Text 34286, 72 rader
Skriven 2013-03-01 23:19:00 av Dale Shipp (1:261/1466.0)
  Kommentar till text 34252 av Michael Loo (1:123/140)
Ärende: Re: fish 182
====================
 -=> On 03-01-13  09:24,  Michael Loo <=-
 -=> spoke to Dale Shipp about fish 182 <=-

 DS> I have heard that, but never had the chance to try it.  I do hope that
 DS> it was not still flopping around when you put it into the pan:-}}

 ML> Flopping around is not all bad. M.F.K. Fisher wrote an
 ML> evocative little story about a strange little inn with
 ML> its particular way of cooking trout, in which the chef
 ML> is said to gut the fish alive and toss it into a pan
 ML> of hot butter while it's still wriggling.

At least he did gut it:-}}  Did he also remove the scales?  I find it
hard to believe that he could do both and have the fish still alive and
wriggling.


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Roasted Vegetable-And-Feta Calzones
 Categories: Sandwich
      Yield: 8 servings
 
      3 c  Diced peeled eggplant
      2 c  Chopped yellow onion
  1 1/2 c  Diced mushrooms
  1 1/2 c  Diced zucchini
      1 c  Diced red bell pepper
    1/2 ts Pepper
    1/4 ts Salt
      1 tb Olive oil
      1 c  Crumbled feta cheese -- (4
           -ounces)
    1/2 c  Chopped fresh basil
      1 lb Frozen white bread dough --
           -thawed
           -Vegetable cooking spray
      1    Egg white
      1 tb Water
 
  Combine eggplant and next 7 ingredients on a 15 x 10 x 1-inch
  jelly-roll pan; stir well, and spread evenly.
  
  Bake at 425 degrees for 45 minutes, stirring every 15 minutes. Spoon
  vegetables into a bowl; stir in cheese and basil.
  
  Divide dough into 8 equal portions. Working with 1 portion at a time
  (cover remaining dough to keep from drying out), roll each portion
  into a 7-inch circle on a lightly floured surface. Spoon  1/2 cup
  vegetable mixture onto half of each circle; moisten edges of dough
  with water. Fold dough over filling; press edges together with a fork
  to seal. Place calzones on a baking sheet coated with cooking spray.
  
  Combine the egg white and 1 tablespoon water; brush over calzones.
  Bake at 375 degrees for 20 minutes or until golden. Let cool on a
  wire rack. Yield: 8 servings.
  
  Serving Ideas : Serve warm or at room temperature.
  
  Recipe By     : Cooking Light, Sept 1994, page 132
  
  From: George Elting                   Date: 07-31-00
  Cooking
 
MMMMM


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