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FareShare Gazette -- November 2006 Recipes

FareShare Gazette -- November 2006 Recipes comes together with Butter, Lemon Juice, Garlic Pepper With Salt, Flour, and Olive Oil. Keep it handy for the next time you cook it.

Illustrative photo

Ingredients

• 8 tbsp
• 6 tbsp
• 1/4 tsp
• 1/4 cup
• 3 tbsp
• 1 jar
• 1/4 cup
• 1 tbsp
• 2 1/4 cup
• 1 cup
• 3/4 cup
• 1 pinch
• 1 cup
• 1/4 cup
• 1 tbsp
• 1 tsp
• 3/4 tsp
• 1 cup
• 1/2 cup
• 5 tsp
• 1/4 cup
• 3/4 cup
• 1/8 tsp
• 1/8 tsp
• 1/2 cup
• 14 1/2 oz
• 6 oz
• 1/4 tsp
• 4 oz
• 14 1/2 oz
• 1 lb
• 1 cup
• 1/2 tsp
• 1/4 tsp
• 1/2 cup
• 1 1/2 cup
• 14 1/2 oz
• 15 oz
• 2 tbsp
• 1/2 tsp
• 1/4 tsp
• 6 tbsp
• 4 tbsp
• 4 tbsp
• 2 tsp
• 1 tsp
• 7 lb
• 6 tbsp
• 1 tbsp
• 1/2 tsp
• 1 cup
• 2/3 cup
• 1/4 cup
• 1/2 tsp
• 3 tbsp
• 2 tbsp
• 1/4 cup
• 2 2/3 cup
• 1/2 cup
• 1/4 cup

Method (preview)

1. 1

   In a small skillet, melt butter; add capers, garlic, lemon juice, zest, and garlic pepper.

2. 2

   Simmer over low heat for about 30 seconds.

3. 3

   Add wine and continue to cook over low heat for several minutes.

4. 4

   Whisk in cornstarch until mixture is smooth and slightly thickened.

5. 5

   Stir in parsley.

6. 6

   Remove from heat.

7. 7

   Cut salmon fillet into 8 serving pieces.

8. 8

   Mix Citrus Grilling Seasoning and flour; coat salmon pieces with this mixture and set aside.

9. 9

   You may substitute your favorite seasoning for the Citrus Grilling Season if you like.

10. 10

    Heat olive oil in a large, heavy pan.

11. 11

    Sear the salmon on each side, about 2 to 3 minutes per side, depending on thickness of salmon.

12. 12

    Do not overcook.

13. 13

    Remove salmon to a heated platter and keep warm until ready to plate.

14. 14

    Pour Lemon Caper Sauce into the pan used to saut� the salmon and deglaze the bottom of the pan.

15. 15

    If there is too much oil left in the pan, pour some of it off before adding the lemon sauce.

16. 16

    Cook until sauce is hot.

17. 17

    Pour into a gravy bowl and serve with the salmon.

18. 18

    Remove frozen cake (remove from box) and ice cream from freezer; let stand for about 20 minutes. Butterscotch topping should be at room temperature.

19. 19

    Heat oil in heavy large Dutch oven over low heat. Add leeks and garlic.

20. 20

    Cover and cook until leeks are very tender but not brown, stirring occasionally, about 10 minutes.

21. 21

    Add stock and next 8 ingredients.

22. 22

    Season with salt and pepper.

23. 23

    Increase heat and bring mixture to boil.

24. 24

    Cover, reduce heat to medium and simmer until vegetables are crisp-tender, about 5 minutes.

25. 25

    Mix in tomatoes, peas, cilantro, then couscous.

26. 26

    Remove from heat.

27. 27

    Cover and let stand 10 minutes. Fluff couscous with fork. Transfer to large platter. Garnish with lemon wedges. Serve, passing Chunky Onion Harissa separately.

28. 28

    Combine tomato paste, crushed red pepper and cayenne pepper in bowl.

29. 29

    Gradually whisk in oil.

30. 30

    Whisk in vinegar.

31. 31

    Mix in onions and garlic.

32. 32

    Season generously with salt and pepper. (Can be prepared 8 hours ahead.

33. 33

    Let stand at room temperature.

34. 34

    Stir harissa well before using.)

35. 35

    Preheat oven to 375F. Coat an 8 1/2 X 11-inch baking dish with cooking spray.

36. 36

    Place potatoes in a large pot and fill with just enough water to cover potatoes.

37. 37

    Boil until potatoes are tender, about 20 minutes.

38. 38

    Drain potatoes and place back in pot.

39. 39

    Add 2 teaspoons of oil, milk, 1/4 cup of cheese and salt and pepper to taste.

40. 40

    Mash until fluffy; set aside.

41. 41

    Meanwhile, heat a large skillet over medium-high heat.

42. 42

    Add remaining tablespoon of oil and heat until it shimmers.

43. 43

    Add onion and turkey, and cook until meat is no longer pink, stirring occasionally, about 10 minutes; drain off any fat.

44. 44

    Stir in squash, undrained tomatoes, tomato paste and 1/4 teaspoon of black pepper; bring to a boil.

45. 45

    Spoon turkey mixture into baking dish.

46. 46

    Spread potato mixture on top of turkey mixture, covering it completely.

47. 47

    Sprinkle with remaining 1/2 cup of cheese and bake until potato mixture is golden brown, about 30 minutes.

48. 48

    Let stand 5 minutes before slicing into 8 pieces.