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FareShare Gazette -- July 2007 Recipes

This FareShare Gazette -- July 2007 Recipes recipe uses Butter Melted, Salted Anchovies, Olive Oil, All Purpose Flour, and Baking Powder. Scale it up or down for the number of people at the table.

Illustrative photo

Ingredients

• 1 1/2 oz
• 4 oz
• 1 cup
• 1 1/4 cup
• 2 tsp
• 1 1/2 tsp
• 1/2 tsp
• 1/2 cup
• 1/4 cup
• 3 cup
• 1 1/2 cup
• 1 stick
• 1 cup
• 1 tsp
• 1 lb
• 1 lb
• 2 cup
• 1 tsp
• 1 1/2 cup
• 1 tsp
• 3 cup
• 3 tsp
• 1 1/4 cup
• 2 tsp
• 3 tbsp
• 3 cup
• 2 tbsp
• 2 tbsp
• 1/8 tsp
• 1 pkg
• 1/2 cup
• 1/2 cup
• 1 tbsp

Method (preview)

1. 1

   Saut� the crushed garlic and chopped anchovy fillets in the oil.

2. 2

   Stir constantly until the anchovies disintegrate.

3. 3

   Add butter and mix.

4. 4

   Add pepper to taste.

5. 5

   The garlic's flavor becomes somewhat milder if you leave the cloves to soak in milk for a few hours or add a small amount of cream at the last minute.

6. 6

   Bagna cauda must be placed on warmers, as it must simmer constantly.

7. 7

   Combine candied fruit, raisins and rum. Let stand 30 minutes or until most of liquid is absorbed.

8. 8

   Mix flour, Splenda, baking powder, cinnamon, nutmeg, allspice and salt; set aside.

9. 9

   Whisk together eggs, applesauce and oil until smooth. Stir in fruit mixture, flour mixture and nuts until blended.

10. 10

    Spread evenly in greased 8 x 4-inch loaf pan.

11. 11

    Bake at 350 degrees F. for 45 to 50 minutes or until tester inserted in centre comes out clean.

12. 12

    Cool in pan 10 minutes.

13. 13

    Remove from pan and cool on rack.

14. 14

    Wrap well and refrigerate.

15. 15

    First: Melt the butter, then cool and remove milky substance, saving only the clarified butter.

16. 16

    Boil the sugar and water with the cinnamon and lemon for 8 minutes.

17. 17

    Add the honey and set aside to cool.

18. 18

    Add the cinnamon and set aside.

19. 19

    Lay phyllo dough on a damp, but not wet towel, and cover with towels, making sure to keep covered or the dough will dry out.

20. 20

    Make sure the phyllo has been cut to the size of the pan you are intending to use.

21. 21

    Brush pastry sheets with melted butter one at a time, until there are five sheets in the pan.

22. 22

    Layer with one third of the nut mixture.

23. 23

    Repeat process two more times, using 20 sheets of pastry dough.

24. 24

    Do not butter the top sheet.

25. 25

    When complete, fold up edges and then cut into diamond shapes, starting in the corner.

26. 26

    Once cut, pour the remaining butter (being careful not to pour any residue over the baklava) evenly over the pastry top.

27. 27

    Bake for 30 minutes in a 350F. oven, turn oven down to 325F. and continue baking for 1/2 hour longer or until golden brown.

28. 28

    Remove from oven and immediately pour cold honey syrup over the baklava.

29. 29

    Let cool.

30. 30

    Keep in a cool place, but not in the refrigerator.

31. 31

    Mix all ingredients and spread in 9x13-inch pan. Bake 20-25 minutes at 350F.

32. 32

    Mix dry ingredients.

33. 33

    Cut in shortening.

34. 34

    Stir in buttermilk.

35. 35

    Knead a few times.

36. 36

    Roll out on a floured board.

37. 37

    Cut with biscuit cutter or floured glass.

38. 38

    Bake in a preheated 450F. oven for 12 minutes.

39. 39

    Brush with butter.

40. 40

    Brown 1 pound of sausage, crumbling as it cooks.

41. 41

    After sausage has cooked, add flour and stir over medium heat with a spoon, scraping the pan until the mixture is blended and beginning to brown.

42. 42

    Add the milk or cream and stir until thickened.

43. 43

    Add salt and pepper to taste.

44. 44

    Pour over the biscuits, split in half.

45. 45

    Place peas, parsley, lemon juice, oil, garlic, tarragon, salt and pepper in a food processor; process until smooth. Transfer to a serving bowl.