Text 4250, 69 rader
Skriven 2006-08-12 10:26:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av DAVE SACERDOTE
Ärende: PARRANO CHEESE 58
=========================
 ML> Maybe, but why is Parrano cheese the only one on the whole
 ML> Web that is referred to as such?
 DS> Marketing gimmic.  They're just the first one to launch a new
 DS> buzzword.

Which still doesn't answer "why deanery?"

=

 ML> The prohibitions regarding dead bodies are mostly to
 ML> reinforce that aura of "specialness" of our species
 DS> I thought it was just because dead bodies are creepy. [g]
 
Which in itself points out the specialness - if we didn't
think they were creepy, we'd be chowing down on each other
like most other species.

---------- Recipe via Meal-Master (tm) v7.03

      Title: Spanakopita Peloponnisos
 Categories: Greek, Appetizers, Main dish, Meatless
   Servings:  8

      1 kg Spinach
      1 md Onion; chopped
      1    Leek; chopped
      1 c  Chopped spring onions
    1/3 c  Olive oil
    1/2 c  Chopped parsley
      3 ts Ground nutmeg
           Salt
           Freshly ground black pepper
      8    Fillo pastry sheets
           Olive oil or butter

  Serves 6-10 Oven temperature: 180 C (350 F) Cooking time: 50 minutes

  Wash spinach well and cut off any coarse stems.  Chop coarsely and put into
  a large pan. Cover and place over heat for 7-8 minutes shaking pan now and
  then or turning spinach with a fork.  Heat just long enough to wilt spinach
  so that juices can run out freely.  Drain well in a colander, pressing
  occasionally with a spoon.

  Gently fry the onion in olive oil for 10 minutes, add chopped leek and
  spring onions and fry gently for further 5 minutes until transparent.

  Place well-drained spinach in a mixing bowl and add oil and onion mixture,
  herbs and nutmeg.  Blend thoroughly, adding salt and pepper to taste.

  Place a sheet of fillo pastry on work surface and brush lightly with olive
  oil.  Top with 3 more sheets of pastry, brushing each with oil.  Brush top
  layer lightly with oil and place half the spinach mixture along the length
  of the pastry towards one edge and leaving 4 cm (1-1/2-inches) clear on one
  side.  Fold bottom edge of pastry over filling, roll once, fold in sides
  then roll up.  Place a hand at each end of roll and push it in gently like
  a concertina.  Repeat with remaining pastry and filling.

  Place rolls in an oiled baking dish leaving space between rolls.  Brush
  tops lightly with oil and bake in a moderate oven for 30 minutes until
  golden.  Serve hot cut in portions.

  From: "The Complete Middle East Cookbook" by Tess Mallos.
        ISBN: 1 86302 069 1

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