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FareShare Gazette -- December 2005 Recipes

Make FareShare Gazette -- December 2005 Recipes at home with Boiling Water, Peppercorns, Flour, Chicken Broth, and Salt. Keep it handy for the next time you cook it.

Illustrative photo

Ingredients

• 3 cup
• 1/4 tsp
• 3 tbsp
• 2 1/2 cup
• 1 tsp
• 24 oz
• 2 cup
• 1/8 tsp
• 1 cup
• 2 tbsp
• 2 cup
• 500 g
• 1 tbsp
• 2 cup
• 1/2 cup
• 2 tbsp
• 1 tsp
• 1/2 tsp
• 3 lb
• 1 tsp
• 1 tsp
• 3 cup
• 1 cup
• 1 tbsp
• 1 1/3 cup
• 1 tsp
• 2 cup
• 2 tsp
• 1/2 tsp
• 2/3 cup
• 2 cup
• 1/4 cup
• 3 1/2 cup
• 1/4 cup

Method (preview)

1. 1

   Recipe By: The United States Regional Cook Book

2. 2

   Serving Size: 6 Preparation Time:0:00

3. 3

   Categories: Volume 9-12 Dec 2005

4. 4

   Dress and clean pigeons. Truss and saute in salt pork fat until well browned.

5. 5

   Place in a kettle; add water, peppercorns, onion, carrot, parsley and celery. Simmer until tender, 2 to 3 hours.

6. 6

   Remove pigeons; strain liquor and thicken with blended flour and fat.

7. 7

   Reheat pigeons in sauce; place in heated casserole and cover with a baked pastry top.

8. 8

   Director, Culinary Arts Institute; 1947.

9. 9

   In 4-quart saucepan, combine potatoes, onions, carrots and chicken broth.

10. 10

    Cook over medium heat until tender (approximately 15 minutes). Using potato masher, coarsely mash potatoes and carrots. Stir in remaining ingredients.

11. 11

    Cook over medium low heat until soup is hot and cheese melts.

12. 12

    In large saucepan, fry bacon until crisp; drain on paper towel.

13. 13

    To drippings, add potatoes, celery, carrots, onion, salt, pepper and water. Cook covered about 15 minutes or until tender.

14. 14

    Combine flour with small amount of milk until smooth. Add to potato mixture along with remaining milk. Cook over medium heat until mixture boils.

15. 15

    Bring to a boil 1 litre of vegetable broth (or chicken broth). Add 500 grams diced "mashing" potatoes. See note below.

16. 16

    Fry 200 grams of lean bacon, sliced in small chunks.

17. 17

    Add 1 or 2 tablespoons of finely chopped parsley, one finely chopped onion, 1 garlic clove, crushed, as well as peeled and chopped celery stalks, according to taste.

18. 18

    Steam, covered. Then add 1 tablespoon of flour, the potatoes cooking water and simmer for 15 minutes.

19. 19

    At the last moment, add the potatoes and half a cup of creme fraiche.

20. 20

    Place 1 cup of the onions in a bowl.

21. 21

    Have a wooden spoon handy even if you use a metal whisk to make the roux.

22. 22

    Heat the margarine (the traditional recipe would have called for pork lard) in a 2-quart Dutch oven over high heat until hot, 2 to 3 minutes.

23. 23

    Using a long-handled wooden spoon, gradually stir the flour into the hot margarine.

24. 24

    Cook, whisking constantly or stirring briskly, until roux is medium brown, about 5 minutes, being careful not to let it scorch or splash on your skin.

25. 25

    Remove from heat and with a wooden spoon immediately stir in the reserved 1 cup onions.

26. 26

    Continue stirring until roux stops getting darker, about 3 minutes.

27. 27

    Set aside.

28. 28

    In a large skillet, heat the butter over high heat until half melted.

29. 29

    Add the andouille and cook about 3 minutes, turning andouille and scraping pan bottom occasionally.

30. 30

    Add the remaining 1 cup onions, turn heat to medium and continue cooking until andouille and onions are well browned, 6 to 8 minutes, stirring and scraping almost constantly.

31. 31

    Remove from heat and set aside.

32. 32

    Bring the stock to a boil in a 4-quart saucepan over high heat.

33. 33

    Add the roux by spoonsful to the boiling stock, stirring until roux is blended in before adding more.

34. 34

    Add the reserved andouille and onion mixture (including all the drippings), the parsley, salt, cayenne and black pepper.

35. 35

    Return mixture to boil, stirring constantly.

36. 36

    Reduce heat, cover pan and simmer about 10 minutes, stirring occasionally.

37. 37

    Now add half the potatoes, re-cover pan, and return to a boil over high heat; then reduce heat and simmer until potatoes are tender, about 20 minutes more, stirring occasionally.

38. 38

    Add the remaining potatoes, return to a boil over high heat, then simmer until all potatoes are tender, about 20 minutes longer, stirring frequently so mixture doesn't scorch.

39. 39

    Remove from heat and serve immediately.

40. 40

    Boil macaroni in water until tender and drain thoroughly.

41. 41

    Stir in butter and egg.

42. 42

    Mix mustard and salt with 1 tablespoon hot water and add to milk.

43. 43

    Add cheese, leaving enough to sprinkle on top.

44. 44

    Pour into buttered casserole, add milk, sprinkle with cheese.

45. 45

    Bake at 350 degrees F. for about 45 minutes or until custard is set and top is crusty.