Text 13824, 126 rader
Skriven 2011-07-24 20:30:00 av JIM WELLER (1:123/140)
     Kommentar till en text av HAP NEWSOM
Ärende: cherry pie
==================
-=> Quoting Hap Newsom to Jim Weller <=-

 HN> I pretty much count "cobblers" as pie as well

 -> I like them all: crisps, crumbles, bettys, grunts, slumps and
 -> flaugnardes.

 HN> Another indiscriminate eater

Not at all I are very discriminating! I just prefer the pie family
over other forms of fruited things. [g]

Another fav, barely mentioned in this thread: raisin pie. I have not
yet had a fresh grape pie but I hear they are good too.

And then there's...

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Empanadas - Turnovers
 Categories: Info, Pastry, Snacks, Latin amer
      Yield: 1 Servings
 
           empanadas
 
  Chile has shaped the empanada into a national institution.
  Probably Chile's most popular food, it is eaten as a snack, light
  meal, or, when it is the size of its bite-sized counterparts from
  Argentina, as an hors d' oeuvre. Empanadas have been part of the
  Spanish diet since the thirteenth century and were eaten elsewhere
  in Europe, but Chile made them its own by baking the turnovers and
  filling them with a mixture of meat, onions, eggs, olives, and
  raisins.
  
  While beef is the most popular type, you can also easily happen
  upon chicken, shellfish, and cheese empanadas. Sweet empanadas are
  also in vogue in some places, including El Molle in the northern
  Elqui Valley, and near Rancagua in central Chile. There, bakeries
  make empanadas filled with alcayota, papaya, pear, and even rice
  pudding. I find empanadas to be the most consistently
  delicious-and ubiquitous-dish in Chile, perhaps because so many
  people cook them day in and day out, sell them from their home or
  sit patiently on a street corner with them jutting out of baskets.
  
  There are three basic types of empanada dough: 1. Dough for
  oven-baked empanadas, like those filled with beef or chicken
  
  2. Dough for fried, salty empanadas, like those filled with cheese
  and/or shellfish
  
  3. Dough for sweet empanadas
  
  The chief differences are that the oven-baked empanadas have a
  heavier dough than fried ones, so that they do not stick to the
  baking pan in the oven. Sweet empanadas are fried or oven-baked,
  but sugar is added to the dough. Empanadas are often prepared by a
  team of two, since the duo can equally divide responsibilities and
  cut preparation time in half For example, in the Musso household
  in the town of Quilpue, Gloria makes the empanada filling, called
  the pino, while her father, Jaime or her brother Andres, forms and
  kneads the dough. A tip that Gloria offers-and one that many
  Chileans swear by [though others consider an old wives' tale] -is
  to add a touch of sugar to the filling in order to cut the
  strength of the abundant onions. It also is important to have a
  juicy filling so the empanadas are moist following cooking.
  Furthermore, if you do not want to use all of the dough at once,
  you can store it for up to two days in a plastic bag in the
  refrigerator. In this case, pick up from Step one below on "How to
  form the empanadas." Generally, cooks prepare the empanada filling
  before the dough, so that the latter can cool and thus will not
  tear the dough when added. Some set the filling in the
  refrigerator overnight so that the flavours can mingle.
  
  HOW TO FORM THE EMPANADAS:
  
  1. Place about 1/4 cup of the filling in the centre of the flattened
  pieces of dough.
  
  2. Dip your fingers in water and pat them over the surface of the
  dough, around the filling. This is done so that when you fold the
  dough it sticks shut firmly.
  
  3. Fold the dough from the side farthest from you to the side
  closest to you, covering the filling.
  
  4. Press down firmly with your fingers on the area directly
  surrounding the filling in order to seal it in, creating a
  semicircle. With your fingers, you are making indentations in the
  empanadas that will ensure that the filling does not escape from its
  shell upon cooking.
  
  5. Use a cookie cutter to trim the three sides of the empanada shell
  [but not the side that covers the filling]. This is done both to
  make the sides even for folding and to ensure that the empanada is
  not too doughy. Set this excess dough aside. You can use it later to
  form an additional one or two empanadas, or you can incorporate it
  into the balls you have already formed.
  
  6. Again, dip your fingers in water and pat the surface of the dough
  around the enclosed filling.
  
  7. Seal in the empanada filling completely by turning the dough
  corners in toward the meat mixture and again using your fingers to
  press down and make indentations on the dough.
  
  8. Proceed to cook the empanadas as described in the recipes that
  follow.
  
  From: TASTING CHILE By: DANIEL JOELSON
  
  Typed by: KEVIN JCJD SYMONS, 05 NOVEMBER 2008
 
MMMMM



Cheers

YK Jim


... Vampire Americans face discrimination in the mainstream media

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