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That sounds good, polenta ... I'll give it a try.

Robindcr8l

Polenta, here we call that tuna salad and it is delicious on toast! I like to add a little chopped onion and/or celery, too for flavor, but it is very good just plain with the mayo, too!

Robindcr8l

Here is one of my favorite side- dish recipes for Creamed Corn. It is very easy, and forgiving of time and temp. in the oven, so you can easily cook it with the main course, etc. I always make it with Thanksgiving dinner.

Creamed Corn

Chop 1/2 large onion and saute in butter

Drain 2 cans of corn. Save 1/4 of the liquid

Pour liquid in skillet with onion

Add enough flour to make a paste

Add corn and cook for 2 minutes

Add 1/2 small container of sour cream and stir

Pour into baking dish

Top with shredded chedar cheese

Bake at 350-400 (depending on what else is in the oven) until cheese is bubbly.

Robindcr8l

And with autumn approaching, and Halloween just around the corner, I thought people might enjoy a recipe for mulled cider:

Hot Spiced Cider

8 cups apple cider or apple juice
1/4-1/2 cup brown sugar
approx 6ins cinnamon stick
1 teaspoon allspice, whole
1 teaspoon cloves, whole

Combine cider and brown sugar is a saucepan or crock
Add stick cinnamon to cider
Put allspice and clove into a teaball and submerse in the cider
Bring to a boil then reduce heat and simmer x 10-15 minutes
Remove and discard the whole spices

Serve hot...yum

Robindcr8l

post 2339, from Baldur:

Easy Tea Sandwiches

Take a small tin of crushed pineapple and empty it into a sieve.
Press out as much liquid as humanly possible and reserve the juice for other purposes.
Combine the crushed pineapple with 12 ounces of cream cheese and an optional tablespoon of minced crystalized ginger root.
Spread on black or dark brown bread, top with a second slice of bread, trim off the crusts and cut into small triangles.

polenta

Robin, I do something like the creamed corn of yours. I usually invent dishes according to what I have at home. I try not to use cream but milk instead. It's very similar to yours. I sometimes do it but with a dough under and another dough on top. When it gets baked and it gets cold, it's like a cake and you can cut it in squares and it's like a "sandwich".

polenta

This is a very popular salty "cake" in Uruguay and in Argentina (food is very similar in both countries). It's called PASCUALINA and I make it very often and you can find it in bars, restaurants, everywhere. It's filled with a preparation of spinach or/and Swiss chard (acelga).


http://www.mis-recetas.org/foto/foto/1379/grande/pascualina.jpg

http://media.photobucket.com/image/pascualina%20recetas/damianisnardi/pascualina_016.jpg

http://4.bp.blogspot.com/_gvyBIjsvbw0/SDODo9Uz74I/AAAAAAAAANg/q3uBm4KSJZk/s400/lanas%2B007.jpg

indigo

Hi Polenta, the pascualina looks delicious! In one of the pictures
it looks like you could crack an egg and it cooks with the crust.
I'm going to try this for sure. Lowfat and lowsalt of course! ;]

Baldur

Baldur used to stop at a certain restaurant in Boston for lunch when I was in the area. It was called 'Cafe Mozart'.
The propietress was a woman of Argentinian and Austrian descent. She served something that was quite similar but called it 'Torta Rustica'. It was somewhat taller than this Pascualina and she added layers of thinly sliced ham and roasted sweet red peppers. Other vegetables in it were quite random, she added or subtracted them at will. Sometimes there was spinach, other times broccoli, occasionally even asparagus. It was quite delicious.
Her restaurant was rather small with only 2 tables to sit down at, but many of her customers took their food with them and ate it elsewhere.
The kitchen was tiny, with a very small oven but she made the most wonderful things.
She would have classical music, often Mozart playing.
People would come in and order special cakes or desserts for parties, once I even heard a customer ask if Magda (that was her name) would come and cut her elderly father's hair. Apparently Magda had done it at least several times before. She promised to be there the following Satyrday.

