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FareShare Gazette -- February 2010 Recipes

FareShare Gazette -- February 2010 Recipes comes together with Corn Oil, Monterey Jack Cheese, Extra Virgin Olive Oil, Spring Onions Or Leeks, and Garlic. Keep it handy for the next time you cook it.

Illustrative photo

Ingredients

• 1 tbsp
• 1 lb
• 1 tbsp
• 2 cup
• 2 tbsp
• 1/2 tsp
• 42 oz
• 6 slice
• 1 cup

Method (preview)

1. 1

   Roast the chile in a dry skillet over medium heat (or over an open flame), turning to brown on all sides.

2. 2

   Cool it, then peel, seed, stem and chop.

3. 3

   Meanwhile, put the oil in a large skillet and turn the heat to medium-high.

4. 4

   Add the onion and cook, stirring occasionally, until translucent, 3 to 5 minutes.

5. 5

   Add the chile and chorizo and cook, stirring occasionally, until the chorizo is cooked through, about 5 minutes more.

6. 6

   Drain the oil from the pan.

7. 7

   Layer the cheese across the bottom of the heated gratin dish and sprinkle the chorizo mixture on top.

8. 8

   Bake until the cheese melts, about 10 minutes.

9. 9

   Scoop the hot melted cheese and chorizo into warm tortillas and serve.

10. 10

    Rating: 4

11. 11

    Publication: The Best Recipes in the World

12. 12

    Publication Date: 4

13. 13

    Page: 84

14. 14

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

15. 15

    Of course, don't forget the gooey topping; this one is a little lighter and a lot easier to prepare at home � simply top toasted whole-wheat bread with cheese and pour the soup on to melt it.

16. 16

    Heat oil in a large saucepan over medium-high heat.

17. 17

    Add sweet onions and stir to coat.

18. 18

    Cover, reduce heat to medium and cook, stirring often, until softened and starting to brown, 6 to 8 minutes.

19. 19

    Add spring onions (or leeks), garlic and thyme and cook, uncovered, stirring often, until starting to soften, 3 to 4 minutes.

20. 20

    Stir in sherry and pepper; increase heat to medium-high and bring to a simmer.

21. 21

    Cook, stirring often, until most of the liquid has evaporated, 1 to 2 minutes.

22. 22

    Stir in broth and chickpeas; bring to a boil.

23. 23

    Reduce heat to a simmer and cook until the vegetables are tender, about 3 minutes.

24. 24

    Remove from the heat and stir in chives or scallions.

25. 25

    Meanwhile, toast bread and divide it among 6 bowls; top with cheese. Ladle the soup over the bread and cheese and serve immediately.

26. 26

    Also, if you want to experiment, try using a good brand of dry vermouth in place of the dry sherry.