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FareShare Gazette -- May 2007 Recipes

FareShare Gazette -- May 2007 Recipes comes together with Salt Cod Soaked, Milk, Heavy Cream, Black Pepper, and Extra Virgin Olive Oil. Scale it up or down for the number of people at the table.

Illustrative photo

Ingredients

• 1/2 lb
• 1 1/2 cup
• 1/4 cup
• 1/4 tsp
• 2 tbsp
• 2 cup
• 2 1/2 tsp
• 1/2 tsp
• 2 tbsp
• 1 cup
• 5 oz
• 1 1/2 cup
• 1 tsp
• 1 tsp
• 3/4 cup
• 1/2 cup
• 1/2 cup
• 2 tbsp
• 1 1/2 tbsp
• 1/4 cup
• 2 cup
• 1/2 cup
• 1/2 cup

Method (preview)

1. 1

   Drain cod and place it in a saut� pan with the milk.

2. 2

   Simmer for 15 minutes.

3. 3

   Strain off the milk and discard.

4. 4

   Heat the cream in a saucepan and set aside.

5. 5

   Once the mixture looks chunky, slowly pour in the cream and olive oil and puree until smooth.

6. 6

   Do not overmix or the starch in the potatoes becomes gluelike.

7. 7

   Transfer mixture to a bowl and mix in olives and basil.

8. 8

   Place mixture in a heatproof earthenware dish.

9. 9

   Preheat oven to 350 degrees F. and bake for 10 to 12 minutes until heated.

10. 10

    Change oven setting to broil and cook for an additional 4 to 6 minutes, until brown.

11. 11

    Serve hot with large chunks of bread.

12. 12

    Preheat oven to 375�F and coat a 12-hole muffin tin with cooking spray or line with muffin liners.

13. 13

    Create a well in flour mixture with a spoon and place butter, egg and milk into well; mix until just blended. (Do not beat until smooth.)

14. 14

    Bake until a toothpick inserted in center of a muffin comes out clean, about 25 minutes; serve warm.

15. 15

    3. In another large bowl, whisk oil, sugar and honey until creamy.

16. 16

    Add eggs and stir until thoroughly combined.

17. 17

    Add milk and vanilla extract and stir again.

18. 18

    Add the flour mixture and stir until just combined, then fold in oats, raisins, and chocolate chips.

19. 19

    Drop dough by tablespoonfuls onto ungreased baking sheet.

20. 20

    4. Bake 9 to 13 minutes or until slightly brown but still very soft.

21. 21

    Cool on the baking sheet several minutes, then carefully transfer to a rack.

22. 22

    Blanch the broccoli for 60 to 90 seconds.

23. 23

    Remove and run under cold water.

24. 24

    Remove flowerettes from the broccoli stem in bite-sized pieces.

25. 25

    Peel stem and shred.