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FareShare Gazette -- November 2011 Recipes

FareShare Gazette -- November 2011 Recipes is built on Canola Oil, Sherry Vinegar, Stewing Chicken Whole Chicken, Extra Virgin Olive Oil, and Ground Cinnamon. Keep it handy for the next time you cook it.

Illustrative photo

Ingredients

• 2 tbsp
• 4 tbsp
• 3 lb
• 3/4 cup
• 2 tsp
• 1 lb
• 1/4 cup
• 1 1/2 tsp
• 4 cup
• 1 can
• 1/4 tsp
• 1 jar

Method (preview)

1. 1

   2. Pour the canola oil into a pan over medium heat and cook shallots, stirring occasionally, until translucent, about 5 minutes.

2. 2

   3. Add the apples, and saut� briefly, then pour in the vinegar and stir to dissolve any brown bits in the pan.

3. 3

   Add the lingonberry preserves and the spice sachet.

4. 4

   Cook gently on a low simmer for 10 minutes.

5. 5

   Cool, and remove the sachet before serving.

6. 6

   Bring the chicken to a boil in a large pot of salted water.

7. 7

   Simmer, skimming the surface as needed to remove any foam, until the chicken is cooked, about 1 hour.

8. 8

   Drain and set aside to cool.

9. 9

   Remove and discard the skin.

10. 10

    Bone the chicken and shred the meat; set the meat aside.

11. 11

    Heat the 1/4 cup of the olive oil in a large, heavy skillet or large, wide pot over medium heat and cook the onions, stirring, until translucent and wilted, about 7 minutes.

12. 12

    Add the chicken meat to the skillet and cook all together over low heat for 10 to 12 minutes.

13. 13

    Set aside to cool.

14. 14

    Mix in the eggs and raisins and season with the cinnamon, salt, and pepper.

15. 15

    Preheat the oven to 375F and lightly oil a 14 or 15-inch round or 13x18-inch rectangular baking pan that is 2 inches deep.

16. 16

    If using commercial phyllo, open the package and place the sheets in front of you.

17. 17

    Keep them covered.

18. 18

    Place 7 sheets, one at a time, on the bottom of the baking pan, brushing each with some of the remaining olive oil and letting the excess hang over the sides.

19. 19

    Spread the filling evenly over them and to with another 4 to 6 sheets of pastry, brushing each with olive oil as well.

20. 20

    If using homemade phyllo, layer 4 sheets on the bottom of the pan, brush each with olive oil, letting the excess hang over the sides.

21. 21

    Spread the filling over them and top with 2 more sheets, brushing each with olive oil as well.

22. 22

    Gently press the pie down with your palms and join the bottom and top sheets of phyllo together to form a decorative rim around the perimeter of the pie.

23. 23

    Sprinkle the top with a little water and score the pie into serving pieces without cutting all the way through from one end of the pan to the other.

24. 24

    Place in the oven and bake until golden, 50 minutes to 1 hour.

25. 25

    Remove from the oven, let cool slightly, and serve.

26. 26

    Preheat oven to 400F.

27. 27

    Drizzle 1 tablespoon olive oil in a small baking dish; add the tomatoes and garlic and toss to coat.

28. 28

    Bake for 20 to 25 minutes, or until tomatoes are tender and garlic is soft.

29. 29

    Remove from the oven and set aside.

30. 30

    Meanwhile, heat the fryer oil to 350 degrees.

31. 31

    Bring a small pot of water to boil and blanch the potatoes for 2 minutes.

32. 32

    Drain on paper towels.

33. 33

    Deep-fry the squash and potato until fork-tender, about 4 minutes.

34. 34

    Drain on paper towels to remove excess oil.

35. 35

    Add the onion and jalape�o to the fryer and cook until fork-tender, 1 to 2 minutes.

36. 36

    Drain on paper towels.

37. 37

    Coarsely chop jalape�o.

38. 38

    Squeeze garlic into a medium mixing bowl and mash well.

39. 39

    Add tomato, squash, potato and onion pieces and, using 2 knives, cut in a scissor- like motion into a coarse mash.

40. 40

    You should still see pieces of individual vegetables.

41. 41

    Add the jalape�o pieces, cilantro, cumin, capers, harissa and 2 tablespoons olive oil.

42. 42

    Season to taste with salt and pepper.

43. 43

    Brush bread lightly with olive oil and pan toast over medium heat until light brown and crispy. Cut into triangles.

44. 44

    In a saut� pan over high heat, add the remaining 1 tablespoon oil.

45. 45

    Add the keftegie mixture and eggs.

46. 46

    Stir fry, working quickly to incorporate the egg, and cook until heated through.

47. 47

    Garnish with paprika and serve with bread.

48. 48

    Crumble sausage into large pan with small amount of olive oil.

49. 49

    Cook sausage over medium heat until no longer pink; remove sausage and saute' onions in same pan with sprinkle of salt over low heat for a few minutes.

50. 50

    Add broth, soup, mushrooms, Italian Seasoning, garlic, caraway and fennel.

51. 51

    Mix; add sausage and bring to boil. Reduce heat and simmer uncovered for 5 minutes. Add beans and leeks. Simmer 10 minutes longer.