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FareShare Gazette -- January 2006 Recipes

This FareShare Gazette -- January 2006 Recipes recipe uses Garlic Minced, Extra Virgin Olive Oil, Orange Juice, Lemon Juice, and Lime Juice. Scale it up or down for the number of people at the table.

Illustrative photo

Ingredients

• 1/2 cup
• 1/2 cup
• 2 1/8 cup
• 1/4 cup
• 1/4 cup
• 1 cup
• 1 cup
• 9 tbsp
• 2 cup
• 1 tsp
• 1/2 tsp
• 1/2 cup
• 2 lb
• 1/2 cup
• 1/4 cup
• 1 tsp
• 1 cup
• 1/2 cup
• 1 tsp
• 18 1/4 oz
• 1 cup
• 8 tbsp
• 2 cup
• 14 oz
• 2 tbsp
• 2 tsp
• 75 g
• 75 g
• 1 cup
• 2 tbsp
• 1/4 tsp
• 1/8 tsp
• 1/2 cup
• 2 tsp
• 1 1/2 tsp
• 1 1/2 cup
• 1/4 tsp
• 1/4 cup
• 3/4 cup
• 1 1/2 tsp
• 1 1/2 cup
• 1/4 tsp
• 1/4 cup
• 3/4 cup
• 1 1/2 cup
• 2 1/2 tsp
• 3/4 tsp
• 1 1/4 cup
• 1 1/2 cup
• 2 1/2 tsp
• 3/4 tsp
• 1 1/4 cup
• 1/2 tsp
• 3 cup
• 1 lb
• 1 lb
• 2 tsp
• 1/2 tsp
• 1/2 cup
• 1/2 oz

Method (preview)

1. 1

   In a fair-sized pot, fry your onions and garlic with the olive oil until golden.

2. 2

   Add all remaining ingredients, mix well; bring to a boil then reduce to low heat and let simmer until all ingredients have melted into a coarse, jam- like consistency (45 minutes to 1 hour).

3. 3

   Serve with any variety of toasted flatbread such as pita.

4. 4

   For best flavour, you should roast whole cumin, fennel and coriander seeds and grind them in a coffee grinder.

5. 5

   Combine dried porcini and 1 cup hot water in small bowl; let stand until porcini are soft, about 20 minutes. Drain porcini, reserving liquid.

6. 6

   Melt 3 tablespoons butter in heavy large pot over medium-high heat.

7. 7

   Add fresh mushrooms and garlic; saut� until mushrooms are browned, about 8 minutes.

8. 8

   Add porcini, porcini soaking liquid (leaving any sediment behind), broth, wine, prosciutto, lemon peel, thyme, 1 teaspoon salt, and 1/2 teaspoon pepper.

9. 9

   Reduce heat to medium-low; simmer uncovered 20 minutes to blend flavors.

10. 10

    Whisk cornstarch mixture to combine and add to skillet; stir until mixture thickens slightly, about 1 1/2 minutes.

11. 11

    Season sauce to taste with more salt and pepper, if desired. (Can be prepared 1 day ahead.

12. 12

    Cool slightly, then cover and refrigerate.)

13. 13

    Preheat oven to 425F.

14. 14

    Melt 6 tablespoons butter in small saucepan; remove from heat.

15. 15

    Place 1 phyllo sheet on work surface (cover remainder with sheet of plastic wrap, then damp towel).

16. 16

    Brush phyllo sheet with some of melted butter.

17. 17

    Repeat with remaining phyllo sheets and melted butter.

18. 18

    Bring mushroom sauce to boil.

19. 19

    Mix in chicken and parsley.

20. 20

    Transfer mixture to 13x9x2-inch glass or ceramic baking dish.

21. 21

    Cover hot filling with phyllo balls.

22. 22

    Sprinkle Parmesan over.

23. 23

    Bake 15 minutes.

24. 24

    Reduce oven temperature to 350F; bake until phyllo is golden and chicken is cooked through, about 20 minutes longer.

25. 25

    Mix wild mushrooms with cultivated button mushrooms for a deeper flavor.

26. 26

    What to drink: Chardonnay or Merlot.

27. 27

    Heat oven to 350 F. Grease an 8-inch square baking pan (or use nonstick spray).

28. 28

    In a medium saucepan combine chips and butter.

29. 29

    Cook over medium heat, stirring constantly, until melted.

30. 30

    Remove from heat.

31. 31

    Add eggs and vanilla; stir until well blended.

32. 32

    Add flour, sugar and baking powder; stir until well blended.

33. 33

    Spread batter into prepared pan.

34. 34

    Bake for 25 to 30 minutes or until brownies begin to pull away from sides of pan.

35. 35

    Cool completely on a wire rack.

36. 36

    Amount Measure Ingredient -- Preparation Method 18 1/4 ounces plain yellow cake mix -- (1 package)

37. 37

    Place a rack in the center of the oven and preheat the oven to 325F. Set aside an ungreased 13- by 9-inch baking pan.

38. 38

    Place the cake mix, peanut butter, melted butter and eggs in a large mixing bowl.

39. 39

    Blend with an electric mixer on low speed for 1 minute.

40. 40

    Stop the machine and scrape down the sides of the bowl with a rubber spatula.

41. 41

    The mixture will be satiny and thick.

42. 42

    Reserve 1 1/2 cups of the mixture for the topping.

43. 43

    Transfer the remaining mixture to the pan.

44. 44

    Using your fingertips, press the mixture evenly over the bottom of the pan so that it reaches the sides.

45. 45

    Set aside.

46. 46

    For the filling, place the chocolate chips, condensed milk and 2 tablespoons butter in a medium-size heavy saucepan over low heat.

47. 47

    Stir and cook until the chocolate is melted and the mixture is well combined, 3 to 4 minutes.

48. 48

    Remove the pan from the heat; stir in the coconut and vanilla until well distributed.

49. 49

    Pour the chocolate mixture over the crust, and spread it evenly with the rubber spatula so that it reaches the sides of the pan.

50. 50

    Place the pan in the oven.

51. 51

    Bake the cake until it is light brown, 25 to 30 minutes.

52. 52

    Remove the pan from the oven and place it on a wire rack to cool for 30 minutes.

53. 53

    Cut the cake into 48 bars. Remove the bars from the pan with a metal spatula, and serve.

54. 54

    Store these bars, covered in plastic wrap or aluminum foil, at room temperature for up to 3 days or in the refrigerator for up to 1 week.

55. 55

    Or freeze them, wrapped in foil, for up to 6 months.

56. 56

    Thaw the bars overnight on the counter before serving.

57. 57

    S(ISBN): "0-7611-2538-8 (hc) - 0-7611-2271-0 (pb)"

58. 58

    T(Baking): "0:30"