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FareShare Gazette -- November 2006 Recipes

A home-style FareShare Gazette -- November 2006 Recipes made with Extra Virgin Olive Oil, Dried Red Pepper Flakes, Pork Back Ribs Trimmed, Soy Sauce I Used Mushroom Soy Sauce, and Liquid Honey. Scale it up or down for the number of people at the table.

Illustrative photo

Ingredients

• 1/4 cup
• 1 pinch
• 2 lb
• 1/2 cup
• 3 tbsp
• 3 tbsp
• 2 tbsp
• 4 tbsp
• 3 cup
• 1 tsp
• 1/2 tsp
• 1 tbsp
• 1/4 cup
• 1 cup
• 1/2 cup
• 1/2 tsp
• 1 lb
• 2 cup
• 8 oz
• 2 cup
• 1 pkg
• 1 tbsp

Method (preview)

1. 1

   In a large pot, bring 2 to 3 quarts of water to a boil.

2. 2

   While the water heats, trim the greens and wash them well.

3. 3

   Cut the greens crosswise into 1-inch pieces or strips.

4. 4

   When the water comes to a boil, add 1 tablespoon of salt.

5. 5

   Toss the greens into the boiling water; cook until they are almost tender but still bright green, 8 to 10 minutes. (The time will vary somewhat depending on what kind of greens you use.

6. 6

   Testing them is the best way to know when they are done.) With a slotted spoon, remove greens from the pot and toss into a large bowl of cold water.

7. 7

   Add the pasta to the pot of water in which the greens were cooked.

8. 8

   While the pasta cooks, squeeze the greens to remove as much water as possible.

9. 9

   Fluff the greens to separate them, then set aside.

10. 10

    In a large, heavy skillet or a wok, heat the olive oil over medium- high heat.

11. 11

    Add the garlic and cook, stirring constantly with a wooden spoon, just until the garlic begins to color. (Take care not to let it burn or the dish will taste bitter.) Add the anchovies, pressing them so they "melt" into the oil.

12. 12

    Add the pepper flakes.

13. 13

    When the pasta is almost done, 10 to 12 minutes, add the drained greens to the pan and cook together for 2 minutes, stirring constantly.

14. 14

    Remove pan from the heat.

15. 15

    Drain the pasta, leaving a bit of water clinging to it.

16. 16

    Add the pasta to the cooked greens; toss well.

17. 17

    Season to taste with pepper and salt.

18. 18

    Serve immediately with a loaf of the thick-crusted, whole-grain bread.

19. 19

    Cook Note: If you prefer, the greens can be cooked ahead and held up to 8 hours. (Refrigerate them if it will be more than two hours, then bring them back to room temperature before using.) You won't get to reuse the cooking water from the pasta, but you will be able to put the finished dish on the table in just minutes.

20. 20

    Reader's Note: People in Mediterranean cultures, who have been big fans of bitter greens, such as dandelion and chicory, for centuries, boil them as a matter of course.

21. 21

    Then wring out the excess water, chop them up, and proceed with the desired recipe.

22. 22

    Seed, who teaches cooking classes in south Italy, suggests cooking the pasta in the same water used to boil the greens, which not only adds flavor to the pasta, but saves time, to boot.

23. 23

    For the best flavor, use a strong, fruity extra-virgin olive oil.

24. 24

    Serve with a loaf of thick-crusted, whole-grain bread.

25. 25

    Combine above ingredients, I get this all together and give it one minute in the microwave to dissolve honey and then I would marinate the ribs with this overnight OR, it also works this way: place ribs in a pan and cover with marinade, turn heat to simmer and let it go, turning the ribs every 15 minutes.

26. 26

    Then place them in a broiler pan and slow broil until done to your liking.

27. 27

    Serve with rice or for a different idea, perogies which gives a totally new approach to spare ribs!

28. 28

    Combine the dry ingredients and cut in the shortening.

29. 29

    Add enough water to make a dough.

30. 30

    Roll out and make circles of any desired size.

31. 31

    Fill each circle with the filling.

32. 32

    Combine the filling ingredients and fill each circle.

33. 33

    Bring the edges of the circle together to make a ball.

34. 34

    Place on a baking sheet with the pinched edges underneath.

35. 35

    Make a hole in the top of each poutine.

36. 36

    Bake in a 400F oven for 40 to 50 minutes.

37. 37

    Serve with the Brown Sugar Sauce, which is poured into the hole of each poutine.

38. 38

    Boil the sugar and water for about 10 minutes or until the thin syrup stage is reached. Add the vanilla.

39. 39

    Cut the lean pork in small pieces.

40. 40

    If using salted fat pork, first place in a bowl of water and let stand to remove the salt.

41. 41

    Grate the raw potatoes and squeeze the water out. Combine with an equal amount of the mashed potatoes. Add salt, pepper and onion.

42. 42

    Shape into flat patties or balls, filled with pieces of pork in the centre.

43. 43

    Simmer two hours over low heat.

44. 44

    Serve hot with the liquid remaining after cooking or with molasses.