Text 16442, 87 rader
Skriven 2011-10-08 17:57:00 av JIM WELLER (1:123/140)
Ärende: Italian grating cheese
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For some reason my stores don't carry Romano. My choices are limited
to those crappy Kraft shakers at $15 per kg, mediocre Canadian
Parmesan at $22, Asiago, which is nice but not the same as Parmesan)
at $28, Grana Padano (previously at $28, then $32 but now $45) and
Parmigiano-Reggiano at $45.

I discovered Parmigiano-Reggiano's lesser known cousin Grana Padano
a couple of years ago and was quite enthusiastic. But as it's
popularity caught on, the price rose up to match that of Parmigiano-
Reggiano. So I was happy to find Grana Padano from Mulino Alimentare
of Parma on special this week for just $32. I bought a large (800 g)
block and straight off made some pizza: home made pizza dough
brushed with olive oil, boughten sauce jazzed up with cayenne,
oregano, basil and garlic granules, onions, tomatoes, mushrooms,
three meats (pepperoni, salami, spiced ham) topped with a blend of
Mozza, Provolone and Grana Padano in a 550 F oven. Um, good. I look
forward to a lot more Italian dishes in the near future.

The timing for this cheese special was especially nice as I just got
ripped off by a chain pizzeria AGAIN and I have sworn off them for
life, now that George the Greek has retired. You will recall my rant
about the $75 mediocre meal for 3 people recently at Pizza Hut. Well
I tried Dominos last week and they are even worse. Their special
was a two topping medium pizza, an order of chicken fingers and 2 L
of pop for $29 (advertized at $19, down south in their flyer). To
start off with they didn't have any of the toppings I like. I didn't
want any pop but they were going to charge more for a pizza and
chicken fingers a la carte then the special cost, so I took it. I
wanted to swap out the chicken fingers for a Caesar salad but they
refused. Again the a la carte price for those two items exceeds the
price of the special even though salad is cheaper to make than
chicken fingers. So I ordered the special and made my own damned
salad. The pizza was horrible: soggy crust, gloopy cheese even
though I requested half cheese and extra tomato sauce, thin and
sparse, poor quality meats. The fingers were worse, inferior even to
McDonald's nuggets if you can imagine such a thing. And to add
insult to injury the delivery guy wanted $34.50 ($29 plus 5% tax is
$30.45). All he could say was that's what the cashier priced it at.
A second call to the shop was made and the order taker said, "That's
what the cash register says", so no recourse. All so hopeless on so
many levels.

Now that I have savoury I can also make:

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Monk's Pissaliere (A Sort of a Pizza)
 Categories: Pizza, French, Chilies, Herbs, Anchovies
      Yield: 6 Servings
 
      3 tb Olive oil
      6    Onions peeled & sliced
      1 lb Frozen puff pastry,
           Defrosted
      2 tb Fresh savory or thyme
      3 md Tomatoes peeled
      2    Tins anchovy fillets. rinsed
    1/2 c  Black Nicoise olives
           Freshly ground pepper
 
  Heat olive oil in frypan over medium heat. Add onion and cook
  until soft and golden but not brown. This will take approx. 30-40
  minutes stirring frequently and watching carefully so that onions
  do not brown. Ad extra oil if necessary. Meanwhile roll out
  pastry very thinly on floured surface, then place on a greased
  15x9 inch(2L) pan. Generously prick with fork and refrigerate.
  When onions are cooked slightly. Preheat oven to 450 F (220 C).
  Spread cooled onions over pastry. Slice tomatoes and arrange over
  pastry. Slice tomatoes and arrange over onions. Top with anchovies
  (if you like them) and olives. Season with fresh ground pepper.
  Bake 20 minutes. Cut into squares and serve warm or at room
  temperature. Can be served with drinks or as a first course for 6.

  Friar Bob, The MONKS' COOKBOOK, Montreal, PQ
 
MMMMM

Cheers

YK Jim


... Global warming related to the alarming increase in pizza ovens

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