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FareShare Gazette -- February 2008 Recipes

FareShare Gazette -- February 2008 Recipes is built on Olive Oil, Onion, Pepperoni, Plum Tomatoes With Juice Chopped, and Hot Red Pepper Flakes. Add it to your meal plan and shop the whole list in one go.

Illustrative photo

Ingredients

• 1 tbsp
• 1/4 cup
• 1/3 cup
• 16 oz
• 1/4 tsp
• 2/3 cup
• 1/4 lb
• 1 cup
• 1 tbsp
• 2 cup
• 1/2 tsp
• 1/8 tsp
• 2 tbsp
• 1/8 tsp
• 1 oz
• 14 1/2 oz
• 1 1/4 cup
• 45 oz
• 1 1/4 lb
• 1 tbsp
• 1 lb
• 1 cup
• 1/4 tsp
• 1/4 tsp
• 3/4 cup
• 28 oz
• 1 oz
• 2 3/4 lb
• 3 tsp
• 1/4 tsp
• 1/4 cup
• 1 1/2 tbsp
• 125 g
• 2/3 cup
• 1/2 cup
• 1 1/4 cup
• 1/3 cup
• 1/3 cup
• 90 g
• 1 1/2 cup
• 2 tbsp
• 2 tbsp

Method (preview)

1. 1

   In a heavy skillet, cook the garlic in the oil over moderate heat, stirring, until it is golden.

2. 2

   Remove it with a slotted spoon and discard.

3. 3

   Add the onion and pepperoni and cook over moderate-low heat, stirring occasionally, for 3 minutes.

4. 4

   Add the tomatoes and the juices, basil, oregano, pepper flakes, salt and pepper to taste.

5. 5

   Simmer the mixture, stirring occasionally, for 5 minutes.

6. 6

   Add the beans and parsley and simmer the sauce, covered partially, for 5-7 minutes or until it is thickened slightly.

7. 7

   In a kettle of boiling salted water, cook the pasta until it is al dente and drain it well.

8. 8

   In a bowl, toss it with the sauce.

9. 9

   Divide the pasta between 2 heated bowls and serve it, sprinkled with Parmesan cheese and garnished with parsley sprigs.

10. 10

    Core the cabbage but keep it whole.

11. 11

    In large pot, heat cabbage and enough water to cover to boiling over high heat; reduce heat to simmer and cook 7 minutes.

12. 12

    Drain and set aside until cool enough to handle.

13. 13

    Meanwhile, prepare rice.

14. 14

    In large skillet, heat oil over medium heat.

15. 15

    Add onion and red pepper; saut� 5 minutes.

16. 16

    Stir in cumin and saffron; cook 2 minutes; stir in rice, apple and currants; cook 2 minutes.

17. 17

    Add water and salt to rice mixture.

18. 18

    Heat to boiling; reduce heat to low, cover and cook 12 minutes (rice will be undercooked).

19. 19

    Remove rice mixture from heat and set aside.

20. 20

    Remove the 12 best-shaped, largest leaves from the cabbage.

21. 21

    Trim the ribs so they are the same thickness as the leaves. (Reserve the remaining cabbage for another use.)

22. 22

    "bowl", packing it tightly. Top with remaining 4 cabbage leaves, tucking ends of leaves inside colander to cover filling completely.

23. 23

    Fill a large pot (one big enough for the colander to fit inside) with about 1 inch water.

24. 24

    Place colander with stuffed cabbage in pot and heat to simmering.

25. 25

    Cover and steam cabbage 20 minutes.

26. 26

    Remove colander with cabbage from pot and let cool 10 minutes.

27. 27

    Place a flat serving plate upside down on top of colander, then holding the plate and colander firmly together, turn them over.

28. 28

    Gently lift the colander off cabbage and serve.

29. 29

    Slit chiles lengthwise, then stem and seed.

30. 30

    Heat a dry heavy medium skillet over medium heat until hot, then toast chiles, opened flat, turning and pressing with tongs, until pliable and slightly changed in color, about 30 seconds.

31. 31

    Tear into small pieces.

32. 32

    Pulse cumin seeds and chiles in grinder until finely ground.

33. 33

    Transfer to a small bowl and stir in oregano, cinnamon and 1 1/2 teaspoons salt.

34. 34

    Cook onions in oil in a large heavy pot over medium-high heat, stirring occasionally, until softened.

35. 35

    Add garlic and cook, stirring, 1 minute, then add chile mixture and cook, stirring, 30 seconds.

36. 36

    Stir in zucchini and kale and cook, covered, 5 minutes.

37. 37

    Add zest, sugar, chocolate, tomatoes with their juice and water; simmer, covered, stirring occasionally, until vegetables are tender, about 15 minutes.

38. 38

    Cooks' note: Chili improves in flavor if made 1 to 2 days ahead. Chill, uncovered, until cool, then cover.

39. 39

    Bring 1-3/4 pints salted water to the boil.

40. 40

    Reduce the heat to low and add the grain as though you were making porridge: let the polenta trickle slowly through your fingers and stir the contents of the pan very vigorously all the time to prevent lumps forming.

41. 41

    Cook over the gentlest possible heat for about 20 minutes, stirring more or less continuously - like porridge and semolina, polenta is a great sticker.

42. 42

    Away from the heat beat in 1 tablespoon oil, the stoned olives if using them and some salt and pepper.

43. 43

    Use the remaining 1 tablespoon oil to grease the interior of an 11- or 12-inch frying pan.

44. 44

    Turn the polenta into the frying pan, pack it down smoothly and level the top with an oiled spoon.

45. 45

    Set aside for a couple of hours until the polenta is cold and solid.

46. 46

    Loosen it with a palette knife, turn it out of the pan and cut into 6-8 wedges.

47. 47

    To make the sauce, chop the onion finely and sweat it in the oil for 10-12 minutes.

48. 48

    Add the roughly chopped tomatoes and their juices, several cloves of finely chopped garlic and a little bouquet of rosemary, bay and thyme or plenty of well-flavored herbs of your choice.

49. 49

    Let the mixture bubble away gently for 40 minutes or so, just stirring occasionally, until reduced to a rich and fragrant sauce.

50. 50

    Remove the bouquet of herbs, season with salt and pepper and add extra fresh chopped herbs to taste.

51. 51

    Fry the wedges of polenta in very hot olive oil or unsalted butter or a mixture of the two, for 4-5 minutes on each side until lightly crusted and heated right through.

52. 52

    Serve piping hot with the garlicky tomato sauce, and with a bowl of olives or grated Parmesan if you wish.

53. 53

    Remove casing from sausage.

54. 54

    Cook sausage in a Dutch oven over medium-high heat until browned; stir to crumble.

55. 55

    Remove sausage from pan with a slotted spoon.

56. 56

    Add onion to pan; saute 4 minutes or until lightly browned.

57. 57

    Add pork and saut� 5 minutes.

58. 58

    Add sausage, rosemary, salt and pepper.

59. 59

    Stir in broth and wine, scraping pan to loosen browned bits.

60. 60

    Bring to a boil; cook for 5 minutes.

61. 61

    Add tomatoes and bring to a boil.

62. 62

    Reduce heat and simmer 30 minutes.

63. 63

    Serve over pasta and sprinkle with cheese. Garnish with rosemary sprigs, if desired.