Sunday, November 10, 2013

While I was pleased with the original invention, I realized that I did not renew anything, the tota

Although I was not born to Yiddish-speaking witnesses and my childhood foods are actually Kurdish and Moroccan cuisines. I also dislike the racist nickname Eastern European cuisine "Jewish food", ethylene glycol like gefilte fish is more Jewish than the traditional ethylene glycol fish dish chraime.
Still, something in my soul drawn by bonds of love to those foods that I grew up on them. Suffice it to mention the names of those simple dishes. Chicken Soup, Krafllach, Kegel, Bahrain, Tshulant, jelly, chopped liver to make me longing for something that was never really mine and yet I love him passionately, as if in another life I sat in the shtetl.
A. Modesty and minimalism - just witness accused of arrogance has created the most modest kitchen and rather delicate seasoning for which those who grew more intense dishes call this food treat or laundered, ethylene glycol actually is captivating my heart the most. The most basic raw materials, the simplest cooking methods, without an excess of color, without decorations and most importantly with minimal spices. I find it charming and graceful as any rich, luxurious kitchen.
In. Sweetness - the great wisdom of using sugar as a spice in food and the even more immense wisdom of using fried onions, caramelized and brown to give depth to food heaven of sweetness. Many kitchens know how to exploit salinity, piquant acidity, spiciness, but the kitchen is a champion utilization Ashkenazi of sweetness. After all, what if I can not yearning for compassion and comfort? And what is compassion and comfort if you do not desire a little sweetness? Therefore each dish needs some hint of sweetness, a miniature of compassion and love. Sugar is an important spice in the kitchen as much salt.
C.. Cozy home - specifically in our hot and humid Nice to meet Kitchen was born from the winter. Raw material of cold, root vegetables, beets, potatoes, basic pantry noodles and meat. During the era of political correctness tells us breakfast and dinner on the calories and dieting, nice to see a kitchen that is not afraid saturated fat, which affected the whole fad and says singing fertilizer food, home and winter. Winter's kitchen reflects much better summer kitchen ethylene glycol of the longing, the longing, the heartbreak, the fortunes of the soul, the desire for redemption, a devotee stands in the forest and cries God "soul thirsts for you."
So at one meal, while enjoying the ceramic wiping mashed ethylene glycol potatoes and soft fresh bread, along with a rich sauce of entrecote, ethylene glycol stole my heart the thought that if mashed works so well with bread, ethylene glycol why do not work as well as filling in the ravioli dough? It's all the same principle "comfort food" Basic of carbohydrates with carbohydrates, no?
While I was pleased with the original invention, I realized that I did not renew anything, the total thought of herring. Bigger and better than me, the wisdom of their lives, hearts gift, longing,'ve thought ethylene glycol about this before. As always I can only connect. Open your heart, listen to the sounds and happy to be another link in the food chain long generations.
Italian Connection - Polish ravioli - Krafllach led me to replace the sour cream kitchens Eastern European common ethylene glycol side dishes like this, Italian mascarpone cheese that is more sweet, more creamy, smoother and richer. But still adheres to the principle of combining ingenious hot and cold, hot and cooler on the same plate.
Ingredients 500 g flour 2 eggs pasta fits 6 egg yolks 20 grams olive oil 80 grams of water 8 g of salt
Preparation processors together all ingredients (a food processor or can be empty) until the dough is firm. The dough should be stable and not sticky, but still soft and crumbs. Transfer the dough to the work surface and put a few more minutes until the dough is smooth, supple and smooth. Very fluid absorption depends on the type of flour we used so if the dough is too sticky add a little flour if it is still dry add a little more water.
Instructions for filling: Sprinkle salt on an oven, place over potatoes and bake at 200 degrees for about an hour until soft. Finely chop the onion and fry in butter until golden, add sugar and fry for another minute, remove from heat. Peel and emptied into the potato, mash slightly, add the onion and season with salt, pepper and nutmeg. Transfer pastry bag and cool. Making ravioli: pasta machine aimed at the widest slot and give it the pasta. Fold the pasta into three, rotated 90 degrees and move again. Repeat ethylene glycol once more. Lower level machine and transfer the pasta, once on each step until the leaf tissue (my machine is the thickness No. 7). Remember to flour the pasta between rolling stages to not cling. If you want to make a half-moon ravioli: Cut the dough into rectangles, and pipe the filling on top of the leaf. If very Upload floured or dry brush the top with water. Cover the top half of the lower half of the dough. Press firmly the dough around the filling to prevent air pockets in the ravioli. Then cut out half-circles with a glass or focused. If you want to make tortellini: Prepare as ravioli half moon and press the sides together.
Preparation Melt the butter in a pan, add sage leaves and cook until brown butter. At the same time cook the ravioli in boiling salted water 3 minutes. Add the ravioli to the pan with the butter and fry them brown on one side for about a minute until lightly golden at the bottom ravioli. Add 2 tablespoons of cooking water and toss ravioli ravioli wrapped about a minute until the sauce. Add the diced beets and mix another 1/2 minute. Remove from heat. Place the ravioli on a serving dish with a slotted spoon, along with beet cubes and sprigs of sage. Remaining butter in a frying pan fry the breadcrumbs until golden. Sprinkle the breadcrumbs over the dish golden. Place small mounds ethylene glycol of mascarpone on 4 -5 points on the plate.
August 31, 2013 at 14:10
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