blake murphy wrote:
> On Wed, 30 Dec 2009 08:44:00 -0800 (PST), Nancy2 wrote:
>
>
>> On Dec 30, 8:42 am, Melba's Jammin' >
>> wrote:
>>
>>> Some guy (Andrew Nolton) from Bon Appetit magazine says that sriracha is
>>> going to be the big ingredient of 2010. Expect banh mi to be big, too.
>>> And cobblers. And meatballs * meat-a-balls of all kinds.
>>>
>>> -Mother Superior, reporting from her computer with tele on behind her.
>>> Over and out.
>>> --
>>> -Barb, Mother Superior, HOSSSPoJhttp://web.me.com/barbschaller12/28/2009
>>>
>> Andrew Knowlton is an egotistical, ignorant-about-true-culinary-arts
>> dickwad.
>>
>> N.
>>
>
> i don't think i've ever seen a woman use the term 'dickwad' before.
>
> your pal,
> blake
>

Well, I always knew Nancy was ahead of her time.

Becca


ObFood:

Mama Tran's Pté Chaud


You'll find puffy golden-brown Banh Pté Chaud (the Vietnamese
translation of the French pté à choux) in many Vietnamese homes during
the holidays. Years ago, Kinh Tran, would make these flaky
French-inspired puff pastry shells, stuffed generously with seasoned
pork. Now she uses ready-to-bake Pepperidge Farm shells, but any brand
will do. You can use veal, pork or a mixture of the two.


12 puff pastry shells
1/2 pound lean ground pork
1/2 pound lean ground veal
1 small chopped onion
2 teaspoons salt or to taste
3 teaspoons freshly cracked black pepper or to taste
1 teaspoon grapeseed oil
1/2 pound chopped shiitake (or wood ear ) mushrooms

Preheat oven to 350 degrees.

Place pastry shells with tops up on an ungreased baking sheet. Bake
about 20 minutes or until pastry puffs up and turns lightly golden.
Meanwhile, make meat filling.

In a large mixing bowl, combine pork, veal, onion, salt and pepper; set
aside. Heat grapeseed oil in a heavy skillet over medium-high heat. Add
mushrooms; gently sweat out some of their natural moisture. Sauté until
slightly dry but not fully cooked. Fold into meat filling and set aside.
Using a fork or butter knife, carefully pop off tops of pastry shells.
Using a small spoon, fill shells with meat filling. Replace tops and
bake another 20 to 25 minutes or until meat is done. Serve immediately
or slightly warm alongside turkey and dressing or as hors d'oeuvres.
Makes 12.