Text 40257, 94 rader
Skriven 2010-07-23 20:34:00 av JIM WELLER (1:123/140)
     Kommentar till en text av CAROL SHENKENBERGER
Ärende: Oregano
===============
-=> Quoting Carol Shenkenberger to Ruth Haffly <=-

 CS> Humm.  Oregano is greek?

It's pan-Mediterranean.

Did you know that basil, lavender, mint, marjoram, oregano, perilla.
rosemary, sage, savory and thyme are all in the same (mint) family?

Marjoram and oregano are closely related, in the same Origanum
genus.

And there are several subspecies of oregano with slightly different
tastes, which are regional favourites:

Vulgare or "common" is the "main" one.

Gracile is from Khirgizstan, said to be milder but I've never come
across it.

Hirtum or "rigani" is Greek Oregano, milder than vulgare, my
favourite. If a restaurant's Greek salad is particullarly good it is
probably because they use this rather than the Italian kind.

Onites is Cretan or Turkish Oregano, quite strong and spicy.

Syriacum is Syrian or Lebanese Oregano, called za'atar in Arabic.

Za'atar is also the name of an Arabic spice mix with both oregano
and thyme in it.

And for gardeners, there are a zillion varieties and oregano-
marjoram crosses, some accidental, some cultivated.
               
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Layered Italian Cheese Terrine
 Categories: Italian, Cheese, Herbs, Spreads
      Yield: 16 Servings
 
     16 oz Cream cheese, softened
      2 c  Grated cheese mix (any combo
           Asiago, mozzarella,
           Provolone,
           Parmesan, fontina, romano)
      2 T  Garlic, minced
      1 T  Each: fresh parsley, basil,
           Oregano, all minced (or
    1/2    The amounts dried)
    1/2 t  Each, salt and white pepper
    3/4 c  Pesto
    3/4 c  Roasted, peeled red bell
           Peppers, chopped (or
           Pimento)
    3/4 c  Pitted black olives,
           Chopped
      3 sl Mozzarella, 1/2" thick
      3 sl Provolone, 1/2" thick
 
  Combine cream and Italian cheeses, garlic, herbs, salt, and pepper
  in a bowl and mix very well. Press mixture onto a cookie sheet
  lined with plastic wrap in a layer about 1/2" thick. Chill about
  one hour or until very cold.
  
  Lightly oil the loaf pan and line with plastic wrap. Piece
  together a seamless layer of the mozzarella slices in the bottom
  of the pan. Cut a section of the filling to fit over the
  mozzarella. Drop the pan from a low altitude to compress the
  layers. Add the pesto on top of the cheese mix and smooth out with
  a spatula.

  Repeat the procedure with mix, then red bell peppers, then mix,
  then the olives. Add the last piece of cheese mix, and top with a
  seamless layer of provolone. Cover well with plastic wrap. Chill
  or freeze for later consumption.
  
  To serve, cut with a warm, non-serrated knife into vertical
  slices, so that all the layers show. Serve with baguettes, bagel
  crisps, or crackers.

  From: Brenda Brown Starling
 
MMMMM

Cheers

YK Jim


... A dessert without cheese is like a beautiful woman with only one eye.

___ Blue Wave/QWK v2.20
--- Platinum Xpress/Win/WINServer v3.0pr5
 * Origin: Doc's Place BBS Fido Since 1991 docsplace.tzo.com (1:123/140)