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FareShare Gazette -- December 2007 Recipes

FareShare Gazette -- December 2007 Recipes is built on Unsalted Butter, Honey, Salt, Chicken Broth, and Cannellini Beans Drained. Keep it handy for the next time you cook it.

Illustrative photo

Ingredients

• 1 stick
• 1 1/2 tbsp
• 1/2 tsp
• 14 1/2 oz
• 15 oz
• 1/2 cup
• 1 tsp
• 1/4 cup
• 1/2 cup
• 1/2 cup
• 1 pc
• 2 tbsp
• 1/4 tsp
• 1 tbsp
• 1 tbsp
• 1/2 cup
• 2 tsp
• 1/2 tsp
• 1 pinch
• 2 tbsp
• 1/4 cup
• 1 tbsp
• 1 pinch
• 1 cup
• 1/2 tbsp
• 1 cup
• 3 tbsp
• 1 1/3 cup
• 1/3 cup
• 1/2 cup
• 2 tbsp
• 3 tsp
• 1 lb
• 1/2 tsp
• 1/4 tsp
• 1/4 tsp
• 1/2 cup
• 2 cup
• 15 oz
• 15 oz
• 1 tbsp
• 3/4 lb
• 2 tbsp
• 14 oz
• 1/2 tsp
• 1/4 tsp
• 1 tbsp

Method (preview)

1. 1

   Combine all ingredients in food processor or blender (or just by hand with a fork or whisk) until it forms a smooth sauce.

2. 2

   Spoon into plastic container and keep covered in refrigerator.

3. 3

   Heat a large pan of salted water to a boil over medium-high heat.

4. 4

   Add the pasta; cook according to package directions until almost tender, about 10 minutes.

5. 5

   Drain the pasta and keep it warm.

6. 6

   Meanwhile, in a large Dutch oven, cook the pancetta over medium heat until its fat renders and the meat is browned, about 6 minutes.

7. 7

   Add the garlic; cook, stirring, until it begins to color, about 1 minute.

8. 8

   Add the greens, stirring to coat them with fat.

9. 9

   Cover; stirring occasionally, until the greens are almost tender, about 20 minutes (if you use spinach, the cooking time will be 5-10 minutes).

10. 10

    Add the salt and pepper to taste; stir in the pasta, broth and beans.

11. 11

    Add more broth or water if the mixture is too dry.

12. 12

    Cook until heated through, about 5 minutes.

13. 13

    Stir in the ricotta until mixture is creamy. Season with red pepper flakes.

14. 14

    Recipe By: Pennsylvania Dutch Cook Book - Fine Old Recipes

15. 15

    Serving Size: 4 Preparation Time:0:00

16. 16

    Categories: Volume 10-12 Dec 2007

17. 17

    Boil young beets until tender.

18. 18

    Skin and cover with liquid made by combining the brown sugar, vinegar, water, a small piece of cinnamon and 3 or 4 whole cloves.

19. 19

    Let beets stand in this mixture for several days.

20. 20

    Remove and add whole hard boiled shelled eggs to the liquid and let pickle for 2 days before using.

21. 21

    Press, 1936.

22. 22

    In a saucepan, combine brown sugar, cornstarch and salt.

23. 23

    Add pineapple and bring to a boil, stirring constantly until thick, about 2 minutes.

24. 24

    Add beets, butter and lemon juice.

25. 25

    Cook over medium heat for about 5 minutes, stirring occasionally.

26. 26

    Pistachio Tartlets: In a large mixing bowl, combine flour, pistachio, sugar and salt.

27. 27

    Drop in butter slices and use a pastry blender to cut them as the size of tiny bean.

28. 28

    Add milk (or water) very little by little, you only need the mass just holds together, don't make it dough wet nor sticky!

29. 29

    Wrap dough, chill in fridge for half an hour.

30. 30

    Pre-heat oven 375F.

31. 31

    Roll the dough to no more than 1/2 cm thick.

32. 32

    Use cookie cutter/glass (mine the dia.

33. 33

    7cm) to cut out circles, lay them into a mini- tart tray.

34. 34

    Bake until the edge just turns slightly golden.

35. 35

    Unmold to let cool.

36. 36

    Clementine Custard: In a bowl, whisk 1/2 cup clementine juice and yolk to combine, set aside.

37. 37

    In a pot, mix 1/2 cup clementine juice, sugar, starch, flour and salt well; turn the heat on, stir constantly, bring to boil.

38. 38

    Add half of the boiling mixture into yolk mixture, whisk immediately (tempering).

39. 39

    Then return the whole yolk mixture into the pot, keep stirring and heat (on low) until boil.

40. 40

    Turn the heat off, add butter and lemon extract to combine.

41. 41

    For non-dairy version, just spoon marmalade into the pistachio tartlets to serve.