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FareShare Gazette -- October 2006 Recipes

Make FareShare Gazette -- October 2006 Recipes at home with Cold Water, Honey, Lemon Juice, Semisweet Chocolate Chips, and Soy Milk. Add it to your meal plan and shop the whole list in one go.

Illustrative photo

Ingredients

• 3 tbsp
• 1/4 cup
• 1 tbsp
• 2/3 cup
• 1/3 cup
• 2 tbsp
• 3 tbsp
• 3 tbsp
• 32 oz
• 1 cup
• 1 tsp
• 1 cup
• 2 oz
• 4 oz
• 4 oz
• 8 oz
• 8 oz
• 16 oz
• 12 oz
• 10 oz
• 4 oz
• 4 oz
• 4 oz
• 1 oz
• 1 tsp
• 1/2 tsp
• 6 tbsp
• 3 cup
• 1 1/2 stick

Method (preview)

1. 1

   Place the water in a small nonmetal bowl and sprinkle in the gelatin; set aside.

2. 2

   Place the tofu, banana, honey, and lemon juice in the bowl of a food processor or blender; puree until smooth.

3. 3

   Place the bowl containing the gelatin in a microwave and cook for 30 seconds; stir until dissolved.

4. 4

   Add to the banana puree and pulse to combine.

5. 5

   Pour into the custard cups. Chill until set, about 1 1/2 hours.

6. 6

   Place the chocolate chips in the bowl of a food processor or blender and pulse to chop.

7. 7

   In a small saucepan, bring the soy milk to a boil.

8. 8

   Pour the hot soy milk over the chocolate and pulse until smooth.

9. 9

   Unmold into bowls.

10. 10

    Drizzle some warm chocolate sauce over each pudding.

11. 11

    Thaw salmon fillet, then rinse well under cold water.

12. 12

    Pat dry.

13. 13

    Pour olive oil onto a plate large enough to hold fillet.

14. 14

    Place filet on plate and flip to coat entire surface with oil.

15. 15

    Finish with fillet skin side down.

16. 16

    Sprinkle Basil evenly over salmon fillet.

17. 17

    Slice onion paper thin across the rings and arrange on top of filet to cover it with one layer.

18. 18

    If fillet is skinless, sprinkle basil on both sides.

19. 19

    Preheat gas grill, then reduce flame to low.

20. 20

    Place salmon on grill, skin side down.

21. 21

    Close grill cover and cook until done (approx 45 minutes depending on your grill), checking frequently.

22. 22

    On double burner grills shut off one side of the grill after preheat, and leave the other side on low.

23. 23

    Depending on your grill the fish can then be placed on either side of the burner, the intention is to cook it slowly without burning the bottom.

24. 24

    Water or beer soaked wood chips (Hickory, Mesquite, etc.) can be added to the grill coals for a smoked flavor.

25. 25

    Add 2-3 tablespoons of olive oil to a covered pan large enough for the salmon to lay flat.

26. 26

    Heat pan to medium.

27. 27

    Reduce heat to medium low.

28. 28

    Salmon can be prepared as above and placed skin side down in bottom of skillet or you can lay the onions slices in the skillet and then place the salmon filet on top, skin side up.

29. 29

    Cook covered on low/medium-low until done (approximately 30 minutes).

30. 30

    Mix crumbs, 3 tablespoons of the sugar and the butter. Press firmly onto bottom of foil lined 13x9-inch baking pan. Bake 10 minutes.

31. 31

    Beat cream cheese, remaining 1 cup sugar and the vanilla in large bowl with electric mixer on medium speed until well blended.

32. 32

    Add sour cream; mix well.

33. 33

    Add eggs, one at a time, beating on low speed after each addition just until blended.

34. 34

    Pour over crust.

35. 35

    Bake 45 minutes or until center is almost set; cool. Cover and refrigerate at least 4 hours before serving. Store leftover cheesecake in refrigerator.

36. 36

    Sear lamb shanks in hot olive oil and remove.

37. 37

    Deglaze roasting pan with red wine, return lamb shanks and all vegetables.

38. 38

    Add liquid and all seasonings, cover tightly and place in oven.

39. 39

    Roast at 275F. for 1 1/2 to 2 hours.

40. 40

    For Ragout: Precook bacon. Saut� vegetables in oil. Add beans and liquids.

41. 41

    Simmer for one hour. Add water as needed.

42. 42

    Remove lamb shanks from oven, pour bean ragout in shallow bowl, top with lamb shanks. Top with rosemary and ignite for presentation.