Text 11860, 118 rader
Skriven 2014-04-07 05:22:00 av Dave Drum (75149.cooking)
     Kommentar till en text av Fred A Ball
Ärende: 3.1416  #1
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MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Pear-Cranberry Turnovers
 Categories: Pastry, Fruits, Desserts
      Yield: 8 servings
 
  1 1/2 lb Ripe bosc pears; peeled,
           - quartered, cored, diced
    1/2 c  Dried cranberries
    1/4 c  Sugar
      1 tb Cornstarch
      1 ts Fine grated lemon peel
     16    17" x 12" sheets whole wheat
           - or regular phyllo pastry
    1/2 c  Unsalted butter; melted
           - powdered sugar
 
  Preheat oven to 375øF/190øC. Line 2 large rimmed baking
  sheets with parchment. Combine pears, cranberries, 1/4 cup
  sugar, cornstarch, and lemon peel in large bowl; toss to
  coat.
  
  Stack phyllo sheets on work surface; cover with plastic
  wrap, then damp kitchen towel. Place 1 phyllo sheet on work
  surface. Brush with some of melted butter. Top with second
  sheet; brush with butter. Fold phyllo in half lengthwise,
  forming 17-inch- long strip. Place scant 1/2 cup pear
  mixture on phyllo strip, about 2 inches in from 1 short side
  and in center. Fold 1 corner of strip over pear mixture,
  then fold phyllo back and forth (like a flag), enclosing
  filling. Brush top with butter after each fold until entire
  strip is folded, forming triangle.
  
  Transfer turnover, seam side down, to 1 baking sheet. Brush
  top with butter. Repeat with remaining phyllo, butter, and
  pear mixture. Place 4 turnovers on each sheet.
  
  Bake turnovers until golden brown, about 35 minutes.
  Transfer to plates. Sift powdered sugar lightly over
  turnovers; serve warm or at room temperature.
  
  by Mark Bittman
  
  Bon Appétit | January 2011
  
  Yield: Makes 8
  
  MM Format by Dave Drum - 08 January 2011
  
  Uncle Dirty Dave's Archives
 
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MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Egg, Potato, And Prosciutto Pie
 Categories: Pies, Eggs, Breakfast, Pork, Potatoes
      Yield: 7 servings
 
      1 lb Package puff pastry
      2 md Onions fine chopped
  1 1/2 tb Olive oil
      5 oz Thin sliced prosciutto
      1 lg Boiling potato
     12 lg Eggs
 
  * Simple, simple, simple! Just throw it in the oven and
  jump in the shower. * That’s how food stylist Toni Brogan
  described this savory pie, a favorite in her native New
  Zealand. And it really is that easy-just line a pan with
  puff pastry, fill it up with onions, thinly sliced
  potatoes, and, in place of the usual bacon, prosciutto
  (left over from Ravioli with Green Beans and Prosciutto),
  then crack some eggs on top and cover with more pastry. By
  the time everyone is out of the shower, the pie is ready
  to come out of the oven, all golden and flaky on the
  outside, layered with deliciousness on the inside. Though
  it’s traditional to serve the pie with ketchup, we love it
  with some spicy chutney on the side.
  
  Put a baking sheet in middle of oven and preheat oven to
  375øF/190øC.
  
  If dough is in 1 piece, cut in half. Roll out each piece
  into a 12" square on a lightly floured surface. Line a 9"
  square baking pan with 1 piece of dough, draping it
  slightly over sides.
  
  Stir together onions, oil, and 1/4 teaspoon each of salt
  and pepper and spread in an even layer over dough. Top
  with prosciutto. Peel potato and thinly slice (about 1/8
  inch thick), then arrange in one layer over prosciutto,
  overlapping slightly. Crack eggs on top of potatoes,
  gently arranging yolks so they don't touch one another.
 Season eggs with 1/4 teaspoon each of salt and pepper.
   
  Cut several slits in remaining pastry square and lay over
  top of pie, then crimp edge and trim.
   
  Bake until pastry is golden brown and puffed, 50 to 60
  minutes.
  
  Recipe by Maggie Ruggiero
  
  December 2008 | Gourmet
  
  Serves 6 to 8 (breakfast or brunch)
  
  MM Format by Dave Drum - 19 February 2009
  
  Uncle Dirty Dave's Archives
 
MMMMM

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