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FareShare Gazette Recipes -- March 1999 -S's (Page 1)

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Recipes Included On This Page

Sauteed Spinach with Garlic and Orange (Chambers)
Scallops And Leeks In Star Anise-Orange Sauce - Bon-Ap
Sea Scallops With Fresh Ginger Sauce
Sesame Salmon with Soba Noodles

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                     *  Exported from  MasterCook  *
            Sauteed Spinach with Garlic and Orange (Chambers)
Recipe By     : 
Serving Size  : 0    Preparation Time :0:00
Categories    : Vegetables                       Volume 2-3, Mar.'99
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      small         navel orange
   1      tablespoon    unsalted butter
   1                    garlic clove -- minced
   1      pound         fresh spinach -- stemmed
                        Salt and freshly ground pepper
1. Using a knife, peel the orange, removing all the white pith. Cut between
the membranes to release the segments; halve them crosswise.
2. Melt the butter in a medium nonreactive saucepan. Add the garlic and
cook over moderately high heat, stirring, until fragrant, about 2 minutes.
Add the spinach and toss to coat. Cover and cook until the spinach is
wilted, about 2 minutes. Drain off any liquid and season with salt and
pepper. Stir in the orange segments and serve.
--Bob Chambers, "Romantic Dinner for Two," Food&Wine Feb 98
Email from kitpath@earthlink.net (Pat Hanneman) 
Posted on FareShare 3/99 
Formatted in MasterCook by Art Guyer 
                   - - - - - - - - - - - - - - - - - - 
NOTES : SERVES: 2  SOURCE: Bob Chambers, 
exec chef Lancome/L'Oreal Corp NYC
                     *  Exported from  MasterCook  *
          Scallops And Leeks In Star Anise-Orange Sauce - Bon-Ap
Recipe By     : Bon Appetit January 1999 Flavors Of The World
Serving Size  : 4    Preparation Time :0:00
Categories    : Appetizers                       Seafood
                Volume 2-3, Mar.'99
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      cup           fresh orange juice
   4      whole         star anise
   2      tablespoons   sugar
   1      teaspoon      cornstarch
   1      tablespoon    peanut oil -- may be doubled
   1      tablespoon    orange zest -- see prep note
   4      medium        leeks -- see prep note
  16                    sea scallops
1) PREP ORANGE PEEL: 1 tablespoon 1/2 x 1/8-inch orange peel strips (orange 
 part only)
2) PREP LEEKS: 4 medium leeks (white and pale green parts only), cut 
 crosswise into 1/2-inch pieces
3) Boil juice and star anise in saucepan until juice is reduced to 2/3 cup, 
 about 4 minutes. Cool; remove star anise and reserve. Whisk sugar and 
 cornstarch into juice. Heat oil in heavy large skillet over medium-high 
 heat. Add orange peel strips and reserved star anise to skillet and saute 
 1 minute. Add leeks; saute until tender, about 6 minutes. Add scallops; 
 saute until opaque in center, turning once, about 3 minutes. Add juice 
 mixture; boil until sauce thickens slightly, about 2 minutes. Season with 
 salt and pepper.
Bon Appetit January 1999 Flavors Of The World : Star anise has been showing 
 up all over restaurant menus lately, even in seafood dishes. This light 
 and lively first course was inspired by such recipes.
REVIEW:  Heater (jgue@telusplanet.net) from Lloydminster, AB Canada on 
 02/11/99  "This is the most flavorable scallop recipe that we've had in a 
 long time. Even more importantly, the recipe is true to its times and 
 method of preparation. The Star Anise is a wonderful change. My guests are 
 still ranting about this one!" -- Reader from Canada
EACH 176 cals, 5g fat (25% cff) estimated by mastercook and 
 kitpath@earthlink.net 3/99
                   - - - - - - - - - - - - - - - - - - 
                     *  Exported from  MasterCook  *
                   Sea Scallops With Fresh Ginger Sauce
Recipe By     : French Culinary Institute 1998
Serving Size  : 4    Preparation Time :1:00
Categories    : Fish                             Scallops
                Volume 2-3, Mar.'99
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4                    leeks
   1      teaspoon      unsalted butter
   4      teaspoons     olive oil
                        Salt -- freshly ground
                        white pepper
   3                    shallots -- minced
     1/2  cup           mushroom stock -- or
                        water
   6      tablespoons   dry vermouth
   3      tablespoons   fresh ginger, peeled
                        and cut into julienne
   3      sprigs        flat-leaf parsley
   3      sprigs        thyme
   1      cup           nonfat sour cream
   1      teaspoon      minced fresh ginger -- blanched
   8                    sea scallops -- see pantry note
