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FareShare Gazette -- February 2008 Recipes

This FareShare Gazette -- February 2008 Recipes recipe uses Dry Red Kidney Beans, Garlic Salt, Worcestershire Sauce, Fully Cooked And Drained Ground Beef, and Onion. Scale it up or down for the number of people at the table.

Illustrative photo

Ingredients

• 1 lb
• 2 tsp
• 1 tsp
• 1/2 lb
• 1 cup
• 3/4 cup
• 1/2 cup
• 1 1/8 lb
• 3 1/2 cup
• 1/4 lb
• 1 tsp
• 1 1/4 cup
• 1 cup
• 2 tsp
• 1 tsp
• 1/2 tsp
• 1/3 cup
• 1/4 cup
• 1 1/2 cup
• 1 1/2 cup
• 2 tbsp
• 1/2 tsp
• 1 cup
• 1 tbsp

Method (preview)

1. 1

   Place beans in a Dutch oven or kettle; add water to cover by 2 inches.

2. 2

   Bring to a boil; boil for two minutes.

3. 3

   Remove from heat; cover and let stand for 1 hour.

4. 4

   Drain beans and discard liquid.

5. 5

   Add garlic salt,

6. 6

   Worcestershire sauce, hot pepper sauce and water; bring to a boil. Reduce heat; cover and simmer for 1 and 1/2 hours.

7. 7

   Meanwhile, in a skillet, saut� ham and sausage until lightly browned.

8. 8

   Drain. Brown ground beef and drain. Add meats to bean mixture.

9. 9

   Saut� onion, bell pepper, celery and garlic in a bit of olive oil or butter until tender; add to bean mixture.

10. 10

    Stir in bay leaves.

11. 11

    Cover and simmer for 30 minutes or until beans are tender.

12. 12

    Discard bay leaves.

13. 13

    Stir in parsley and Tony Chachere's.

14. 14

    Simmer another five minutes.

15. 15

    Serve over rice with hot crusty French bread and put the Tabasco on the table so folks can heat up their own servings as desired.

16. 16

    Cook the rice in the milk, adding a pinch of salt, the sugar and the vanilla.

17. 17

    When the rice is close to being done stir in the grated orange zest and cocoa, a little at a time.

18. 18

    Stir constantly, and make certain that the rice doesn't overcook and go soft or stick to the bottom of the pot.

19. 19

    Remove the mixture from the fire, stir in the almonds and the chocolate too, as soon as the mixture has cooled enough to keep it from melting.

20. 20

    To prepare crust: Combine all-purpose flour, whole-wheat flour, baking powder, sugar and salt in a food processor; pulse several times.

21. 21

    Mix water and oil; sprinkle over the dry ingredients and pulse just until blended.

22. 22

    Add olives and pulse to mix. (Alternatively, combine dry ingredients in a large bowl.

23. 23

    Make a well in the center and add the water-oil mixture, stirring until well blended.

24. 24

    Stir in olives.) Press the dough into a disk; if it seems dry, add a little more water.

25. 25

    Wrap in plastic wrap and refrigerate for 30 minutes or longer.

26. 26

    2. Meanwhile, preheat oven to 400 degrees F. Coat a large baking sheet with cooking spray.

27. 27

    3. To prepare filling: Combine carrots, parsnips, squash, beet, 1 tablespoon oil, rosemary, salt and pepper in a large bowl; toss to coat.

28. 28

    Spread the vegetables on the prepared baking sheet.

29. 29

    Cut the tip off the head of garlic.

30. 30

    Set on a square of foil, sprinkle with a tablespoon of water and pinch the edges of the foil together.

31. 31

    Place the packet on the baking sheet with the vegetables.

32. 32

    Roast, stirring the vegetables every 10 minutes, until they are tender and beginning to brown and the garlic is soft, about 35 minutes. (The garlic may take a little longer.)

33. 33

    Transfer the vegetables to a bowl.

34. 34

    Unwrap the garlic and let cool slightly.

35. 35

    Squeeze the garlic cloves into a small bowl; add the remaining 1 tablespoon oil and mash with a fork.

36. 36

    Add the mashed garlic to the roasted vegetables and toss to mix.

37. 37

    Add 3/4 cup goat cheese and toss to coat.

38. 38

    To assemble galette: Roll the dough into a rough 14-inch circle about 1/4 inch thick.

39. 39

    Coat a baking sheet with cooking spray and place the dough on it.

40. 40

    Arrange the roasted vegetables on the dough, leaving a 2-inch border all around.

41. 41

    Fold the border up and over the filling to form a rim, pleating as you go.

42. 42

    Scatter the remaining 1/4 cup goat cheese over the vegetables.

43. 43

    Stir egg and water briskly; brush lightly over the crust.

44. 44

    6. Bake the galette at 400 degrees F until the crust is golden, 30 to 35 minutes. Let cool for 10 minutes. Serve warm.

45. 45

    TIP: The vegetables should be cut to a uniform size so they cook evenly.

46. 46

    Aim for 3/4-inch pieces.