Text 4256, 70 rader
Skriven 2008-03-24 06:54:00 av DAVE DRUM (1:123/140)
     Kommentar till en text av JIM WELLER
Ärende: Re: New Invention(?)
============================
-=> JIM WELLER wrote to DAVE DRUM <=-

 DD> I was so proud of me....
 DD> Off to internet land - and suspicions confirmed. I had just invented
 DD> (had I used veal instead of chicken) Veal Piccata. Pricked my inflated
 DD> ego for a bit there.

 JW> I think we've all done that. Invented something independently on our
 JW> own but not been the first person to do so. Sometimes there might be
 JW> a subliminal hint from an old memory of a forgotten recipe and
 JW> sometimes it is a completely independent creation. It's hard to come
 JW> up with something truly unique, never done before, AND tasty.

What I was going for was a Greek-style lemon-chicken breast - when I started
out. What I wound up with was as described. And I'm still pretty proud of it.

I was describing it to John and Ozzie at the Star-66 Cafe ... they are the
Greek or Macedonian or Montenegran folks whose lemon-chicken I was trying to do
an impression of. John asked me if I would make it for him in his kitchen - so
I did - using one of his line cooks as a sous-chef - which let things flow a
bit more smoothly.

And got offered a job - which I turned down for a couple reasons. I don't want
to be a production cook, ever again. And as I don't speak fluent Spanish I
would not have fit into his kitchen.   Bv)=

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Pumpkin Walnut Phyllo "Snails"
 Categories: Greek, Appetizers, Side dish
      Yield: 20 servings
 
      1    Pumpkin (4 to 4 1/2 lbs.)
    1/2 c  Granulated sugar
      2 tb Ground cinnamon
      1 c  Chopped walnuts
      1 lb Commercial phyllo sheets
    1/2 c  Olive oil or butter; melted
 
  Cut the pumpkin in half, remove and discard the seeds, the peel using
  a sharp knife.  Grate the pumpkin on the medium holes of a cheese
  grater (there should be approximately 4 cups of finely grated
  pumpkin).  Taste for flavor, adding more sugar if desired.

  Start to roll the "snails". Lay the phyllo flat and deep, covered
  with a damp towel except when rolling.  Brush one filo sheet lightly
  with the oil and fold in half lengthwise.  Spread a row of filling 
  (about 3 to 4 tb) across the length of one end of the filo to within an
  inch of each edge.  Roll up to seal the filling, forming a long tube.

  Then, beginning at one end, curl up tightly into a "snail-like" coil
  and set on a baking sheet.  Continue until all the filling has been
  used, keeping the rolls covered with waxed paper or plastic to avoid
  drying.  Brush the rolls with oil or butter and bake in a 350 degree
  oven for 25 minutes or until puffy and crisp.  Serve warm or cold
  with poultry or game dishes.

  From: "The Food of Greece" by Vilma Liacouras Chantiles, 
  Avenel Books, New York.
  
  Typed for you by Karen Mintzias

  Uncle Dirty Dave's Archives
 
MMMMM
 

... "All mimsy were the borogoves, And the mome raths outgrabe"
--- MultiMail/Win32 v0.49
 * Origin: Doc's Place BBS Fido Since 1991 docsplace.tzo.com (1:123/140)