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FareShare Gazette Recipes -- April 2008 - F's
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* Exported from MasterCook * FareShare Announcement - Macintosh Software Recommendation Recipe By : Cynthia Serving Size : Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- (See Below) Art recently exchanged emails with one of our members, Cynthia, who highly recommends the Mac recipe software "YummySoup" for Apple users. If you have the need for this product, you can download it at this site: http://www.apple.com/downloads/macosx/home_learning/ She writes: >Hi Art, >Thanks so much for keeping up this site. I just got a MacBook Pro and >found a great recipe software package that imports the Mastercook recipes. > >The name of the software that I use is called YummySoup! I downloaded it >from the Mac website. It was one of the top picks. I love it. All you >do is drag and drop the website location into the category you want to put >it in and it formats it. >Thanks for the recipes. >Cynthia Contributed to the FareShare Gazette by Cynthia; April 2, 2008 www.fareshare.net - - - - - - - - - - - - - - - - - - Back to Recipe List * Exported from MasterCook * FareShare Fun Fact: Herbs & Spices (Fennel) Recipe By : Serving Size : Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- (See Below) Fennel (Foeniculum vulgare). Again, fennel belongs to the same family as carrots - Umbelliferae. There is only one species of fennel but there are several varieties. One of these, known as sweet fennel, is grown mainly for its seeds and ferny leaves. Florence fennel aka finocchio (Foeniculum vulgare var. azoricum) is a specialized fennel which has an enlarged leaf- stalk or bulb at the base of the stem. All parts of the fennel plant are edible but, except for the seeds, they must be used fresh. The leaves lose their flavour and aromatic properties when dried. The fennel bulb, with its pleasant licorice flavour, can be sliced and used raw in salads or sandwiches; it can also cooked as a vegetable, added to soups and stews or roasted. The seeds and leaves can be added to salads, dressings and vegetable or fish dishes. The seeds are often added to breads and other baked goods. Fennel is a tender plant and does not do well indoors so it is best treated as an annual in cooler climates. If you grow it in containers you will most likely have to be satisfied with using the fresh leaves and tender parts of the stalks because it does not readily produce the fleshy 'bulb' under these conditions, although I have had it make a weak attempt at it but the bulb was never as succulent and tender as those I find in the markets. The freshly snipped leaves are lovely when added to a salmon sandwich or sprinkled over a baked potato. As said, fennel is not one of the herbs that can be stored by drying, however you can treat it in the same way as dill: chop the leaves and tender parts of the stalk then freeze them in water in ice cube trays; once frozen you can store the cubes in securely sealed plastic bags in the freezer. According to one of my gardening books when growing fennel for the seeds you should not plant them near coriander or dill as they tend to cross-pollinate which reduces the production of the seed and also results in a less distinctive flavour. I have no idea as to the veracity of this statement since I have never, strictly by chance, grown them near each other. Contributed to the FareShare Gazette by Hallie; April 6, 2008 www.fareshare.net - - - - - - - - - - - - - - - - - - See all FareShare Fun Facts: Spices & Herbs Back to Recipe List * Exported from MasterCook * FareShare Fun Fact: Herbs & Spices (Fenugreek) Recipe By : Hallie Serving Size : Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- (See Below) Fenugreek. (Trigonella foenum-graecum) This herb, whose botanical name is from the Latin for "Greek hay", is a legume and is related to beans. It is not as well-known in western cuisine as it could be but is used in several Asian and Mediterranean dishes where the plant is a native. An annual, fenugreek can be grown fairly easily in the garden as it will germinate in cold soils. The seeds are a bit bitter and a bit sweet; the aroma makes a person think of maple syrup due to the presence of the chemical soloton. The larger leaves can be used fresh but are not suitable for drying; chop up the leaves and freeze them with water in ice cube trays for use after the season is over. The sprouted seeds can also be used