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FareShare Gazette -- November 2006 Recipes

Make FareShare Gazette -- November 2006 Recipes at home with Cheddar Cheese, Green Onions, Seasoned Salt, Pepper, and Extra Virgin Olive Oil Plus. Keep it handy for the next time you cook it.

Illustrative photo

Ingredients

• 3/4 cup
• 2 cup
• 1/4 cup
• 1/2 tsp
• 1/8 tsp
• 3 tbsp
• 1 tsp
• 4 tbsp
• 3 tbsp

Method (preview)

1. 1

   Heat oven to 400 F. Spray 2 (2 cup) ovenproof bowls or ramekins with cooking spray.

2. 2

   Reserve 2 tablespoons of the cheese for topping.

3. 3

   In medium bowl, mix remaining cheese, the potatoes, onions, 1/4 teaspoon of the seasoned salt and the pepper.

4. 4

   Press mixture in bottom and up side of each bowl, leaving indentation in center.

5. 5

   Bake for 25 to 30 minutes or until edges are golden brown and crisp. remove from oven.

6. 6

   Break egg into center of each cup.

7. 7

   Sprinkle with remaining 1/4 teaspoon seasoned salt, the Italian seasoning and reserved 2 tablespoons cheese.

8. 8

   Return to oven; bake 8 to 12 minutes longer or until eggs are set and of desired doneness.

9. 9

   NOTES: Tip: For a soft center, remove egg cups at the minimum cooking time; leave them in longer for a firm or "hard" cooked egg.

10. 10

    Preheat the oven to 450 degrees F. Oil a roasting pan and set it aside.

11. 11

    Put the onion into the bowl of a mini food processor.

12. 12

    Using a vegetable peeler, peel the zest from the lemon in thin strips, being careful not to cut into the bitter white pith.

13. 13

    Add the lemon zest to the food processor and reserve the whole lemon for another use.

14. 14

    Chop the onion and lemon zest until fine.

15. 15

    Add the sage, parsley, olive oil and 1 teaspoon salt; pulse until it forms a coarse paste.

16. 16

    Put 2 of the bay leaves and the butter into a small pan and heat over medium-low heat until the butter is bubbling.

17. 17

    Remove from the heat and set aside.

18. 18

    Put the turkey breasts on a work surface.

19. 19

    Season the turkey breasts generously with salt and pepper.

20. 20

    Stuff half of the herb paste under the skin of each breast, and spread it evenly under the skin.

21. 21

    Transfer the breasts to the roasting pan, and slide 2 bay leaves underneath each one. (The heat of the pan will release the bay leaf oils and flavor the breast.) Using a pastry brush, baste the breasts with half of the bay butter.

22. 22

    Place the turkey in the oven and immediately decrease the temperature to 400 degrees F. After 20 minutes; baste the turkey breasts with the remaining butter and roast for an additional 20 to 25 minutes, until cooked through and a thermometer placed in the thickest part of the breast registers 170 degrees F.

23. 23

    Remove from the oven, transfer to a platter, cover and let rest for 10 minutes before carving while you make the gravy.

24. 24

    Put the roasting pan over the burner on medium heat.

25. 25

    Sprinkle the flour over the pan juices and cook, stirring, for a few minutes.

26. 26

    Add the apple brandy, and scrape the pan to lift the bits that are stuck to the bottom.

27. 27

    Cook for a minute to burn off the alcohol, then, while stirring, pour in the apple cider.

28. 28

    Bring to a simmer and stir until thickened.

29. 29

    Season with salt and pepper.

30. 30

    Slice the turkey breast on the diagonal, and serve with warm gravy.