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FareShare Gazette -- November 2006 Recipes

This FareShare Gazette -- November 2006 Recipes recipe uses Olive Oil, Chilled Whole Milk Mozzarella Cheese, Fine Fresh Bread Crumbs, Vegetable Oil, and Bread Flour. Add it to your meal plan and shop the whole list in one go.

Illustrative photo

Ingredients

• 3 tbsp
• 6 oz
• 1/2 cup
• 1 tbsp
• 1/3 cup
• 1/2 cup
• 1 bunch
• 1 lb

Method (preview)

1. 1

   In a heatproof bowl pour enough boiling water over bulgur to cover by 1 inch.

2. 2

   Cover bowl with a plate to trap steam and let stand 20 minutes.

3. 3

   Drain bulgur in a large fine sieve, pressing out excess liquid and transfer to a bowl.

4. 4

   Put coarser greens (kale or collard) in a 4 1/2- to 5-quart kettle and steam in water clinging to leaves, covered, over moderate heat, stirring occasionally, until wilted, about 4 minutes.

5. 5

   Add delicate greens (escarole, spinach, Swiss chard, and/or mustard) to coarse greens and steam, covered, stirring occasionally, until just wilted, 3 to 4 minutes.

6. 6

   Drain greens in colander, pressing out excess liquid.

7. 7

   In a large heavy skillet cook garlic in oil over moderate heat, stirring, until softened but not golden.

8. 8

   Stir in greens and bulgur and season generously with salt and pepper.

9. 9

   Stir in Parmesan and remove skillet from heat.

10. 10

    Preheat oven to 400F. and lightly oil a 1 1/2-quart gratin dish or other shallow baking dish.

11. 11

    Spread half of greens mixture in dish and sprinkle evenly with mozzarella.

12. 12

    Spread remaining greens mixture over mozzarella and smooth top with a rubber spatula.

13. 13

    In a small bowl with a fork stir together bread crumbs and oil until crumbs are evenly moistened.

14. 14

    Sprinkle topping over greens mixture and bake in middle of oven 30 minutes, or until bubbling and top is browned lightly.

15. 15

    In a heavy skillet (preferably cast-iron) cook oil and flour over moderately low heat, stirring constantly with a flat-edged metal or wooden spatula, until roux is the dark reddish-brown color of chestnut shells, about 45 minutes. (Alternatively, make Microwave Brown Roux and transfer to skillet.) Roux may be made 1 week ahead, cooled completely and chilled, covered, in a glass or stainless-steel bowl.

16. 16

    Reheat roux in skillet over moderately low heat, stirring, before proceeding.

17. 17

    Stir in onions, bell pepper and celery; cook, stirring occasionally, until vegetables are softened.

18. 18

    In a 10- to 12-quart heavy kettle bring 4 quarts water to a boil and add carrot tops and assorted greens.

19. 19

    Simmer greens, stirring occasionally, until just tender, about 15 minutes.

20. 20

    Transfer greens with tongs to a large shallow baking dish, letting excess cooking liquid drip into kettle and reserving all cooking liquid.

21. 21

    Cool greens until they can be handles and chop coarse.

22. 22

    Stir beans and remaining 3 quarts water into reserved cooking liquid and simmer beans, covered partially, until tender, about 1 hour. (Older beans may take longer to cook.) Add roux mixture by large spoonfuls, stirring well after each addition, and stir in greens, garlic, salt and pepper to taste.

23. 23

    Simmer gumbo, partially covered, stirring occasionally, 30 minutes.