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FareShare Gazette Recipes --May 1999 - P's (Page 1)

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FareShare Chat Recipes.
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Recipes Included On This Page

Parmesan Worth the Grate
Pasta Puttanesca
Pasta with Asparagus, Mushroom, Tomato, and Cheese Sauce
Pasta with Onion, Tomato at Bacon
Peanut Butter Banana Bread
Peanut Butter Marbled Brownies
Penne With Vodka & Tomato Cream Sauce

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                     *  Exported from  MasterCook  *
                         Parmesan Worth the Grate
Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Cheese                           Italian
                Miscellaneous                    Volume 2-5 May '99
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        *see below*
If your idea of parmesan cheese is the granular stuff you buy in the 
cardboard cans, you're in for a treat when you sample Parmigiano-Reggiano, 
the REAL parmesan cheese. Good parmesan brings out the flavors of milder 
foods, yet can hold its own with the strong, lusty character of basil 
and garlic, as it does in pesto. It has a rich, nutty, mouth-filling flavor 
that adds depth and interest to everything from rice to salads to pasta to 
soups to baked vegetables. True parmesan comes from the region around 
Parma(Parme-san, Parmigiano--get it?) and Reggio Emilia (ditto) in Italy, 
where it has been eaten for more than 2,000 years and has been adopted
into much of French cooking as well. It's an aged, hard, cow's milk cheese 
used mostly for grating. By law, it must be aged for at least 14 months 
before it can be sold, but it develops its full, rich nutty flavor after 
two or three years. Such aged parmesans are prized by connoisseurs and are 
called stravecchio. They're a deeper yellow--almost a straw color--and one 
bite will make you a believer in the extra aging time. The flavor of 
Italian parmesan, because of the aging and the fact that the cheese must be 
shipped from Italy, comes with a price: true Parmigiano-Reggiano costs from 
$9 to $14 a pound or more. But it's worth every penny. It has an intensity 
and depth of flavor that can't be matched by youthful, granulated imitators.
Your parmesan will probably be in a wedge shape of anywhere from 4 to 20 
ounces, or even more. Why? It was cut from a huge--and I mean BIG--wheel 
that can weigh over 70 pounds called a grana. Granas were designed for long 
aging and long travel, and were shipped all over Europe by ancient 
Etruscans. Today, they're shipped all over the world. You can be sure 
you're buying the real stuff because it will be stamped with the words
Parmigiano-Reggiano in small brown print all over the rind. It's a subtle 
hint.
Sometimes you'll find a hard, dry parmesan. There's nothing wrong with 
it -- this came from the outer part of the wheel and is perfect for 
grating. If your parmesan is a little softer, it's great for just eating.
You can find Parmigiano-Reggiano at finer grocery stores, in cooking 
catalogs and in some health-food stores. Beans, Grains and Things in Little 
Rock carries it. For fullest flavor, try to avoid buying pre-grated 
parmesan--it's easy enough to grate it yourself with a simple grater, or 
for efficiency you can buy one of those rotary graters that the Italian 
chain restaurants are so fond of.
As for eating it, try it drizzled with balsamic vinegar and sliced for a 
wonderful appetizer or snack--especially served with toasted walnuts and 
sliced pears or apples.  Grate it into soups or over steamed broccoli--the 
sharp flavor of the cheese really brings out the best in broccoli. For a
bigger burst of flavor try shaving it onto salads and vegetables.  Or, try 
it in Balsamella con Parmigiano di Funghi, this simple sauce that's perfect 
for pasta. The parmesan and the mushrooms are exquisite partners. 
NOTES : By Leigh Abernathy
Email me at lhaman@aristotle.net or write me c/o the Arkansas
Times, P.O. Box 34010, Little Rock, Ark., 72203. 
