Coladarci For City Clerk
Recipe For Change

2009 Danbury Democratic Candidates provided recipes for the www.voteeileen.com page.
I have included a link to their bios on www.danburydemocrats.net

This recipe is from Gary Gloncalves, the Democratic Candidate for Mayor.

Gary is concerned about property tax increases, spending money through bonding and the indebtedness into the future that it brings.

For more about Gary, visit www.electgarymayor.com

Portuguese Pork Alentejana
"An original Portuguese recipe with pork and clams."
PREP TIME 40 mins
COOK TIME 30 mins.

1 1/2 cups dry white wine
1 teaspoon paprika
2 1/2 teaspoons salt
1/4 teaspoon black pepper
2 cloves garlic, peeled and cut in half
1 bay leaf
2 pounds pork loin, cut into 1 inch cubes
3 teaspoons olive oil, divided
2 onions, peeled and thinly sliced
2 teaspoons finely chopped garlic
2 tomatoes - peeled, seeded and chopped
1/4 teaspoon crushed red pepper flakes
24 small clams in shell, scrubbed
1/4 cup chopped fresh parsley

1. In large bowl, combine wine, paprika, salt and pepper, blend well. Add garlic cloves, bay leaf, and cubed meat, turn meat in marinade to coat pieces. Marinate for 6 hours, turning occasionally.
2. Drain pork; reserve marinade. Pat cubes completely dry. Discard garlic and bay leaf. Melt 1 teaspoon of oil in large skillet. Add pork cubes, stirring frequently so that the meat colors quickly and evenly. Transfer with slotted spoon to a bowl.
3. Pour reserved marinade into skillet and bring to a boil over high heat, scraping off any brown particles clinging to the inside of pan. Boil briskly uncovered until marinade is reduced to 1 cup. Pour over pork and set aside.
4. In 6 to 8 quart pan, heat remaining 2 teaspoons oil; add onion and cook for 5 minutes, stirring frequently until onion is soft but not brown. Add garlic, tomatoes and crushed red pepper. Simmer, stirring constantly for 5 minutes.
5. Spread the clams, hinged side down, over the tomato sauce; cover the pan tightly and cook over medium to high heat for ten minutes or until clams open. Stir in reserved pork and juices. Simmer for 5 minutes to heat thoroughly. Sprinkle with parsley.
6. Can be served with rice or oven potatoes.

Frank Anders is running for Common Council in the First Ward. An explanation of the title of his recipe, "Point Pelee Pansit".
Frank grew up in Point Pelee National Park in Ontario, Canada. Long story short...he was born in Wisconsin (so there is no 0 but his parents moved to Canada when he was a preschooler. Pansit is a noodle dish in the Philippines. Point Pelee Pansit
Cooking time: 10 minutes
Number of servings: flexible
Ingredients:
Ground beef, grated carrots, thinly sliced celery, chopped onions, celery seed, salt and pepper.

In a skillet, brown the beef and the celery seed. Add the carrots and celery and continue sauteing.

Pasta Fajole by Claire Mortilla, a Democratic candidate for zoning
She adds, "This meal is nutritious, delicious and takes about 10 minutes to prepare! Serve with a tossed salad and garlic bread. Recipe can be doubled.
1 lb. pasta (penne, or other cut pasta)
olive oil
3-4 cans cannelini beans
1 small onion diced
fresh parsley sprig
garlic powder (optional)
balsamic vinegar
2 or 3 tablespoons tomato sauce

Boil water sufficient to cook pasta, cook pasta, drain and set aside, this step should be done while sauce is being prepared
saute diced onion until clear, in enough olive oil to just cover onion
transfer onion to small saucepan
add cannelini beans and all liquid from cans
add tomato sauce (enough to tint the sauce)
add small amount of chopped parsley
Cook sauce on low to medium heat, stirring as needed
spritz with balsamic vinegar to taste
sprinkle a small amount of garlic powder if desired
toss mixture into pasta reserving some sauce as it will be absorbed by the pasta (This mixture is great all by itself on bread)

Patrick Venuti , the Democratic candidate for Zoning Alternate sent me this appetizer. He said. "This is a great appetizer we have made a few times over the last year and it's always a huge hit! and it is easy!"
Honey-Tomato Bruschetta with Ricotta
2 pints cherry or grape tomatoes, halved lengthwise
1 1/2 tablespoons extra-virgin olive oil
2 tablespoons clover honey
2 teaspoons thyme leaves
1 teaspoon kosher salt
1/8 teaspoon freshly ground pepper
12 baguette slices, cut 1/2 inch thick on the bias
1 cup fresh ricotta (8 ounces)
1 tablespoon buckwheat or chestnut honey
6 basil leaves, thinly sliced or torn

Preheat the oven to 300°. Line a large rimmed baking sheet with parchment paper. In a large bowl, toss the tomatoes with the olive oil, honey, thyme leaves, salt and pepper. Scrape the tomatoes onto the prepared baking sheet and turn them cut side up. Bake the tomatoes for about 1 hour and 25 minutes, until they begin to shrivel and brown. Let cool.

