Text 6578, 82 rader
Skriven 2011-02-02 00:17:00 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Michael Loo
Ärende: Re: A tried recipe 968
==============================
 -=> On 01-31-11  07:29,  Michael Loo <=-
 -=> spoke to Sean Dennis about A tried recipe 968 <=-

 ML> The main reason this caught my eye is that you might
 ML> enjoy a little mustard in this context (maybe not a whole
 ML> tablespoon), as it tends to hide itself well in creamy
 ML> dishes, adding a slight uplift without necessarily being
 ML> hot or mustardy. I find that dry mustard accentuates the

Something that I have recently learned from a smoking meat forum I
follow is that plain yellow mustard is a good thing to put onto meats
before you add a dry rub.  It helps the rub stick, and in the end does
not add much mustard flavor to the finished produce (e.g. pork butt).

Turns out that Gail has been doing that to salmon for some time but I
did not know it -- mustard then panko.


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Cheddar Shortbreads
 Categories: Appetizer, Cheese, Cookie
      Yield: 36 Servings
 
      8 tb Unsalted Butter
      4 oz Sharp Cheddar Cheese --
           Coarsely Grated
    1/2 ts Salt
    1/2 ts Dry Mustard
    1/2 ts Paprika, Hungarian
      1 c  All-Purpose Unbleached
           Flour
 
  * Two jelly-roll pans, or cookie sheets, lined with parchment paper.
  
  1. Cut the butter into 10 or 12 pieces and place in a food processor.
  Grate the cheese coarsely and add to the processor. Pulse until well
  mixed but be careful not to overmix and soften the butter too much.
  Add the salt, mustard, and paprika and pulse to mix them in.

  2. Add the flour to the processor and pulse until the butter and
  cheese have absorbed all the flour. Remove the dough from the bowl to
  a lightly floured work surface and press it together.

  3. Roll into a cylinder about 2 inches in diameter. Wrap in plastic
  wrap and refrigerate until firm.

  4. Preheat the oven to 350 F about 20 mins before baking.

  5. Cut the cylinders of dough into 1/4-inch slices and arrange them
  about 1 inch apart on the prepared pans.

  6. Bake for about 15 mins, until pale golden. Remove and cool on a
  rack. Storage: The shortbreads keep well at room temperature in an
  airtight container, such as tin. Or arrange them between layers of
  wax paper and freeze for storage longer then a few days.

  Hints For Success: Do not overprocess the dough, or it will be too
  soft to work with.

  VARIATIONS: Substitute Gruyere, Gouda, or any firm -but not dry-
  cheese for the cheddar. Blue-veined cheeses turn the dough an
  unappetizing color and are not recommended.
  For a shape variation, roll the chilled dough on a lightly floured
  surface and cut into shapes with 2-inch cutter.
  
  NOTES : These savory cookies make a good accompaniment to a glass of
  wine. They are easy to make. The cheese can be varied, so long as you
  don't substitute too soft or hard a cheese.
  
  Recipe By     : How To Bake - Nick Malgieri - ISBN 0-06-016819-6
  
  From: Dan Klepach                     Date: 03-21-96  Cooking
 
MMMMM


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