Archived Food/Cooking Articles
http://www.arktimes.com/
MC formattng and posting on FareShare 5-99 by bobbi744@acd.net  
ICQ# 12099532
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                     *  Exported from  MasterCook  *
                             Pasta Puttanesca
Recipe By     : Grazie Cappella Adams
Serving Size  : 1    Preparation Time :0:00
Categories    : Sauces                           Volume 2-5 May '99
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   6      cloves        garlic -- sliced
   6                    anchovy fillets -- chopped
     1/4  cup           olive oil
   1      tsp           crushed red pepper
     1/4  cup           capers
   1      tsp           oregano
   1      lb            plum tomatoes, (canned may be used) -- sliced
     1/2  cup           Italian parsley -- chopped
                        salt and pepper -- to taste
     1/2  cup           black olives
Saute garlic and anchovies in oil. When sauteed to your liking, add all 
other ingredients except the black olives, and simmer for 20 minutes. Add 
olives just before turning off the heat. Toss with pasta and fresh grated 
Parmesan cheese. 
Posted on FareShare 5-99 by Grazie Adams <GAdams1350@aol.com>
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                     *  Exported from  MasterCook  *
         Pasta with Asparagus, Mushroom, Tomato, and Cheese Sauce
Recipe By     : 
Serving Size  : 2    Preparation Time :0:00
Categories    : Vegetables                       Volume 2-5 May '99
                Asparagus                        Cheese
                Main Dishes                      Mushrooms
                Pasta/Noodles                    Sauces
                Tomatoes
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2  lb            Fettuccine noodles or
                        Short-shape pasta
   1      lb            Fresh asparagus
   2      Cloves        garlic -- crushed
     1/2  c             Onion -- diced
   1      tb            Olive oil
   1      c             Fresh mushrooms -- sliced
     1/4  t             Dried basil
     1/8  t             Oregano
          dash          Marjoram
          dash          Dried thyme
     1/2  c             Fresh Italian parsley -- chopped
     1/2  c             Fresh tomatoes -- diced
   8                    Black olives -- cut in half
          dash          Cayenne pepper
                        Black pepper -- to taste
     1/4  c             Mozzarella cheese -- grated
  Boil water to cook the pasta.  When ready, cook pasta.
  In a large skillet, saute the asparagus, garlic, and onion in the oil 
over medium heat, covered, for 5 minutes.  Add the mushrooms, seasonings, 
parsley, tomatoes, black olives, and pepper; cook uncovered, for 5 minutes.
  Drain the pasta, and put it in a large bowl with the sauce; toss 
thoroughly.  Add the shredded mozzarella cheese and mix.  Serve 
immediately.
  Note:  You can add some cooked chicken or poached shrimp to this
  dish to make it a main dish.  Also sauteed red peppers are a nice
  addition as well.  Yum!
  Shared on FareShare 5-99 and MM by Judi M. Phelps.
  jphelps@slip.net or jphelps@best.com
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                     *  Exported from  MasterCook  *
                    Pasta with Onion, Tomato at Bacon
Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Bacon                            Main Dishes
                Onions                           Pasta/Noodles
                Tomatoes                         Volume 2-5 May '99
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      tablespoons   olive oil
     1/3  cup           minced bacon or pancetta
   1      small         medium onion (use Vidalias)
   1      can           whole plum tomatoes -- (28 oz)  drained
   1      pound         pasta (linguini -- spaghetti,
                        fettucini)
                        salt and freshly ground pepper to taste
                        freshly grated Parmesan cheese
                        minced fresh parsley
Bring a large pot of water to a boil. Slightly salt it.
Place the oil and bacon or pancetta in a medium skillet over medium heat. 
Cook until the meat becomes crisp. Remove the meat from the skillet with a 
slotted spoon, leaving the fat in the pan. Add the onion and cook until it 
browns. Crush the tomatoes and add them to the pan (watch out for 
splatter!). Up the heat to medium high, and cook, stirring well, until the 
mixture becomes saucy. 
Meanwhile, cook the pasta in the pot of boiling water until al dente, the 
drain it, place it in a serving bowl and toss with the sauce. Then top with 
the bacon, Parmesan and a sprinkling of the parsley.
Makes about 4 servings.
