Text 24499, 94 rader
Skriven 2015-03-04 04:09:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av JANIS KRACHT
Ärende: New Toy 301
===================
 > I've always used the egg in the well method, rolled out
 > two sheets, and distributed the filling. It's time
 > consuming,
 JK> There is no shortcut I really know of for Ravioli

When I lived in the North End, there was a great shortcut -
you would stroll down the street and buy a bag from one of
the shops in the neighborhood. It was quicker than doing it
at home and didn't cost much if any more. Of course, you
could only have the flavor of the day, which I would
estimate 364/365 days was ricotta with a sprinkle of Parm.

 JK> Years ago I also found an attachment for my Atlas machine to make
 JK> perciatelli spaghetti, which is great.  We all love that so instead of
 JK> ravioli tonight or flat noodles, we'll have perciatelli.  Great with
 JK> Italian sausage in tomato sauce.

How do you make perciatelli? The way they look it seems that
you need factory equipment, either that or be really good with
a needle.

 > and I have not made ravioli except on special
 > occasions.
 JK> Probably the same here... at least some Christmas dinners, or Easter

In my recollection, I've made only one filling - chopped
lobster and chives with maybe a little ricotta binder, and
this only for big fancy dinners. I doubt plain ricotta would
be too hard to do, only nobody in his right mind would want
me to make cheesy things.

 > Eight brisket meals with a burger or two thrown in because
 > a number of my favorites aren't open on Sunday, plus the
 > freezing rain prevented one pitmaster from getting in to
 > work, so opening was delayed past our schedule tolerance,
 > plus La Barbecue had a line that rivalled Franklin's.
 JK> oof..

Oof at all that meat? Yeah, but I like that kind of diet.

 JK> Couch is available here if you want to camp out and be served ... dogs
 JK> notwithstanding - well they have settled in finally

Thanks ... I'm hanging out with one of my conductors for the
next couple weeks, then spring training in Phoenix with
Swisher - possibly Hap Newsom as well if he can leave Annie
for a few days at the same time (doubtful, as his free dates
are before my free dates).

---------- Recipe via Meal-Master (tm) v7.05

      Title: Herb Pizza Dough
 Categories: Breads, Ethnic, Genie
   Servings:  1

      1 pk Active dry yeast                2 1/4 c  All-purpose flour
      1 ts Sugar                             1/2 ts Salt
    7/8 c  Warm water,                         1 tb Garlic olive oil,
           -@110 degrees                            -more as needed  **
    1/4 c  Chopped herbs,                           Oil and cornmeal for pan
           -optional *

  Stir together the yeast, sugar and warm water.  Let stand until foamy,
  about 10 minutes.

  In the work bowl of a food processor fitted with the steel blade, chop the
  herbs.  Turn off machine.  Add flour and salt. Turn the machine on and off
  a couple of times. While the machine is running, add yeast. Process until
  the dough forms a ball at the side of the bowl. Add garlic, olive oil and
  process for 30 to 40 seconds more.

  Transfer dough to a bowl that has been oiled with olive oil. Turn the dough
  until the entire surface has been coated with the oil. Cover bowl with a
  damp towel and allow to rise in a warm draft free place for 1 hour or until
  doubled.

  Roll out on a lightly floured surface and if dough is too elastic, try
  tossing it from hand to hand to flatten it out. Lightly grease the pizza
  pan with a little oil and sprinkle with cornmeal. Place the dough on the
  pizza pan and trim the edges.  Bake for 10 minutes @425 degrees. Remove
  from oven, lightly brush the crust with a little more oil and proceed with
  recipe.

  Makes enough dough for one 12" crust.

  * Try basil, thyme, Italian flat leaf parsley, oregano, rosemary, cilantro.

  Source unknown
-----


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