Noix de Saint Jacques au Gingembre Frais / By using nonstick cookware and
replacing heavy cream with fat-free sour cream, they were able to reduce
the fat content from 80% of calories to 22%. Nonfat sour cream does not
"break" when used in sauces.
PANTRY NOTE: Sea scallops are 1+1/2 to 2 inches; trim (remove the hard
muscle) and cut in half crosswise.
1. Trim the root end and green tops from the leeks; reserve the green part
of 1 leek. Cut the white parts in half lengthwise and wash and dry
thoroughly. Cut the white parts into fine julienne and set aside.
Thoroughly wash and dry the green leaves. Coarsely chop and set aside.
2. Warm the butter and 1 teaspoon of the oil in a medium non-stick saute
pan over medium heat. When bubbling, add the julienned leeks and saute for
3 minutes, or until just soft. Season with salt and pepper. Remove from the
heat and keep warm.
3. Warm 2 teaspoons of the remaining oil in a medium saucepan over medium
heat. Add the shallots and saute for 2 minutes, or until just slightly
browned. Add the leek greens and saute for 2 minutes. Strain in the water
or fish stock, vermouth, julienned ginger, parsley, and thyme. Cover and
cook for 5 minutes, or until the liquid is reduced by half.
4. Strain through a fine sieve into a clean saucepan. Place the pan over
medium heat and whisk in the sour cream until it is completely
incorporated. Continue to cook, whisking constantly for 3 minutes, or until
the sauce has reduced slightly. Add the minced ginger and season with the
salt and pepper. Remove from the heat and keep warm.
5. Lightly brush a large non-stick saute pan with the remaining 1 teaspoon
oil. Place over high heat until hot but not smoking. Pat the scallops very
dry and season one side with salt and pepper. Carefully place, seasoned
side down, in the hot pan. Cook for 1 to 2 minutes, or until the scallops
are opaque and just brown around the edges. Season the tops of the scallops
with the salt and pepper. Turn the scallops and immediately turn off the
heat. Whisk any scallop juice that has formed in the pan into the sauce.
6. Place 4 small mounds of julienned leeks in the center of each of four
warm shallow bowls. Spoon the sauce carefully over the leeks. Carefully
place the scallops on the leeks.
EACH 283 calories, 7g fat (22% cff)
REF: THE FRENCH CULINARY INSTITUTE'S SALUTE TO HEALTHY COOKING by Jacques
Pepin, Alain Sailhac, Andre Soltner, and Jacques Torres (1998 St. Martin's
/ Rodale Press. hd ISBN 0-87596-440-0). Nutrition analyzed by publisher.
Submitted to FareShare by Pat Hanneman -- Kitpath@earthlink.net 3/99
Pat Hanneman's Kitchen - recipe home page 
http://home.earthlink.net/~kitpath/index.html
Formatted in MasterCook by Art Guyer 
                   - - - - - - - - - - - - - - - - - - 
                     *  Exported from  MasterCook  *
                     Sesame Salmon with Soba Noodles
Recipe By     : Nell Newman: Cooking Fast Food & Wine Mar 1999
Serving Size  : 4    Preparation Time :0:00
Categories    : Fish                             Volume 2-3, Mar.'99
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   6      ounces        soba noodles
     1/4  cup           low sodium soy sauce
   1      tablespoon    fresh lemon juice
   2      tablespoons   minced fresh ginger -- divided use
  24      ounces        salmon fillets -- skinless
                        (6-ounces per serving)
     1/4  cup           sesame seeds
   1      teaspoon      vegetable oil
   2      teaspoons     dark sesame oil
   3                    scallions -- coarsely chopped
Here's a quick sesame-crusted salmon served on warm Japanese soba noodles 
with scallions and ginger. 
1) Bring a large pot of salted water to a boil. Add the soba noodles and 
 cook until al dente, about 5 minutes. Drain the noodles, transfer them to 
 a medium bowl and keep warm.
2) Meanwhile, in a small bowl, combine the soy sauce, lemon juice and half 
 the ginger. Lightly brush the fish on both sides with a little of the soy 
 ginger mixture and then dredge in the sesame seeds.
3. Heat the vegetable oil in a large nonstick skillet. Add the salmon to 
 the pan, and cook over moderately high heat until the sesame seeds are 
 golden and the fish is just cooked through, about 5 minutes per side. 
4) Add the sesame oil, scallions, the remaining ginger and the remaining 
 soy-ginger mixture to the soba noodles and toss to combine. Transfer the 
 noodles to serving bowls, bop with the salmon fillets and serve.
EACH: 448 cals, 15g fat (29% cff) 941mg sodium (vs 1,286 mg from tamari or 
 regular soy) - estimated by mastercook and kitpath@earthlink.net  Recipe 
 adapted to reduce sodium 3/99
                   - - - - - - - - - - - - - - - - - - 
Nutr. Assoc. : 0 0 0 631 0 0 0 0 0 0

 

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