as long as they are not cooked; eat them as a snack or add the sprouted leaves to salads. The seeds are a component of many curry powder mixtures. Contributed to the FareShare Gazette by Hallie; April 13, 2008 www.fareshare.net - - - - - - - - - - - - - - - - - - See all FareShare Fun Facts: Spices & Herbs Back to Recipe List * Exported from MasterCook * FareShare Fun Fact: Herbs & Spices (Garlic) Recipe By : Hallie Serving Size : Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- (See Below) Garlic (Allium sativum). Garlic, like its close relatives, onions and leeks, is a member of the lily family. There are several hundred varieties of garlic that are cultivated although the plant commonly sold as "Elephant Garlic" (Allium ampeloprasum) is not, in fact, a garlic but is a bulb- forming variety of leek (Allium porrum). All alliums are edible, however if you are in the habit of collecting wild garlics and onions you would do well to heed this warning: they often grow in the same places as another member of the lily family (Death Camas [Zygadenus or Zigadenus]) and in certain growth stages they can look very similar. There is a saying: "if it doesn't smell like an onion don't eat it". Garlic is known to have been used as long ago as around 3000BCE, it was found in Tutankhamun's tomb and the ancient Greeks and Romans consumed it in large quantities. Due most probably to its odiferous properties, garlic has long featured prominently in many legends, myths and superstitions. One belief was that if athletes chewed garlic it would prevent their competitors from getting ahead of them in races. Garlic has been called "The Stinking Rose". Garlic breath has been found to contain a component "methanethiol" which is also found in skunk spray. The browning enzymes found in some raw fruits and vegetables can help reduce the effect of "thiols" in the mouth so eat salads and apples; some mouthwashes also help. Each garlic clove is actually a swollen storage leaf growing around a shoot. The cloves contain less than 60% water and quite high quantities of fructose which is why they brown and burn more quickly than onions do when being roasted or fried. Different varieties of garlic contain different quantities of the sulphur compounds so there is a great deal of variation in their taste and pungency. Garlic grown in cold conditions tends to have a stronger flavour. Most commercial growers tend to choose varieties more for their yields and good storage properties than for their flavour. When garlic is stored in a refrigerator the garlicky flavour loses its intensity and the oniony flavours become more pronounced. Storing garlic in oil can be dangerous as these airless conditions encourage the growth of the botulism bacteria. Soaking it in a strong vinegar or lemon juice for several hours before putting it in the oil helps to prevent the growth of the bacteria; this must then be stored in refrigeration. Sometimes garlic that has received this acid treatment develops a bluish-green colour, apparently because of the reaction between the acid and one of the sulphur compounds in the garlic; this can be reduced by blanching the garlic before pickling it in the acid. Contributed to the FareShare Gazette by Hallie; April 20, 2008 www.fareshare.net - - - - - - - - - - - - - - - - - - See all FareShare Fun Facts: Spices & Herbs Back to Recipe List * Exported from MasterCook * FareShare Fun Fact: Herbs & Spices (Ginger, Galangal) Recipe By : Hallie Serving Size : Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- (See Below) Ginger (Zingibar officinale). This is a tropical perennial that is grown mainly for the aromatic tuber-like rhizomes that spread just below the surface of the soil. The name comes from a Latin translation of the Sanskrit work "singabera" which means antlers and is descriptive of the shape of the rhizome. It probably originated in Southeast Asia. Ginger is very distantly related to the banana. Some other members of this family are galangal (more on this one later), cardamom and turmeric. Ginger, in its dried form, was brought firstly from Asia to the Mediterranean and from there to Europe where, in medieval times, it became one of the most important of the spices. Gingerbread dates back to medieval Europe while ginger ale and ginger beer are products of the 1800's. Although the main sources of dried ginger these days are China and India, Jamaican ginger is considered to be one of the best. Fresh ginger may be stored for 2 to 3 months in a cool dry