Text 31541, 112 rader
Skriven 2009-11-28 10:39:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av RUTH HAFFLY
Ärende: trips 436
=================
missing messages

 RH> Modern technology at its fnest again. (G)

Turns out I misread, and those two messages didn't come
from Doc's. But why technology should exert its finest
on me, I don't know.

peppercorns

 ML> Chacun a son gout. A little disconcerting bite is the
 ML> precise reason for leaving them in.
 RH> Depends on if I want to be surprised or not.  Most times I don't.

I like a little surprise now and then.

bad vegetables

 RH> Yes but Mom wrote that while the top carrots looked good, quite a few
 RH> underneath them were rotten.  She was wondering if they were last
 RH> year's carrots.
...
 ML> there were some serious malice aforethought on the
 ML> part of whoever packed the package.

My scenario: this year's crop, packages stored in a wet place,
theirs being at the bottom of the heap and thus subject to
constant moisture and probably a little fermentation heat as
well. If last year's, there would have been little left of them
after undergoing these conditions.

 RH> I've no idea on that.  I get the impression they go to a place where
 RH> they've gone for years to get the produce.

In which case they should have been able to take them back.

 ML> ROASTED RED TOMATO SAUCE
 ML> 1 sm bunch basil (about 1/4 lb)*
 RH> It is but basil seems to lose a lot of its "punch" when cooked in a
 RH> tomato sauce. At least that's what I've observed.

I don't find that - I think a handful of basil leaves will
flavor up a whole pot of tomatoes. More than that, this
creepy licorice taste tends to come up.

 RH> Interesting that both an onion and a leek were both used.  I'd go with
 RH> the onion but the leek is milder flavored.

I've seen a number of recipes that use both, probably to
provide two different layers of flavor. For me, I seldom
use leeks, as they're expensive, a pain to prepare, and
wasteful. If I want mild onion flavor, I cook yellow onions
extra long; if I want green flavor, I use scallions.

This one uses all three:

MMMMM----- Recipe via Meal-Master (tm) v8.05

      Title: Spanakopita Peloponnisos
 Categories: Greek, Appetizer, Main dish, Vegetarian
      Yield: 8 servings

      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
  From: Mike Dunsmore
  ~--

MMMMM

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