FareShare Gazette -- December 2005 Recipes
FareShare Gazette -- December 2005 Recipes is built on Water, Chicken Base, Butter, Flour, and Cheddar Cheese Grated. Scale it up or down for the number of people at the table.
Illustrative photo
Ingredients
- 11 cup
- 1/4 cup
- 1 1/2 cup
- 1 1/2 cup
- 1 lb
- 2/3 cup
- 2/3 cup
- 8 tsp
- 4 cup
- 8 tsp
- 2 tsp
- 2 1/4 tsp
- 1 cup
- 1 cup
- 1 pinch
- 1 1/2 cup
- 3 tbsp
- 1 pinch
- 2 lb
- 2 tbsp
- 1 tsp
- 1 tsp
- 1/2 tsp
- 1 1/2 cup
- 2 cup
- 2 tbsp
- 1 1/2 tsp
- 6 tbsp
- 6 tsp
- 1/4 lb
- 1/4 cup
- 4 cup
- 2 1/2 lb
- 1 tsp
- 1/2 tsp
- 1/2 tsp
- 3/4 cup
- 2 cup
- 2 cup
Method (preview)
- 1
Combine water and base. (Instead of water and base, I use 11 cups of chicken broth.) Bring to a boil and keep hot until ready to use.
- 2
Melt butter in heavy saucepan; add onion and cook until onion is tender.
- 3
Add flour, stirring constantly.
- 4
Simmer 3 to 5 minutes.
- 5
Gradually add simmering chicken stock, stirring constantly and bring to a boil.
- 6
Add potatoes,,cheese, sour cream, hot whipping cream (heats best in the microwave), green onions and bacon, blending constantly.
- 7
Season with salt and pepper to taste.
- 8
Mix together the flour, sugar, salt and yeast.
- 9
Add the beer and oil and mix together until it becomes smooth.
- 10
Place in a greased bowl, cover (I use 5- quart ice cream containers for raising dough) and let rise until double.
- 11
Remove, punch down, form into a loaf; place on a greased cookie sheet, slit top and let rise until double.
- 12
Bake in a 375F. oven for about 25 minutes or until golden brown and sounds hollow when tapped on the bottom.
- 13
Remove and cool.
- 14
Stir all ingredients together.
- 15
Add a splash of lemon juice and a teaspoon of grated zest for a lemon cheese filling.
- 16
Place 2 tablespoons of filling in the centre of each cr�pe.
- 17
Fold them like you would do for large spring rolls or, make a pouch, taking care that the filling stays in.
- 18
Fry them in butter over medium heat until golden brown on both sides.
- 19
Bake them at 375 degrees F for 5 minutes.
- 20
Serve immediately with fresh berries and Creme Anglaise.
- 21
While still warm and pliable, stuff them with a mix of ricotta, seasonal fruit, egg yolk, salt and sugar then fold into square pouches.
- 22
When it is time to serve, saute blintzes in butter and sugar, along with fresh cut fruit.
- 23
Then bake at 375 F. for 5 minutes.
- 24
Rub ribs with all-purpose flour and ground black pepper. (No salt).
- 25
Heat 3 tbsp of the oil in Dutch oven or large saucepan over medium-high heat.
- 26
Brown short ribs, in batches and adding more oil as needed, until browned on all sides. Transfer to plate.
- 27
Add onions, spices (see above), garlic, rosemary, salt and pepper to pan; cook over medium heat, stirring often, for 5 minutes or until softened.
- 28
Add short ribs and deglaze with wine. Stir until evaporated.
- 29
Add stock, tomatoes with juice, Worcestershire sauce (optional) and orange peel.
- 30
Cover and reduce heat; bake for 3 hours at 300F., adding additional stock to keep beef covered while braising, until beef is fork- tender.
- 31
When ready, set short ribs aside while you strain the cooking juices with a hand food mill.
- 32
Pour everything back into clean pan and bake for 10 minutes more.
- 33
Roast one eggplant at a time on direct flame.
- 34
Alternating on medium and high heat until the skin of eggplant shrinks and becomes black in colour and the insides become soft.
- 35
In a sauce pan heat 3 tablespoons of oil and add red chillies, mustard and cumin seeds.
- 36
When mustard seeds start to splutter add green chillies and onions; fry till onions turn translucent in colour then add ginger garlic paste and fry for a minute now add eggplant pulp along with it's juices and fry till the eggplant is cooked on medium heat.
- 37
Remove and transfer into a serving dish garnish with coriander leaves.
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