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This is a recipe Iv'e been making for years, at least once per summer.
It's quick to make, and I often divide into two pans, and refrigerate them, to be baked as a quick weekday dinner.
500g fusilli pasta 250g dry mozzarella cheese - diced (apx 1cm sized cubes) 40-100g cream (full fat, or a larger amount of half and half) - I usually go with 40g, but we tend to prefer things not overly rich 4 large tomatoes (or 6 medium ones), preferably drier varieties, such as Roma tomatoes - cut into stripes 8-9 minced garlic cloves - minced apx 35g basil - chopped + more for serving optional: 1-2 tsp nutritional yeast plenty of pepper salt to taste, 1-2 tsp (I'm a salt lover and often use 2, but it also depends on the saltiness of the cooking water)
Cook the pasta a little shy of al dente. Drain well, let cool a bit. Place in a large bowl, mix in remaining ingredients. Can be refrigerated at this point. Place the entire amount or half of it in a shallow casserole dish that will contain the pasta so that it is not too tall - you want plenty of surface area. Bake under a low broiler (~220-230 deg C) for apx. 40-50 minutes until the top browns very deeply and the pasta is very crisp. Scatter some more basil. Serve immediately.
Hello! I'm fairly new to this site so I don't know if my search was weak. I'm trying to find a way to make Mandarin orange puree at home, but I couldn't find anything even similar in the forum. I am a home cook, but I have been making chocolate bonbons and other confections for over 4 years (intermitantly). It is too expensive for me to purchase this online- not because of the price of the puree, but the cost of shipping makes it prohibative. The recipes I've seen online are all differant and don't seem to be what I need.
I would love any help with this! I look forward to hearing and learning from those who have much, much more experience than me. Thanks!
made a tapenade using the usual garlic / olives / olive oil / lemon juice recipe - with kalamata olives.
I have anchovy (tinned and paste) on standby . . . we both like anchovy....
now,,, I like kalamata olives - especially in a salad that involves feta....
however, DW is underwhelmed and suggests 'it is just too strong'
we don't have a large selection of olives at the market - other than the usual green/black/with without stuffings...
the store has an olive bar - but the descriptions are strictly marketing BS - not specific olive types. lots of 'mixtures'
the Castelvetrano press is pretty good - any experiences on toning down from kalamata welcomed.
other tips.... i.e. 50-50 Kalamata & black/green, etc.
we do Amazon, so we should be able to get any type . . .
A bread of Cyprus/Greece/Turkish origin.
Dough: Make 1-4 days ahead
- 25g sugar
- 4g instant dried yeast
- 100g yogurt or buttermilk
- 140g water
- apx. 15g olive oil
- 9g salt
- 450g AP fluor
- Mix all but the flour.
- Mix in the flour.
- Knead, rest and repeat until a smooth strong dough forms.
- Cover and rest for a night and up to 4.
- 230g of a mixture of coarsely chopped salty cheeses - Feta, halloumi, kashkaval, sirene. You can also throw in mozzarella.
- 1-2 scallions, chopped (optional)
- A handful of chopped mint (optional)
- A handful of chopped herbs: oregano, thyme, marjoram, etc.
- Apx 8 garlic cloves, halved (optional)
- A small handful of olives, coarsely chopped (optional. I used Tassos, but most types will work)
- Filling 1: 100g roasted peppers, coarsely chopped (or instead, use double the next filling)
- Filling 2: 1 large onion and one leek, chopped and sauteed soft (or instead, use another 100g roasted peppers)
- a 22cm spring form pan
- 1/2 tsp of silan (or honey) mixed with 2 tsp water and a pinch of salt
- 25g toasted sesame
- 1-1.5 tsp nigella seeds (optional)
- Mix nigella and sesame.
- Grease the pan well and sprinkle some sesame and nigella.
- Flatten (with your hands) the dough on a lightly dusted surface.
- Cover and let rest 15 minutes.
- Roll the dough into a rectangle, dusting as needed.
- Scatter the peppers on one half. Scatter the onion and leek on the other.
- Scatter the cheeses and herbs evenly.
- Cut into 7 stripes, so that each contains either peppers or onion-leek (it's fine if some get mixed).
- Roll each stripe into a spiral.
- Brush/dip a spiral in the silan (or honey) mixture. Scatter/dip in the sesame.
- Place in the pan, and repeat. You should have one in the middle, surrounded by the rest.
- Cover with remaining silan and sesame.
- Bake in a preheated oven at 200dc, for ~40-50 minutes until browned.
- Release from the pan. Let cool for ~20 minutes (or more).
- To serve, bake again for ~10-15 minutes until hot and crisp (or more if needed, e.g. if it was cooled for longer).
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