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FareShare Gazette -- March 2005 Recipes

FareShare Gazette -- March 2005 Recipes is built on Heavy Cream, Whole Milk, Granulated Sugar, Vanilla Extract, and Olive Oil. Save it, add the ingredients to your shopping list, and cook it tonight.

Illustrative photo

Ingredients

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

Method (preview)

1. 1

   In a heavy saucepan, combine the cream, milk, ginger and half of the sugar.

2. 2

   Stir and bring to a boil over medium-high heat.

3. 3

   Remove from the heat and let stand for 1 hour to allow the ginger to infuse into the cream and milk.

4. 4

   Reheat the cream and ginger mixture until hot but not boiling (175�F on an instant-read thermometer).

5. 5

   Meanwhile, use a whisk or hand-held mixer to beat the remaining sugar and the yolks in a medium bowl until thick and pale yellow, about 2 minutes.

6. 6

   Whisk about 1/2 cup of the hot cream mixture into the yolk mixture, then stir the warmed yolk mixture back into the remaining cream.

7. 7

   Heat the mixture slowly over medium low, stirring constantly, until it's thick enough to coat the back of a wooden spoon and a line drawn on the spoon with a fingertip remains intact (180�F on an instant-read thermometer).

8. 8

   Remove from the heat and strain through a fine sieve into a medium bowl.

9. 9

   Stir in the vanilla.

10. 10

    Set the bowl in a larger bowl filled with ice water and stir the custard occasionally until it reaches room temperature.

11. 11

    Cover the bowl and refrigerate until cold (about 40�F), about 1 hour.

12. 12

    Freeze in an ice-cream maker, following the manufacturer's instructions.

13. 13

    MAKE FILLING: Force peas through the fine disk of a food mill into a bowl to remove skins.

14. 14

    Cook shallot in olive oil in a small skillet over moderately low heat, stirring occasionally, until softened.

15. 15

    Remove from heat and stir into pea pur�e with Parmesan and crumbs.

16. 16

    Season with salt and pepper.

17. 17

    FILL RAVIOLI: Put 1 won-ton wrapper on a lightly floured surface, keeping remaining wrappers covered with plastic wrap, and mound a level teaspoon of filling onto center.

18. 18

    Lightly dampen edges of wrapper with a fingertip dipped in water and fold over to form a triangle, pressing down around filling to force air out and pressing edges together firmly to seal.

19. 19

    Moisten 1 end of the long side of triangle and fold opposite end over, creating a little hat shape, then pinch ends together to seal.

20. 20

    Transfer to a dry kitchen towel and make 17 more ravioli in same manner.

21. 21

    COOK RAVIOLI: Bring broth, garlic, zest and salt and pepper to taste to a simmer in a saucepan.

22. 22

    Cook ravioli in a large pot of boiling salted water until al dente, 2 to 3 minutes, then drain in a colander.

23. 23

    Divide ravioli among soup plates (3 each) and ladle broth over them, discarding garlic.

24. 24

    Position on oiled grill pan made for this purpose. Big rectangle pan full of holes. Have pan 4-6 inches above coals.

25. 25

    In a small bowl, stir together the oil, lemon juice or vinegar, chopped basil, shallots, salt and pepper.

26. 26

    Arrange the tomatoes and onions in oiled grill pan. Grill, turning them two or three times and brushing with basting mixture, about 5 minutes.