place or it may be frozen for longer keeping. Ginger adapts reasonably well to container culture and planting a few pieces just under the soil surface in a pot kept in a sunny window can be an interesting project for youngsters. Keep the soil just barely moist and when the shoots appear keep the humidity up either by misting or placing the pot in a dish filled with pebbles so it is close to but not in the water. The pot can be moved outdoors when danger of frost is past and brought back in after summer is over. It may have a dormant period during the lower light periods of winter but, with luck and attention, should come back again later. Greater Galangal (Alpinia galanga) and Lesser Galangal (Alpinia officinarum) are close relatives but are harsher than ginger with none of the lemony tones. Galangal is often mixed with lemon grass in Southeast Asian dishes. The growth habit is similar to ginger. Contributed to the FareShare Gazette by Hallie; April 27, 2008 www.fareshare.net - - - - - - - - - - - - - - - - - - See all FareShare Fun Facts: Spices & Herbs Back to Recipe List * Exported from MasterCook * FareShare Special Feature: Educational/Household Hints (Sourdough Bread) Recipe By : Joan Serving Size : Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- (See Below) Simply Sourdough by Joan Ross Sourdough is the oldest and most original form of leavened bread. The oldest recorded use of sourdough most likely originated during ancient Egyptian civilization. Simply discovered by accident, wild yeasts in the air settled into the flour and water mixture and the processes of fermentation and leavening began. The natural sugars present in the flour when mixed with water and the wild yeasts converted in lactic and other acids which gave the bread a unique sour flavor. In the fermentation process, alcohol and carbon dioxide were given off. The carbon dioxide bubbles got trapped in the bread structure and caused the bread to rise and give off the characteristic lacy holes many sourdough breads have. Sourdough loves an acidic environment. Through trial and error during man's civilization, people discovered which cultures produced the best bread with the best flavor. They saved part of the raw bread dough and fed it more flour and water to which we know as the sourdough culture, starter or "the mother". Historically, cultures have survived this way for generations. Sourdough culture is indeed a true survivor. The trappers, gold miners and cowboys of North America often patched up holes in the walls of their cabins with the sourdough culture. It dried hard as rock, yet could be chiseled off and reconstituted with water to make a viable culture again. True, 100% sourdough contains no commercial yeast as do other types of fermented doughs. Some sourdough purists feel if yeast is used in the recipe, then it is not an authentic sourdough. Others feel adding a touch of commercial yeast will not change the flavor but produce a more stable rise in the bread. This is an ongoing debate with many sourdough bakers. My personal philosophy is bake bread the way you enjoy it. The simplest recipes using sourdough cultures (usually excess cultures) are sourdough pancakes, waffles, cakes and biscuits which require little preparation effort, no rising and short cooking and baking times. However to produce a good loaf of true sourdough bread can be a challenge. A good loaf needs one's patience, proper preparation and kneading and especially long (many, many hours) rising times to produce a unique bread with good sour flavor, height and texture. To start your sourdough adventure; obtain a reliable culture. Sure one can try capturing wild yeasts from the air but it is best to start with a consistent reliable culture in the long run. I have been using Carl Griffith's Oregon Trail Starter since 1995. This culture produces a wonderful sour flavor and is very reliable. Here is the link to obtain this free culture: http://home.att.net/~carlsfriends. (---> This is some of the dried culture - not a recipe. H.) There you can read about its history, get links to other sourdough bread pages and view bread photographs using The Oregon Trail culture. I am one of many volunteers to help perpetuate the existence of this sourdough culture. Go to my sourdough web page: http://mysite.verizon.net/vzeomllb/id8.html to view my sourdough primer which contains all my tips, many wonderful recipes, hints and miscellaneous sourdough information. Here is a wonderful formula posted from my web page, to help you convert any of your favorite yeast bread recipes into true sourdough recipes. Sourdough Conversion Formula This basic method (with some of my changes) comes from Sourdough Jack's Cookery (1959) and is a reliable technique that will turn your favorite bread and roll recipes into a very good sourdough one. You must have a good reliable, active and bubbly starter. Try you favorite one loaf recipe such as white bread, Anadama bread, oatmeal bread or any yeast white flour bread, bun or roll recipe. All come out very well using the conversion technique. 