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FareShare Gazette -- December 2006 Recipes

FareShare Gazette -- December 2006 Recipes is built on All Purpose Flour, Salt, Baking Soda, Unsalted Butter At Room Temperature, and Granulated Sugar. Keep it handy for the next time you cook it.

Illustrative photo

Ingredients

• 2 cup
• 1 tsp
• 1/4 tsp
• 1 cup
• 1 cup
• 6 oz
• 2 1/2 cup
• 1 tsp
• 12 oz
• 1 1/2 cup
• 1/2 oz
• 1 1/2 lb
• 1 tsp
• 1/2 tsp
• 1/2 cup
• 1/2 cup
• 1/2 cup
• 1/2 tsp
• 1 1/4 cup
• 1/3 cup
• 1/3 cup
• 1/4 cup
• 10 oz
• 1 1/2 cup
• 3 tsp
• 1/4 tsp

Method (preview)

1. 1

   In a medium bowl combine flour, cornmeal, salt and baking soda.

2. 2

   In a separate medium bowl, beat butter and sugar until light, creamy and smooth.

3. 3

   Add egg yolks, zest and orange extract and beat until fluffy.

4. 4

   Stir in flour mixture and walnuts, if desired.

5. 5

   Divide dough in half, flatten each into a disk and wrap in plastic wrap.

6. 6

   Refrigerate 30 minutes.

7. 7

   Preheat oven to 350 degrees F. Coat baking sheet with nonstick cooking spray or line sheet with parchment paper.

8. 8

   On lightly floured surface with floured rolling pin, roll one of the disks 1/4 inch thick.

9. 9

   Cut dough with floured 31/2-inch-round cookie cutter.

10. 10

    Cut each round in half.

11. 11

    Place 1 inch apart on prepared sheet.

12. 12

    Repeat with remaining disk.

13. 13

    Bake 10 to 12 minutes, or until lightly golden.

14. 14

    Cool on wire rack.

15. 15

    Melt chocolate in small saucepan over lowest heat, stirring constantly.

16. 16

    Remove saucepan from heat.

17. 17

    Place on baking sheet lined with wax paper.

18. 18

    Let stand until chocolate hardens, 1 hour.

19. 19

    Freeze or store at room temperature.

20. 20

    Toast cashews by heating in a small skillet over medium heat until golden, shaking the pan frequently for about 3-5 minutes.

21. 21

    Preheat oven to 350F (325F if you are using a glass baking dish).

22. 22

    Coat a 9-by-13-inch baking dish with cooking spray. Set aside.

23. 23

    Combine quinoa and millet in a fine-mesh strainer and rinse several times under running water.

24. 24

    Shake strainer to remove excess water and transfer grains to a large saucepan.

25. 25

    Add water and set pan over high heat.

26. 26

    Bring to a boil, cover, reduce heat to low and simmer 20 minutes, until grains are tender, adding more water as necessary to prevent sticking.

27. 27

    Transfer cooked quinoa and millet mixture to a large bowl, add salt and fluff with a fork.

28. 28

    Add to the bowl beaten eggs, minced scallions and toasted, chopped cashews; then mix well.

29. 29

    Spoon mixture into prepared baking dish and level the top with the back of a spoon.

30. 30

    Bake 35-40 minutes, until the top is golden and slightly crisp.

31. 31

    Meanwhile, to make the Apple-Balsamic Drizzle, combine apple juice concentrate and vinegar in a shallow, wide saucepan.

32. 32

    Set pan over high heat and bring to a boil.

33. 33

    Reduce heat to low and simmer, uncovered, 30-35 minutes, until mixture is reduced by slightly more than half (making about 1 cup).

34. 34

    Remove from heat and cool slightly.

35. 35

    When ready to serve, cut kugel into 8 squares and spoon Apple-Balsamic

36. 36

    Drizzle over top.

37. 37

    Place the first eleven ingredients in a food processor and blend to a smooth paste.

38. 38

    Gradually add the yogurt and blend until smooth.

39. 39

    Grease a large, deep baking tray and preheat oven to 375F.

40. 40

    Remove most of the fat and skin from the lamb.

41. 41

    Make deep diagonal gashes on both sides.

42. 42

    Place the lamb on the baking tray and push some of the spice mixture into the pockets and gashes.

43. 43

    Spread the remaining spice mixture evenly all over the lamb.

44. 44

    Loosely cover the who tray with foil.

45. 45

    Roast in the preheated oven for 2 to 2 1/2 hours or until the lamb is cooked, removing the foil for the last 10 minutes of cooking time.

46. 46

    Remove from the oven and allow to rest for 10 minutes before carving.

47. 47

    Serve with grilled tomatoes, garnished with watercress and garnish the roast with the flaked almonds.

48. 48

    Melt butter in a large saucepan, add tomatoes, chilies, ginger, garlic and salt to taste and cook over a medium heat, stirring frequently, for 15 minutes or until tomatoes are soft and pulpy.

49. 49

    Place black pepper, cardamom, cloves, fennel, cinnamon, fenugreek and water in a bowl and mix well to combine.

50. 50

    Stir spice mixture into tomato mixture then add coriander, basil, mint and dill.

51. 51

    Remove sauce from heat and set aside.

52. 52

    Place lamb in a glass or ceramic baking dish, pour over sauce, cover and marinate in the refrigerator for 15-20 hours.

53. 53

    3. Remove cover from baking dish and bake lamb for 2 hours or until cooked to your liking.

54. 54

    Heat butter in a saucepan with chilies, ginger, garlic and salt to taste.

55. 55

    Add diced lamb and cook over a low heat for 30-40 minutes.

56. 56

    Add black pepper, cardamom, cloves, fennel, cinnamon and fenugreek and cook for 10 minutes. stir in tomatoes and cook for 20-30 minutes or until lamb is tender.

57. 57

    Add coriander, basil, mint and dill and cook for 5 minutes longer.

58. 58

    Serve with rice or Paranthas (see page 75).