Text 25702, 164 rader
Skriven 2015-04-06 00:16:06 av Dale Shipp (1:261/1466.0)
  Kommentar till text 25683 av Ruth Haffly (1:396/45.28)
Ärende: Re: Oops
================
 -=> On 04-04-15  18:19,  Ruth Haffly <=-
 -=> spoke to Dale Shipp about Oops <=-

 DS> We went to Red Robin for fish & chips last week.  I asked for malt
 DS> vinegar for my fries.  When it came, I took the bottle cap off and
 DS> gave it a "shake", expecting the usual small hole to allow only a
 DS> little bit to come out at a time.  OOPS -- drowned those poor little
 DS> french
 DS> fries.

 RH> Sigh! Did you eat them anyway? The one and only time we went to 5

Yes, I did.  Since the fries were sort of leaning on the side of the
basket (as was the fish) they did not get too horridably soaked.

 RH> Guys, the burgers weren't too bad but the fries were soggier'n a wet
 RH> diaper. The only halfway redeeming thing we could do to make them
 RH> somwhat edible was to pour on malt vinegar--something not usually found
 RH> in chain burger places, but, a bottle was there. This was in Kingston,

We like Five Guys, and the fact that they have good malt vinegar is a
plus.  They also over serve their fries.  If you order a single small
serving you get a lunch sized paper back filled.


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Pizza Rustica Alla Napoletana
 Categories: Appetizer, Brunch, Dinner, Easter, Egg
      Yield: 20 Servings
 
MMMMM------------------------PASTA FROLLA-----------------------------
      3 c  All-Purpose Unbleached
           Flour
    1/2 c  Sugar
      1 ts Salt
      1 ts Baking Powder
     12 ts Unsalted Butter -- Cold
      2 lg Eggs

MMMMM--------------------------FILLING-------------------------------
      2 lb Ricotta Cheese
      6 lg Eggs
      1 ts Black Pepper -- Freshly
           Ground
    1/4 c  Pecorino Romano Cheese --
           Grated
      1 lb Mozzarella Cheese --
           Coarsely Grated
    1/2 lb Sweet Dried Sausage --
           Peeled And Diced
    1/2 lb Prosciutto -- Shredded
    1/2 c  Fresh Flat-Leaf Parsley --
           Chopped
           Egg Wash ***
 
  ** Subtitled Neapolitan Ricotta, Mozzarella, and Prosciutto Pie.
  *** Egg Wash: 1 egg well beaten with a pinch of salt.
  * One 12-inch-diameter x 2-inch-deep cake pan, or an 11 x 17-inch
  jelly-roll pan, buttered.
  
  1. To make the dough, combine the dry ingredients in the bowl of a
  food processor fitted with a metal blade and pulse several times to
  mix. Cut the butter into 1-Tbs pieces and distribute evenly over the
  dry ingredients in the work bowl. Pulse until very finely powdered.
  Add the eggs and continue to pulse until the dough forms a ball on
  the blade. To mix the dough by hand, combine the dry ingredients in a
  mixing bowl. Add the butter and rub in finely by hand or with a
  pastry blender. Stir in the eggs with a fork and continue stirring
  until the dough holds together.

  Remove the dough and divide into 2 pieces, one of which is 2/3 of the
  dough and the other 1/3. Press the larger piece into a circle and
  wrap in plastic. Press the smaller piece into a square and wrap it
  too. Refrigerate both while preparing the filling.

  2. To make the filling, place the ricotta in the work bowl of the food
  processor and pulse to puree smoothly. Transfer the ricotta to a
  mixing bowl and stir in the eggs, one at a time; stir in the
  remaining filling ingredients in the order listed.

  3. Set the rack at the lower third of the oven and preheat to 350 F.

  4. Lightly flour a work surface and the larger piece of dough and
  roll the dough out into a 17-inch circle. Fold the dough into
  quarters and place in the prepared pan. Unfold the dough and press
  into the pan, allowing any excess dough to hang over the sides. Pour
  in the filling (it will come to about 3/4 inch below the top of the
  pan) and smooth the top. 5. Roll the remaining dough into a 10-inch
  square and cut into 1-inch strips. Paint the dough strips with the
  egg wash. Arrange 5 strips over the filling. Arrange the reamining
  strips at a 45 degree angle across the first ones. Press the strips
  against the rim of the pan to make them stick and trim away excess
  dough -ONLY from the strips- around the top of the pan. Use a small
  knife to loosen the bottom crust dough around the rim of the pan and
  fold it over to form an edge for the top crust. 6. Bake the pizza for
  about 45 mins, until the filling is set and the dough is baked
  through. Cool in the pan on a rack. 7. To unmold, place a platter
  over the pizza and invert it, then remove the pan. Replace the pan
  with another platter and invert the pizza again. Remove the top
  platter.

  Serving: Serve in wedges as an appetizer, or as part of an
  buffet. Pizza Rustica is a perfect brunch dish.

  Storage: Keep the Pizza Rustica at room temperature on the day it is
  baked. For longer storage, wrap in plastic and refrigerate for up to
  several days. Bring to room temperature before serving.
  Hints For Success: Don't overbake the Pizza Rustica or the filling
  will become watery and soak through the bottom crust.

  VARIATION: To make a rectangular Pizza Rustica, roll the larger
  amount of the dough into a 14 x 20-inch rectangle. Fit into a
  buttered 11 x 17-inch jelly-roll pan. Spread the filling on the
  dough. Roll the remaining dough into a 12-inch square and cut into 12
  strips. Paint the strips with the egg wash and arrange 6 strips
  across the width of the pan. Arrange the remaining 6 strips at a 45
  degree angle to them. Press the ends of the strips in place and trim
  away excess dough even with the rim of the pan. Bake for about 35
  mins (the filling is in a thinner layer and therefore bake more
  quickly). Cool and cut into 1 1/2- to 2-inch squares.
  
  NOTES : In Italy, this typical savory pie is served at Carnevale (the
  day before Ash Wednesday) and then again at Easter. Though many
  recipes for Pizza Rustica specify that the dried sausage,
  mozzarella, and other filling ingredients be layered, in this
  Neapolitan version they are diced and added to the ricotta
  filling, which makes the pizza easier to cut into wedges.
  The dough used here is a pasta frolla, a sweet, tender, and
  typical Italian pastry dough. The combination of a sweet dough and
  a savory filling may seem bizarre, but it yields a good contrast -
  the sweetness of the dough tempers the rather salty filling. If
  the combination does not appeal to you leave out the sugar; add a
  Tbs or two of water to make the dough form a ball.
  
  Recipe By     : How To Bake - Nick Malgieri - ISBN 0-06-016819-6
  
  From: Dan Klepach                     Date: 03-21-96 Cooking
 
MMMMM


 RH> NY--we've eaten at a number of chain places there while running errands
 RH> for my parents or on our way to their home from MD/NJ. None of them
 RH> have been that geat, and some have made us decide the chain isn't worth
 RH> visiting again. 
 RH> -!-
 RH> Catch you later,
 RH> Ruth
 RH> rchaffly{at}earthlink{dot}net  FIDO 1:396/45.28


 RH> ... gnorw og...  gnorw og...  gnorw og nac gnihton

 RH> -!- PPoint 3.01
 RH>  ! Origin: Sew! That's My Point (1:396/45.28)



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