1. Place one cup of your favorite active sourdough starter in a large bowl with about 2/3 of the total flour called for in your bread or roll recipe. Add all the milk or water to make a stirable thick batter. You don't want a dough but a batter. 2. Cover the bowl and set aside the mixture in a warm place for 14 to 16 hours. The longer it stands, the more sour it gets. This sponge mixture will get bubbly and light. 3. Now add all the additional ingredients (such as salt, sugar, oil, eggs etc.) called for in your recipe except the remaining flour. Do not include any yeast or baking soda - omit them! Please trust your sourdough starter. If your starter is bubbly and active, the recipe will turn out okay. 4. Add the remaining flour, mix and knead well by hand, adding additional flour only if necessary to make a soft, pliable, non sticky dough. Dough will be smooth and elastic but just a bit softer than your typical yeast dough recipes. 5. Let the dough rest 10 minutes, covered. 6. Form your dough into a loaf (or loaves) and place dough in the pan(s) or how your recipe instructs. 7. Let the dough rise, to the tops of the pan(s) or until light and puffy in a warm place. Patience - this takes much longer than standard yeast dough recipes - often many, many hours (even 8 to 12 hours or more)! 8. Bake and cool as your recipe instructs. Your bread should have a nice soft interior, a good chewy crust and that special sourdough tang. 9. For tips using sourdough cultures please visit my web page. I have a very specific Sourdough Primer which I hope answers all kinds of questions related to sourdough culture, it's activation, preservation and uses. Contributed to the Educational/Household Hints segment of the FareShare Gazette by Joan; 16 April 2008. - - - - - - - - - - - - - - - - - - Back to Recipe List * Exported from MasterCook * Faux Thai Noodles with Vegetables Recipe By : Sue Prescott Serving Size : 6 Preparation Time:0:00 Categories : FareShare Gazette April 2008 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 ounces Pad Thai Noodles [I use whole wheat thin spaghetti] 2 tablespoons olive oil 2 teaspoons minced garlic 1 cup broccoli florets 3/4 cup onion -- sliced 1 cup sliced snow peas 1/2 cup thinly sliced celery 1/4 cup julienned carrots 1/4 cup diced red bell pepper 1/4 cup chopped mushrooms 3 tablespoons unsalted dry roasted peanuts -- chopped 2 tablespoons Thai Fish Sauce 2 tablespoons Thai Roasted Red Curry Paste 1 tablespoon rice vinegar 2 teaspoon soy sauce 1 teaspoon white pepper 1 tablespoon chopped fresh mint or 1 teaspoon dried [if using the dried, add with the fish sauce, etc.] 3 tablespoons fresh cilantro -- for garnish 1 tablespoon chopped fresh basil Cook noodles according to package directions and drain. Heat olive oil in a large skillet over high heat.Add garlic and sauté, stirring, until lightly browned, about 1 minute. Add onions and stir-fry about 1 minute. Add broccoli, snow peas, celery, carrots, bell pepper and mushrooms; stir-fry for 1 minute. Add peanuts, fish sauce, curry paste, vinegar, soy sauce, pepper and noodles; cook, stirring continuously, until heated through and well mixed, about 2 minutes. Stir in chopped mint. Transfer to a platter, sprinkle with cilantro and serve. NOTES : The original recipe came from New Yorker Magazine via www.recipesource.com. I made some changes and came up with this. The proportion of vegetables to noodles changed (more veggies). Chop 3 to 4 cups of whatever vegetables you have on hand. I recommend that onion be in the mix, though. Rating : 4 Exported from A Cook's Books - Recipe Management for Macintosh. Contributed to the FareShare Gazette by Sue in response to a request; 30 April 2008. www.fareshare.net - - - - - - - - - - - - - - - - - - Back to Recipe List * Exported from MasterCook * Foccacia Bread or Pizza Recipe By : Serving Size : Preparation Time:0:00 Categories : FareShare Gazette April 2008 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/4 