Text 22259, 96 rader
Skriven 2009-03-23 06:36:00 av Dave Drum (1:124/311)
     Kommentar till en text av Nancy Backus
Ärende: Re: 17 March
====================
-=> Nancy Backus wrote to Dave Drum <=-

 DS> the downstairs frig, ready to come out and meet a proper dinner for St.
 DS> Paddy's day.

 DD> I will be wearing my orange shirt that day and hoping to dine with a
 DD> Dublin Lawyer.   Bv)=

 NB> And I wore orange and green, and fixed my once a year corned beef &
 NB> cabbage with carrots, little red potatoes and little onions...  :)

I like corned beef ... not as well as I like Pastrami, but, OK. And I like
cabbage - buttered, fried, in sauerkraut, in eg rolls, in cole slaw, in sweet &
sour cabbage soup, etc. What I don't like is the boiled cabbage as served with
the traditional corned beef and cabbage on St. Whoosis day. If I have to take
CB & C I ask that the cabbage be "held" and please double up on the tatties and
carrots.   Bv)=

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Georgian Cheese Bread
 Categories: Breads, Cheese
      Yield: 8 servings
 
  2 1/4 ts Active dry yeast
      7 tb Warm water (105–115°F)
  1 2/3 c  Unbleached all-purpose
           - flour; divided
    3/4 ts Salt
      1 lg Egg; lightly beaten
    1/4 lb Havarti cheese; coarsely
           - grated
    1/4 lb Salted mozzarella; coarsely
           - grated
      1 ts Unsalted butter; melted
 
  Equipment: a floured pizza pan (at least 12 inches) or a floured large
  baking sheet
  
  In the remote mountains of Georgia, the star ingredient of this bread
  called khachapuri—akin to pizza—is the firm but creamy salted
  cow’s-milk cheese called sulguni. A blend of Havarti and mozzarella
  will give you a similar velvety texture. View more of our favorite
  recipes from this issue, and learn the story behind this dish in our
  column, The Recipe.
  
  Sprinkle yeast over warm water and stir in 1 tablespoon flour. Let
  stand until creamy, about 5 minutes. (If yeast does not activate,
  start over with new yeast.)
  
  Stir together salt and remaining flour in a large bowl, then stir in
  egg and yeast mixture to form a dough.
  
  Turn out dough onto a well-floured surface and turn to coat with
  flour, then knead until smooth and elastic, about 5 minutes. Form
  into a ball and dust with flour. Let dough rest in a bowl, covered
  with plastic wrap, punching down with a wet fist every hour, at least
  2 hours and up to 3.
  
  Preheat oven to 500°F with rack in middle.
  
  Turn out dough onto floured pizza pan, turning to coat, then flatten
  with your fingers into a 7-inch disk.
  
  Toss together cheeses and press into a compact 3-inch ball with your
  hands. Place ball in middle of dough, then gather dough up around ball
  of cheese, squeezing excess dough into a topknot. Press down on
  topknot with a damp fist to press cheese out from center. Continue to
  flatten dough and distribute cheese evenly, pressing outward from
  center, until dough is an 11-inch disk.
  
  Cut a 6-inch X through top of dough to expose cheese. Bake until pale
  golden, 10 to 12 minutes. Brush surface of dough with butter and bake
  until golden and cooked through, 3 to 5 minutes more.
  
  Serve cut into wedges.
  
  Cooks’ note: Dough can be made 1 day ahead and chilled in bowl (for a
  slow rise), covered with plastic wrap. Punch down and bring to room
  temperature before proceeding with recipe.
  
  Adapted from Natia Gigani, Caucasus Travel Ltd.; Republic of Georgia
  
  May 2008 | Gourmet
  
  Makes 1 (11-inch) pie; serves 8
  
  MM Format by Dave Drum - 06 February 2009
  
  Uncle Dirty Dave's Archives
 
MMMMM

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