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FareShare Gazette -- February 2006 Recipes

Make FareShare Gazette -- February 2006 Recipes at home with Olive Oil Or Any, Smoked Pork Hock, Kosher Salt, Jalapeno Pepper Sauce, and Turmeric Powder. Scale it up or down for the number of people at the table.

Illustrative photo

Ingredients

• 2 tbsp
• 1/2 cup
• 1 tsp
• 1/2 tsp
• 1 tsp
• 3 tbsp
• 1 1/2 cup
• 1/2 tsp
• 1 cup
• 2 tsp
• 1 tbsp
• 1/4 cup
• 1/4 cup

Method (preview)

1. 1

   Amount Measure Ingredient -- Preparation Method

2. 2

   [approximately 9 fluid ounces]

3. 3

   [19 fluid ounces]

4. 4

   Toast -- to serve Grated parmesan cheese -- to serve Chopped cilantro -- to garnish

5. 5

   Heat a high-sided frying pan or large saucepan; add the oil.

6. 6

   Toss the meat and onions in; cook over medium heat, stirring occasionally, until the meat browns a bit and the onions are starting to look a bit cooked.

7. 7

   Add the celery, fennel and garlic and continue cooking for a bit.

8. 8

   Add the salt and a little of the chicken broth; stir and cook until the liquid is incorporated a bit.

9. 9

   Add the rest of the broth together with the mushrooms and beans.

10. 10

    Cover and simmer for a few minutes then add the peas and the hot sauce.

11. 11

    Cook just until the peas are barely done.

12. 12

    Toast some nice bread; I had Italian bread.

13. 13

    Butter it; cut into pieces and place in the bottom of the soup bowls.

14. 14

    Put about a tablespoon of grated parmesan on each piece of toast.

15. 15

    Spoon the soup over and garnish with a sprinkling of chopped cilantro.

16. 16

    Grind ginger, garlic and green chilies.

17. 17

    Roast dessicated coconut till brown; grind coarsely and keep aside.

18. 18

    Fry the spices in 1 teaspoon oil and grind to a coarse paste.

19. 19

    Clean mutton, and add spice paste and green chili paste to it; marinate for 2 hours.

20. 20

    Heat oil; add mutton and let it cook on a slow flame.

21. 21

    When thoroughly cooked, add coconut and lemon juice, salt. Serve hot.

22. 22

    Heat ghee in a large heavy pot over medium heat.

23. 23

    Add cashews and fry until they darken slightly, then transfer with a slotted spoon to a bowl.

24. 24

    Reduce heat to medium-low and repeat process with the charoli nuts, and transfer to the bowl with the cashews.

25. 25

    Add onions to pot and cook for 8-10 minutes.

26. 26

    Add cardamom, cloves, bay leaves, and cinnamon and cook for 2 minutes.

27. 27

    Transfer the onion-spice mixture to another bowl.

28. 28

    Increase heat to medium-high.

29. 29

    Fry meat in 3 batches until golden brown all over 5-8 minutes per batch.

30. 30

    Return the meat and onion spice mixture to the pot, reduce heat to medium-low and cook uncovered for 30 minutes.

31. 31

    Meanwhile, put garlic and ginger into a blender, with motor running drizzle in 1/3 cup of cold water through the hole in blender top,blending until a loose paste forms, transfer to a bowl.

32. 32

    Puree tomatoes in blender, transfer to another bowl.

33. 33

    Add the fried nuts to the blender and, with motor running drizzle in 1 cup cold water through the hole in the blender lid, blending until a loose paste forms, transfer to another bowl.

34. 34

    4. Stir garlic paste, coriander, turmeric, chile powder, 1 teaspoon salt into pot, simmer, stirring occasionally, until meat is tender. 2 hours.

35. 35

    Mix saffron and screw pine water together and set aside.

36. 36

    Stir nut paste into pot, cover, and cook for 10 minutes.

37. 37

    Stir in saffron mixture and creams and cook until heated.

38. 38

    Stir in as many as 7 gold leaves, if using.