cups bread flour 1/2 cup all-purpose flour 1 tablespoon baking powder 1/4 cup extra virgin olive oil 1 teaspoon shortening -- or oil 2 teaspoons kosher salt 1 tablespoon garlic powder -- granulated 1 tablespoon dried parsley flakes -- powdered 1/4 cup turbinado sugar -- or light brown 1 tablespoon evaporated milk 3 packets dry yeast 2/3 cup water Spices: fennel, red pepper, onion, toasted garlic, rosemary and other spices -- (to taste) Asiago cheese -- grated Provolone -- grated Fresh mozzarella cheese In 7-quart bread bowl put bread flour, salt, yeast, sugar, garlic powder, parsley, evaporated milk in center. Do NOT add baking powder yet. Heat olive oil and shortening in microwave till melted (2 minutes). Pour warmed oil and water in bowl at same time. Stir well with handle of wooden spoon (I use 2 chopsticks for this) till it starts to come together in ball, about 2 minutes. Use spatula to knead the dough in bowl by folding one edge up and push down through center. Sprinkle on the baking powder now; use the spatula for a few more rounds of kneading and sprinkle in 1/2 the flour a little at time. Pick up dough and smooth into a ball with remaining flour. Dough should be elastic and smooth just barley stick to your hands as the ball smooths out. Put dough back in bowl. Drizzle with a little extra virgin olive oil. Cover and let double in volume and puffy, about an hour. Preheat oven 375 F. Uncover bowl. Spray perforated pizza pan with nonstick or have stone in oven. Put dough on pan or piel and gently stretch and shape a flat about 3/4 inch thick and dimple it well with your fingertips. Let rise 20 minutes now. Dough will be soft and poofy like a marshmallow. Push in more dimples. Grind pizza spice well over, add this and that if you like. Put mozzarella slices around then the grated cheeses and more parsley, drizzle a little more oil on top. Bake 20 minutes till cheese just begins to blister brown and edges look nice. Cool 8 minutes to let the steam in the center soften and settle the inside makes it more delicious. Serve wedges with a favorite tomato or pizza dipping sauce. Joan's note: this recipe although unusual uses both yeast and baking powder to produce a lovely dough. Contributed to the FareShare Gazette Pizza Challenge by Joan; 9 April 2008. www.fareshare.net - - - - - - - - - - - - - - - - - - Back to Recipe List * Exported from MasterCook * Food Processor Pizza Dough (Joan's ) Recipe By : Serving Size : Preparation Time:0:00 Categories : FareShare Gazette April 2008 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cups flour -- (approximately) 1 teaspoon salt 1 teaspoon sugar 1 teaspoon yeast -- (regular active) or 1/2 teaspoon instant active yeast 1 tablespoon oil Approximately 1 cup water -- (100F) Toppings as desired This is one of my favorite ways to prepare pizza or bread dough. A basic pizza dough recipe for the processor. Doughs made in the food processor are prepared very quickly and efficiently with the least amount of dough heat produced. Place flour, salt, yeast, sugar in the processor with metal blade and briefly pulse (few seconds) to combine. Then with motor running, slowly add water through the feed tube until the mixtures becomes a moist mass and clings together almost into a ball. It is very important to stop at this point and not to overprocess or over warm the dough, all which can cause poor texture. The total time for processing should be no more than 30 to 45 seconds. If dough is too wet, process in a bit more flour (few teaspoons) or if too dry process in a few teaspoons water. Remove the dough from the processor (form into a ball with a few brief kneads, no further kneading!), let rest and rise double and punch down and use as you would with any typical pizza dough recipe. Yields 1 large or 2 small pizzas or 1 loaf of bread. Alternate method: General Dough Hook Guide (eg: in Kitchen Aid mixer etc.) Mix on low speed about 3 minutes to combine ingredients. Then raise the speed a notch up and knead about another 5 minutes or more until dough is smooth and elastic. Continue as you would with any other pizza dough. Joan's note: This makes excellent pizza dough with little effort. I have been using this recipe for years! Add toppings and bake as you would do for any other pizza recipe. Contributed to the FareShare Gazette Pizza Challenge by Joan; 8 April 2008. www.fareshare.net - - - - - - - - - - - - - - - - - - Back to Recipe List |
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