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FareShare Gazette Recipes -- March 1999 - S's (Page 4)

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Recipes Included On This Page

Springtime Kugel
Steaming Chicken in Plastic Wrap
Sun-dried Tomato Pizza Fondue

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                     *  Exported from  MasterCook  *
                             Springtime Kugel
Recipe By     : 
Serving Size  : 8    Preparation Time :0:00
Categories    : Jewish                           Fruits
                Volume 2-3, Mar.'99
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2   c            Matzo meal
     1/2   c            Sugar
     1/2   ts           Nutmeg
   1       t            Cinnamon
   2       lg           Apples -- coarsely chopped
   2       md           Sweet potatoes -- peeled,
                        -coarsely chopped
   1       lg           Carrot -- peeled and
                        -coarsely chopped
     1/2   c            Golden raisins
   2       tb           Frozen orange juice
                        Concentrate -- thawed
   1                    Lemon -- grated zest and
   1                    Stick margarine (4 oz)
  Preheat oven to 350 degrees F.  Coat a 9-square baking pan with
  no-stick cooking spray.  In a large, non-reactive bowl, combine all
  ingredients.  Stir to mix well.  Transfer to prepared baking dish.
  Bake 1 1/2 hours or until browned on top and firm.  If kugel browns
  too quickly, cover loosely with foil.  Let cool slightly, then cut
  into squares. (If you don't let it cool, the kugel will fall apart
  when cut.)  Serve warm or at room temperature.
  SOURCE: Sun-Sentinel 4/2/98. Recipe by Ethel Hoffman - Everyday
  Cooking for the Jewish Home (Harper-Collins 1997)
  Formatted by Carol Kaplan,  Prodigy Food BB
  From the MM database of Judi M. Phelps or
                   - - - - - - - - - - - - - - - - - - 
                     *  Exported from  MasterCook  *
                     Steaming Chicken in Plastic Wrap
Recipe By     : Jean-Georges Vongerichten's SIMPLE CUISINE
Serving Size  : 1    Preparation Time :0:10
Categories    : Chicken                          Volume 2-3, Mar.'99
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1                    boneless half chicken breast -- for example
                        fresh herbs
   1      tablespoon    olive oil
                        or unsalted butter -- approximately
1. Tear off a square of plastic wrap large enough to hold the food in a
flat package (Single layer). Place the food on the plastic.
2. Flavor the food with a scattering of fresh herbs and 1 tablespoon of oil
or butter. Do not season with salt and pepper as this will draw moisture
from the food.
3. Wrap the contents securely into a flat package. Place the package in a
steamer set over rapidly boiling water and cover.
4. Steam for the time given in the recipe or use the general guide. 
5. Carefully unwrap the (hot!) package with the aid of scissors or a knife.
6. Season immediately after steaming. 
-- Recipes from Jean-Georges Vongerichten in SIMPLE CUISINE, Easy Recipes
for Four-Star Food (1990: MacMillan).
-- Text summarized by and email from 2/99 to ELF, FS
TIP 1: They use a traditional Chinese bamboo basket steamer in the
restaurant. Use any form of steamer, purchased or improvised.
TIP 2: timing 
-Thin Fish: not recommended
-Thick Fish (1 inch thick): 7 mins for Halibut steak; 10 mins for Monkfish,
  swordfish, and salmon steaks
-Sea scallops (left large): 7 to 8 mins
-Shrimp: 5 to 10 mins from Medium through Jumbo (see tip 3)
-Boneless half chicken breast: 15 mins
TIP 3: Steaming without Plastic Wrap (Shrimp only)
Step 1: Arrange 6 large shrimp in a single layer in a steamer over rapidly
boiling water and cover.
Step 2: Steam for 90 seconds.
Step 3: Remove shrimp from the steamer and let rest 30 seconds. For shrimp
more well done, cover before the resting period.
OPTIONS: Steaming works best when the food to be cooked is arranged in a
single layer. Don't stack scallops, for example; instead, arrange them in a
flat package. You can, however, top the food with a small quantity of
half-cooked cut-up vegetables and then wrap. The vegetables will finish
cooking at the same time. 
                   - - - - - - - - - - - - - - - - - - 
NOTES : Wrapping in plastic prevents direct contact with steam and creates
a gentle "second steaming" within the plastic. The wrapping saves all the
cooking juices. Use a plastic wrap that is heat tolerant -- such as a wrap
formulated for use in microwave ovens. 
                     *  Exported from  MasterCook  *
                      Sun-dried Tomato Pizza Fondue
Recipe By     : 
Serving Size  : 0    Preparation Time :0:00
Categories    : Cheese                           Volume 2-3, Mar.'99
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      tablespoons   extra-virgin olive oil
   1      medium        onion -- chopped
     1/2  cup           finely chopped sun-dried tomatoes (not
                        oil-packed) or sun-dried
                        tomato salad bits
   1                    garlic clove -- minced
     1/2  teaspoon      dried oregano
     1/2  teaspoon      dried basil
     1/4  teaspoon      crushed hot red pepper flakes
   1      cup           dry white wine
  12      ounces        mozzarella cheese -- shredded (about 3
   4      ounces        sharp Provolone cheese. shredded (about 1
                        1/2 cups)
   2      ounces        freshly grated Parmigiano-Reggiano cheese
                        (1/2 cup)
   1      tablespoon    cornstarch
     1. In a medium, heavy-bottomed saucepan, heat the oil over
medium heat. Add the onion and cook, stirring often, until
translucent, about 4 minutes. Add the sun-dried tomatoes, garlic,
oregano, basil, and hot pepper flakes. Stir until the garlic is
fragrant, about 1 minute. Add the wine and bring to a simmer.
     2. In a medium bowl, toss the cheeses with the cornstarch. Stir the
cheeses, a handful at a time, into the saucepan, stirring until the
first addition is melted before adding another. Let the fondue come to a
bare simmer, but do not boil.
    3. Transfer to cheese fondue pot and keep warm over a fondue burner.
Serve immediately, with the dipping ingredients of your choice.
Pizza Fondue with Olives: Stir 1/2 cup finely chopped pitted black
Mediterranean olives into the fondue,
Crusty French or Italian bread cut Into bite-sized cubes (leave a piece of
crust on each cube); Focaccia, cut into bite-sized  squares; Italian salami
Cut into bite-sized cubes; Pepperoni, cut into wedges;  Cooked baby
artichoke hearts;  Broccoli florets, prepared for dipping (blanched 2
minutes in boiling salted water, cool in cold water, dry well); raw red
bell pepper slices; raw zucchini cut into wedges."
PIZZA IS RIGHT UP there with fondue as one of America's most fun-to-eat and 
delicious foods, so a pizza-flavored fondue seems in order.  Focaccia, the 
Italian flatbread, is the perfect dipping ingredient, as it resembles a 
topping-less pizza crust.
Submitted to FareShare by Gayle -
Formatted in MasterCook by Art Guyer 
                   - - - - - - - - - - - - - - - - - - 
NOTES : makes 6 to 8 servings


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