Text 16570, 120 rader
Skriven 2011-10-12 21:12:49 av Ruth Haffly (1:396/45.28)
  Kommentar till text 16532 av Dave Drum (1:261/38)
Ärende: Life, and other fantasies
=================================
Hi Dave,

OK, it did get out. I didn't thinnk this and a message to Michael
written while I was in AZ made it out of the system.

 RH> I like grits--with cheese, salt & pepper and a scrambled egg or 2 mixed
 RH> in. Actually, I'll put any of the above in by themself, sometimes all 3
 RH> together. A bit of country ham chopped up & mixed in them tastes good
 RH> too.

 DD> IOW - you like the flavours of the stuff you use to tart-up the
 DD> spackle. AFAICS grits are like skinless, boneless, battery chicken
 DD> breasts. They have no lavour of their own and need additives to have
 DD> any taste at all.

The flavors do help but it's more the texture thing with grits. They're
neither "gritty" nor smooth, somewhere in between. Adding various tastes
to them will not really change that so you have the combination of the
grits and whatever--sometimes smooth like melted cheese, sometimes chewy
if the meat is of that nature, and so on. But, the grits need to be
stirred enough so there's no major lumps in them; those are bad. I was
not raised on them but like them a lot better than the cream of wheat,
oatmeal and occaisional maltex I was forced to eat.

 DD> Got this recipe in e-mail this morning when Gourmet announced their
 DD> unexpected return (albeit as Gourmet Live! an on-line email

 DD> Which isn't the print edition - but, it's better than no Gourmet at
 DD> all.

 RH> I guess so; I nevr saw the magazine so haven't anything to compare an
 RH> on line version to.

 DD> You missed a great foodie magazine. They had the best writers - Calvin
 DD> Trillin, Jonathon Gold, Anthony Bourdain, Maeve Binchey, etc. And
 DD> those are just the recent ones. James Beard and M.F.K Fisher were also
 DD> denizens of the pages of Gourmet. Their last editor, Ruth Reichel won
 DD> two James Beard awards for excellence as a food critic (for the L. A.


I've heard some of those names, think I grabbed a RR book from my mom's
collection last time we were up there. But isn't Maeve Binchey a fiction
writer?


 DD> Times) before graduating to the (former) Flagship of the Conde'-Nast
 DD> empire. The quality of the writing, recipes, presentation, etc. was 3X
 DD> better than the L.C.D. Bon Apetit which survived the cut.

We get Cooking Light now, got Food Network one for a couple of years
from Rachel. I need to go thru those, pulling recipies I want to try &
getting rid of the extra paper.


 DD> Anyway, as soon as I saw this recipe I thought of you ...
 DD>       Title: Whole-Wheat Bread w/Walnuts & Cranberries
 DD>  Categories: Breads, Fruits, Nuts
 DD>       Yield: 24 servings

 DD>       1 c  Whole milk
 DD>       2 lg Eggs
 DD>       1 c  All-purpose flour

 RH> That doesn't look like whole wheat flour to me. Somebody better go back
 RH> and check the recipe. I'd use probably half whole wheat flour ground
 RH> from winter wheat (more of a bread flour) and half spring wheat (more
 RH> of a pastry flour) to get an approximation of all purpose.

 DD> I knew when I posted it that you'd catch that. But, I went ahead
 DD> anyway as it does look like a good recipe.

Yes, and easy enough for me to sub in some whole wheat flour for the all
purpose white.


 DD>       2 tb Unsalted butter; melted,
 DD>            - divided
 DD>     1/2 ts Salt
 DD>     1/8 ts Black pepper
 DD>     1/3 c  Fine chopped provolone
 DD>       2 tb Grated Parmesan
 DD>   1 1/2 tb Chopped chives

 RH> The cheese does look good--use some fresh grated Parmesan-Reggiano?

 DD> Hey, you're making it. Whatever you choose. Even some Grana-Padano or
 DD> the cheapie Asiago if you like.

IOW, you decide what kind of cheese flavor you want & take it from
there.


 DD>   EQUIPMENT: a 24-cup mini-muffin pan

 RH> Got that.


 DD>       Title: Whole Wheat Pizza
 DD>  Categories: Pizza, Vegetables, Cheese
 DD>       Yield: 8 servings

I've been doing the dough in the bread machine the past few years. It'll
make enough for several (small) pizzas; the unused part freezes well.
Another quick one I do from time to time but used to be our "go to"
starts with 2 c flour; pinch of salt; 1 tbsp each of sugar (or honey),
yeast and oil; and 3/4-1 c warm water. Mix all, adding more flour or
water as needed. Set aside while fixing toppings. Put into 16" round or
12x18 pan (for thin crust, 10 x 15 pan for thicker one), add toppings &
bake at 425 for 15-20 minutes.

---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net  FIDO 1:396/45.28


... If you think you are confused now, wait until I explain it!

--- PPoint 3.01
 * Origin: Sew! That's My Point (1:396/45.28)