Posted on FareShare 5-99 by Robin <GrassRats@aol.com>
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                     *  Exported from  MasterCook  *
                        Peanut Butter Banana Bread
Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Fruit                            Bananas
                Breads - Quick                   Peanut Butter
                Volume 2-5 May '99
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2  c             Chunky peanut butter
     1/3  c             Honey
   3      tb            Vegetable oil
   2                    Eggs
   1 1/2  c             Banana (about 3 md bananas) -- mashed
     1/4  t             Cinnamon
     1/4  t             Cloves
     1/4  t             Nutmeg
   1      t             Vanilla extract
     1/2  c             Milk
   1      t             Baking powder
   1      t             Baking soda
   1 3/4  c             Whole-wheat flour
  In a bowl, blend together the peanut butter, honey, oil, eggs and
  bananas until well combined.  Add remaining ingredients and blend
  together until well combined.
  Pour into a greased 9-inch loaf pan and bake at 325 degrees for 50
  minutes, or until a toothpick inserted in the center comes out clean.
  Cool and serve plain, spread with jam or sandwich two slices with
  your favorite filling.
  Source: San Jose Mercury (Adapted recipes from "The Lunch Box Book"
  by Annie Gilbar.)
  Shared on FareShare 5-99 and MM by Judi M. Phelps.
  jphelps@slip.net or jphelps@best.com
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                     *  Exported from  MasterCook  *
                      Peanut Butter Marbled Brownies
Recipe By     : Grandma's Baking Secrets, Fav. Brand Names#24
Serving Size  : 24   Preparation Time :0:00
Categories    : Bars                             Cookies
                Desserts                         Chocolate
                Cream Cheese                     Nuts
                Using Cake/Brownie Mixes         Volume 2-5 May '99
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4      ounces        cream cheese -- softened
     1/2  cup           peanut butter
   2      tablespoons   sugar
   1                    egg
   1      package       brownie mix
     3/4  cup           lightly salted cocktail peanuts
1.  Preheat oven to 350F.  Lightly grease 13x9-inch baking pan; set aside.
2.  Beat cream cheese, peanut butter, sugar and egg in medium bowl with 
electric mixer at medium speed until blended; set aside.
3.  Prepare brownie mix according to package directions.  Spread evenly in 
prepared pan.  Spoon peanut butter mixture in dollops over brownie mixture. 
Swirl peanut butter mixture into brownie mixture with tip of knife. 
Sprinkle peanuts on top; lightly press peanuts down.
4.  Bake 30 to 35 minutes or until wooden pick inserted into center comes 
out almost clean.  Do not overbake.  Cool brownies completely in pan on 
wire rack.  Cut into 2-inch squares.
Makes 24 brownies.
contributed to FareShare 5-99 by chefmad <chefmad@macconnect.com>
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                     *  Exported from  MasterCook  *
                  Penne With Vodka & Tomato Cream Sauce
Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Volume 2-5 May '99               Sauces
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      tablespoon    Butter
   1      tablespoon    Olive oil
   1                    Onion -- chopped
   1      28 ounce Can  Italian plum tomatoes
   1      cup           Heavy cream
     1/4  cup           Vodka
     1/4  teaspoon      Dried crushed red pepper
   1      pound         Penne pasta
     1/4  cup           Parmesan -- freshly grated
   1      tablespoon    Fresh chives -- minced
Drain, seed and chop the tomatoes. Melt butter with oil in heavy large 
saucepan over medium heat. Add onion and saute until translucent, about 5 
minutes. Add tomatoes and cook until almost no liquid remains in pan, 
stirring frequently, about 25 minutes. Add cream, vodka and red pepper and 
boil until thickened to sauce consistency, about 25 minutes. Season to taste 
with salt and pepper. 
(Sauce can be prepared 1 day ahead. Cover and refrigerate.) 
Cook pasta in large pot of boiling salted water until just tender but still 
firm to bite, stirring occasionally. Drain well. Transfer to a large bowl. 
Bring sauce to a simmer. Pour over pasta and toss well. Sprinkle with 
Parmesan and chives and serve. 
Posted on FareShare 5-99 by Grazie Adams <GAdams1350@aol.com>
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