This is what I made for the virtual cook-in today.
Lidia Bastianich's Mushroom Gratinate ... these are supposed
to be appetizers, and this recipe did make a lot. I'd make this
again, just not soon ... I have a half a pan of it left. The last
picture is the finished product.

nancy

http://i16.tinypic.com/4ggtdf7.jpg

http://i16.tinypic.com/2mdq5u9.jpg

http://i5.tinypic.com/2ljkc4x.jpg

http://i5.tinypic.com/48rqh5d.jpg

http://i18.tinypic.com/2z7ll5y.jpg

In article >,
"Nancy Young" > wrote:

> This is what I made for the virtual cook-in today.
> Lidia Bastianich's Mushroom Gratinate ... these are supposed
> to be appetizers, and this recipe did make a lot. I'd make this
> again, just not soon ... I have a half a pan of it left. The last
> picture is the finished product.
>
> nancy
>
> http://i16.tinypic.com/4ggtdf7.jpg

I recognize the fresh shitake, but what is that other mushroom towards
the back?

>
> http://i16.tinypic.com/2mdq5u9.jpg
>
> http://i5.tinypic.com/2ljkc4x.jpg
>
> http://i5.tinypic.com/48rqh5d.jpg

Cheese? What kind?

>
> http://i18.tinypic.com/2z7ll5y.jpg

Gods that looks good!
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

Nancy Young wrote:

> I have a half a pan of it left. The last
> picture is the finished product.
>

>
> http://i18.tinypic.com/2z7ll5y.jpg
>
>

Man, that looks good!

I'm still chopping....



Dawn

"Omelet" > wrote

> "Nancy Young" > wrote:
>
>> This is what I made for the virtual cook-in today.
>> Lidia Bastianich's Mushroom Gratinate ... these are supposed
>> to be appetizers, and this recipe did make a lot. I'd make this
>> again, just not soon ... I have a half a pan of it left. The last
>> picture is the finished product.

>> http://i16.tinypic.com/4ggtdf7.jpg
>
> I recognize the fresh shitake, but what is that other mushroom towards
> the back?

That was woodear. I bought what was fresh at Delicious Orchards.

>> http://i5.tinypic.com/48rqh5d.jpg
>
> Cheese? What kind?

I bought a wedge of parmesano reggiano.

>> http://i18.tinypic.com/2z7ll5y.jpg
>
> Gods that looks good!

It was rich. Very good. Thanks.

nancy

On Sun, 18 Feb 2007 18:26:04 -0500, "Nancy Young" >
wrote:

>This is what I made for the virtual cook-in today.


Nancy...why don't you just read us your recipes so we all can "eat
your words"?

"Ward Abbott" > wrote

> On Sun, 18 Feb 2007 18:26:04 -0500, "Nancy Young" >
> wrote:
>
>>This is what I made for the virtual cook-in today.
>
>
> Nancy...why don't you just read us your recipes so we all can "eat
> your words"?

Oh, I posted a link earlier today, and Mr. Libido posted it as well.
I didn't mean to be coy.
Here you go:

Mushroom Gratinate
1 tbsp. extra-virgin olive oil
2 tbsp. butter
4 garlic cloves, finely chopped
2 1/2 lbs. mushrooms, cleaned and sliced
1 tsp. fresh rosemary, chopped
1 tsp. salt
1/2 cup freshly grated Parmigiano-Reggiano or Grana Padano

FOR THE BASE AND GRATIN
12 thick slices hearty wheat bread, lightly toasted
3 tbsp. soft butter
1/4 cup chopped parsley
1 cup freshly grated Parmigiano-Reggiano or Grana Padano


Preheat the oven to 375°.

Heat the olive oil in the skillet over medium heat and sauté the garlic,
stirring, until it just begins to color. Add the butter and, when it
melts, toss in the mushrooms, sprinkle on the thyme, sage, and salt, and
cook, stirring now and then, until the water evaporates and the mushrooms
start to caramelize. Remove from the heat, then stir in the grated cheese.

Lay the bread slices in one layer in the baking pan to cover the bottom
completely. Spread the soft butter all over the bread and spoon the
mushrooms evenly on top, pressing them down into the bread. Sprinkle the
parsley on and top with grated cheese. Bake for 10 to 15 minutes until the
cheese has browned and the edges of the bread are crisp. Let rest a few
minutes, then cut into serving pieces. Makes 12 pieces.

