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FareShare Gazette -- April 2007 Recipes

A home-style FareShare Gazette -- April 2007 Recipes made with Dried Thai Rice Noodles, Peanut Oil, Bottled Fish Sauce, Sugar, and Dried Lemon Grass Powder. Scale it up or down for the number of people at the table.

Illustrative photo

Ingredients

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

Method (preview)

1. 1

   In a heavy duty pan heat peanut oil and cook garlic and shallot just until pale.

2. 2

   If using tofu or chicken, add and stir and cook them now.

3. 3

   Stir in peanuts and mushrooms, if using.

4. 4

   Add drained noodles and stir well.

5. 5

   Seafood that cooks quickly is added last.

6. 6

   Add sauce, fork beaten egg and stir in well (or one may cook/scramble eggs separately and then cut them into strands and add later).

7. 7

   If noodles are too dry add a little water.

8. 8

   Adjust sauce/seasonings.

9. 9

   Garnish with basil and fresh lemon grass and chopped dry roasted peanuts.

10. 10

    Amount Measure Ingredient -- Preparation Method

11. 11

    Butter to fry

12. 12

    Powdered sugar for garnish

13. 13

    Combine eggs, cream, sugar and extract; whisk well.

14. 14

    Cut the bread into vertical thick slices.

15. 15

    If bread is too tall, then cut each slice in half.

16. 16

    Dip into egg mixture to coat both sides.

17. 17

    Fry in butter until golden.

18. 18

    Dust with powdered sugar.

19. 19

    Serve with flavored syrups, sliced berries or fresh or stewed fruit.

20. 20

    Yield depends on how may slices you fry. Normally, only part of the loaf is used.

21. 21

    In a saucepan, bring the sugar to the boil in a little water.

22. 22

    When the sugar is dissolved, lower the heat and sift in the flour, stirring constantly with a wooden spoon, being careful that no lumps form.

23. 23

    MUST NOT be allowed to brown but must stay snow white.

24. 24

    Stir in the powdered cloves.

25. 25

    Once everything is thoroughly mixed and the flour is nice and white, remove from the heat.

26. 26

    Leave for a few days in a dry place.

27. 27

    Remove from the molds if you used them.

28. 28

    Brush the undersides with water, place on a baking sheet and bake in a preheated 350F (180C) oven.

29. 29

    When the sugar has risen and turned the distinctive colour of a monk's habit, the cookies are ready.

30. 30

    Heat oil in large sauce pan.

31. 31

    Add garlic and saut� until aromatic, but not brown.

32. 32

    Remove garlic.

33. 33

    Add onion and cook over Low heat until tender, about 10 minutes.

34. 34

    Do not brown.

35. 35

    Stir in bacon.

36. 36

    Raise heat and cook until bacon cooks through but does not crisp.

37. 37

    Return garlic to pan.

38. 38

    Add tomato puree and water, plus salt and pepper to taste.

39. 39

    Simmer about 20- 30 minutes or until the sauce thickens and reduces a little.

40. 40

    Remove from heat; add mascarpone and basil.

41. 41

    Stir well.

42. 42

    Heat a medium nonstick skillet coated with cooking spray over medium-high heat.

43. 43

    Add mushrooms; cook 2 minutes, stirring frequently.

44. 44

    Stir in garlic and salt.

45. 45

    Cover, reduce heat and cook 2 minutes.

46. 46

    Stir in Alfredo sauce and basil.

47. 47

    Spoon mushroom mixture evenly over polenta. Top with cheese. Bake at 500F. for 7 minutes or until thoroughly heated.