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FareShare Gazette -- March 2006 Recipes

FareShare Gazette -- March 2006 Recipes is built on Whipping Cream, Parmesan Cheese, Salt, Pepper, and Onion. Add it to your meal plan and shop the whole list in one go.

Illustrative photo

Ingredients

• 1 cup
• 1/4 cup
• 1 pinch
• 1 pinch
• 1/4 cup
• 3 tbsp
• 1/2 tsp
• 1 pinch
• 1/2 tsp
• 1/2 cup
• 2 tsp
• 1/2 cup
• 2 tbsp
• 1 tbsp
• 1 1/2 tsp
• 1/4 tsp
• 2/3 cup
• 6 cup
• 2 tsp
• 1/4 cup
• 1/2 lb
• 1 1/4 tsp
• 6 tbsp
• 1 tsp
• 1/4 tsp
• 1 tbsp
• 1/2 tsp

Method (preview)

1. 1

   Fry bacon with med heat until most of the fat is released, but before it becomes crispy.

2. 2

   Remove fat as it is produced.

3. 3

   Use a large pot, pasta will be added to this later.

4. 4

   Add white wine and oregano.

5. 5

   Reduce the wine at low to med heat.

6. 6

   Add onion and garlic to bacon and saut� for 10 minutes.

7. 7

   Add olive oil for the last few minutes.

8. 8

   About half way into preparation begin to boil the spaghetti. When spaghetti is ready (al dente), mix it into the bacon.

9. 9

   Make a well in the center and pour in the milk, egg and melted butter; mix until smooth.

10. 10

    Add more milk, one tablespoon at a time, if the dough is too thick.

11. 11

    Heat a lightly oiled griddle or frying pan over medium high heat.

12. 12

    Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake.

13. 13

    Brown on both sides and serve hot with Blueberry Sauce (Recipe below).

14. 14

    In a saucepan over medium heat, combine the blueberries, 1/4 cup water, orange juice and sugar. Stir gently and bring to a boil.

15. 15

    In a cup or small bowl, mix together the cornstarch and 1/4 cup cold water.

16. 16

    Gently stir the cornstarch mixture into the blueberries so as not to mash the berries.

17. 17

    Simmer gently until thick enough to coat the back of a metal spoon, 3 to 4 minutes.

18. 18

    Remove from heat and stir in the almond extract and cinnamon.

19. 19

    Cook onion in 1/3 cup oil in a 4- to 5-quart heavy pot over moderately low heat, stirring occasionally, until softened, about 8 minutes.

20. 20

    Add split peas and stir until well coated, then stir in water and bay leaf.

21. 21

    Increase heat to moderately high and bring to a boil, then reduce heat and slowly simmer, partially covered, stirring occasionally, until mixture is soupy, about 1 hour.

22. 22

    Stir in salt and continue to cook, stirring more frequently as pur�e thickens, until water is absorbed and mixture is the consistency of creamy mashed potatoes, 30 minutes to 1 hour more.

23. 23

    Remove from heat and stir in lemon juice and remaining 1/3 cup oil, then cool to room temperature, pot covered with a kitchen towel. (Pur�e will thicken as it cools.) Discard bay leaf.

24. 24

    Make eggplant compote while split peas simmer

25. 25

    Toss eggplant with 3/4 teaspoon salt in a colander set over a bowl.

26. 26

    Place a plate or bowl directly on top of eggplant to weight it down and let drain 1 hour.

27. 27

    Rinse eggplant (discarding liquid) and pat dry.

28. 28

    Heat 3 tablespoons oil in a 12-inch heavy nonstick skillet over moderately high heat until hot but not smoking, then add eggplant and saut�, stirring occasionally, until just golden, transferring to a plate.

29. 29

    Reduce heat to low, then add remaining 3 tablespoons oil and onions to skillet and cook, stirring occasionally, until softened and golden, 15 to 20 minutes.

30. 30

    Add garlic and cook, stirring, 2 minutes.

31. 31

    Stir in honey until incorporated.

32. 32

    Add eggplant, tomatoes, capers, basil, pepper, and remaining 1/2 teaspoon salt, then gently simmer, stirring occasionally, 5 minutes.

33. 33

    Stir in vinegar (to taste) and remove from heat. Transfer to a bowl and cool to room temperature, uncovered.

34. 34

    Serve pur�e topped with eggplant and drizzled with olive oil.