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FareShare Gazette -- November 2007 Recipes

A home-style FareShare Gazette -- November 2007 Recipes made with Plain Flour, Cocoa Powder, Bicarbonate Of Soda, Salt, and Plain Chocolate Broken. Keep it handy for the next time you cook it.

Illustrative photo

Ingredients

• 7 1/2 oz
• 2 oz
• 1 tsp
• 1 tsp
• 8 oz
• 4 oz
• 12 oz
• 6 oz
• 1 tsp
• 1 1/2 lb
• 1 tbsp
• 2 3/4 cup
• 1/4 cup
• 1/2 cup
• 1/2 cup
• 1 tsp
• 1/8 tsp
• 10 oz
• 3/4 cup
• 1/2 cup
• 1/3 cup
• 1 tsp
• 1 stick
• 1 1/2 cup
• 4 1/2 cup
• 1 tsp
• 1 tsp
• 2 tsp
• 2 tsp
• 2 stick
• 1 cup
• 1 cup

Method (preview)

1. 1

   Really* good plain chocolate, say at least 55% cocoa solids, it doesn't really matter!] Preheat the oven to 325F/170C/gas 3.

2. 2

   Heat 1 inch of water in the bottom half of a double boiler over medium heat.

3. 3

   Place the plain and the unsweetened chocolates in the top half of the double boiler.

4. 4

   Tightly cover the top with cling film and allow to heat for 12 to 15 minutes.

5. 5

   Remove from the heat and stir until smooth.

6. 6

   Keep at room temperature until needed.

7. 7

   Place the soft light brown sugar and butter in the bowl of an electric mixer fitted with a paddle.

8. 8

   Beat on medium for 1 minute.

9. 9

   Scrape down the bowl and beat on high for an additional 30 seconds.

10. 10

    Scrape down the bowl.

11. 11

    Add the eggs, one at a time, while beating on medium, and stopping to scrape down the bowl after incorporating each addition.

12. 12

    Add the vanilla essence and beat on medium for 30 seconds.

13. 13

    Add the melted chocolate and beat on low for 10 seconds more.

14. 14

    Scrape down the bowl and beat for an additional 30 seconds.

15. 15

    Add the sifted flour, cocoa powder, bicarbonate of soda, salt and the chocolate chips; beat on low until thoroughly combined - about 20 to 30 seconds.

16. 16

    Remove the bowl from the mixer and mix thoroughly with a rubber spatula.

17. 17

    Portion 6 to 8 biscuits per baking sheet by dropping 2 level tablespoons of batter per biscuit onto each of 2 non-stick baking sheets.

18. 18

    Place the biscuits on the top and middle shelves of the preheated oven and bake for 18 to 22 minutes, rotating the sheets from top to bottom about halfway through the baking time.

19. 19

    Allow the biscuits to cool for 5 to 6 minutes on the baking sheets.

20. 20

    Transfer the biscuits to a cooling rack to thoroughly cool before storing in a sealed plastic container.

21. 21

    Repeat this procedure until all the biscuits have been baked.

22. 22

    In a 12-inch nonstick skillet, combine onions, garlic, wine and butter.

23. 23

    Cook over medium heat, stirring frequently, 6 to 8 minutes or until onions are tender.

24. 24

    If liquid begins to evaporate, add a bit of water.

25. 25

    In a cup, combine cornstarch with 1/4 cup milk; stir to mix well.

26. 26

    Stir remaining 2 1/2 cups milk into skillet.

27. 27

    Bring liquid in pan to a boil over medium-high heat.

28. 28

    Stir in cornstarch mixture, stirring until mixture thickens.

29. 29

    Boil 1 minute, stirring.

30. 30

    Reduce heat so that sauce does not boil.

31. 31

    Stir in Parmesan cheeses.

32. 32

    Stir in sour cream, mixing well and whisking if necessary to smooth.

33. 33

    Stir in 1/4 cup chives, Worcestershire sauce, mustard and pepper, and stir well.

34. 34

    Add salt, if using.

35. 35

    Cook over very low heat an additional 2 to 3 minutes until flavors are well blended.

36. 36

    Arrange fettuccine on a serving platter.

37. 37

    Top with sauce.

38. 38

    As an alternative, serve individual portions of sauce over pasta.

39. 39

    Garnish with additional chives, if desired.

40. 40

    Combine all ingredients in a medium mixing bowl, mix well.

41. 41

    Pour into a pastry lined pie plate.

42. 42

    Cover with top crust.

43. 43

    Seal edges and cut several slits in top crust.

44. 44

    Bake 50 minutes or until golden brown.

45. 45

    Cover edges with foil if they begin to brown too quickly.

46. 46

    Recipe By: Cook's Illustrated and Doris Guyer

47. 47

    Serving Size: 16 Preparation Time:0:00

48. 48

    Categories: Volume 10-11 Nov 2007

49. 49

    For the Apple Topping: Adjust oven rack to middle position and heat oven to 350F.

50. 50

    Grease sides of 11 by 7-inch baking pan.

51. 51

    Pour melted butter into pan; spread brown sugar evenly over pan bottom.

52. 52

    Arrange apple slices, overlapping slightly upon brown sugar mixture.

53. 53

    2. For the Gingerbread: Whisk together flour, baking soda, salt, ginger, cinnamon, cloves, nutmeg, allspice and cocoa in medium bowl.

54. 54

    Beat butter, molasses and sugar in large bowl with electric mixer on medium speed until combined.

55. 55

    Beat in eggs until incorporated.

56. 56

    Gradually add buttermilk and milk until combined.

57. 57

    Add dry ingredients to liquid; beat on medium speed until batter is smooth, about 1 minute, scraping down sides of bowl with rubber spatula as needed.

58. 58

    Do not overmix. (If using fresh ginger, batter will be lumpy.) Pour batter over apple slices.

59. 59

    Bake until top springs back when lightly touched and edges have pulled away from the pan sides, 50 to 60 minutes.

60. 60

    Set pan on wire cake rack and let cool for 5 minutes; invert onto serving plate, cut into squares and serve.

61. 61

    The original recipe came from Cook's Illustrated.

62. 62

    This version is a "doubled" version of the original.