Text 6592, 78 rader
Skriven 2008-05-06 11:12:24 av Janis Kracht (1:261/38)
   Kommentar till text 6561 av JIM WELLER (1:123/140)
Ärende: Re: Oops
================
Hi Jim!

>> I don't think I'd ever had them either til I grew them in
>> my garden and was inundated with them.

> Baby beet greens are most delectable. The ones I get on older beets
> in the supermarket aren't as delicate but still tasty all the same.
> I generally reserve the stems as they need more cooking than the
> greens but far less than the roots. The last time I had beets I
> treated the greens like spinach the first day, steamed the stems and
> drizzled them with balsamic vinegar the second day and roasted the
> roots when I got around to it.
Here's something to do with the stems after you've eaten all those greens :)

I love them cooked and layered with white sauce that has been seasoned with
white wine and parmesan cheese :)  The cooked stems form a sort of pasta if
cooked enough.. :)

==Beet Stems with White Wine and Parmigian Sauce==
Preheat Oven 350F

2 lbs. beet Greens, stems only, reserve the leaves for another use. 1/4 cup
milk
3 tablespoons butter
3 Tablespoons  flour
1/4 cup white wine
1 cup parmigian cheese
Salt

Cut the beet stems into 2 inch pieces and cook in lightly salted boiling water
for 10-15 minutes, and then drain well.

To make the bechamel sauce, melt the butter in small pan, and stir in the
flour.  When combined, slowly whisk in the milk.  When smooth, stir in the
wine. If the Bechamel is to thick, you can thin it a little with more milk or
wine. Salt if you like. Put the cooked stems in an oven proof dish in layers
with parmesian cheese. Bake for 15 Minutes
===

>> at our house we got macaroni every night haha.. My dad wouldn't eat
>> anything else!

> When you say that do you mean just elbow macaroni or do you use the
> term macaroni in the generic sense of pasta? I ask because I know an
> Italian lady who calls all tubular pasta macaroni.

I know others who also do.. but in our house, we generally called all pasta
"macaroni" I'd say probably until it became "fashionable" au couture to call it
'Pasta' ... Unless we were being specific when referencing a particular type
such as the linguine, or the spaghetti, or the rigatoni, etc.

But.. no way would Dad settle for elbow macaroni day in day out :) Being
Sicilian whose family was from Palermo, he had to have pasta, in it's multitude
of forms .. but at the same time, we didn't get what we saw as  the "Normal
American Diet" of hamburgers and hot dogs and coke, or just meat, vegetables
and potatoes that other kids got at dinnertime, except when he was working
overtime at the hospital as I mentioned.. and then Mom was free to cook "OTHER
STUFF" (grin).

Each macaroni or pasta if you will, had its own distinct taste and purpose with
each respective sauce used (and still does, if both are cooked properly).
Macaroni and broccoli was served with Ziti, clam sauce was served with linguine
(red or white), Mussels were served with linguine, etc. etc. Mom was pretty
picky too, I might add (smile).  Her family also had a long tradition of eating
well in Northern Italy (smile).  They preferred the white sauces, cream dishes,
and cheese dishes.

> A very simple dish, but it would be nice as long as the tomatoes were
> prime....

Yes,  for sure.. :) Enough babbling for now (grin).. sorry I get carried away
sometimes.. It's nice to remember things.. :(

Take care,
Janis

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