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FareShare Gazette Recipes -- June 2012 - B's


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Banana Rhubarb Muffins

Bouillabaisse Clambake Dinner

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* Exported from MasterCook *

Banana Rhubarb Muffins

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Volume 15-06 Jun 2012

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 egg whites
or 1/4 cup cholesterol free egg product
2/3 cup skim milk
1/4 cup vegetable oil
2 cups oat flour blend
1/2 cup sugar
1/2 cup mashed ripe banana
1 tablespoon baking powder
1/2 teaspoon salt
1/2 teaspoon nutmeg
2/3 cup chopped fresh rhubarb
or frozen rhubarb, thawed and well drained

Preheat oven to 400F. Spray bottoms of 12 muffin pan cups with vegetable
cooking spray or line with paper baking cups.

In medium-sized bowl beat egg whites with fork; stir in milk and oil. Add
remaining ingredients except rhubarb, mixing just until flour is moistened
(batter will be lumpy). Fold in rhubarb.

Divide batter among prepared muffin cups, filling to top. Bake 20 to 25
minutes or until golden brown. Immediately remove muffins from pan; cool
on wire racks.

Source: "Women's Day, Meals in Minutes, August 1990"
S(Recipelu): "by Linda Davis"
Servings: Makes 12. 

Contributed to the FareShare Gazette by Bobbie; 16 June 2012.

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Per Serving (excluding unknown items): 81 Calories; 5g Fat (49.8% calories from 
fat); 1g Protein; 9g Carbohydrate; trace Dietary Fiber; trace Cholesterol; 227mg 
Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1 Fat; 1/2 Other 

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* Exported from MasterCook *

Bouillabaisse Clambake Dinner

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Volume 15-06 Jun 2012

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 fennel bulbs -- cut into wedges
1 leek -- white part only, halved, washed and cut into 1-inch pieces
1 garlic bulb -- halved
2 teaspoons herbes de Provence -- See directions
3 tablespoons olive oil -- or more if needed
2 cups dry white wine
1/2 cup orange juice -- freshly squeezed
1 pinch saffron threads -- crumbled
2 large tomatoes -- chopped
8 baby red potatoes -- halved
or 4 larger ones quartered
16 littleneck clams -- See directions
14 ounces kielbasa -- cut into about 12 pieces
12 extra large shrimp -- shells left on
3 ears corn -- cut in thirds

Orange-Saffron Aioli with Toasted Baguette:
2 tablespoons fresh orange juice
1 pinch saffron threads -- crumbled
1 cup mayonnaise
1 teaspoon garlic -- minced
1 tablespoon orange zest -- minced
salt and pepper -- to taste
12 slices Italian baguette -- 1/2-inch thick
3 tablespoons olive oil
salt and pepper -- to taste

Orange-White Wine Spritzer:
1/2 cup sugar
1/2 cup water
2 tablespoons orange zest -- minced
2 cups club soda
2 cups fresh orange juice -- strained
4 orange slices
ice cubes

My thoughts and changes to the original recipe:

Please read the entire recipe before beginning. I upped the quantity on a
number of the ingredients. For example, I used 3 leeks, 5 ears of corn, 2
pounds of large shrimp, 2 turkey kielbasas and 5 or 6 plum tomatoes which I
seeded before chopping. Also, since all three recipes call for orange juice
and/or zest, I juiced and zested enough oranges during the prep stage to
more than cover all that I needed in total.

Herbes de Provence: I used a combination of 1 teaspoon each: savory, fennel
seed, basil, thyme and fresh rosemary leaves. And I used it all in the
simmering liquid.

I used 48 littleneck clams. Clean the clams with a stiff brush under cold,
running water to remove mud or sand from the shells. Discard any that are
not closed or do not close when tapped. I had planned to add mussels also,
but the store did not have any at the time I was there.

I used my 12-quart heavy All-Clad pot with a deep steaming insert. The
insert leaves 2 - 3 inches of space at the bottom of the pot for the
steaming liquid. I filled the insert completely up with all of the
ingredients I chose to use. When done, I removed the ingredients piece by
piece and placed them on a large serving platter so everyone could choose
what they wanted in their dish. I served the broth in a separate bowl and
suggested everyone put broth in their bowl first, then pick their favorite


Sauté fennel, leek, garlic and herbes de Provence in oil in a large pot
over high heat until fennel begins to brown, about 5 minutes.

Combine the wine, orange juice and saffron in a bowl, then deglaze the pot
with this mixture. Stir in the tomatoes and insert the steamer basket. If
you do not have a large pot with the steamer insert, you can use a
collapsible steamer basket over the broth. This keeps the ingredients out
of the liquid and allows them to steam instead of boil.

Layer the potatoes in the basket, cover, reduce heat to medium and steam
for 15 minutes.

Add clams, cover and steam 15 minutes. Top clams with kielbasa, shrimp and
corn; cover and steam until clams open and shrimp are opaque and shells are
pink, about 5-10 minutes more. Discard any unopened clams.

To serve, divide broth among four shallow bowls, then divide potatoes,
clams, kielbasa, shrimp and corn among each serving.

Orange-Saffron Aioli with Toasted Baguette:

For the best flavor and color, make the aioli at least a couple of hours
before the clambake to be sure the saffron completely dissolves.

Preheat broiler to high with rack 6 inches from element.

Combine orange juice and saffron in a small bowl; let sit 10 minutes. Stir
in mayonnaise, garlic and zest. Season aioli with salt and pepper.

Brush both sides of each bread slice with oil and season with salt and
pepper. Broil bread on a baking sheet until toasted, 1 - 2 minutes per

At the table, spread the aioli on the bread and dunk it in the broth. Swirl
the aioli in the broth so it's thicker and creamier or use it as dipping
sauce for the clambake ingredients

Orange-White Wine Spritzer:

You can make this spritzer ahead, but for maximum fizz, wait until just
before serving to add the soda.

Heat the sugar, water, and zest in a small saucepan over high heat until
the sugar dissolves for the simple syrup; strain, discard zest and cool.

Combine club soda, wine, orange juice and simple syrup in a pitcher. Divide
spritzer among four glasses filled with an orange slice and ice.

Description: "A stove-top clambake is a one-pot meal steamed right on your
stove. Use a rich steaming liquid and prepare all ingredients before
starting. Layering ingredients in proper order is essential."

Source: "Cuisine at Home, June 2012"

NOTES : These recipes make a complete dinner. We made all three: the
bouillabaisse, the aioli and bread, and the spritzer. It was pretty good
the second night too. Made by Doris and Art on Memorial Day, 2012. I found
that the shrimp needed some cocktail sauce or dry seasoning at the table.

Saffron: Saffron is a key ingredient in bouillabaisse -- it provides a
rich golden hue with bittersweet, grassy, and hay-like flavor. Choose one
that matches your budget. In this recipe, crumble the saffron threads
between your fingers, so they dissolve easily into the white wine.

Contributed to the FareShare Gazette by Art; 2 June 2012.

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