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FareShare Gazette Recipes -- February 2007 - W's

 

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Welsh Rarebit

Wild Mushroom and Barley Risotto - 2 pts

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* Exported from MasterCook *

Welsh Rarebit

Recipe By :Alton Brown, Good Eats food network
Serving Size : 4 Preparation Time :0:00
Categories : Volume 10-02 Feb 2007

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
1 teaspoon Dijon mustard
1 teaspoon Worcestershire sauce
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 cup porter beer
3/4 cup heavy cream
6 ounces shredded Cheddar
[approximately 1 1/2 cups]
2 drops hot sauce
4 slices toasted rye bread

In a medium saucepan over low heat, melt the butter and whisk in the flour.
Cook, whisking constantly for 2 to 3 minutes, being careful not to brown
the flour. Whisk in mustard, Worcestershire sauce, salt and pepper until
smooth. Add beer and whisk to combine. Pour in cream and whisk until well
combined and smooth. Gradually add cheese, stirring constantly, until
cheese melts and sauce is smooth; this will take 4 to 5 minutes. Add hot
sauce. Pour over toast and serve immediately.

Welsh Rarebit Recipe courtesy Alton Brown, Good Eats food network

Contributed to the FareShare Gazette by Gonzo in response to a request;
6 February 2007.
www.fareshare.net



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Per Serving (excluding unknown items): 222 Calories; 22g Fat (89.0% calories 
from fat); 1g Protein; 5g Carbohydrate; trace Dietary Fiber; 77mg Cholesterol; 
282mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Non-Fat 
Milk; 4 1/2 Fat; 0 Other Carbohydrates.


 

* Exported from MasterCook *

Wild Mushroom and Barley Risotto - 2 pts

Recipe By :
Serving Size : 5 Preparation Time :0:00
Categories : Volume 10-02 Feb 2007

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 ounces fresh chanterelle mushrooms
stemmed oyster
and/or stemmed shiitake mushrooms -- sliced
1 large shallot -- finely chopped (1/2 cup)
1 garlic clove -- minced (1/2 teaspoon)
1 tablespoon extra-virgin olive oil
1/3 cup dry white wine
3 3/4 cups stock
or reduced-sodium broth
1/2 cup regular barley
Chopped fresh flat-leaf parsley

1. In a large skillet cook mushrooms, shallot and garlic in hot oil
over medium heat for 5 to 10 minutes or until mushrooms are tender and
lightly browned. Add wine. Bring to boiling; reduce heat. Simmer,
uncovered, about 5 minutes or until liquid is nearly evaporated.

2. Meanwhile, in a medium saucepan bring chicken stock to boiling;
reduce heat. Keep hot over very low heat.

3. Add barley to mushroom mixture; stir to coat. Add 1 cup of the hot
stock to the barley mixture. Cook over medium heat until liquid is
absorbed, stirring occasionally. (This should take about 15 minutes.
If the liquid absorbs too quickly, reduce the heat.) Repeat with 2
cups more of the hot stock, adding 1 cup at a time and cooking until
all the liquid is absorbed before adding more, stirring occasionally.
(This should take about 30 minutes.)

4. Stir in the remaining hot stock. Cook until the barley is slightly
creamy and just tender. (This should take about 15 minutes. Increase
the heat slightly if the mixture is too wet.) Sprinkle with parsley.

Makes 5 servings.
Prep : 35 minutes. Cook: 1 hour

Source : The Sonoma Diet. Copyright  2005 by Connie Guttersen.
Formatted by Chupa Babi in MC: 01.11.06

Contributed to the FareShare Gazette by Chupa; 2 February 2007.
www.fareshare.net



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Per Serving (excluding unknown items): 37 Calories; 3g Fat (89.0% calories 
from fat); trace Protein; 1g Carbohydrate; trace Dietary Fiber; 0mg 
Cholesterol; 1mg Sodium. Exchanges: 0 Vegetable; 1/2 Fat.

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