and cream and reduce to about 2/3 cup.

15. 15

    Remove from heat and stir in one tablespoon of the lemon zest.

16. 16

    Cover to keep warm while the pasta is cooking.

17. 17

    When pasta is cooked, drain and return it to the cooking pot.

18. 18

    Add asparagus pieces, lemon cream sauce and minced parsley.

19. 19

    Toss gently to combine. Transfer to a warm serving platter or plates.

20. 20

    Garnish with remaining tablespoon of lemon zest and serve.

21. 21

    Place the peaches, blueberries and raspberries into a large bowl.

22. 22

    Toss with lemon juice, sugar and 2 tablespoons flour.

23. 23

    Combine.

24. 24

    Transfer to prepared ramekins or baking dish.

25. 25

    Remove from oven. Increase oven temperature to 400 degrees F.

26. 26

    While fruit is baking, prepare the topping.

27. 27

    Whisk 1 1/4 cups flour with brown sugar, pecans, cinnamon, ginger and salt.

28. 28

    Add in margarine or butter.

29. 29

    Rub in with fingertips until small moist clumps form.

30. 30

    Sprinkle generously and evenly over the hot fruit.

31. 31

    Return to oven and bake until crisp and golden brown, about 20 minutes.

32. 32

    Serve warm or room temperature. Can be re-warmed if made in advance.