Text 24636, 96 rader
Skriven 2015-03-07 15:41:56 av Janis Kracht (1:261/38.0)
  Kommentar till text 24622 av MICHAEL LOO (1:123/140)
Ärende: odd desserts 319
========================
Hi Michael,

>> Well, that probably would make a difference, as one of the
>> objections is the taste of the oil in the puffs.
>> If one can find it, a good olive oil makes an incredible difference in
>> the frying.  I should have included a note about the oil to use in that
>> recipe... Olive oil should be used IMO.

> Even the best bakeries/confectioners in Boston are less than
> likely to use olive oil for frying.

Sure, it's like pizza places... One of the flavors generally lacking to me at
least is real olive oil.. I drizzle it on top of the pizza just before it goes
in the oven.  I also use olive oil when I brown meatballs.  There just is no
substitution that makes them taste as good.

> SOW, I thickened a beef
> stew yesterday with the Shipps' dry roux mixed with Bertolli
> EVOO (I am comfy using that term, as my friend Stan Hall used
> it a decade before Rachael Ray showed her face on TV) instead
> of the standard beurre manie. The flavor difference was
> striking, and I ate half a bowl of the liquid like soup.

Interesting idea there.  I'll have to give something like that a try.  I can
understand your liking the liquid, the flavor of EVOO is so good even on
sandwiches with a splash of balsamic... EVOO is so great in cakes as well.  Now
I'm going to have to pick some up since I'm out of it right now :)

>> Spokane, Philly... lots of cavemen there hehe - claims as to who
>> originated Stromboli were not in Italy as you probably also saw.

> As with many things that we have come to think of as Italian
> (or Chinese, or whatever) the dish no doubt evolved from
> homesick immigrants' memories of the food of their childhood,
> coupled with the ingredients and equipment common here.

Sure, like the types of tomatoes they were able to grow in their gardens 'way
back'.  They made do with what was available.

>> I've seen people make tomato-like sauces out of vegetables that I
>> couldn't imagine eating like that hehe

> Bob here was talking about unconventional uses for beets, which
> were being touted by some sham, er doctor, as the new superfood.

Cooked beet greens are supposedly better for you than spinach... I don't know
if that's true, but I always grow them because they are so good. I don't care
if the beets don't have time to develop :)

>> === Veal Cutlets ===
>> If you cannot find cutlets cut to the correct size as indicated below,
>> ask the grocer's meat butcher to cut it to 3/8" thick.

> That's very much what I do, except that I skimp with
> the cheese in the breading, plus I cut the meat myself,
> perhaps less expertly than a butcher would, but well
> enough.

Same here... I rarely think to ask the butcher anyway.

> ITALIEN-STYLE BEET SAUCE
> categories: vegan, sauce, pasta, low-fat
> servings: 6
[...]
> Note: This is reccomended in the winter and spring when tomatoes
> are hard to find, and these vegetables aren't. Try over pasta.

> M would swirl in some butter or olive oil. Actually, M would
> probably not make this recipe at all.

My daughter sometimes makes something similar (or maybe it's the same recipe, I
don't know offhand) since she's allergic to tomatoes.  She's never made it when
we ate over there though - I doubt I'd try it either.

==WholeWheat Pasta Dough==
1 1/2 cup semolina flour
1 1/2 cup freshly ground whole wheat flour 1/2 tsp salt
4 eggs
1/4 cup water
1/4 cup olive oil

Combine semolina, flour and salt.
Beat eggs lightly
Mix eggs, water and oil
Stir in to four mixture until a stiff dough forms. You may need to add a little
more flour.  Knead 10 minutes or until elastic.

Let rest, covered for 20 minutes. Roll out thinly. Cut into desired shape or
shape with a machine.  Cook in boiling, salted water for 2-5 minutes.
===

Take care,
Janis

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