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FareShare Gazette -- June 2005 Recipes

Make FareShare Gazette -- June 2005 Recipes at home with All Purpose Flour, Olive Oil, Butter, Jasmine Rice Rinsed, and Cold Water. Add it to your meal plan and shop the whole list in one go.

Illustrative photo

Ingredients

• 2 cup
• 2 tbsp
• 1 tbsp
• 1 tsp
• 3 cup
• 3 1/2 cup
• 3/4 cup
• 1/4 cup
• 3/4 cup
• 2 1/2 cup
• 1/2 cup
• 1/2 cup
• 1/2 cup
• 4 can
• 1/2 cup
• 3/4 cup
• 1 tbsp

Method (preview)

1. 1

   Amount Measure Ingredient -- Preparation Method

2. 2

   [lemon, lime, orange or a combination]

3. 3

   [1 1/4 cups each or your preference)]

4. 4

   Steamed fresh seasonal vegetables -- accompaniment

5. 5

   Season trout fillets lightly with salt and pepper on both meat and skin sides.

6. 6

   Lightly dust fillets with flour and shake off excess.

7. 7

   In a non-stick skillet large enough to hold all 4 fish, heat the oil and butter over high heat until almost smoking. (You may need to work in batches or use 2 skillets if you don't have one that is large enough).

8. 8

   Carefully place the trout, meat side down, in the skillet and saute for about 2 minutes or until golden brown.

9. 9

   With tongs, remove the trout from the skillet and serve immediately with the rice and vinaigrette.

10. 10

    Combine all ingredients in a large saucepan.

11. 11

    Add enough salt and pepper to make the water taste slightly salty.

12. 12

    Cover and bring to a boil.

13. 13

    When the water level drops below the rice, reduce heat to maintain a simmer.

14. 14

    Simmer for about 8 minutes and turn off the heat.

15. 15

    Leave covered and let stand for about 5 minutes.

16. 16

    Fluff rice with a fork and serve hot with the trout.

17. 17

    Add vinegar, citrus juice, shallots, and mustard to a blender.

18. 18

    Blend for 30 seconds.

19. 19

    Slowly add oil while machine is running until emulsified; the vinaigrette should be thick.

20. 20

    Season with salt and pepper, to taste.

21. 21

    Add more citrus juice, to taste, if desired.

22. 22

    Drizzle over trout.

23. 23

    Toss with steamed fresh seasonal vegetables, if desired.

24. 24

    Prep Time: 30 minutes. Inactive Prep Time: 5 minutes.

25. 25

    Cook Time: 38 minutes.

26. 26

    Prepare the Curry Paste: In a blender, combine all ingredients.

27. 27

    Pur�e until all ingredients are thoroughly blended.

28. 28

    Pour mixture into a large stockpot and cook over a low flame for about 4 hours.

29. 29

    Set aside.

30. 30

    Prepare the Sauce: In a medium saucepan, combine all ingredients. Bring mixture to a simmer over low heat. Simmer for 45 minutes. Set aside.

31. 31

    Prepare the Shrimp: In a saut� pan over medium heat, add the olive oil.

32. 32

    Once the oil is hot, add the shrimp and saut� until they are almost pink.

33. 33

    Quickly add the sauce and the pineapple cubes. Continue cooking for about 5 minutes.

34. 34

    To serve: Place 4 ounces of jasmine rice in the center of each plate.

35. 35

    Pour shrimp curry, approximately 10 shrimp per person, over rice.

36. 36

    Garnish with a julienned kaffir lime leaf.