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FareShare Gazette Recipes -- April 2006 - R's

 

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Recipes Included On This Page

Rhubarb Strawberry Crisp
Rosemary Garlic Lamb Chop

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                    * Exported from MasterCook *

                      Rhubarb Strawberry Crisp

Recipe By : Emeril Lagasse , Food of Love Productions, 2006
Serving Size : 6 Preparation Time :0:00
Categories : Volume 9-04 Apr 2006

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 cups diced rhubarb
4 cups fresh strawberries -- hulled
and halved, if large
1 cup granulated sugar
2 teaspoons orange zest
2 tablespoons cornstarch
1/4 cup orange liqueur
[recommended: Grand Marnier or Cointreau]
10 tablespoons cold unsalted butter -- cut
into 1/2-inch pieces
1 1/4 cups all-purpose flour
1/4 cup light brown sugar
1 pinch salt

In a large bowl, combine the rhubarb, strawberries, three-fourths cup of
the granulated sugar, orange zest, cornstarch and orange liqueur; toss to
thoroughly combine.

Grease a 9-by-13-inch casserole or baking dish with one tablespoon of the
butter and transfer the fruit mixture to the prepared casserole.

Preheat the oven to 375 degrees Fahrenheit.

In a mixing bowl, combine the remaining nine tablespoons of butter, flour,
remaining one-fourth cup of granulated sugar, the brown sugar and salt; cut
together until the mixture resembles coarse crumbs. Sprinkle the topping
evenly over the fruit and bake until the topping is golden brown and crispy
and fruit is bubbly in places, about 45 minutes.

Cool briefly and serve warm, with a dollop of whipped cream, ice cream or
creme fraiche, if desired.

Yields 6 servings

Recipe courtesy Emeril Lagasse , Food of Love Productions, 2006

Contributed to the FareShare Gazette by Robin; 23 April 2006.
www.fareshare.net

                   - - - - - - - - - - - - - - - - - - - 

Per Serving (excluding unknown items): 509 Calories; 20g Fat (36.0% calories from 
fat); 4g Protein; 75g Carbohydrate; 4g Dietary Fiber; 52mg Cholesterol; 33mg 
Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Fruit; 4 Fat; 2 1/2 Other 
Carbohydrates.


 

                           * Exported from MasterCook *

                             Rosemary Garlic Lamb Chop

Recipe By : LCBO  March 2006
Serving Size : 2 Preparation Time :0:00
Categories : Volume 9-04 Apr 2006

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 lamb chops -- loin or shoulder
[about 7 oz or 200 g total]
2 tablespoons red wine vinegar
1 tablespoon extra virgin olive oil
1 tablespoon fresh chopped rosemary
1 large garlic clove -- minced
1 teaspoon Dijon mustard
Salt and pepper to taste
3 mini new potatoes
1 tablespoon unsalted butter
1 tablespoon fresh chopped parsley
Side dish: Spicy Broccoli
1/3 cup water
1 1/2 cup broccoli florets
1 tablespoon extra virgin olive oil
1 pinch hot pepper flakes
Salt and pepper -- to taste

Whisk together vinegar, oil, rosemary, garlic, mustard and a pinch of both
salt and pepper in shallow dish. Add lamb chops and turn to coat. Let
stand at room temperature for 10 minutes.

Cook potatoes in small pot of boiling salted water for about 8 minutes or
until tender. Drain and cut in half.

Melt butter in saucepan and add potatoes, parsley and pinch of salt and
pepper. Toss to coat. Cover and keep warm.

Heat non-stick skillet or grill pan over medium-high heat. Remove lamb
chops from marinade and sear, turning once, for about 10 minutes or until
medium-rare.

Serve lamb chops with potatoes and spicy broccoli.

(LCBO  March 2006)  For one

Side dish: Spicy Broccoli

Bring water to boil in non-stick skillet. Add broccoli. Cover and cook for
3 minutes or until tender crisp. Drain, if necessary. Add oil to skillet
and cook broccoli, hot pepper flakes, salt and pepper over medium heat,
stirring for 2 minutes or until cooked well and golden.

Serve with lamb chops.

Contributed to the FareShare Gazette recipe challenge by Claudia;
30 March 2006.
www.fareshare.net

                       - - - - - - - - - - - - - - - - - - - 

Per Serving (excluding unknown items): 487 Calories; 45g Fat (82.2% calories from 
fat); 17g Protein; 4g Carbohydrate; 2g Dietary Fiber; 86mg Cholesterol; 102mg 
Sodium. Exchanges: 0 Grain(Starch); 2 Lean Meat; 1/2 Vegetable; 7 1/2 Fat; 
0 Other Carbohydrates.

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