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FareShare Gazette Recipes -- April 2007 - N's

 

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NapaStyle Arugula Pesto

Native American Fry Bread (How To) (Joan's Files)

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* Exported from MasterCook *

NapaStyle Arugula Pesto

Recipe By : Michael Chiarello
Serving Size : 8 Preparation Time :0:00
Categories : Volume 10-04 Apr 2007

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 cups packed fresh arugula
1 tablespoon minced garlic
Salt and freshly ground pepper
1 cup pure olive oil
2 tablespoon pine nuts -- toasted, plus 1 tablespoon
1/8 teaspoon vitamin C (optional)
1/2 cup freshly grated Parmesan

Prepare an ice water bath in a large bowl, and bring a large pot of
water to a boil. Put the arugula in a large sieve and plunge it into
the boiling water. Immediately immerse all the arugula and stir so
that it blanches evenly. Blanch for about 15 seconds. Remove, shake
off the excess water, then plunge the arugula into the ice water bath
and stir again so it cools as fast as possible. Drain well.

Squeeze the water out of the arugula with your hands until very dry.
Roughly chop the arugula and put in a blender. Add the garlic, salt
and pepper to taste, olive oil, 2 tablespoons of the pine nuts, and
the vitamin C, if using. Blend for at least 30 seconds. In this way
the green of the arugula will thoroughly color the oil. Add the cheese
and pulse to combine.

The pesto will keep several days in a tightly sealed container in the
refrigerator.

Pull out before dinner to get to room temperature. Before serving, add
the remaining 1 tablespoon toasted pinenuts.

S(Formatted by Chupa Babi in MC): "05.21.06"
Copyright: " 2006 NapaStyle Inc"
Yield: "2 cups"

Contributed to the FareShare Gazette by Chupa; April 30, 2007
www.fareshare.net



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Per Serving (excluding unknown items): 14 Calories; 1g Fat (66.8% calories from 
fat); 1g Protein; 1g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; trace 
Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fat.


 

* Exported from MasterCook *

Native American Fry Bread (How To) (Joan's Files)

Recipe By :
Serving Size :   Preparation Time :0:00
Categories : Volume 10-04 Apr 2007

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Flour
Baking powder
Salt
Water

From a Native American:

You may add to each cup of flour a heaping teaspoon of baking powder, and
1/2 teaspoon salt or you can use "self rising flour" which is what I do.
To one cup self rising flour add 2/3 cup hot water (not so hot as to scald
the flour).

Mix flour and water together to form a ball and let rest at least twenty
minutes or over night if you desire. Roll out thick like for cinnamon
rolls. If the dough seems sticky to you, use flour on board to roll out or
spray with Pam. Cut into any shape desired, three or four inches in size.
Drop into hot deep fat. Tap with a fork as they cook, this will help them
to puff up.

Serve with powdered sugar or plain with corn or beef soup.

Tip : If you are making a large batch ahead of time, you may store them,
cooked, in an ice chest which you have lined well first with paper towels
and then a cloth. This will keep it hot for hours. This is how we do it on
feast days.

Source : Native American friend

Contributed to the FareShare Gazette by Joan; 17 April 2007.
www.fareshare.net



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