shiny rocks & chocolate
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From: Tiago on 29 Jan 2010 09:51 On Jan 29, 10:29 am, dsc-ky <Dudley.Corn...(a)eku.edu> wrote: > Are they just flour shells like for burritos? yes, but these are fresh, soft and thin, if you not careful while rolling spinach you can easily tear them. I think you can home-make with just flour, salt and water. -- T
From: HardWorkingDog on 29 Jan 2010 11:07 In article <c966c844-c1ad-41c6-9049-bd503d9842ae(a)v25g2000yqk.googlegroups.com>, Tiago <diariodastrilhas(a)gmail.com> wrote: > > spinach roll: > > 1 -> cook spinach in steam (never in water because the good stuff is > washed away). clip the hard parts out, keep only tender, soft spinach > leaves. > > 2 -> blend vine ripened fresh tomatoes in a food processor. make a > puree out of it. don't forget to add a little salt and pepper. > > 3 -> go to the market and buy those fresh pasta disks... I have no > idea how it's called in english, but the intended use is to make this: > http://www.cucabrazuca.com/wp-content/uploads/2008/06/pastel_lowres.jpg > usually is on the same section of butter and cheese, refrigerated > dairy, the packaging is like this: > http://www.robertos.com.br/produtos/massa_pastel_01.jpg > I suspect you can use fresh lasagna pasta, square, but in any way, use > fresh refrigerated pasta. I wonder if wonton wrappers, or maybe empanada wrappers, are the same thing? Here's a good food substitution page--scroll down to see all the choices: http://www.foodsubs.com/Wrappers.html > > 4 -> while you're at the market, buy any easily melting cheese. I > don't like cheddar, I like a white cheese that comes in a glass cup, > same texture as cheddar but much better tasting (less salty and less > weird-yellow). I'm aware that europeans and americans are crazy about > cheddar and I have done that with cheddar too. works. I bet this would be good with ricotta cheese, or fresh (soft) mozarella, like you'd use with caprese <g> > 5 -> Fill the pasta disks/squares with spinach and cheese and make a > roll out of it. repeat until all spinach is used. > > 6 -> When you finish rolling the spinach rolls, lay half of the tomato > puree on a glass oven approved thingy like this that I also don't know > how to call in english: > http://i.s8.com.br/images/domutilities/cover/img3/290323.jpg baking dish, or casserole dish > > 7 -> place the spinach rolls over the tomato bed and cover with the > remaining tomato puree. sprinkle fresh basil on top. grated parmesan > cheese might be a nice thing to put on top. be creative! > > 8 -> put on hot oven for about 15-20 minutes. The tomato will boil, > cook the pasta and melt the cheese, the tomato puree will thicken... > hmmm, *delicious*. and smells good too, if you *don't* use nasty > cheddar :) > > -- T Sounds good. I make something similar, but I've never tried it with fresh tomato puree--will try, instead of my lazy bottle of pre-made sauce. Have to wait 6 months or so... Usually use some kind of italian pasta, and add some more herbs and garlic. -- Charles '99 YZ250
From: Tiago on 29 Jan 2010 11:21 On Jan 29, 1:07 pm, HardWorkingDog <har...(a)mush.man> wrote: > > I wonder if wonton wrappers, or maybe empanada wrappers, are the same > thing? Here's a good food substitution page--scroll down to see all > the choices:http://www.foodsubs.com/Wrappers.html the empanada wrapper sounds like it is the right thing. ravioli has the right thickness and texture, just ravioli pasta is too small. > > > > > 4 -> while you're at the market, buy any easily melting cheese. I > > don't like cheddar, I like a white cheese that comes in a glass cup, > > same texture as cheddar but much better tasting (less salty and less > > weird-yellow). I'm aware that europeans and americans are crazy about > > cheddar and I have done that with cheddar too. works. > > I bet this would be good with ricotta cheese, or fresh (soft) > mozarella, like you'd use with caprese <g> hmmm, you're making me hungry :) > > baking dish, or casserole dish thanks! > > Sounds good. I make something similar, but I've never tried it with > fresh tomato puree--will try, instead of my lazy bottle of pre-made > sauce. Have to wait 6 months or so... Usually use some kind of italian > pasta, and add some more herbs and garlic. you can spice up the tomato puree with garlic and herbs, just throw it all on the food processor. wait 6 months? I see, right now (winter) you guys can only get cans, right? Are greenhouse vegetables available? Do these cost too much? I am seeing a money fountain just waiting to be tapped? :) -- T
