Text 21936, 104 rader
Skriven 2009-03-15 07:08:00 av Dave Drum (1:124/311)
     Kommentar till en text av JIM WELLER
Ärende: Re: Food Quiz part 1
============================
-=> JIM WELLER wrote to ALL <=-

 JW> Answer our simple quiz and you'll soon know the truth: are you a
 JW> food tragic?

 JW> On your phone, you have:

 JW> (a) the numbers of a few of your favourite restaurants
 JW> (b) the numbers of all the restaurants you want to visit
 JW> (c) a picture of Sean's Panaroma's dining room as your wallpaper
 JW> (d) Tetsuya Wakuda's mobile on speed-dial.

     (e) all of the above

 JW> Your web bookmarks page reveals:

 JW> (a) gourmettraveller.com.au
 JW> (b) chow.com
 JW> (c) egullet.com
 JW> (d) your own food blog.

     (e) www.roadfood.com

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Parmesan Pull-Aparts
 Categories: Breads, Rolls, Cheese
      Yield: 12 servings
 
      2 ts Active dry yeast
      1 ts Mild honey or sugar
    2/3 c  Warm milk (105–115°F);
           - divided
  2 1/2 c  All-purpose flour + 2 Tb for
           - sprinkling
  1 1/4 c  Grated Parmigiano-Reggiano
      1 ts Salt
      3 lg Eggs
      5 tb Unsalted butter; in Tb
           - pieces, softened
      1 tb Water
 
  Equipment: a stand mixer fitted with paddle attachment
  
  These rolls have a lot in common with brioche—both are rich
  and tender, and they bake up with a gorgeous browned crust.
  However, these are much easier to make than that time-intensive
  bread, and they have the added advantage of aromatic Parmigiano-
  Reggiano. We guarantee they’ll fly out of the bread basket.
  
  Stir together yeast, honey, and 1/3 cup warm milk in mixer
  bowl and let stand until foamy, about 5 minutes. (If mixture
  doesn't foam, start over with new yeast.) Whisk together
  flour (2 1/2 cups), cheese, and salt, then mix into yeast
  mixture along with remaining 1/3 cup warm milk at low speed.
  Increase speed to medium and beat in 2 eggs, 1 at a time,
  beating well after each addition, then beat, scraping down
  side of bowl occasionally, until a very soft dough forms,
  about 3 minutes. Beat in butter, 1 Tbsp at a time, until
  dough is elastic, about 2 minutes. (Dough will be very
  sticky.)
  
  Scrape dough into center of bowl and sprinkle with remaining
  2 Tbsp flour. Cover bowl with plastic wrap and a kitchen towel
  and let dough rise in a draft-free place at warm room temp
  until doubled, 1 1/2 to 2 hours.
  
  Punch down dough (do not knead) and turn out onto a floured
  surface. Cut dough into 12 equal pieces and roll each into
  a ball by cupping your hand and pushing dough against work
  surface as you roll in a circular motion. Arrange rolls 1
  inch apart in a buttered 9- by 2-inch round cake pan and
  cover with a kitchen towel (not terry cloth). Let dough rise
  in a draft-free place at warm room temperature until doubled
  and dough fills pan, 1 to 1 1/2 hours.
  
  Preheat oven to 375°F with rack in middle.
  
  Whisk together remaining egg with water and brush on tops
  of rolls. (You will have leftover egg wash.) Bake until
  golden brown, 20 to 25 minutes. Loosen edges of rolls from
  pan with a sharp knife and invert rolls onto a rack, then
  reinvert and cool at least 20 minutes.
  
  Cooks’ note: Rolls are best the day they're made but can be
  frozen (cool completely, then wrap well) 1 month. Thaw, then
  reheat on a baking sheet in a 350°F oven until warmed through,
  5 to 10 minutes.
  
  Recipe by Ruth Cousineau
  
  February 2009 | Gourmet
  
  Makes 1 dozen rolls
  
  MM Format by Dave Drum - 19 January 2009
  
  Uncle Dirty Dave's Archives
 
MMMMM

... The only way I'll drop ten pounds is if I go shopping in England!
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