Text 6029, 89 rader
Skriven 2008-04-25 09:34:00 av DAVE DRUM (1:123/140)
     Kommentar till en text av JIM WELLER
Ärende: Re: Region foods
========================
-=> JIM WELLER wrote to DAVE DRUM <=-

 DD> bratwurst

 DD> Johnsonville (I think a national brand)

 JW> International. They are available here.

 DD> Kewl. Just the links, or the patties, too? Johnsonville's other
 DD> sausage varieties are pretty decent as well.

 JW> I've only noticed bratwurst links, not patties. I have seen other of
 JW> their sausages but not tried them. I tried Johnsonville brats once
 JW> and they were OK but nothing like Mundare Smokies. The Mundare
 JW> sausage factory in little tiny Mundare, Alberta is regionally famous
 JW> but doesn't sell outside of Alberta and Yellowknife.

Bratwurst are not my favourite sausage. But, the bratwurst patties are a
welcome change of pace from the traditional sage-laden "breakfast" sausage that
is more usual around here. I like salami and eggs as well. Especially where the
salami renders enough fat to fry the eggs in.  Bv)=

We have a local sausage maker (Morrisons) who make really good stuff. Their
chorizo is better than that of La Preferida or and of the other Mexican brands
in the stupormarkups around here. 

Geez, this is a great country. A bunch of Irish descended sausage makers
outdoing Mexican natives at their own game.  Bv)=

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Kotopita (Greek Chicken Pie)
 Categories: Greek, Poultry, Main dish
      Yield: 10 servings
 
      1    Chicken, stewed
    1/4 c  Butter or margarine
    1/4 c  All-purpose flour
  2 1/2 c  Chicken broth/stock; warmed
    1/4 c  Milk, optional
      3    Eggs; lightly beaten
    3/4 c  Grated cheese *(see note)
           Salt & freshly ground pepper
      1 ts Grated nutmeg
           Thyme or mint leaves;chopped
     12    Commercial filo sheets
 
  *Note: Suggested cheeses are either Mizithra or Kefalotyri.  If
  unavailable, Parmesan or Romano could be substituted.  :-(
  
  Remove the bones and skin from chicken and discard.  With your fingers
  tear the chicken into strips, not too small.  Set aside while you
  prepare the sauce.  Melt the 4 T butter in a heavy pan, then blend in
  the flour, without scorching, over medium heat.  Remove from the heat
  for a minute and stir in the warm broth, then return to the heat and
  cook gently until the sauce boils.  Cool.  Mix in the milk if the
  sauce seems too thick, then add the eggs, cheese, a little salt,
  pepper, nutmeg, and thyme.
  
  Butter a 9 x 12 x 3-inch baking pan and in it spread 6 filo sheets,
  brushing each with melted butter.  Pour in the chicken filling, then
  cover with the remaining filo sheets.  Tuck the top filo over the
  bottom and flute the edges.  Score the top 3 filo sheets with a sharp
  knife.  Bake in a moderate oven (350 F) for 40 minutes, or until
  crisp and golden chestnut in color.  Remove from oven and let stand
  for 15 minutes before cutting into 9 to 12 squares.  Serve warm.

  (Serves 9 to 12)
  
  Note: In Epirus, Kotopita is sometimes made with a large amount of
  onions. If you would like to try it, use the recipe above plus 1
  pound of Spanish- type onions.  Peel and slice the onions, boil in
  water for 5 minutes, and drain.  Prepare the sauce without the cheese
  and bake the chicken and onions in the sauce, between homemade filo,
  preferably, or commercial filo.
  
  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
 

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