Text 30614, 73 rader
Skriven 2015-09-06 08:38:10 av Dave Drum (1:261/38.0)
  Kommentar till text 30597 av Nancy Backus (1:123/140)
Ärende: Collie Flowers
======================
-=> NANCY BACKUS wrote to DAVE DRUM <=-

 DD>> Yeah, since I forgot to mention the grated Asiago or Parmesan.
 NB>> Even better...  :)   Especially if fresh-grated...  :)

 DD> Well, yeaaaaahhhhhhh. But even stale in a can is better than none at
 DD> all.

 NB> There are those, though, that would argue with that...  ;)

Just opinionated, prejudiced, brain-dead purists.   Bv)=

If the grated in a can/jar/shaker has all of the flavour of sawdust then it
likely wasn't much better fresh/freshly grated. For some things freshly
grated/shredded is the way to go. But, for many things my my S-I-L's "Wop Slop"
(Bolognese sauced pasta) even the canned Parm adds an undertone of flavour that
compliments the strong flavours of the red gravy.

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Dave's Fish Parmesan
 Categories: Seafood, Cheese, Sauces, Mushrooms
      Yield: 8 Servings

      2 lb Fish filets or steaks
     26 oz Jar Onofrio's Basilico sauce
           - or Marinara sauce *
           Salt & fresh black pepper
      1 lb Mozzarella or Provolone;
           - sliced or shredded
      1 lb Crimini/Swiss Brown button
           - mushrooms, cleaned, sliced
           - reserving 8 buttons
           Fresh grated or shaved
           - Parmesan cheese
      8 tb Butter; melted

  Preheat oven to 425+.F/220+.C.

  Spread a thin layer of sauce over bottom of baking dish
  place a layer of firm whitefish filets on the sauce. Salt
  and pepper the fish. Sprinkle some sliced mushrooms over
  fish and place cheese in a layer over the mushrooms.
  Spread a layer of sauce over the cheese and repeat the
  fish, mushroom, cheese layers until the baking dish is
  near full or you run out of fish.

  Top the last layer with cheese, the remaining sauce in
  the jar and the 8 reserved mushroom buttons. Grate or
  shave Parmesan over until you are ashamed of yourself or
  until you run out of cheese.

  Drizzle the melted butter over the cheese and bake until
  fish is done - 15 to 20 minutes

  * Available from www.onofrios.com. Or you may use Ragu,
  Prego, Classico, etc.

  I like the addition of the basil in the Basilico sauce. If
  you don't care for basil with your fish use the straight
  marinara. - UDD

  Adapted from a NYT Cookbook recipe and served many times
  from Dirty Dave's Kitchen.

  MM Format by Dave Drum - 10 June 1997

MMMMM

... Spam is loved in some parts of the world.  But then so is lutefisk.

--- BBBS/Li6 v4.10 Dada-2
 * Origin: Prism bbs (1:261/38)