Text 28598, 92 rader
Skriven 2015-06-28 01:42:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av DAVE DRUM
Ärende: grails 893
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 ML> and also, if you believe the health pundits, higher in
 ML> saturated fat. Not that that makes a whole lot of
 ML> difference to me.
 DD> Nor to me. I figure that I am going to snuff it from something anyway.
 DD> If I  deny myself pleasures (that don't harm others) it will merely
 DD> seem a longer  span.

There are things one can do or eat or whatever to make
one's days easier rather than more numerous. I figure
those might be worthwhile in some way. Resveratrol,
for example, is, though somewhat downplayed by the
latest research, a great excuse for munching chocolate
and swilling red wine.

 DD> theatre chains treat Oscars  like a commoditised wholly grail.
 DD> Title: Three Sister's Holy Grail Soup

The surviving Pythons had a reunion on the Today show a
couple months ago. They look old beyond their years.

Pogacsa
Categories: Hungarian, pastry, snack, cheese
Yield: 36

175 g quark, 40% fat
125 g cold butter
125 g type 550 bread flour
3/4 ts fine sea salt
1 egg, lightly beaten
20 g freshly grated cheese

1. Start the night before: Line a large metal sieve
with either a clean cheesecloth or a paper towel
and fill with the Quark (curd). Leave covered to
drain in a cold spot, preferably in the fridge.

2. On the next day cut cold butter into cubes and
put into a bowl together with 125 g of the drained
Quark, flour and sea salt. Quickly knead together
by hand or with a handheld mixer (use the dough
hooks), just make sure not to overwork the dough,
small visible spots of Quark and butter are fine.

3. Dust your work surface and a rolling pin with
some flour and carefully roll it out to a
rectangle, about 1 cm (0,4") thick, then fold
the dough like a letter into thirds (when making
puff pastry this procedure is called "one turn").
Rotate and repeat the step, then wrap the dough
into plastic foil and freeze for 20 to 30 min.
Throughout the whole process it is important to
work quickly, but in case the dough gets too warm
and too hard to work with, just wrap it into foil
and freeze for a couple of minutes. If you are
having trouble keeping the edges of your dough
straight I recommend using a large ruler: push it
against the sides from time to time, this helps to
keep a nice rectangular shape.

4. Remove the dough from your freezer and repeat
step 3. Put into the freezer for another 20 to
30 min. In case you are completely new to
making puff pastry and turning the dough, this
video is a great starting point (although the
dough isn't folded into thirds).

5. Preheat the oven to 200C (400F) and line a
baking sheet with parchment paper. Remove the
dough from the freezer again, dust surface and
rolling pin one last time and roll into a neat
square (18x18 cm/7x7"), trimming the edges
with a sharp knife if necessary. Then cut into
small squares (3x3 cm / 1.2x1/2") using the large
ruler (for measuring and pressing down the dough,
while cutting) and knife or pizza cutter.

6. Place them on the lined baking sheet not too
close to each other, then brush with the beaten
egg. Top with a mix of freshly grated Gruyere and
Grana Padano, then bake on middle level for about
15 min or until puffed and nicely golden brown
(don't get nervous, if the fat looks like it is
leaking during the first minute, that's normal).
Place on a cooling rack - or eat right away... Best
eaten the day they were made.

www.deliciousdays.com/archives/2012/02/13/
the-hungarian-grail-of-cheese-pastry-pogacsa/

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