Text 35686, 71 rader
Skriven 2013-04-05 03:37:26 av Janis Kracht (1:261/38)
  Kommentar till text 35637 av MICHAEL LOO (1:123/140)
Ärende: italian 367
===================
Hi Michael,

>> Potentially interesting and fun, especially the contrast
>> between northern (him) and southern (you).
>> I'm half northern-Italian and half-southern Italian.  Important in
>> some circles to mention that (bg).

> I always thought of you as Sicilian, which may have something
> to do with why I have never tried to cross you - you might
> come back with a cleaver or something.

LOL :)  But I don't think so :) :)

>> I may be a sport and join you all for the taste, but I
>> truly am unfond of pecorino, never having found a situation
>> where I enjoyed it or in which I thought Parmesan would not
>> be an improvement.

Depends on the dish really.  Cream sauces yes.. but it would be too bland for
me in Ricotta dishes which also use eggs.  Mom's family always used Mint rather
than parsely in those dishes as I've mentioned before and it's very good with
peccorino.  When you get down to it though, it's all a matter of taste though.

>> Imported parmesan can be very good.  I like to make a cream sauce with
>> parmesan rinds, which is so good.

> Aged real Parm can have quite a zing as well.

It's a different kind of zing, but a good one.

> Annie likes to get so-called bargains at TJ Maxx, which has a
> food department with weird items, sometimes grossly overpriced
> and then severely marked down. One of her recent purchases was
> a Spanish EVOO, which she offered to me to test, anxiously
> wondering whether it had gone rancid. I took a sniff - it was
> just a very strong oil, almost nastily so, but hardly rancid.
> I will perhaps experiment with using it mixed with mild oil.

I'm not a big fan of Spanish olive oil.. I also find it strong.  Not as fruity
as Italian EVO. I love making cakes with lots of eggs, lemon, and Italian EVO.

===Lemon Olive Oil Non-Dairy, Non-Gluten Cake===
Preheat the oven to 350F

Ingredients:
3/4 cup EVO olive oil, plus some for greasing pan Rind from 1 large lemon
1 cup non-gluten all purpose flour (like Bob's Red Mill or 1/2 cup rice flour
 and 1/2 tapioca flour)
5 large eggs, separated, reserving 1 white for another use 3/4 cup sugar

Equipment: a 9-inch (24-cm) springform pan;
           parchment paper, or brown paper

Put some olive oil on the pan.  Cut a large circle out of the parment paper, or
brown paper to line the inside of the cake pan.  The edges should reach the top
of the pan, and fold over the the sides of the pan.

Beat the egg yolks at high speed until light in color, then add the sugar and
continue beating.  Add the lemon rind, and while still beating, drizzle in the
olive oil.  Fold in the flour quickly but gently.  Beat the egg whites until
fluffy, but not dry, and and fold in.  Pour batter into prepared pan.

Bake at 350F for 25 minutes or until a knife inserted in the center comes out
clean.  Sprinkle with sifted tapioca-starch Confectioner's sugar.
====

Take care,
Janis

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