Ladle into hot, sterilized jars; seal at once. Process in boiling water bath for 5 minutes. Makes 6 pints.
Remove the green stems and the fronds from the fennel. Discard the
stems. Chop the feathery fronds and reserve at least 1 T. Remove any
blemished or tough layers from the fennel bulb and trim a thin slice
from the base. Cut the bulb in half lengthwise through the base. Lay
each half cut side down on a work surface and cut it into very thin
slices. Set the fennel aside.
Heat the oil in a large sauté pan. Add the garlic and sauté over medium
heat until lightly colored, about 1 minute. Stir in the sliced fennel
and continue cooking until the fennel has softened slightly and is just
starting to become golden, about 8 minutes.
Coarsely chop the tomatoes and add them to the pan along with 1/2 cup of
their packing juice, the salt, and the pepper. Use the back of a spoon
to break apart the tomatoes. Simmer gently, stirring occasionally and
continuing to break apart the tomatoes, until the fennel has softened
completely and the sauce has thickened, about 20 minutes. Taste for salt
and pepper and adjust seasonings if necessary.
While preparing the sauce, cool and drain the pasta. Toss the hot pasta
with the fennel sauce and the chopped fennel fronds. Mix well and
transfer portions to warm pasta bowls. Serve immediately with grated
cheese passed separately.
* Cheese & Pasta * 5 T butter * 8 oz. cottage cheese * 5 shallots, minced, 1 c * 1 large egg * 4 med. garlic cloves, 1 T * 1/4 t salt * 1/4 c flour * 12 lasagna (box) * 3 1/2 c milk * 1 T butter * 2 bay leaves * 2 oz. (1 c) parmesan * 1/2 t nutmeg * 8 oz. (2 c) fontina or * 1/2 t salt; 1/4 T pepper, 1 oz. (1/2 c) mozzarella * parmesan
Boil 4 qts. water + salt + spinach (about 5 sec.). Put spinach in ice water, cool, dry, chop.
Melt butter till foaming; add shallots, garlic & heat 4 min. Add flour & cook 1 1/2 min. (not brown). Add milk & boil, whisk in bay leaves & parmesan. Transfer to bowl & cover with plastic.
Blend cottage cheese through salt, in blender. In middle oven, heat to 425 F. Put noodles in pan with hot tap water for 5 min., agitate, place single layer on towel. Wipe pan dry & butter.
* 1/2 c béchamel sauce; * noodles; * add spinach to b. sauce * 1 c spinach/ cheese sauce * parmesan; * noodles; * 1 c spinach s * 1 c fontina * noodles; * 1 c spinach s; * cottage cheese * noodles * spinach * fontina. Spray alum & cover and cook 20 min. * remove foil * upper oven to broil 6-8 min. Cool 10 minutes, eat!!
* 1/2 c lemon juice (about 2 lemons) * 2 T olive oil * 1 t dried dill * 1 T Dijon mustard * 1/2 c grated Parmesan cheese * salt and pepper to taste
In a medium-sized skillet, heat 2 tablespoons olive oil over medium heat. Sauté the onions, garlic, and carrots for a few minutes, then add the chard and cook a few minutes more until it is tender. Remove the skillet from the heat, stir in the white beans and set aside to cool.
In a large mixing bowl, mix the lemon juice, olive oil, dried dill, and mustard together. Toss with the pasta and beans and chard mixture. Season with salt and pepper, and gently stir in the grated Parmesan cheese. Serve chilled or at room temperature.
Optional: Add sun-dried tomatoes, pesto, and small pieces of lox or chopped Kalamata olives for an additional flavor boost.
Add the remaining ingredients and process until smooth. Add to pasta!
Boil the sweet plantains and peel after boiling (~30 min). Smash the plantains and add 1/4 cup of the warm water (used to boil the plantains), butter and mix well.
Get an aluminum foil pan and add the following layers of ingredients in the order listed and then place in the oven for about 20 minutes at 300 degrees.
-mashed plantains -cook ground beef -shredded cheese -mashed plantains -shredded cheese