Text 24090, 97 rader
Skriven 2009-05-14 22:33:00 av JIM WELLER (1:123/140)
     Kommentar till en text av GLEN JAMIESON
Ärende: Re: CLOTHES DRYERS 90512
================================
-=> Quoting Glen Jamieson to Dave Drum <=-

 GJ> I remember young Jim writing of his mother drying clothes inside her
 GJ> heated house to increase the humidity during those extreme winters.

But I advised her against it as the moisture point load in the
laundry room was excessive.

MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: Gina Depalma's Pastiera
Categories: Italian, holiday, cakes, cheese, grain
  Servings: 10

     16 oz can grano cotto
    3/4 c  milk
    1/2 c  plus 2 tb granulated sugar
           Freshly grated zest of 1
           lemon
    1/2 ts ground cinnamon
           Pasta Frolla (recipe below)
      1 lb fresh ricotta, smoothed in
           the food processor
      3 lg eggs
    1/2 ts pure vanilla extract
  1 1/2 ts orange flower water, or
           freshly grated zest of 1
           orange
    1/4 c  diced candied orange
    1/4 c  diced candied citron
      1    additional egg for egg wash

Place the cooked grain, milk, sugar, lemon zest and cinnamon in a
2-quart saucepan and cook over low heat, stirring often with a
wooden spoon until the mixture is creamy... the grains will retain
their shape, but the rest of the mixture should be soft and smooth
and there should be no huge clumps of grain; it should resemble
creamy oatmeal. Transfer the grain mixture to a shallow bowl and
allow it to cool completely.

On a floured board, roll 2/3 of the pasta frolla into an 11-inch
circle, 1/8th of an inch thick. Transfer the dough to a deep, 9-inch
pie plate, or a 9 x 2-inch layer cake pan by rolling the dough
around the pin like a carpet and then unrolling it onto the pan.
Press the dough into the bottom and sides of the pan, then trim the
dough to leave a 1/2-inch overhang. Gather the scraps and save them
for another use. Chill the shell while you put together the rest of
the filling.

Preheat the oven to 350 F and position a rack in the middle of the
oven.

Place the ricotta in a large bowl and whisk in the eggs, vanilla,
orange flower water or zest. Mix in the grain mixture and candied
fruits, making sure all the ingredients are completely combined.

Set the filling aside while you roll out the remaining pasta frolla
into a rectangle at least 11 inches long and 6 inches wide. Using a
pastry cutter, make 6 or 7 long strips of dough, 3/4-inch wide. Pour
the filling into the chilled shell and carefully arrange the enough
of the strips on top to form a lattice pattern and pinching the
edges together with the overhang. Trim all the pastry flush with the
top of the pan, then gently roll it down and inward with your finger
to form a lip around the perimeter. 

Use a fork to slightly beat the egg with a small splash of water to
make an egg wash. With a pastry brush, glaze the pastry strips and
edges. Bake the pastiera on the middle rack of the oven for 55 to 60
minutes, rotating it 180  after 20 minutes to ensure even browning.
If necessary, you can protect the edges from overbrowning with some
strips of aluminum foil. 

The pastiera is done when the filling is set but jiggly and the
pastry is golden brown. A knife inserted in the center will come out
clean. Remove it from the oven and set it to cool on a rack. Allow
the pastiera to cool completely, or chill it overnight before
cutting it into wedges to serve.

makes 10 to 12 servings

Posted by Gina DePalma
              
  From: Serious Eats                    
 
MMMMM-------------------------------------------------


Cheers

YK Jim


... Palmolive oil: Use it for salads or cooking or dishwashing.

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