After visiting this restaurant for more than a year Baldur arrived one day to find it gone. well the building was actually still there but the small ground floor storefront that had been Cafe Mozart was completely empty.

polenta

Well, Pascualina is the most famous of these cakes and every housewife has her own recipe (something like the all-American apple pie) for the dough and for the filling. It's the only cake that has a NAME. But if you go to a deli you will find this same kind of cake filled with other things like ham and cheese, globe zuchini, leek, etc. I really didn't know if it existed somewhere else. It's funny that the woman who made it in the States was Austrian-Argentinian. It's incredible how recipes and cuisines influence one another.

polenta

Here is my own recipe for the dough:

2 and a half cups of flour
one half of boiling water
one half of oil
Mix everythin and knead until it's smooth (very little indeed)
Stretch it according to the size you want.
I personally don't have the dough rest. I use it immediately and it takes me three minutes.

polenta

I meant half a cup in both cases. Sorry

indigo

Thanks for the dough recipe Polenta, I'm going to try it next
week. I think it would be nice with a bowl of soup and a
green salad.

Robindcr8l

Baldur's Tiny Little Apple Crisp

Peel, core and slice
40 MacIntosh apples
Place them in a baking pan

Preheat the oven to 350 degrees Fareheit

Combine in a saucepan:
1 quart apple cider
2 cups dark brown sugar
3 tablespoons of corn starch
1 tablespoon ground cinnamon (Baldur uses VietNamese Cinnamon)
2 tablespoons butter
Whisk the above together and cook over low heat, stirring occasionally until the sauce becomes transparent and thick.

Into the thickened sauce stir in:
2 tablespoons of small tapioca granules
You do not want large pieces of tapioca starch, pulse it in the food processor if necessary.

Pour the sauce over the apples and stir to coat everything evenly.

Place the pan of apples into the oven and bake for 1 hour (the apples should be fork tender... if not bake them a little longer).

Meanwhile.....
In your food processor pulse:
1+1/2 cups of oatmeal
Process this into a fine powder.
Place the oatmeal in a large bowl with
1 +1/2 cup flour
1 cup granulated sugar
1 tablespoon ground cinnamon
8 ounces of soft butter
Squish it all together with your hands until the butter is entirely incorporated. It should look like damp crumbs.

Over the crumbs drizzle:
4 ounces of cold water
Using both hands toss the crumbs and water around in the bowl lightly without squishing it together this time.
This will give you the characteristic lumpy texture that the topping needs.

Remove the thickened and bubbling apples from the oven and carefully distribute the cinnamon crumbs evenly over the top.
Return the pan to the oven and bake for an additional 30 minutes until the topping is lightly golden.

polenta

40 (forty?) apples?????

Baldur

The name 'Tiny Little' was ironic. This recipe does use approximately 40 apples but it makes quite a large quantity.
It's perfect for a big crowd.

Dragon

Hey, does anyone out there have any good recipes for using beet greens. A friend is giving me a whole bunch and the only way I know how to make themis to steam them then sautee them with butter, salt, pepper and nutmeg. I really like how they turn out but if I'm going to have quite a bit I don't want to do the same thing over and over again. Also, anyone know if you can freeze them? Help me please!

polenta

You mean the leaves of beetroot?
You can wash them, boil them and when they are tender and cold, squeeze all the water left. Then chop them and put them in a bowl.
Depending on how many leaves you have, use one, two or more eggs. Add baking powder, flour and salt and mix it all with a fork. The dough shouldn't run very easily, just a little. Add as much flour as you need until you can take the dough with one or two spoons .
Heat oil and fry these "buns" spoonful after spoonful. Turn them over when one side is "brown!". Take them out of the frying pan or skillet as soon as they are cooked on both sides. Put them on a kitchen paper that absorbs the oil excess.

You can use any other leaves and also any other vegetable provided it's grated or finely chopped etc.
We call them BUÑUELOS.

polenta

Sorry, you can also steam the leaves instead of boiling them. It's at will . The only thing is they must be cooked and tender.

Dragon

Thanks polenta, I can't wait to try that. It sounds yummy. Do you ever serve any sauces with them?