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FareShare Gazette -- February 2008 Recipes

FareShare Gazette -- February 2008 Recipes is built on Sugar, Water, Cream Of Coconut, Sweetened Condensed Milk, and Whole Milk. Scale it up or down for the number of people at the table.

Illustrative photo

Ingredients

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

Method (preview)

1. 1

   Place the sugar, lemon juice and water into a heavy-bottomed saucepan over low heat.

2. 2

   Cook until the sugar mixture is melted, caramelized, and quite dark in color.

3. 3

   Divide the mixture equally among six 6-ounce ramekins.

4. 4

   Place the cream of coconut, sweetened condensed milk, whole milk, shredded sweetened coconut, eggs and coconut essence into the container of a blender; process and distribute evenly among the ramekins.

5. 5

   Cover each with a square of aluminum foil.

6. 6

   Place the ramekins into a deep-sided pan large enough to accommodate them.

7. 7

   Fill the pan with water to reach halfway up the sides of each ramekin.

8. 8

   Bake for 1 hour.

9. 9

   Let cool completely and refrigerate until ready to serve.

10. 10

    To serve the flan, run a knife all around the edge to loosen the flan from the ramekin's edge.

11. 11

    Hold an individual plate over the top of the ramekin, then turn and quickly flip both together in one quick motion to release the flan and its syrup onto the plate.

12. 12

    Carefully lift the ramekin and let any residual syrup flow over the top of the flan.

13. 13

    Combine the chiles, onion, garlic, papaya and tomato in a food processor and puree (you may have to do this in batches).

14. 14

    Remove to a shallow bowl.

15. 15

    Combine the vinegar, lime juice and water in a saucepan and heat until it reaches a slight boil, then sprinkle the thyme, basil, nutmeg, mustard and turmeric.

16. 16

    Pour this hot, spiced mixture over the reserved puree and mix thoroughly.

17. 17

    It will last up to eight weeks in the refrigerator.

18. 18

    Place oil in hot wok, add curry paste, garlic, ginger and stir fry until fragrant.

19. 19

    Add all veggies and stir fry hard; remember your wok is still hot, keep 'em moving.

20. 20

    Make hole in middle of veggies and add the cold rice, breaking up the lumps as you stir fry the veggies into the rice.

21. 21

    Add a little hot water, make another hole in the middle and drop in the eggs, mixing the raw eggs into the rice and veggies.

22. 22

    Add the oyster sauce/chicken stock and keep food moving.

23. 23

    Add the fish sauce, sprinkling it evenly over all and keep mixing.

24. 24

    Turn wok off, cover and let sit for a couple of minutes.

25. 25

    To finish, place the chow fan in a serving dish; chop a scallion (green onion) over it and sprinkle with a good sesame oil over all.

26. 26

    Serve.

27. 27

    Cheers, old Doug on Vancouver Island, now pushing 83

28. 28

    Serve the soy sauce at the table....NOT in the rice!

29. 29

    Stir sugar and water in heavy large saucepan over medium heat until sugar dissolves.

30. 30

    Mix in corn syrup and lemon juice.

31. 31

    Increase heat and boil without stirring until syrup turns deep amber, brushing down sides of pan with wet pastry brush and swirling pan occasionally.

32. 32

    Remove from heat.

33. 33

    Pour in cream (mixture will bubble up).

34. 34

    Stir over low heat until caramel is melted and smooth.

35. 35

    Increase heat; boil until sauce is reduced to 1 2/3 cups, stirring often, about 4 minutes.

36. 36

    Remove from heat. Mix in pecans and bourbon. (Can be made 1 day ahead.

37. 37

    Cover and chill. Rewarm before using.)

38. 38

    Combine sugar and cocoa in a large bowl.

39. 39

    Whisk in eggs then half and half and vanilla.

40. 40

    Add bread cubes and pecans.

41. 41

    Let stand until bread absorbs some of custard, stirring occasionally, about 15 minutes.

42. 42

    Transfer mixture to 13x9x2-inch baking dish. Cover with foil. Bake until set in center, about 45 minutes. Uncover; cool at least 15 minutes.

43. 43

    Exported from A Cook's Books - Recipe Management for Macintosh.

44. 44

    Combine all ingredients in bowl and mix to blend.

45. 45

    Taste for seasoning, adding more lime juice or salt if desired. This salsa is even better the next day.