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Wayne

Wayne

 

I still have not had a look at the book however I went online to re-watch the collards episode.

To make a long story short her use of blanched trimmed collards as a wrap for dolmades piqued my interest and I ended up using them as a substitute wrap for lotus leaf wrapped sticky rice with a chicken, pork, mushroom and greens filling. The collards were trimmed, briefly blanched, shocked then used to wrap the parcels. Parcels then steamed 15 minutes to finish.

Results: The collards looked great however I did find them still tough. In the episode the dolmades were steamed for even less time yet seemed to be an easy bite.  I wouldn't do it again however I think substituting collards for cabbage in a braised cabbage roll would work quite well. I've got a lot of collards.

I plan on trying the tomato pie as I'm still pulling lots of tomatoes from the garden. Looks great from up-thread photos.

 

 

Wayne

Wayne

 

I still have not had a look at the book yet however I went online to re-watch the collards episode.

To make a long story short her use of blanched trimmed collards as a wrap for dolmades piqued my interest and I ended up using them as a substitute wrap for lotus leaf wrapped sticky rice with a chicken, pork, mushroom and greens filling. The collards were trimmed, briefly blanched, shocked then used to wrap the parcels. Parcels then steamed 15 minutes to finish.

Results: The collards looked great however I did find them still tough. In the episode the dolmades were steamed for even less time yet seemed to be an easy bite.  I wouldn't do it again however I think substituting collards for cabbage in a braised cabbage roll would work quite well. I've got a lot of collards.

I plan on trying the tomato pie as I'm still pulling lots of tomatoes from the garden. Looks great from up-thread photos.

 

 

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