Text 27525, 94 rader
Skriven 2012-07-26 09:19:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av BURTON FORD
Ärende: variousilly 19
======================
 -=> Burton Ford said to Jim Weller <=-

 ->  JW> Title: Crying Tiger
 ->  ML> Isn't that part of a movie title?
 -> I dunno. You thinking of "Eye of the Tiger"?
 BF> My guess would be "Flying Tigers"...

Actually, Crouching Tiger, Hidden Dragon. I thought the
recipe that followed might have given it away.

 BF> about Clair Chenneault's [can't spell it] volunteer American fighter

Right number of letters, right letters even, not quite
apportioned right.. When I was young I met Anna Chennault -
your complete 100% total quintessential dragon lady.

 BF> Michael:  is it proper to end that sentence with two periods?  I
 BF> should have structured the sentence differently to avoid the problem.

No, etc. ...

The period is a strong little fella and can do two jobs at once.

MMMMM----- Recipe via Meal-Master (tm) v7.07

      Title: Jumbo Ravioli
 Categories: Italian, Veal, Pasta, Sauces
   Servings: 4

    1/2 c  Fresh basil leaves
      2 lg Eggs
      2 tb Olive oil
    1/2 ts Salt
      2 c  All-purpose flour, unsifted
           VEAL FILLING:
      1 tb Olive oil
      1 lb Ground veal
      1 sm Onion, chopped
      1    Clove garlic, minced
      2 lg Eggs
    1/4 c  Parmesan cheese, grated
      2 tb Fresh parsley, chopped
           QUICK TOMATO SAUCE:
      1 tb Olive oil
      1 sm Onion, chopped
      1    Clove garlic, minced
      1 cn Tomato puree (1 Lb, 13 oz)
    1/2 c  Water
      1 ts Sugar (OPTIONAL)
      1 ts Dried oregano leaves
    1/2 ts Dried basil leaves
    1/2 ts Salt
      1 tb Olive oil

  BASIL PASTA DOUGH:

  Parmesan cheese, grated

  Pasta Dough:  In food processor (or blender), puree basil, eggs, oil, and
  salt.  (If using blender, pour into bowl; stir in enough flour to make
  stiff dough.) Add 1 1/2 cups flour to processor; process for 5 seconds.
  With motor running, add enough flour so dough forms a ball. Turn dough out
  onto lightly floured surface, and knead for a few minutes until smooth and
  elastic, adding flour as necessary.  If dough was not mixed in food
  processor, knead for about 5 minutes.  Cut dough in half and shape into
  balls.  Cover dough with inverted bowl; rest for 1/2 hour.

  Veal Filling:  Heat oil in skillet; add veal, onion, and garlic. Saute
  until veal is cooked and moisture has evaporated, about 5 minutes. Remove
  from heat; cool slightly.  In food processor, process meat to a paste. Mix
  in eggs, cheese, and parsley; cool.

  Tomato Sauce:  Heat Oil in skillet or large saucepan over medium heat.
  Saute onion and garlic until onion is translucent.  Stir in tomato puree
  and remaining sauce ingredients.  Simmer, uncovered, for 15 minutes. Cover;
  keep warm until ready to use.

  Ravioli:  On floured surface, roll half of dough into a 12-by-16 inch
  rectangle; set aside on a towel.  Roll other half; score into 12 (4- inch)
  squares.  Mound filling in center of squares.  Brush water on scored lines;
  lay other rectangle of pasta on top.  Press, with fingers, around filling
  to seal.  Use pastry wheel or knife to cut between the mounds. In a large
  saucepan, bring 2 quarts water and 1 tablespoon oil to a boil. Add ravioli;
  cook gently for 5 to 7 minutes, or until edges are tender. Remove with
  slotted utensil (spoon or spatula).  Serve with tomato sauce and cheese.

  Makes 4 servings.

  [McCall's COOKING SCHOOL No 12] Posted by Fred Peters.

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