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FareShare Gazette -- May 2007 Recipes

This FareShare Gazette -- May 2007 Recipes recipe uses Cooked Chicken, Celery, Green Bell Pepper, Onion, and White Vinegar. Save it, add the ingredients to your shopping list, and cook it tonight.

Illustrative photo

Ingredients

• 1 cup
• 1/4 cup
• 2 tbsp
• 1 tbsp
• 2 tsp
• 1/4 tsp
• 1/8 tsp
• 1 lb
• 2 tbsp
• 1 tbsp
• 3 cup
• 3 cup
• 3 clove
• 1 can
• 2 cup
• 2 cup
• 1 tbsp
• 1/2 tsp
• 1/4 tsp
• 2 cup
• 1 1/2 cup
• 1/2 cup
• 1/2 cup
• 2 1/2 tsp
• 1/4 cup
• 2 tbsp
• 1 tbsp
• 1 tsp
• 3/4 tbsp
• 2 tsp
• 4 oz
• 8 oz
• 8 oz
• 8 oz
• 3 tbsp

Method (preview)

1. 1

   Cook macaroni according to package directions; drain and rinse in cold water. Cook corn according to package directions; drain and cool.

2. 2

   In a serving bowl, combine the macaroni, corn, chicken, celery, egg, green pepper and onion.

3. 3

   In a small bowl, combine the mayonnaise, vinegar, salt and pepper.

4. 4

   Pour over salad and stir to coat.

5. 5

   Cover and refrigerate for 2 hours before serving.

6. 6

   In a large nonstick pot, heat oil over medium-high heat.

7. 7

   Add beef and saut� until browned, about 5 minutes.

8. 8

   Remove beef from pot.

9. 9

   Add 1/4 cup to 1/2 cup of beef broth to pot; add onions, mushrooms and garlic; saut� until tender, about 6 minutes.

10. 10

    Return beef to pot; stir in remaining broth, tomato sauce and wine.

11. 11

    Cover and bring to a boil, reduce heat to low and simmer until beef is tender, about 45 minutes.

12. 12

    Add carrots and potatoes. Cover and simmer for an additional 45 minutes.

13. 13

    In a small bowl, mix cornstarch and cold water; stir into stew.

14. 14

    Increase heat and boil uncovered for 1 minute. Add thyme, salt and pepper. Serve over prepared couscous.

15. 15

    Combine the milk, cream, sugar and lemon zest in a medium pot.

16. 16

    Bring to a boil over medium heat, stirring until the sugar is dissolved.

17. 17

    While you are waiting, sprinkle the gelatin over the cold water and stir to dissolve.

18. 18

    After the liquids boil remove the pot from the heat and pour the olive oil into the hot liquid.

19. 19

    Add the completely dissolved gelatin to the hot liquids.

20. 20

    Stir to combine thoroughly.

21. 21

    Place the pot into a larger container filled with ice water.

22. 22

    Stir occasionally to cool the mixture down.

23. 23

    Divide the mixture into individual serving containers and refrigerate.

24. 24

    Allow the panna cotta to set overnight.

25. 25

    Bring to a boil.

26. 26

    Place the olives on a baking sheet and place in a 200-degree-F. oven until crispy.

27. 27

    This will take about 45 minutes to 1 hour.

28. 28

    Blanch the strips in hot water and remove.

29. 29

    Place the fennel strips into a saucepan with 2 Tablespoons sugar and 1 Tablespoon water.

30. 30

    Bring to a boil and allow to simmer until it coats the fennel and the fennel strips become translucent.

31. 31

    To make a blood orange sauce for serving: juice 4 blood oranges and strain to remove any pulp.

32. 32

    Place the juice in a saucepan and place over medium high heat.

33. 33

    Cook until the juice is reduced by half.

34. 34

    Remove the saucepan from the heat and immediately pour the reduction into a separate heat-proof container.

35. 35

    Segment the remaining 2 blood oranges and cut each segment into smaller pieces.

36. 36

    To serve: dip the panna cotta containers into a bowl of hot water for several seconds to loosen and unmold onto a plate.

37. 37

    Drizzle some of the blood orange reduction around the panna cotta and garnish with the blood orange segments, candied olives and candied fennel.

38. 38

    Fill saut� pan with olive oil (enough to reach the top of the fish, but not cover it!).

39. 39

    Warm the oil to about 125 degrees F. The oil should be warm to the touch, enough to place your finger in and not burn.

40. 40

    6. Remove the fish and place on a paper towel to absorb any excess oil.

41. 41

    7. Place on plate and garnish with fresh lemon juice, drizzle of olive oil and a pinch of sea salt.

42. 42

    Having grown up in Italy, Italian chef Donatella Arpaia is an expert on the different types of olive oils; in fact, she never used butter to cook until college.