[ris-int] But they're used differently than they might be back in Greece.
thunderstruck shwss at reyesholdings.com
Sun Dec 3 21:17:34 CET 2006
Pilaf-style rice and pasta is sauteed in oil before any liquid is added. Use two types if you can, a tart one and a sweeter one. They'll melt quickly in the broth. Curly egg noodles are best here, but you could also use pasta. It's a great way to start the day. It keeps in all the natural flavor and moisture that lean cuts can't afford to lose. I also like 'em with duck, gingerbread, and even pancakes. You'll be glad you did! Great for parties, but easy enough for weeknights. Plus, there aren't too many eggs, just enough to gently set the filling. The lazy days of summer are here, and they seem hotter than ever. In this recipe, the light flavor of the couscous picks up the flavor of the fruit and vegetables. The process not only cooks it but really bumps up the flavor. This simple, fruity thirst-quencher makes hot summer evenings just a little more bearable. Don't let the buttermilk turn you off - it makes a delicate, slightly tangy custard when blended with eggs and sugar. There's only one way to top this nugget of nourishment and that's to grill it for over-the-top flavor. A buttery, crisp, flaky crust is simpler than you might think. This simple, fruity thirst-quencher makes hot summer evenings just a little more bearable. Because it's thin, it's great for layering with several ingredients. Well,Latin flavors are hotter than ever too, so it must be the perfect time for mojitos! This week's recipe for Turkey-Bacon Turnovers with Tomato-Avocado Salad turns a sandwich with a side salad into something special. There's nothing wimpy about this sorbet - except maybe how easy it is to make! Roasting completely changes their flavor, making them sweet and "earthy-tasting. So here's a cool, refreshing recipe that can be made ahead. The process not only cooks it but really bumps up the flavor. Traditional seviche relies on the acids of citrus juice to "cook" the raw seafood, but that's just a little too edgy for me. But they're used differently than they might be back in Greece. There are some foods that look really appealing uncooked, yet appear less than appetizing when cooked. Their huge, crunchy, streusel tops are beguiling. The crust is similar to a chocolate cookie and completely baked before filling. They're going to be producing just TONS of beautiful tomatoes soon. This week's recipe for Turkey-Bacon Turnovers with Tomato-Avocado Salad turns a sandwich with a side salad into something special. Jam-packed with some of the season's great produce . So many just aren't that good - mushy filling, ho-hum crust, or funky ingredients thrown in just to make the pie unique. Be sure to try it soon. -------------- next part -------------- An HTML attachment was scrubbed... URL: <https://www.ripe.net/ripe/mail/archives/ris-int/attachments/20061203/9148da26/attachment.html> -------------- next part -------------- A non-text attachment was scrubbed... Name: outmoded.gif Type: image/gif Size: 8366 bytes Desc: not available URL: <https://www.ripe.net/ripe/mail/archives/ris-int/attachments/20061203/9148da26/attachment.gif>
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