"Omelet" > wrote

> "Nancy Young" > wrote:

>> http://i16.tinypic.com/4ggtdf7.jpg
>
> I recognize the fresh shitake, but what is that other mushroom towards
> the back?

I'm sorry, looking at the picture again, the mushrooms to the
back were crimini, to the front, button. Left, woodear; right rear
shitake.

Whew.

nancy

"Nancy Young" > wrote

> I'm sorry, looking at the picture again, the mushrooms to the
> back were crimini, to the front, button. Left, woodear; right rear
> shitake.
>
> Whew.

(heavy sigh) Not woodear, I looked at the wrong sign, obviously.
OYSTER mushrooms.

nancy

Nancy Young wrote:
> This is what I made for the virtual cook-in today.
> Lidia Bastianich's Mushroom Gratinate ... these are supposed
> to be appetizers, and this recipe did make a lot. I'd make this
> again, just not soon ... I have a half a pan of it left. The last
> picture is the finished product.
>
> nancy
>

Looks like a success, Nancy. How'd it turn out? Is it a do-over?

kili

On Feb 18, 5:26 pm, "Nancy Young" > wrote:
> This is what I made for the virtual cook-in today.
> Lidia Bastianich's Mushroom Gratinate ... these are supposed
> to be appetizers, and this recipe did make a lot. I'd make this
> again, just not soon ... I have a half a pan of it left. The last
> picture is the finished product.
>
> nancy
>
> http://i16.tinypic.com/4ggtdf7.jpg
>
> http://i16.tinypic.com/2mdq5u9.jpg
>
> http://i5.tinypic.com/2ljkc4x.jpg
>
> http://i5.tinypic.com/48rqh5d.jpg
>
> http://i18.tinypic.com/2z7ll5y.jpg

Those look very good, and nicely photographed as well.

In article >,
"Nancy Young" > wrote:

> "Omelet" > wrote
>
> > "Nancy Young" > wrote:
> >
> >> This is what I made for the virtual cook-in today.
> >> Lidia Bastianich's Mushroom Gratinate ... these are supposed
> >> to be appetizers, and this recipe did make a lot. I'd make this
> >> again, just not soon ... I have a half a pan of it left. The last
> >> picture is the finished product.
>
> >> http://i16.tinypic.com/4ggtdf7.jpg
> >
> > I recognize the fresh shitake, but what is that other mushroom towards
> > the back?
>
> That was woodear. I bought what was fresh at Delicious Orchards.

Mm, Woodear is delicious, but it makes my face break out in hives.
Odd that, I'm not allergic to any other mushrooms. ;-)

Guess I could substitute oyster mushroom?

>
> >> http://i5.tinypic.com/48rqh5d.jpg
> >
> > Cheese? What kind?
>
> I bought a wedge of parmesano reggiano.

Yum!

>
> >> http://i18.tinypic.com/2z7ll5y.jpg
> >
> > Gods that looks good!
>
> It was rich. Very good. Thanks.
>
> nancy

Looks rich. <G>

Might have to try it for sure. Looks pretty simple.
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

In article >,
"Nancy Young" > wrote:

> "Omelet" > wrote
>
> > "Nancy Young" > wrote:
>
> >> http://i16.tinypic.com/4ggtdf7.jpg
> >
> > I recognize the fresh shitake, but what is that other mushroom towards
> > the back?
>
> I'm sorry, looking at the picture again, the mushrooms to the
> back were crimini, to the front, button. Left, woodear; right rear
> shitake.
>
> Whew.
>
> nancy

Crimini... Ok. :-)

I'd be _so_ tempted to top this with a little marinara sauce when it was
done!
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

On Feb 18, 8:41 pm, "Nancy Young" > wrote:
> "Ward Abbott" > wrote
>
> > On Sun, 18 Feb 2007 18:26:04 -0500, "Nancy Young" >
> > wrote:
>
> >>This is what I made for the virtual cook-in today.
>
> > Nancy...why don't you just read us your recipes so we all can "eat
> > your words"?
>
> Oh, I posted a link earlier today, and Mr. Libido posted it as well.
> I didn't mean to be coy.
> Here you go:
>
> Mushroom Gratinate


Congrats -- You've made me hungry and managed to get pvc to actually
say something nice.... Next up: Lidia's braciole??

