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FareShare Gazette Recipes -- February 1999 - P's (Page 2)

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Recipes Included On This Page

Polenta Crostini with Grilled Radicchio
Potato And Cheddar Soup (Heiss' In Reno)
Puree of Parsley Roots (German)

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 * Exported from MasterCook *
  Polenta Crostini with Grilled Radicchio
Recipe By    : Chef Brian Streeter, Cakebread Cellars, Napa Valley, CA
Serving Size : 12 Preparation Time :0:00
Categories   : Vegetables                  Italian
               Volume 2-2, Feb.'99
  Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
  10 cups water
  1 tablespoon kosher salt
  3 cups coarse cornmeal
  1 cup Parmigiano reggiano -- freshly grated
  2 tablespoons olive oil
  3 heads treviso radicchio
  1/4 cup olive oil -- extra virgin
  1 1/2 tablespoons balsamic vinegar
  salt and freshly ground black pepper
Polenta : Bring salted water to boil in a heavy bottom saucepan. Whisk
in cornmeal to prevent lumps. Return to a boil and turn heat to low.
Cook for 20 to 25 minutes, stirring occasionally. Stir in Parmesan
during last couple of minutes. Pour out onto a lightly oiled sheet pan.
Set aside to cool and when firm cut into 2-inch circles.
Radicchio : Cut radicchio lengthwise into 4 sections and brush with
olive oil. Grill over a hot fire, turning on all sides to lightly char,
about half a minute per side. Remove from grill and roughly chop.
Season with balsamic vinegar and salt and pepper. Set aside.
To serve brush polenta with olive oil and either grill or place under
a broiler to crispen on both sides. Top with a small teaspoon of
grilled radicchio.
EACH 217 cals, 9g fat.
*TREVISO is a type of radicchio that is shaped more like belgian endive
than a head of lettuce. If unavailable, use 1 head of the more common
radicchio and cut into wedges.
Recipes developed by chefs for the Cakebread Cellars (Winery).
Cakebread Cellars is located in the Napa Valley on the east side of
Highway 29 between Oakville and Rutherford.
Serves 10-12
Contributed to FareShare, February 12, 1999, Y2V2-10
Pat Hanneman at
Formatted in MasterCook by Art Guyer, 
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NOTES : Recipe featured 1996 by American Harvest Workshop Sponsored
  by Delores Cakebread see
* Exported from MasterCook *
  Potato And Cheddar Soup (Heiss' In Reno)
Recipe By    : Heiss' Steak & Seafood House, Reno
Serving Size : 8 Preparation Time :0:00
Categories   : Carrots                   Cheese
               Potatoes                  Indonesian
               Volume 2-2, Feb.'99
  Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
  6 medium potatoes -- peeled and diced
  6 chicken broth
  3 bay leaves
  2 medium carrots -- diced
  1 small bunc green onions -- diced
  1 teaspoon salt -- (use less!)
  1/2 teaspoon white pepper
  1/2 teaspoon granulated garlic
  1/2 ounce maggi seasoning
  1/2 pound sharp cheddar cheese -- grated
  1/2 cup sour cream -- (I used Fat-free)
Cover potatoes with chicken broth and bring to a boil. Add bay
leaves. Cook until potatoes are tender. Using a wire whisk,
mash potatoes as much as possible (finished product should be
smooth with a few lumps of potato). Add carrots, green onions,
and seasonings. Simmer for 1/2 hour. Add grated cheese, mix
with wire whisk until dissolved. Add sour cream and stir until
Chef's Notes:
This soup will not break down like a cream soup and can be
kept hot for long periods of time.
This is a really delicious, hardy soup. We had this for
dinner tonight. It came to me from Brenda Adams on the
MasterCook List, but is well worth passing on. See my
note in recipe about salt. ..... Bobbie
Yields 2 quarts.
Heiss' Steak & Seafood House, Reno, Nevada.
Heiss' is quiet and intimate, has a piano bar.
Source : The Best of the Tastes of Tahoe and Reno, Restaurant
Guide and Restaurant Recipe Cookbook,
edited by Sonnie Imes, 1988; page 107. ISBN 0934181055.
From the cookbook collection of Brenda Adams
<>; Posted to RecipeCafe and MC-Recipe
12/17/98 by BrendaAdams<>
Posted on TNT and FareShare February 9, 1999, Y2V2-8
by ICQ# 12099532
Formatted in MasterCook by Art Guyer, 
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  * Exported from MasterCook *
  Puree of Parsley Roots (German)
Recipe By    : The New German Cookbook
Serving Size : 6 Preparation Time :0:00
Categories   : Vegetables                Restaurants
               Volume 2-2, Feb.'99
  Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
  6 medium parsley roots -- with tops
  (about 1-3/4-lbs)
  1/2 cup half and half
  1 cup milk
  or all half and half
  2 tablespoons unsalted butter
  3/4 teaspoon salt
  1/4 teaspoon black pepper
  1/4 teaspoon grated nutmeg
Good German home cooks slip parsley roots into soups and stews, but
Chef Harald Schmitt of the Orangerie at Wiesbaden's Hotel Nassauer
Hof whips them into an aromatic puree that can be served in place
of mashed potatoes. The roots are cooked in creamy-milk; some of the
leafy greens are added for herbal flavor. The roots are mashed and
served like potatoes. You can also substitute parsley root in
recipes calling for celery root and/or parsnips.
1. Remove the green tops from the parsley roots and chop enough of
them to equal 1/2 cup; set aside. Peel the parsley roots, cut into
one-inch cubes, and place in a medium-size heavy saucepan. Add milk
and gently push the roots underneath the cream (they will float
at first.)
2. Set, uncovered, over moderate heat and bring to a boil. Adjust
the heat so the mixture bubbles gently, then cover and simmer 30
minutes, until the parsley roots are soft. Add the reserved tops
and cool 10 minutes.
3. Transfer to a food processor fitted with the metal blade and
puree 20 seconds, until smooth. Return to the saucepan, add the
butter, salt, pepper and nutmeg and bring just to serving
temperature over moderate heat, stirring often.
SERVES 6, each 173 cals, 8g fat (41% cff).
Celery Root Puree (Variation): Prepare as directed but substitute
1+3/4-lbs peeled and cubed celery root. Season with a pinch of
thyme and marjoram (or rosemary).
Cook's Notes: Puree of Parsley Roots Information
Fragrant Parsley Roots are in our markets. They look like
tiny pale carrots.
Buy them with their greens.
Use the greens as an herb (like dill weed).
Scrub or peel; trim the stem end.
Can be eaten raw. Add to a slaw or juice them.
Cooked: add to stews or soups -- Potato, leek and parsley root soup.
Or slice them into a potato gratin (yummers!)
Or add, diced, to poultry stuffing (bread or rice).
Or mash and serve: see recipe above for Puree of Parsley Roots.
Contributed to FareShare, February 8, 1999, Y2V2-7
PatHanneman at
Formatted in MasterCook by Art Guyer, 
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