← All recipes

FareShare Gazette -- September 2007 Recipes

A home-style FareShare Gazette -- September 2007 Recipes made with Potatoes, Unsalted Butter, Whipping Cream, Gruyere Cheese, and Granulated Sugar. Scale it up or down for the number of people at the table.

Illustrative photo

Ingredients

• 7 oz
• 1 1/2 oz
• 1 1/4 cup
• 1 1/2 oz
• 4 1/4 oz
• 6 clove
• 3 oz
• 2 cup
• 2 tbsp
• 1 tbsp
• 1 tbsp
• 1/2 tsp
• 1/4 cup
• 1 tbsp
• 2 3/4 cup
• 1/4 cup
• 1/2 cup
• 1/2 cup
• 1 tsp
• 1/8 tsp
• 12 oz
• 1 clove
• 1 tbsp
• 3 tbsp
• 2 tsp
• 2 clove
• 3 tbsp
• 1/4 tsp
• 6 tbsp

Method (preview)

1. 1

   Peel onions and cut into thin slices.

2. 2

   In a large frying pan heat the butter and saut� the onions until a light brown.

3. 3

   Moisten with cream, add the garlic and bring to boil.

4. 4

   Stir in the (cooked) macaroni, slice the potatoes and stir into pan.

5. 5

   Reheat.

6. 6

   Grate the cheese and stir in.

7. 7

   Peel and core apples.

8. 8

   Cut into small pieces.

9. 9

   In a saucepan bring water and sugar to a boil.

10. 10

    Add the apples and the spices.

11. 11

    Cook until tender, remove the spices, liquids.

12. 12

    Return to saucepan, bring to a simmer and let the liquid evaporate somewhat.

13. 13

    Arrange the macaroni & potatoes mixture in the center of each (heated) plate, pour the sauce all round, sprinkle with some grated cheese.

14. 14

    Finely pound the garlic in the mortar.

15. 15

    Add the breadcrumbs, which have been soaked in vinegar, then drained and squeezed.

16. 16

    While beating constantly, add in a very slow steady stream of olive oil, a pinch of salt and black pepper so as to obtain a smooth emulsion.

17. 17

    Agliata is recommended on boiled or broiled fish, meat and vegetables.

18. 18

    In a porrata, leeks are used in place of garlic.

19. 19

    Place zucchini in a large saucepan; cover with water to 1 inch above zucchini.

20. 20

    Bring to a boil and cook 20 minutes or until zucchini is very tender.

21. 21

    Drain.

22. 22

    While zucchini is still in colander, coarsely mash zucchini with a fork; drain.

23. 23

    Combine juice and next 6 ingredients (juice through garlic) in a bowl; stir with a whisk.

24. 24

    Add zucchini; toss well.

25. 25

    Sprinkle with cheese.

26. 26

    Serve with pita bread.

27. 27

    You can use a good pinch of ground chile pepper instead. (Begin with a small dash - you can always add more.)

28. 28

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

29. 29

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

30. 30

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

31. 31

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

32. 32

    Stir remaining 2-1/2 cups milk into skillet.

33. 33

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

34. 34

    Stir in cornstarch mixture, stirring until mixture thickens.

35. 35

    Boil 1 minute, stirring.

36. 36

    Reduce heat so that sauce does not boil.

37. 37

    Stir in Parmesan cheeses.

38. 38

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

39. 39

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

40. 40

    Add salt, if using.

41. 41

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

42. 42

    Arrange fettuccine on a serving platter. Top with sauce. Or serve individual portions of sauce over pasta. Garnish with additional chives, if desired.

43. 43

    Soak the raisins in the stock in advance.

44. 44

    Saute the garlic in the oil.

45. 45

    Add the raisins, almonds, oregano, cumin, paprika, and salt.

46. 46

    Just as you remove the mixture from the heat, add the parmesan.

47. 47

    Cook's Notes