...fred

Nancy Young wrote:
> This is what I made for the virtual cook-in today.
> Lidia Bastianich's Mushroom Gratinate ... these are supposed
> to be appetizers, and this recipe did make a lot. I'd make this
> again, just not soon ... I have a half a pan of it left. The last
> picture is the finished product.

Looked great nancy. Is it okay if I put them up on the RFC site?

--
Cheers
Chatty Cathy

"Nancy Young" > wrote in message
. ..
>
> "Ward Abbott" > wrote
>
>> On Sun, 18 Feb 2007 18:26:04 -0500, "Nancy Young" >
>> wrote:
>>
>>>This is what I made for the virtual cook-in today.
>>
>>
>> Nancy...why don't you just read us your recipes so we all can "eat
>> your words"?
>
> Oh, I posted a link earlier today, and Mr. Libido posted it as well.
> I didn't mean to be coy.
> Here you go:
>
> Mushroom Gratinate
> 1 tbsp. extra-virgin olive oil
> 2 tbsp. butter
> 4 garlic cloves, finely chopped
> 2 1/2 lbs. mushrooms, cleaned and sliced
> 1 tsp. fresh rosemary, chopped
> 1 tsp. salt
> 1/2 cup freshly grated Parmigiano-Reggiano or Grana Padano
>
> FOR THE BASE AND GRATIN
> 12 thick slices hearty wheat bread, lightly toasted
> 3 tbsp. soft butter
> 1/4 cup chopped parsley
> 1 cup freshly grated Parmigiano-Reggiano or Grana Padano
>
>
> Preheat the oven to 375°.
>
> Heat the olive oil in the skillet over medium heat and sauté the garlic,
> stirring, until it just begins to color. Add the butter and, when it
> melts, toss in the mushrooms, sprinkle on the thyme, sage, and salt, and
> cook, stirring now and then, until the water evaporates and the mushrooms
> start to caramelize. Remove from the heat, then stir in the grated cheese.
>
> Lay the bread slices in one layer in the baking pan to cover the bottom
> completely. Spread the soft butter all over the bread and spoon the
> mushrooms evenly on top, pressing them down into the bread. Sprinkle the
> parsley on and top with grated cheese. Bake for 10 to 15 minutes until the
> cheese has browned and the edges of the bread are crisp. Let rest a few
> minutes, then cut into serving pieces. Makes 12 pieces.
>

Ok, I am making this tonight. Looks great. I know I can get the criminis,
shitakes and buttons at TJs and I probably can score some oyster mushrooms
at a deli here in town. I live in fresh produce hell. Can't get decent
anything especially shrooms.

My taste buds say a little lemon juice would be good. Worth a shot, would
you agree?

This dish cries out for a Riesling.

Paul

>

"PVC" > wrote

> On Feb 18, 5:26 pm, "Nancy Young" > wrote:
>> This is what I made for the virtual cook-in today.
>> Lidia Bastianich's Mushroom Gratinate ... these are supposed
>> to be appetizers, and this recipe did make a lot.

> Those look very good, and nicely photographed as well.

Thanks! You know you take your life in your hands when you
post food pictures here. Heh.

nancy

"Chatty Cathy" > wrote

> Nancy Young wrote:

>> again, just not soon ... I have a half a pan of it left. The last
>> picture is the finished product.
>
> Looked great nancy. Is it okay if I put them up on the RFC site?

Sure, the pictures? Help yourself.

nancy (flattered)

"Paul M. Cook" > wrote

> "Nancy Young" > wrote

Somewhere along the line a couple of minor changes were made
to the recipe. Rosemary was switched for the sage, and the oil
amount was different. Nothing bad about those changes, just that
it's not Lidia's.

