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FareShare Gazette -- May 2007 Recipes

This FareShare Gazette -- May 2007 Recipes recipe uses Butter, Vegetable Broth, Whipping Cream, Parmesan Cheese Divided, and Garlic Peeled And Finely Chopped. Scale it up or down for the number of people at the table.

Illustrative photo

Ingredients

• 3 tbsp
• 1 1/4 cup
• 2/3 cup
• 1 cup
• 2 clove
• 1 tsp
• 1 cup
• 6 oz
• 3 tbsp
• 4 oz
• 1 tbsp
• 1 tsp

Method (preview)

1. 1

   If using dried morels, place in 2-cup measuring cup and pour enough hot water over to reach 2-cup mark.

2. 2

   Let soak until soft, pushing down occasionally if morels rise to top, about 20 minutes.

3. 3

   Drain, reserving soaking liquid; add enough water to measure 1 1/4 cups if needed.

4. 4

   Cut large morels in half.

5. 5

   Melt butter in heavy large skillet over medium-high heat.

6. 6

   Add shallots and fresh or reconstituted morels; saut� until shallots are tender, about 6 minutes.

7. 7

   Add asparagus and 1 1/4 cups broth (if using fresh morels) or reserved soaking liquid (if using dried morels).

8. 8

   Bring to boil, cover, and cook 2 minutes.

9. 9

   Stir in cream and 2 tablespoons chopped tarragon.

10. 10

    Simmer uncovered until sauce thickens slightly, about 4 minutes.

11. 11

    Season sauce to taste with salt and pepper.

12. 12

    Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally.

13. 13

    Drain pasta and return to pot.

14. 14

    Add 1/2 cup Parmesan cheese and sauce; toss.

15. 15

    Transfer to bowl; sprinkle with remaining 1/2 tablespoon tarragon.

16. 16

    Serve with remaining Parmesan cheese.

17. 17

    1. heat oil over medium high heat.

18. 18

    Add onion and cook until it begins to soften (3-5 minutes).

19. 19

    Stir in garlic and cook 1 minute longer.

20. 20

    Add ground meat and cook, stirring to break up lumps, about 5 minutes.

21. 21

    Add spices.

22. 22

    Cook, covered, over medium low heat for another 5-10 minutes, until meat is browned.

23. 23

    Remove from heat and allow to cool.

24. 24

    Stir in remaining ingredients.

25. 25

    Lay out a sheet of filo.

26. 26

    Brush with olive oil.

27. 27

    Put another sheet on top and brush with oil.

28. 28

    Continue till you have 5 sheets.

29. 29

    Put a row of filling 3-4 inches wide across the filo (short side).

30. 30

    Fold in edges and roll tightly.

31. 31

    Transfer to a greased baking tray.

32. 32

    Brush with oil.

33. 33

    Continue till all filling is used.

34. 34

    Heat the oil in a wok; add the garlic and fry until golden brown (don't overdo this or it will be bitter - H).

35. 35

    Add the prawns and lap cheong; stir- fry for 2 to 3 minutes.

36. 36

    Stir in the noodles and fry for 2 minutes more.

37. 37

    Make a well in the center of the prawn mixture; break in the eggs and slowly stir them until they are creamy and just set.

38. 38

    Stir in the celery, bean sprouts, spinach and spring onions.

39. 39

    Season with fish sauce and stir in the sesame oil.

40. 40

    Continue to stir-fry until all the ingredients are cooked, mixing well.

41. 41

    Cook's Tip: This is a very versatile dish. Vary the vegetables if you wish and substitute ham, chorizo or salami for the lap cheong.