From: HardWorkingDog on 29 Jan 2010 11:40 In article <a453ccb2-d772-4c89-aaf1-2e88d08a7a5f(a)u26g2000yqm.googlegroups.com>, Tiago <diariodastrilhas(a)gmail.com> wrote: > wait 6 months? I see, right now (winter) you guys can only get cans, > right? Are greenhouse vegetables available? Do these cost too much? I > am seeing a money fountain just waiting to be tapped? :) We grow our own tomatoes, and store-bought fresh tomatoes are always tasteless in comparison. I'd rather wait :) We have a pretty good selection of imported produce--lots of good fruit coming from Chile right now but I think transporting soft fruit like tomatoes, apricots, figs over long distances is pretty much impossible unless they're picked green. Bananas work great that way, but not tomatoes. I thought I hated figs until I ate one straight from the tree. -- Charles '99 YZ250
From: The Real Bev on 29 Jan 2010 13:36
On 01/29/2010 04:54 AM, Tiago wrote: > On Jan 28, 5:28 pm, The Real Bev<bashley101...(a)gmail.com> wrote: >> On 01/28/2010 06:43 AM, Tiago wrote: >> > On Jan 28, 10:42 am, "john"<john...(a)g-male.comm> wrote: >> >> >> i'm more of a chemist than a cook, >> >> > cooking *is* chemistry! >> >> If it tastes like the chem lab smells, you're doing it wrong. > > and what if it's like the original Chinese food cooked in China? The > smell is awful, but the taste is good. Chinatown here smells like that too. There's also a "you choose it, we kill it" poultry shop. Still, anything that smells like sulfur dioxide CAN'T be good. > which remembers me. I have to make a batch of spinach roll. Have been > a long time I don't make it... > > spinach roll: > > 1 -> cook spinach in steam (never in water because the good stuff is > washed away). clip the hard parts out, keep only tender, soft spinach > leaves. > > 2 -> blend vine ripened fresh tomatoes in a food processor. make a > puree out of it. don't forget to add a little salt and pepper. > > 3 -> go to the market and buy those fresh pasta disks... I have no > idea how it's called in english, but the intended use is to make this: > http://www.cucabrazuca.com/wp-content/uploads/2008/06/pastel_lowres.jpg > usually is on the same section of butter and cheese, refrigerated > dairy, the packaging is like this: > http://www.robertos.com.br/produtos/massa_pastel_01.jpg > I suspect you can use fresh lasagna pasta, square, but in any way, use > fresh refrigerated pasta. > > 4 -> while you're at the market, buy any easily melting cheese. I > don't like cheddar, I like a white cheese that comes in a glass cup, > same texture as cheddar but much better tasting (less salty and less > weird-yellow). I'm aware that europeans and americans are crazy about > cheddar and I have done that with cheddar too. works. > > 5 -> Fill the pasta disks/squares with spinach and cheese and make a > roll out of it. repeat until all spinach is used. > > 6 -> When you finish rolling the spinach rolls, lay half of the tomato > puree on a glass oven approved thingy like this that I also don't know > how to call in english: > http://i.s8.com.br/images/domutilities/cover/img3/290323.jpg Glass baking dish (or casserole dish) > 7 -> place the spinach rolls over the tomato bed and cover with the > remaining tomato puree. sprinkle fresh basil on top. grated parmesan > cheese might be a nice thing to put on top. be creative! > > 8 -> put on hot oven for about 15-20 minutes. The tomato will boil, > cook the pasta and melt the cheese, the tomato puree will thicken... > hmmm, *delicious*. and smells good too, if you *don't* use nasty > cheddar :) FWIW for us northerners, Costco has some really good Tillamook extra sharp white cheddar in a 2-pound black-wrapped clod. It melts nicely too. OTOH, there's a Costco in Tijuana. Can't stop progress! For the recipe exchange: Ham rolls Mix horseradish and something contrasty (parsley, chives, pepper, whatever) into cream cheese. I like Neufchatel better, but it's your choice. Buy some sandwich-size sliced ham -- the cheap stuff is thicker and rolls easier. Dry off a slice of ham, spread the cream-cheese mixture on it, and roll it up. When you run out of stuff, put everything in the refrigerator for a couple of hours to firm up. Slice rolls into 1/2" pinwheels and serve on crackers or alone. Sometimes you can get kosher ham and cream cheese, which works better. -- Cheers, Bev Far away in a strange land |