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FareShare Gazette -- January 2007 Recipes

Make FareShare Gazette -- January 2007 Recipes at home with Gouda Cheese Thinly Sliced, Butter, Olive Oil, Flour, and Chocolate Chip Evaporated Milk. Scale it up or down for the number of people at the table.

Illustrative photo

Ingredients

• 1/2 lb
• 1 tbsp
• 1 tbsp
• 3 tbsp
• 2 tbsp
• 1/2 cup
• 1/2 cup
• 1 tbsp
• 1 tsp
• 1/2 tsp
• 1/3 cup
• 4 tbsp
• 2 tbsp
• 6 cup
• 14 oz
• 2 lb
• 1 lb
• 4 cup
• 5 1/2 tsp
• 1 1/2 tsp

Method (preview)

1. 1

   Add the cloves and Mandarin orange peel to the brandy; set aside for 1 month then strain it through a damp cloth.

2. 2

   Make the sugar syrup as follows: boil equal parts of water and sugar until thick enough to make a thread when pulled between two fingers.

3. 3

   Mix the syrup and spiced brandy in the following proportions: for 2 cups of brandy use 1 cup of syrup and 3 tablespoons of rum.

4. 4

   Cover each veal cutlet with spinach then Gouda cheese. Roll up tightly, starting at the narrow end. Secure with a toothpick.

5. 5

   Heat 1 tablespoon (15 mL) each of butter and oil in a frying pan; brown the rolls on all sides.

6. 6

   Place the rolls in an ovenproof dish; salt and pepper generously.

7. 7

   In the same frying pan, cook the shallots and garlic in 1 tablespoon (15 mL) butter until soft.

8. 8

   Add the mushrooms and cook for a few minutes; set aside.

9. 9

   Melt the remaining butter in the frying pan.

10. 10

    Whisk in the flour to make a roux.

11. 11

    While whisking, add wine and broth; bring to a boil and simmer until thick.

12. 12

    Lower the heat; add milk, herbs, seasonings and cooked mushrooms.

13. 13

    Check seasoning.

14. 14

    Slice rolls; spoon the sauce over and serve on a bed of pasta with vegetables. (The picture showed it served over rice.)

15. 15

    You can make this recipe ahead and freeze it.

16. 16

    When reheating, thin the sauce with a little broth if necessary, being careful not to boil it.

17. 17

    Place greens, pepper, tomato, cilantro, chiles and garlic in a blender or food processor and process until smoothly pureed. Set aside.

18. 18

    Heat oil in a 2-quart saucepan over medium-high heat.

19. 19

    Add pureed mixture and cook, stirring constantly, for 5 minutes.

20. 20

    Add the remaining ingredients.

21. 21

    Bring to a boil, reduce heat to low, cover and cook until sauce is thick, 12 to 15 minutes.