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FareShare Gazette -- October 2006 Recipes

FareShare Gazette -- October 2006 Recipes comes together with Heavy Cream, Milk, Sugar, Chevre Cheese, and Brown Rice. Scale it up or down for the number of people at the table.

Illustrative photo

Ingredients

• 2 cup
• 1/2 cup
• 1/4 cup
• 8 oz
• 1 cup
• 3 cup
• 1 tbsp
• 3/4 cup
• 2 tbsp
• 2 tbsp
• 1/2 cup
• 2 tbsp
• 1 cup
• 2 cup
• 1 cup
• 3 tbsp
• 2 tbsp
• 4 oz
• 1 cup
• 2 tbsp
• 2 tbsp
• 1 cup
• 2 cup
• 2 tbsp
• 1/4 tsp
• 1/4 cup
• 3/4 cup
• 1 cup
• 1/8 tsp
• 1/2 cup
• 1 1/4 cup
• 1/3 cup
• 1/2 cup
• 1/2 tsp
• 1/8 tsp
• 1 cup
• 4 cup
• 1 1/2 tbsp
• 1 1/2 cup
• 1 tsp
• 1 1/2 tbsp
• 1 cup
• 1/2 cup
• 1/4 cup
• 2 tbsp
• 2 tbsp
• 1 cup
• 2 tbsp
• 1/2 tsp
• 1 can
• 1/2 cup
• 1/2 cup
• 500 g
• 3 tbsp
• 1/2 tsp
• 2 tbsp
• 1 tbsp
• 3 tbsp

Method (preview)

1. 1

   Using four sheets of phyllo, butter each sheet, sprinkle with sugar, place one on top of another using all four sheets.

2. 2

   Cut each stack in 4 squares, place on parchment covered baking sheet.

3. 3

   Make as many as you need.

4. 4

   Do not sugar the top sheet.

5. 5

   Cover the squares with parchment paper, place in 375F. oven and bake for 10 to 12 minutes or until the squares are golden brown.

6. 6

   Remove from oven, cool slightly and dust with confectioner's sugar.

7. 7

   Boil cream and milk together.

8. 8

   Add to yolks, sugar and syrup.

9. 9

   Cook out like a custard.

10. 10

    Add soaked gelatin.

11. 11

    Cool down without setting.

12. 12

    Blend in chevre (goat) cheese in a blender and pour into greased timbales.

13. 13

    Set for 1 1/2 hours.

14. 14

    Using fresh raspberries, sugar with confectioner's sugar and a small amount of raspberry liquor, mix only slightly so the berries don't get broken - refrigerate until needed.

15. 15

    To assemble

16. 16

    Place one square of phyllo on plate, cover with mousse, then ladle raspberries, top with another square, mousse, more raspberries. (I use the left over scraps of buttered and sugared phyllo to make shreds which I bake along with the squares - and place a small "pile" of shredded phyllo on top, garnish with drizzles of raspberry coulis and mint leaves.

17. 17

    Dust with confectioner's sugar and serve Spray rice cooker pan with nonstick cooking spray.

18. 18

    Add first 3 ingredients and salt to taste.

19. 19

    Cover and cook about 40 minutes or until rice cooker shuts off.

20. 20

    Stir in remaining ingredients except cilantro.

21. 21

    Cover and allow to stand 10 minutes more.

22. 22

    Serve sprinkled with cilantro.

23. 23

    Spray rice cooker pan with nonstick cooking spray.

24. 24

    Add all ingredients and salt to taste.

25. 25

    Cover and cook about 40 minutes or until rice cooker shuts off.

26. 26

    Stir gently to loosen barley from bottom.

27. 27

    Cover and let stand 5 minutes more before serving.

28. 28

    Place everything except the parsley and cheese in the rice cooker.

29. 29

    Cook until the rice is tender and has absorbed most of the liquid.

30. 30

    Stir in the cheese and parsley. Salt and pepper to taste. Serve immediately.

31. 31

    Bring chicken stock to a boil on top of stove or in microwave, and hold at simmering.

32. 32

    Spray rice cooker pan with nonstick cooking spray.

33. 33

    Turn cooker on and add butter and oil until melted.

34. 34

    Stir in onion and garlic and cook 1-2 minutes.

35. 35

    Add rice and stir to coat well with butter mixture.

36. 36

    Stir in next 5 ingredients.

37. 37

    Slowly add hot stock, about 1/3 cup at a time, stirring constantly.

38. 38

    When liquid has been absorbed, slowly add more hot stock in same manner.

39. 39

    Continue this process about 15 minutes until rice is tender.

40. 40

    Add shrimp, scallops and salt and pepper to taste. Cook another 1-2 minutes, stirring constantly, until shrimp and scallops are cooked throughout.

41. 41

    Spray rice cooker pan with nonstick cooking spray and turn on. Add butter.

42. 42

    When melted, saut� onions 3-4 minutes, or until softened.

43. 43

    Stir in rice and cook 2-3 minutes, coating rice with onion mixture.

44. 44

    Add remaining ingredients, except cheese.

45. 45

    Cover and cook until rice cooker shuts off.

46. 46

    Stir in Parmesan just before serving.