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FareShare Gazette -- March 2006 Recipes

FareShare Gazette -- March 2006 Recipes is built on Water Or Broth, Salt, Olive Oil Or Butter, Extra Virgin Olive Oil, and Bottled Clam Juice. Keep it handy for the next time you cook it.

Illustrative photo

Ingredients

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

Method (preview)

1. 1

   In a medium saucepan combine water (or broth) with salt, olive oil (or butter) and bring just to a boil.

2. 2

   Stir in couscous and cover.

3. 3

   Remove from heat and let stand 5 minutes.

4. 4

   Fluff couscous with a fork.

5. 5

   Serve with a choice of carrots, turnips, flat green beans, chick peas (from a can; rinsed, parboiled and drained).

6. 6

   You can add a dash of cumin and a pinch of chili powder.

7. 7

   In a small Dutch oven or deep pot, heat the oil over medium-high heat.

8. 8

   Add the clam juice.

9. 9

   When the liquid comes to a boil, add the potatoes and tomatoes.

10. 10

    Reduce heat to a simmer.

11. 11

    Cover and cook for 15 minutes or until the potatoes are almost done.

12. 12

    Add the cod, scallops or other fish, tarragon and parsley.

13. 13

    Simmer until the fish is opaque in the center and flakes easily, about 4-5 minutes.

14. 14

    NOTES: This wonderful stew is hearty and nourishing, the perfect antidote to winter�s chill.

15. 15

    The tarragon and parsley add a great flavor, but you can also substitute it with oregano, paprika, or a touch of saffron.

16. 16

    Heat oil in large paella pan over medium-low heat until hot.

17. 17

    Add garlic and cook just until garlic sizzles.

18. 18

    Do not let it go brown, as it would be bitter.

19. 19

    Add rice, cook and stir 10 minutes or until rice is translucent.

20. 20

    Stir in clam juice, wine, lemon juice and paprika; mix well.

21. 21

    Mix saffron in 1/4 cup hot water in small bowl; stir until saffron is dissolved.

22. 22

    Add mixture to rice.

23. 23

    Stir in tomato sauce.

24. 24

    Bring slowly to a boil.

25. 25

    Turn down to low heat.

26. 26

    Do not cover.

27. 27

    Add vegetable broth if the liquid evaporates too fast.

28. 28

    Cook until rice is al dente.

29. 29

    Stir in scallops, peas, clams, mussels and shrimps.

30. 30

    Cook until shrimps shells turn pink, mussels and clams open and peas are soft.

31. 31

    Serve as is, in cooking pan.

32. 32

    N.

33. 33

    B.: Paella pans are made of polished carbon steel.

34. 34

    Use on gas or electric stovetops or place on the grill.

35. 35

    The thinness of the steel allows the heat to penetrate quickly to produce the socarrat (caramelized, hard crusted and crunchy thin layer of rice that forms on the bottom of a proper paella pan during cooking).

36. 36

    Paella pans do not have lids.

37. 37

    If rust occurs, remove it with steel wool and apply oil. (www.surfasonline.com)

38. 38

    Prepare mashed potatoes according to package instructions. (Optional: Add one egg and use whole milk.)

39. 39

    When ready, set aside.

40. 40

    Fry ground meats in a hot pan with 1 tablespoon vegetable oil.

41. 41

    Add onion and spices.

42. 42

    When meat is browned, lower heat and cook until all juices are nearly evaporated.

43. 43

    Then (and only then), add salt to taste.

44. 44

    Set aside.

45. 45

    Spread half the mashed potatoes in a buttered baking dish.

46. 46

    Spread on top meat mixture (after adding kernel corn to it, if desired).

47. 47

    Cover with other half mashed potatoes.

48. 48

    Sprinkle grated parmesan on top.

49. 49

    Rewarm in oven at 350 degrees F. for 10 minutes. Broil for 2 minutes or until Parmesan melts and turns golden.

50. 50

    Cook eggs until hard-boiled (15 minutes). Run cold water over them; then scale them and cut them lengthwise.