Easy Fanesca Imitation Recipes

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KEG'S MUSHROOM NEPTUNE



Keg's Mushroom Neptune image

I love these from the Keg restaurant and hope these are a great imitation! Recipe from recipecircus

Provided by lizeroo

Categories     Canadian

Time 25m

Yield 36 caps

Number Of Ingredients 9

8 ounces softened cream cheese
2 tablespoons sour cream
1/4 cup grated swiss cheese
1 garlic clove, crushed
1 (5 ounce) can shrimp
1 (5 ounce) can crabmeat
1/3 cup green onion, chopped
pepper
36 fresh mushrooms, cleaned, stems removed

Steps:

  • Combine all 8 ingredients.
  • Mix well until blended and fill mushroom caps. (Piping the caps with a pastry bag is a nice touch.).
  • Bake at 375ºF for 15 minutes or until slightly browned.

FANESCA (SPRING SOUP)



Fanesca (Spring Soup) image

Plan ahead for your Easter feast! I read an article in The New Yorker magazine regarding a letter from Ecuador by Calvin Trillin about a Spanish soup that he adores called Fanesca, a thick and hearty soup heavy on the beans, which is only available during holy week. Well, the article didn't come with a recipe but I found several on-line, all more or less the same. Don't let the number of ingredients put you off, it will come together relatively quickly. Seeing as how I'm a vegetarian, I omitted the salt cod but I am leaving it here in case you are not but making it an optional addition. If you do add it then you'll have to start this recipe the day before. Note that the rice, beans and vegetables should all be cooked before adding and that will take you less than an hour if they are all cooked simultaneously (see instructions). If you cook everything ahead of time this recipe comes together in 15 minutes. Anyway, I made this on Saturday, day before Easter and we both loved it:D

Provided by Kumquat the Cats fr

Categories     Beans

Time 1h15m

Yield 8-10 serving(s)

Number Of Ingredients 24

1 lb salt cod fish (optional)
1 tablespoon butter
2 medium onions, finely chopped
1 garlic clove, minced
1/4 teaspoon oregano
1/4 teaspoon ground cumin
1 bay leaf
fresh ground pepper
1 cup long-grain rice, cooked in
1 cup milk, and
1 cup water
1 cup corn kernel, cooked
2 1/2 cups cabbage, shredded and cooked
2 cups winter squash, cooked and mashed (1 small)
2 cups zucchini, chopped and cooked (2 small)
1 cup baby lima beans or 1 cup fava beans, cooked
1 cup green peas, cooked
1 cup green beans, cooked
1/2 cup peanuts, ground
5 cups 2% low-fat milk
1 cup queso fresco or 1 cup queso blanco, shredded
1 teaspoon salt (or to taste if fish is included)
3 eggs, hardboiled and sliced
1/2 cup parmesan cheese, grated

Steps:

  • If using, soak cod fish in cold water to cover for 12 hours or more, changing water from time to time.
  • Drain and put in saucepan with fresh water to cover. Bring to a boil, lower heat and simmer until fish is tender, about 15 minutes. Drain fish, cut into 1/2 inch pieces and set aside.
  • Preheat oven to 375-400 degrees fahrenheit. Cut winter squash in half and place cut side down on a lightly sprayed cookie sheet. Bake for 45 minutes.
  • Meanwhile, cook rice according to package directions replacing half the water with milk (boil on very low heat about 20 minutes).
  • Meanwhile, cook beans and vegetables according to package directions. I used frozen corn, peas, lima beans and green beans combined in same casserole dish and microwaved for 8-9 minutes. The zucchini and cabbage I steamed together for 10 minutes. Combine.
  • Meanwhile, cook eggs until hard boiled (about 4 minutes) and set aside. Let cool, remove shell and slice.
  • When rice is done, add to bean mixture.
  • When winter squash is done, set aside and let cool slightly before scraping out flesh with a fork and mashing a bit. Add to beans and rice mixture. If you are making this ahead of time, place in refrigerator until ready.
  • Heat butter in large saucepan and saute the onions and garlic until the onions are soft, about 5 minutes, Add oregano, cumin, bay leaf and several grinds of black pepper and saute for a minute or two longer. Add 1 cup water, bring to a boil and add the next 11 ingredients (rice through milk) and fish, if using.
  • Stir to mix and simmer very gently for about 5 minutes to blend the flavors.
  • Add chopped cheese and salt to taste. The soup should be about as thick as a minestrone. If it seems too thick, thin it with a little more milk and simmer for a few minutes longer.
  • Garnish soup with sliced hardboiled eggs and serve with parmesan cheese.

Nutrition Facts : Calories 447.6, Fat 18.6, SaturatedFat 8.7, Cholesterol 118.7, Sodium 614.5, Carbohydrate 49.8, Fiber 5.9, Sugar 12.8, Protein 22.8

FANESCA (ECUADOREAN LENTEN CHOWDER)



Fanesca (Ecuadorean Lenten Chowder) image

Provided by Maricel Presilla

Categories     Soup/Stew     Fish     Sauté     Super Bowl     Feta     Cod     Lentil     Butternut Squash     Summer     Family Reunion     Simmer     Gourmet

Yield Makes about 16 cups (serving 8 as a main course)

Number Of Ingredients 23

1 lb skinless boneless salt cod
1 tablespoon achiote (annatto) seeds
1/4 cup vegetable oil
4 large garlic cloves, minced
4 scallions, finely chopped
1 teaspoon ground cumin
8 cups water
1 1/4 lb queso blanco or French feta, cut into 3/4-inch cubes
1/4 cup lentils
1 lb carrots, cut into 1/2-inch pieces
4 ears corn, shucked
1/2 lb snow peas or green beans, cut into 1/2-inch pieces
1 lb zucchini, cut into 1/2-inch pieces
1 (1-lb) piece calabaza or butternut squash, peeled and cut into 1-inch pieces
1 (1-lb) piece green cabbage, coarsely chopped
1 (10-oz) package frozen baby lima beans
1 (10-oz) package frozen baby peas
5 cups whole milk, heated
2 tablespoons unsalted butter
2 1/2 cups canned beans, rinsed and drained
1/2 cup drained canned hominy
1 (4-inch) piece canned heart of palm, sliced 1/4 inch thick
Accompaniments: quartered hard-boiled eggs and avocado slices

Steps:

  • Rinse cod well, then soak in water to cover in a large bowl, changing water 3 or 4 times, 12 hours total. If cod is still too salty, repeat process. Drain cod.
  • While cod is soaking, cook achiote seeds in oil in a small saucepan over moderate heat until oil begins to bubble. Cool seeds in oil, then pour through a sieve, discarding seeds.
  • Heat achiote oil in an 8-quart heavy pot over moderately high heat until hot but not smoking, then sauté garlic, stirring, 30 seconds. Add scallions and cumin, then sauté, stirring occasionally, 2 minutes.
  • Add water and bring to a boil. Stir in two thirds of cheese until incorporated.
  • Stir in lentils and carrots and simmer until lentils are tender, about 20 minutes. Meanwhile, cut 2 ears corn crosswise into 1-inch-thick slices, and cut corn kernels from remaining 2 ears, discarding the 2 cobs.
  • Stir all corn into soup with snow peas, zucchini, calabaza, cabbage, limas, baby peas, hot milk, and butter and simmer 10 minutes. Stir in mixed beans, hominy, and heart of palm and simmer 5 minutes. Add cod, in 1 piece, and cook 2 minutes.
  • To serve, remove cod from chowder and stir in remaining cheese. Cut cod into 2-inch pieces. Ladle chowder into bowls and top each serving with a piece of fish.

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