Easy Fanesca Imitation Recipes

KEG'S MUSHROOM NEPTUNE

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.

EASIEST FOCACCIA RECIPE

Steps:

• In a small bowl, dissolve sugar and yeast in warm water. Let stand until creamy, about 10 minutes.
• In a large bowl, combine the yeast mixture with flour; stir well to combine. Stir in additional water, 1 tablespoon at a time, until all of the flour is absorbed. When the dough has pulled together, turn it out onto a lightly floured surface and knead briefly for about 1 minute.
• Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 30 minutes.
• Preheat oven to 475 degrees F (245 degrees C).
• Deflate the dough and turn it out onto a lightly floured surface; knead briefly. Pat or roll the dough into a sheet and place on a lightly greased baking sheet. Brush the dough with oil and sprinkle with salt.
• Bake focaccia in preheated oven for 10 to 20 minutes, depending on desired crispness. If you like it moist and fluffy, then you'll have to wait just about 10 minutes. If you like it crunchier and darker in the outside, you may have to wait 20 minutes.

FANESCA (ECUADOREAN LENTEN CHOWDER)

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.

EASY FANESCA IMITATION

Steps:

• Ahead of time, cook the squashes, cabbage, rice and beans separately and soak the fish. Save the liquids from the beans and fish.
• If the broad beans still have the shells, remove them.
• When ready to prepare:.
• 1. In a large pot, fry onion in 1 T butter with achiote and 3 minced cloves of garlic until the onion is transparent.
• 2. Add pepper and1/4 tsp cumin and fry additional minute.
• 3. Cut the fish in medium sized pieces (to preference).
• 4. Add a half cup of saved fish water, half-and-half, and the bean water to make one liter of liquid. If the bean water does not reach a liter, add water.
• 5. Add peanut butter, squash, sambo, cabbage, and rice; boil for 20 minutes, stirring, until it reaches a creamy consistency.
• 6. Add the hominy, both types of beans (make sure the broad beans have no shells), and peas, and simmer for 10 minutes.
• 7. Add the fish, simmer for 5 minutes. More of the fish water may be added to taste.
• 8. Add chochos.
• Top with any/all of the following:.
• 1. Fried plantain: Cut the plantains into pieces about an inch long, microwave until soft, press flat with a flat knife or a can, and fry in oil of your choice until golden brown.
• 2. Hard-boiled egg, peeled and halved.
• 3. Empanadas.

FANESCA (SPRING SOUP)

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.