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FareShare Gazette -- April 2010 Recipes

FareShare Gazette -- April 2010 Recipes comes together with Wholegrain Toast Bread, Olive Oil, White Wine Vinegar, Butter Softened, and Sugar. Scale it up or down for the number of people at the table.

Illustrative photo

Ingredients

• 1 slice
• 3 tbsp
• 1 tbsp
• 2 stick
• 1 1/2 cup
• 1 5/8 cup
• 3/4 cup
• 2 tsp
• 1 1/2 tsp
• 1/2 tsp
• 2 cup
• 3/4 cup
• 3 tbsp
• 2 cup
• 3 tbsp
• 1 tbsp
• 2 cup
• 1 cup
• 1/2 cup
• 2 tbsp
• 2/3 cup
• 1/2 cup
• 1/3 cup
• 1/3 cup
• 1/3 cup
• 1 tbsp
• 14 1/2 oz
• 1 tbsp
• 1 tsp
• 1/2 tsp
• 1/2 tsp
• 1 dash
• 1 tbsp
• 1 cup
• 1/4 cup
• 1/2 cup
• 1 tsp
• 1 dash
• 1/2 tsp
• 3/4 cup
• 1/4 cup
• 1/2 cup
• 1/2 cup
• 1/2 cup
• 1 1/2 cup
• 1 tsp
• 1 cup
• 1/2 cup
• 1 tsp
• 1 tsp

Method (preview)

1. 1

   1. Toast the bread and rub with olive oil. Cover with smoked salmon and cut in 4 fingers.

2. 2

   2. Place 1 anchovy on each finger and cover with pepper strip.

3. 3

   3. Make a sauce: mix together 3 tablespoons olive oil, white wine vinegar and chopped olives.

4. 4

   Heat oven to 350 degrees F. Beat butter and sugar until well mixed.

5. 5

   Add eggs, one at a time, beating well after each addition.

6. 6

   Stir together flour, dry milk, cornstarch, cinnamon, baking soda, salt, cloves, nutmeg and ginger in medium bowl. =Alternately add flour mixture with sourdough starter to butter mixture, beating well after each addition, beginning and ending with flour. = Beat in jam. = Stir in nuts by hand.

7. 7

   Pour batter evenly into three greased and floured 9-inch round cake tins.

8. 8

   Bake until wooden pick inserted in center comes out clean, about 35 minutes.

9. 9

   Cool 10 minutes in pans; turn out onto wire racks.

10. 10

    Cool completely.

11. 11

    Frost and fill.

12. 12

    Combine sugar, syrup and water in small heavy saucepan.

13. 13

    Stir and heat to boiling over medium heat.

14. 14

    Boil, without stirring, until mixture reaches 240 degrees F. on candy thermometer (soft ball stage).

15. 15

    As syrup boils, beat egg whites until stiff.

16. 16

    Pour hot syrup very slowly into egg whites, beating constantly.

17. 17

    Add extract and beat several minutes or until stiff and cool.

18. 18

    Cook's Notes: can be baked in an 8- or 9-inch springform tin but it will take about 1 hour to bake.

19. 19

    Mix everything together in a plastic or glass bowl.

20. 20

    Beat with a wood or plastic spoon.

21. 21

    Fermentation will dissolve small lumps.

22. 22

    Cover bowl with a lid or a cloth.

23. 23

    Set in a warm place with no drafts.

24. 24

    Stir several times each day.

25. 25

    Let ferment for 2 to 3 days.

26. 26

    Refrigerate in plastic container with air holes punched in lid.

27. 27

    After replenishing, let stand at room temperature overnight before putting back in the refrigerator.

28. 28

    If a clear liquid forms on top, stir back into starter.

29. 29

    Basic recipe makes 4 cups of starter.

30. 30

    Combine all ingredients except rolled oats, onion and celery in blender.

31. 31

    Place in bowl. Add remaining ingredients; let stand 10 minutes to absorb moisture.

32. 32

    Drop on greased pan as patties. Bake at 350F for about 1/2 hour; turn so both sides are browned.

33. 33

    Add garlic; saut� 1 minute longer.

34. 34

    Stir in the tomatoes, tomato sauce, Worcestershire sauce, sugar, salt, chili powder and pepper sauce.

35. 35

    Bring to a boil.

36. 36

    Reduce heat and simmer for 20-25 minutes or until thickened.

37. 37

    Add shrimp; cook 4-5 minutes longer or until shrimp turn pink.

38. 38

    Serve with rice.