Preheat the broiler. Spread out the baguette slices on a baking sheet. Broil for about 30 seconds on each side, until the edges are golden brown.

Spread the ricotta over the baguette slices and top with the slow-roasted tomatoes. Lightly drizzle the tomatoes with the buckwheat honey, sprinkle with the sliced basil and serve with additional buckwheat honey on the side. Make Ahead:
The roasted tomatoes can be refrigerated for up to 2 days. Bring to room temperature before serving.

Patrick McCleary, a candidate for the Board of Education.
He says, "This is a favorite recipe of mine for slow-cooked beef or pork.
Slow-Cooked Beef or Pork
*Slow cook meat in crock pot, low setting, 1 Hour for Each Pound plus an additional Hour. Drain fat, add sauce, slow cook for another hour. Serve on Kaiser roll with chips, pickle, & coleslaw if desired.

Sauce (for approximately 3 pounds of meat; adjust for larger/smaller portions)
*Sauté Onions, Garlic, & 1 tsp of Salt
1/2 cup Sugar
1/4 Cup Brown Sugar
3 Cups Beef Broth
1/2 tsp Mustard
1/4 Cup Vinegar
1/8 Cup Liquid Smoke
1/2 Cup Worterschire
1 Can Tomato Paste

Bill Totten, candidate for Common Council sent this recipe for
Hearty Chicken Vegetable Soup
1 (3 pound) whole chicken
1 onion, cut into thick slices
5 stalks celery, thickly sliced
1 tablespoon salt
1 teaspoon packed fresh basil leaves
1 teaspoon coarse ground black pepper
5 carrots, sliced
1 yellow squash, thinly sliced
1 zucchini, thinly sliced
1 pound fresh mushrooms, sliced
1 red bell pepper, sliced
12 ounces fresh tortellini pasta
2 tablespoons chicken soup base
2 cups uncooked egg noodles
PREP TIME 15 Min
COOK TIME 1 Hr 40 Min
READY IN 1 Hr 55 Min
Original recipe yield 10 quarts

This is a recipe forCider Vinegar Chicken with Rice and vinegar / oil salad ala Bruce Lees, candidate for Constable
Bruce adds that he got the recipe from the internet and says, "I serve with Rice and a Salad."
INGREDIENTS for Two
2 skinless, boneless chicken breasts
1-3/4 teaspoons garlic salt
1/3 cup cider vinegar

Preheat oven to 350 degrees F
. Place chicken breasts in a 9x13 inch baking dish. Sprinkle with garlic salt, then pour vinegar over all.
Bake at 350 degrees F (175 degrees C) f or 35 minutes or until chicken is browned and cooked through, and juices run clear.

Barbara Carey, candidate for Common Council, Ward 3 sent this recipe for Old Fashioned Meat Loaf
2 lbs. ground beef, or can use combination of beef, pork or lamb
can also be made with chicken or turkey
1 can condensed cream of mushroom soup
1 small onion, chopped or grated
1/2 cup breadcrumbs
1 egg, slightly beaten
1 tsp. salt
1/2 tsp. pepper
1/4 tsp. garlic powder
1 Tbs. grated cheese (optional)

Combine all ingredients, mixing thoroughly
Shape firmly into a shallow pan (firm shaping will insure a moist, easy to slice loaf
Bake at 375 degrees for 1 hour 15 minutes.
Serves 6

Barbara Carey included Yam and Potato Gratin to serve with the meat loaf
3 large russet potatoes
3 large Yams
3 cups heavy cream
3 cloves garlic, crushed
salt and pepper to taste
ground nutmeg (optional) to taste

Preheat oven to 375 degrees
In a saucepan over medium high heat, bring the heavy cream and garlic to a boil. Reduce heat to low and simmer uncovered for 10 minutes.

Remove the garlic and season thecream with salt, pepper and nutmeg. The mixture should be a little salty, as the potatoes are very bland and will absorb the cream and salt.

While the cream is simmering, peel the potatoes and yams. Slice 1/4" thick. In a deep baking dish, arrange the slices in overlapping rows. Pour the hot cream over the slices. It should just cover them, if not add more as needed.

Bake until the potatoes and yams are tender when pierced, about 45 minutes. Serve at once.

The Recipe for Change cookbook was created as a handout at The Taste of Danbury (September 12 & 13, 2009). If you would like a copy, please email me at eileen@voteeileen.com. Donations gratefully accepted.

Click here for recipes listed in the cookbook, Recipe for Change

or here for recipes from the Danbury Democratic Town Committee members.