Text 24381, 133 rader
Skriven 2015-02-26 15:15:34 av Janis Kracht (1:261/38.0)
  Kommentar till text 24370 av MICHAEL LOO (1:123/140)
Ärende: tomatoes 274
====================
Hi Michael,

> -=> Janis Kracht said to Mark Lewis <=-

>>> as really they all are).  I've seen stromboli that looks just like
>>> a calzone, but most stromboli I've seen has a braided top, with
>>> Italian cold cuts/mozarella cheese but no sauce, and baked in the
>>> oven.  It's rectangular and long as opposed to the shape one might
>>> get with a pizza round crust flipped over.  The cold cuts and
>>> cheese are layered on the dough first.
>> or maybe i get this? i'm confused... i know that one (always) comes with the
>> sauce on the side and the other has it inside... they make the sauce a bit
> too
>> spicy for our tastes so we get the one without it included and get the
> little
>> buckets (seems to be basically marinara) of sauce to dip as much as we want
> fo
>> what we're gonna eat at that sitting...

> Interesting discussion, and I thought they were essentially
> the same thing, stromboli being from central Italy

Southern actually

>and calzones
> the south, or vice versa, I forget. Stromboli being so called
> because they exude lava-like cheese when bitten into (so perhaps
> they should be called Vesuvii if from Naples) and calzones because
> they look like shoes.

Reminds me of the little cookies we make at Christmas time, Strufoli (Honey
Balls).  After frying and dipping in honey, they are shaped in a mound or cone
shape like Vesuvious, then sprinkled with jimmies.

Stromboli is an island off the NE coast of Sicily so I expect it originated
there. The origin of the word calzone is derived from the word for shoes IIRC
so saying that calzones look like shoes makes sense as well.

>> Sometimes what a restaurant will call marina is little more than
>> cooked down tomatoes.  I guess it could be worse (watered down tomato
>> paste) <g>

> See the tomato sauce from Paul Terrano, which is just cooked down
> tomatoes. I would take a couple issues with his recipe, as I
> would add a little salt and basil and not discard the liquid but
> rather drink it when nobody was looking.

I had a friend in high school who made her own sauce by taking 6 tins of tomato
paste, and 6 tins of water and boiling until it resembled something like
sauce... eek.  I showed her my recipe and we had a good laugh when we got
together years later when she pulled my recipe out of her pile of 'saved'
recipes :)

Marina sauce is so easy to make, we have it often over here.

Lately I've been using bottled strained tomatoes from Bionaturae... Those
tomatoes make great sauce very quickly.


> Here's a project for you:

> Deluxe Flaky Pastry Dough (Pate Brisee)
> cat: ingredient, pastry
> yield: 1 batch

> 2 1/2 c flour
> 1 ts sugar
> 1 ts salt
> 1/2 lb unsalted butter, frozen
> 1/4 c solid vegetable shortening, frozen
> 1/3 c ice cold water

> Mix flour, sugar & salt in a food processor.

> Add the butter and shortening, and pulse until
> pea-sized balls form.
[...]

If I used a mixer for pastry this would be good recipe to use (the older Joy of
Cooking is generally better than the newest one, IMO) though this recipe looks
like it came from the older one I use.

I don't think I've ever used a mixer to make pastry though.  I have a good
pastry blender that must be almost as old as I am Lol

The Bosch does have a great pulse setting that I use a lot though.  I made some
chocolate chip cookies yesterday with the bosch and even though I never use a
mixer for mixing in the flour/chocolate chips, I couldn't resist trying it.
Using the pulse setting maybe two or three times was all it needed. I used the
recipe on the back of the nestle chocolate chip package.  The cookies are ready
for the grandboys stopping by this weekend :)


===Strufoli (Honey Balls)===

2 cups sifted flour
1/4 teaspoon salt
3 eggs
1/2 teaspoon vanilla

Strufoli Honey Mixture:
2 cups honey
juice and rind of 1 lemon
1 teaspoon vanilla
1 cup walnuts

Put the flour in a large bowl.  Make a well in the center of the flour, and add
the eggs one at a time, mixing slightly.  Add the vanilla and mix well making a
soft dough.  Turn the dough onto a lightly floured board and knead.

Divide the dough in half. Lightly roll each half to 1/4" thickness forming a
rectangle.  Cut into strips, 1/4" wide.  Use the palm of your hand to roll the
strips to pencil thickness, and then cut into pieces 1/4 to 1/2 inch long.

Heat a deep saucepan, or deep-fryer to 365 degrees.  Fry only as many pieces of
dough as will fit without touching each other, uncrowded in one layer. Fry 3-5
minutes or until lightly browned, turning occasionally.  Drain over the fat,
and remove the fried cookies to absorbent paper.

When finished frying,  you may  use either the Stufoli Honey mixture above
heated over low heat, or you may heat 1 cup of honey over low heat.  Pour the
warmed honey over the fried pieces.  Mound on a large serving dish in cone
fashion, and sprinkle with colored candies.  Chill in refrigerator.
===

Mom's recipe from ages ago.. we have a plate of these ready every Christmas :)


Take care,
Janis

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