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FareShare Gazette -- September 2009 Recipes

FareShare Gazette -- September 2009 Recipes comes together with Fresh White Goat Cheese Crumbled, Olive Oil, Balsamic Vinegar, Chicken Broth Divided, and Olive Oil Divided. Add it to your meal plan and shop the whole list in one go.

Illustrative photo

Ingredients

• 6 oz
• 2 tbsp
• 1 tsp
• 6 cup
• 5 tbsp
• 2 cup
• 3 tbsp
• 3 tbsp
• 1/4 cup
• 1/4 cup
• 6 oz
• 1 tbsp

Method (preview)

1. 1

   Serve right away, each pastry in the middle of a plate, with strips of sun dried tomato arranged in a spoke pattern around the pastry and a drizzle of olive oil and droplets of balsamic vinegar decorating each plate.

2. 2

   Warm 3 tablespoons olive oil in a large saucepan over medium-high heat.

3. 3

   Stir in the mushrooms, and cook until soft, about 3 minutes. Remove mushrooms and their liquid; set aside.

4. 4

   Add 2 tablespoons olive oil to the same pan, and stir in the shallots.

5. 5

   Cook 1 minute.

6. 6

   Add rice, stirring to coat with oil, about 2 - 3 minutes.

7. 7

   When the rice has taken on a pale, golden color, pour in wine, stirring constantly until the wine is fully absorbed.

8. 8

   Add the lemon juice and stir until absorbed.

9. 9

   Add 1/2 cup broth to the rice and stir until the broth is absorbed.

10. 10

    Continue adding broth 1/2 cup at a time, stirring continuously, until the liquid is absorbed and the rice is al dente, about 20 to 30 minutes (or more).

11. 11

    Remove from heat, and stir in mushrooms with their liquid, butter, chives, lemon zest and Parmesan.

12. 12

    Season with salt and pepper to taste.

13. 13

    If the chicken broth used has a lot of seasoning in it, make certain you taste it before you add the final salt and pepper.

14. 14

    1. Bring a large pot of generously salted water to a boil.

15. 15

    Meanwhile fill a large bowl with ice water. Add the cabbage to the boiling water and blanch for 1 minute.

16. 16

    Transfer to the ice water, allow to cool for a couple of minutes, then drain.

17. 17

    Heat 2 tablespoons of the olive oil in a large, heavy skillet over medium heat and add the onion.

18. 18

    Cook, stirring often, until tender, about 5 minutes.

19. 19

    Add 1/2 teaspoon salt, stir together then stir in the garlic.

20. 20

    Cook, stirring, until fragrant, about 30 seconds, then stir in the cabbage.

21. 21

    Cook, stirring often, until the mixture is very tender and beginning to color, about 10 minutes.

22. 22

    Add salt and pepper to taste.

23. 23

    Stir in the dill and parsley; set aside.

24. 24

    3. Preheat the oven to 375F. Brush a 10-inch tart pan or cake pan with olive oil.

25. 25

    Beat the eggs in a large bowl and beat in the crumbled feta. Stir in the cabbage mixture and combine well.

26. 26

    Fill with the cabbage mixture.

27. 27

    Fold the draped edges in over the filling, then layer the remaining 5 pieces on top, brushing each piece with olive oil (or olive oil and butter).

28. 28

    Stuff the edges into the sides of the pan.

29. 29

    Make a few slashes in the top so that steam can escape as the pie bakes.

30. 30

    Bake 40 to 50 minutes in the preheated oven, until the phyllo is crisp and dark golden brown.

31. 31

    Serve hot, warm or at room temperature.

32. 32

    You can assemble the pie several hours before baking and keep in the refrigerator, or freezer.

33. 33

    Transfer directly from the freezer to the preheated oven, and increase the baking time by about 10 minutes.

34. 34

    You can bake the tart ahead but you must re-crisp the phyllo in a medium-low oven (325F) for 10 to 20 minutes.

35. 35

    Serve it as a vegetarian main course at your next dinner party.