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FareShare Gazette -- February 2010 Recipes

FareShare Gazette -- February 2010 Recipes is built on Salt, Pepper, Sugar, Brown Sugar, and Beef Broth. Add it to your meal plan and shop the whole list in one go.

Illustrative photo

Ingredients

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

Method (preview)

1. 1

   Pan sauces cook quickly, so prepare the ingredients before you begin cooking the steaks. Use a heavy skillet with a nonreactive cooking surface.

2. 2

   Heat large heavy-bottomed skillet over high heat until very hot, about 3 minutes.

3. 3

   Meanwhile, season both sides of steaks with salt, pepper and sugar.

4. 4

   Lay steaks in pan, leaving 1/4-inch of space between each; reduce heat to medium-high, and cook without moving until well browned, about 5 minutes.

5. 5

   Using tongs, flip steaks; cook 5 minutes more for rare, 6 minutes more for medium-rare, 7 minutes more for medium.

6. 6

   Transfer steaks to large heated platter and tent with foil to keep warm.

7. 7

   Return skillet to high heat, add wine, broth and bay leaves; bring to boil, scraping up browned bits on pan bottom with wooden spoon.

8. 8

   Boil until liquid is reduced to about 1 cup, 6 - 8 minutes.

9. 9

   Stir in vinegar and mustard; cook at medium heat to blend flavors, about 2 minutes longer.

10. 10

    Add thyme and season to taste with salt and pepper.

11. 11

    Remove bay leaves, spoon sauce over steaks and serve immediately.

12. 12

    2. Use the residual heat in the pan to saut� the aromatics until they just begin to caramelize.

13. 13

    3. Return the pan to the heat, add the liquids, bring to a boil and reduce the total volume to about 1 cup.

14. 14

    4. Off heat, whisk in the butter until it is melted and incorporated, then add herbs and season to taste.

15. 15

    Drain excess fat and add garlic to pan, stir and set aside.

16. 16

    Cook potatoes in boiling, salted water until tender and drain.

17. 17

    Mash potatoes with onion and bacon mixture and season with salt and pepper to state.

18. 18

    Stir in grated cheddar and cool completely.

19. 19

    Butterfly the pork loin.

20. 20

    Place stuffing on one side of the loin leaving a 1-inch border without stuffing.

21. 21

    Fold the top side over.

22. 22

    Tie with butcher twine.

23. 23

    Season the outside with mustard and salt and pepper.

24. 24

    Place on a baking sheet or roasting pan.

25. 25

    Roast at 375F for about 45 to 60 minutes or until the internal temperature is 145F.

26. 26

    Remove from over, cover with foil and let rest before it is carved.

27. 27

    Combine the glaze ingredients in a saucepan and bring to a boil. Simmer until half the volume remains. Strain and serve with sliced pork.

28. 28

    Dredge the chicken in seasoned flour.

29. 29

    Heat the oil in a large, heavy skillet.

30. 30

    Add the chicken pieces, skin side down; cook uncovered until the chicken is golden, 8 to 10 minutes.

31. 31

    Turn the chicken and cook uncovered for another 10 minutes, until the chicken is cooked through.

32. 32

    Carefully decant the fat from the skillet, leaving the chicken.

33. 33

    Add the butter to the skillet then, when hot, add the garlic.

34. 34

    Pour the wine around the chicken and bring to a boil.

35. 35

    Sprinkle the lemon juice over the chicken, then sprinkle with parsley.

36. 36

    Cover closely and cook for 3 minutes longer.