← All recipes

FareShare Gazette -- September 2005 Recipes

This FareShare Gazette -- September 2005 Recipes recipe uses Extra Virgin Olive Oil Plus, Extra Virgin Olive Oil, Garlic, Marinara Sauce, and Dried Crushed Red Pepper Flakes. Add it to your meal plan and shop the whole list in one go.

Illustrative photo

Ingredients

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

Method (preview)

1. 1

   Heat 1/3 cup of oil in a large nonstick frying pan over medium-high heat.

2. 2

   Add half of the eggplant and toss to coat in the oil.

3. 3

   Sprinkle with salt and pepper.

4. 4

   Saute the eggplant until it is golden and tender, about 10 minutes.

5. 5

   Decrease the heat to medium.

6. 6

   Add half of the garlic and saute until it is tender, about 2 minutes longer.

7. 7

   Using a slotted spoon, transfer the eggplant mixture to a large bowl.

8. 8

   Repeat with the remaining 1/4 cup oil and the remaining eggplant and garlic.

9. 9

   Add the sausage and wine to the same frying pan.

10. 10

    Cook over medium-high heat until the wine evaporates and the sausage is brown, breaking the sausage into pieces with the back of a spoon, about 8 minutes.

11. 11

    Add the sausage, marinara sauce, and crushed red pepper to the eggplant mixture, and toss to combine.

12. 12

    Meanwhile, bring a large pot of salted water to a boil over high heat.

13. 13

    Add the angel hair and cook for 1 to 2 minutes, stirring constantly, until pasta is still slightly crunchy and undercooked.

14. 14

    Drain.

15. 15

    Toss the angel hair with the eggplant mixture.

16. 16

    Cool completely.

17. 17

    Add the mozzarella and Parmesan and toss to combine.

18. 18

    Roll out 1 pastry sheet on a floured surface to a 13 1/2-inch square.

19. 19

    Transfer to a 9-inch springform pan, allowing the excess pastry to hang over the rim.

20. 20

    Spoon the pasta mixture into the pan.

21. 21

    Place the second pastry sheet atop the pasta filling.

22. 22

    Trim the overhanging pastry edges to about 1-inch.

23. 23

    Fold the pastry edges in to form a decorative border.

24. 24

    Cut a slit in the center of the top pastry to allow the steam to escape.

25. 25

    Bake until the pastry is brown and puffed on top, about 1 hour and 30 minutes.

26. 26

    Let stand for 20 minutes.

27. 27

    Remove the pan sides and serve.

28. 28

    Prep Time: 30 minutes

29. 29

    Inactive Prep Time: 1 hour 20 minutes

30. 30

    Cook Time: 2 hours 5 minutes

31. 31

    FOR STUFFING: Place mushrooms in a small bowl, add water and let soak for 30 minutes. Remove mushrooms from soaking liquid and rinse thoroughly.

32. 32

    Chop, discarding any hard parts. Strain liquid through a sieve lined with cheesecloth, reserve.

33. 33

    Melt butter with oil in heavy skillet over medium heat.

34. 34

    Add onions and saut� 2 minutes.

35. 35

    Add mushrooms, 1 1/2 tablespoons reserved liquid, salt and pepper.

36. 36

    Cover and cook for 2 minutes.

37. 37

    Remove from heat.

38. 38

    Mix in prosciutto. (May be prepared one day ahead.) Cover and refrigerate, bring to room temperature before using.

39. 39

    FOR VEAL: Preheat oven to 350F.

40. 40

    Starting at the center of side opposite bone of veal chop, cut 1 inch deep slit. move knife in arc to create a pocket.

41. 41

    Spoon stuffing in veal, skewer closed with toothpicks if necessary.

42. 42

    Heat oil in heavy skillet over high heat.

43. 43

    Add chops and brown well, about 1 minute on each side.

44. 44

    Reduce heat to medium and cook 3 minutes per side.

45. 45

    Transfer skillet to oven and cook chops to desired degree of doneness, about 25 minutes for medium.

46. 46

    Transfer chops to serving platter, tent with foil to keep warm.

47. 47

    Pour off all but 1 tablespoon oil from skillet.

48. 48

    Add wine and remaining mushroom liquid.

49. 49

    Boil until liquid is reduced to 1/2 cup, about 5 minutes.

50. 50

    Pour sauce over chops and serve.

51. 51

    Heat olive oil in heavy large pot over medium-high heat.

52. 52

    Add pancetta and saut� until brown and crisp.

53. 53

    Using slotted spoon, transfer pancetta to bowl.

54. 54

    Sprinkle pork with salt and pepper.

55. 55

    Add half of pork to drippings in pot; saut� until brown, about 7 minutes.

56. 56

    Transfer to bowl with pancetta.

57. 57

    Repeat with remaining pork.

58. 58

    Add sausage to same pot.

59. 59

    Add onions, carrots, celery, thyme, garlic, bay leaves, and crushed red pepper.

60. 60

    Reduce heat to medium-low; saut� until vegetables are tender, about 10 minutes.

61. 61

    Add wine and bring to boil, scraping up browned bits.

62. 62

    Add pancetta and pork with any accumulated juices; boil 2 minutes.

63. 63

    Add tomatoes with juice.

64. 64

    Cover and cook until pork is very tender, adjusting heat as needed to maintain gentle simmer and stirring occasionally, about 2 hours.

65. 65

    Gently press pork pieces with back of fork to break up meat coarsely.

66. 66

    Season rag� to taste with salt and pepper. (Can be made 2 days ahead.

67. 67

    Cool slightly.

68. 68

    Refrigerate uncovered until cold, then cover and keep refrigerated. Rewarm over low heat before continuing.)

69. 69

    Preheat oven to 400F.

70. 70

    Butter 15x10x2-inch glass baking dish or other 4- quart baking dish.

71. 71

    Cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally.

72. 72

    Drain pasta; mix into rag�.

73. 73

    Season mixture to taste with salt and pepper; transfer to prepared dish.

74. 74

    Sprinkle both cheeses over.

75. 75

    Bake until heated through and golden, about 20 minutes.

76. 76

    Mix dry ingredients together.

77. 77

    Blend in oil, add eggs and carrots, then vanilla.

78. 78

    Blend well and bake in an 8-inch x 8-inch baking pan at 350F for 1 1/4 hours or until done. (If you want to stick to the original recipe, bake in 2 8" layer pans for about 35 min. and then make double the amount of icing.)

79. 79

    Blend cheese and butter, slowly add sugar, vanilla, orange juice and nuts.

80. 80

    Ice only after cake is completely cold.

81. 81

    Cut beef into very thin slices and pound to flatten.

82. 82

    Cut into large bite size pieces.

83. 83

    Combine all the other ingredients.

84. 84

    Broil very quickly over hot charcoal, dip in Bulgogi sauce (next recipe) and serve immediately with white rice.