Text 15215, 127 rader
Skriven 2014-07-28 08:34:10 av Dave Drum (1:261/38)
  Kommentar till text 15173 av Ruth Haffly (1:396/45.28)
Ärende: Gummint Cheese
======================
-=> Ruth Haffly wrote to Dave Drum <=-

 RH> Something easy to do. Since I had young kids and a husband to feed, I
 RH> used the cheese in more substantial things like mac & cheese, made with
 RH> whole wheat pasta. Real mac, fake cheese. Nowadays, the boxed stuff is
 RH> fake mac, fake cheese.

 DD> Why do you say "fake mac"? It's hard to fake flour, egg and water. I
 DD> don't believe I've seen fakes for any of those. Except for "egg
 DD> substitute" (Egg Beaters, etc) and that is more expen$ive than real
 DD> eggs - so, unlikely to be in cheap/bargain/low-end pasta.

 RH> Fake mac--white flour, chemicals and such like. Turns to mush in hot
 RH> water, no taste to it. Whole wheat mac is the antithesis of fake mac.

Most "macaroni" is white or very pale yellow (from the eggs and the off-white
of the semolina) and made, essentially from white(ish) flour. Whole-wheat pasta
is pretty hard to find outside of the specialty aisles or a specialised market.
I do see the occasional WW macaroni or buckwheat spaghetti at Hy-Vee or
Schnuk's. But those are considered "high-end" super daddy-o markets. We don't
gots a Whole Foods or Trader Joe.

Pasta is meant to be neutral (essentially flavourless) which is why we put
sauces, etc. on it.

 DD>       Title: Homemade Pasta w/Seafood Medley
 DD>  Categories: Pasta, Seafood, Beans, Greens
 DD>       Yield: 4 servings

 DD>     115 g  Rocket

 DD>   Sprinkle over the rocket and cook until the rocket has
 DD>   just wilted.

 RH> Looks good but I'm trying to figure out what rocket is. I guess it's
 RH> some sort of leafy green vegetable but there are a lot out there to
 RH> chose from.

In England (whence cometh the recipe I posted) Arugula is known as "rocket".
According to the WIKI "an edible annual plant, commonly known as salad rocket,
roquette, rucola, rucoli, rugula, colewort, and, in the United States, rugula."

This is a *very* good sauce for most any kind of pasta - I've not made it by
substituting for the red wine. I know you don't do wine, etc. So, feel free to
substitute and let us know how it went.  Bv)=

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Butcher Shop Bolognese
 Categories: Pork, Poultry, Lamb/mutton, Vegetables, Beef
      Yield: 8 servings

      1 tb Extra-virgin olive oil
      1 md Onion; fine chopped
      1 lg celery rib; fine chopped
      1 lg Carrot; finely chopped
      5 oz Chicken livers; trimmed,
           - fine chopped
    1/4 c  Chopped fresh sage
           Salt & fresh ground pepper
  1 1/2 lb Ground meat; pref 1/2 lb ea
           - of veal, pork, and lamb
  1 1/2 c  Dry red wine
  1 1/2 c  Chicken broth or stock
 14 1/2 oz Can diced/chopped tomatoes
    1/2 c  Chopped fresh basil
    1/2 c  Heavy (whipping) cream; more
           - to taste (opt)
           Fresh grated Parmigiano
           - Reggiano

  Heat the olive oil in a large deep skillet or Dutch oven
  over medium heat. Add the onion, celery, and carrot and
  cook, stirring occasionally, until tender, 8 to 10
  minutes.

  Add the chicken livers and sage, season with a little salt
  and pepper, and cook, stirring, until the livers lose
  their red color, 2 to 3 minutes.

  Add the ground meat in batches, letting it brown a little
  before adding more. Season with a pinch of salt and a few
  grinds of pepper and cook, stirring, until no red or pink
  color remains. Pour off most of the fat.

  Add the wine, increase the heat to high, and boil,
  stirring occasionally to break up any clumps of meat,
  until the wine is almost gone, 10 to 15 minutes.

  Add the broth, tomatoes, and basil. Bring to a boil and
  then lower the heat to a gentle simmer; you should see an
  occasional bubble but not a boil. Cook, uncovered, until
  the sauce is thick, dark, and rich, for at least 1 hour.
  (You can keep cooking it longer over low heat, and it will
  only get better; I cook mine for hours at home and dip a
  piece of bread into the sauce every time I walk by the
  pot.)

  Stir in the cream, if using, and simmer for at least
  another 10 minutes to heat it through; longer is fine.

  Serve the sauce over pasta, topped with freshly ground
  black pepper and grated Parmesan.

  TO MAKE AHEAD: The sauce will keep for a couple of days in
  the refrigerator covered with plastic wrap and freezes
  beautifully, too. If going right from the hot pot to the
  freezer, cool the sauce first by putting it in a bowl set
  over an ice bath in the sink (stir it occasionally) before
  storing in an airtight container.

  Makes about 6 cups, enough for 1 1/2 pounds of pasta to
  serve 8

  Source: Stir: Mixing It Up in the Italian Tradition by
  Barbara Lynch

  From: http://www.recipelink.com

  Uncle Dirty Dave's Kitchen

MMMMM

... Hey yoghurt! If you're so cultured, how come I never see you at the opera?

--- BBBS/Li6 v4.10 Dada-1
 * Origin: Prism bbs (1:261/38)