Mushroom Gratinate
1 tbsp. extra-virgin olive oil
2 tbsp. butter
4 garlic cloves, finely chopped
2 1/2 lbs. mushrooms, cleaned and sliced
1 tsp. fresh rosemary, chopped
1 tsp. salt
1/2 cup freshly grated Parmigiano-Reggiano or Grana Padano

FOR THE BASE AND GRATIN
12 thick slices hearty wheat bread, lightly toasted
3 tbsp. soft butter
1/4 cup chopped parsley
1 cup freshly grated Parmigiano-Reggiano or Grana Padano


Preheat the oven to 375°.

Heat the olive oil in the skillet over medium heat and sauté the garlic,
stirring, until it just begins to color. Add the butter and, when it
melts, toss in the mushrooms, sprinkle on the thyme, sage, and salt, and
cook, stirring now and then, until the water evaporates and the mushrooms
start to caramelize. Remove from the heat, then stir in the grated cheese.

Lay the bread slices in one layer in the baking pan to cover the bottom
completely. Spread the soft butter all over the bread and spoon the
mushrooms evenly on top, pressing them down into the bread. Sprinkle the
parsley on and top with grated cheese. Bake for 10 to 15 minutes until the
cheese has browned and the edges of the bread are crisp. Let rest a few
minutes, then cut into serving pieces. Makes 12 pieces.


> Ok, I am making this tonight. Looks great. I know I can get the
> criminis, shitakes and buttons at TJs and I probably can score some oyster
> mushrooms at a deli here in town. I live in fresh produce hell. Can't
> get decent anything especially shrooms.

Actually, I just got what was in the store, myself. I think this would be
fine
with just portobellas. Up to you, of course, but I wouldn't go crazy
looking
for the oysters unless I loved them or something.

> My taste buds say a little lemon juice would be good. Worth a shot, would
> you agree?

I don't know. Maybe try some on one or two slices. Let me know
if you do.
>
> This dish cries out for a Riesling.

Sounds good to me.

nancy

Nancy Young wrote:
> "Chatty Cathy" > wrote
>
>> Nancy Young wrote:
>
>>> again, just not soon ... I have a half a pan of it left. The last
>>> picture is the finished product.
>> Looked great nancy. Is it okay if I put them up on the RFC site?
>
> Sure, the pictures? Help yourself.
>
> nancy (flattered)
>
>
Kewl...busy pushing them up to site now - should be there in a few
minutes

--
Cheers
Chatty Cathy

Nancy Young wrote:

> Sure, the pictures? Help yourself.
>
> nancy (flattered)
>
>
Oops, forgot to tell you where I put them:

http://www.recfoodcooking.com/cookal...okalong01.html

Thanks nancy.

--
Cheers
Chatty Cathy

"Chatty Cathy" > wrote

> Nancy Young wrote:
>
>> Sure, the pictures? Help yourself.
>>
>> nancy (flattered)

> Oops, forgot to tell you where I put them:
>
> http://www.recfoodcooking.com/cookal...okalong01.html
>
> Thanks nancy.

Thank you! Could you replace the recipe? The directions don't match
the ingredients ... I posted it as final a while ago. Appreciate it.
Also, I don't want anyone to think it's my recipe, it's from
Lidia Bastianich's Family Table.

nancy

Nancy Young wrote:

>
> Thank you! Could you replace the recipe? The directions don't match
> the ingredients ... I posted it as final a while ago. Appreciate it.
> Also, I don't want anyone to think it's my recipe, it's from
> Lidia Bastianich's Family Table.

Can do. Ahh. I found the post, I think. Gimme a few minutes
--
Cheers
Chatty Cathy

On Feb 18, 7:22 pm, Omelet > wrote:

> >http://i18.tinypic.com/2z7ll5y.jpg
>
> Gods that looks good!

<standing over in the corner, tapping my elbow, glaring at Nancy, I'm
just fuming, my eyes look black as coal>

Damn Om I'm sunk! So much for my 2 second peanut pinwheels.

<storming out of the room mumbling something about coat hangers and
hot dogs>

In article .com>,
"Barry" > wrote:

> On Feb 18, 7:22 pm, Omelet > wrote:
>
> > >http://i18.tinypic.com/2z7ll5y.jpg
> >
> > Gods that looks good!
>
> <standing over in the corner, tapping my elbow, glaring at Nancy, I'm
> just fuming, my eyes look black as coal>
>
> Damn Om I'm sunk! So much for my 2 second peanut pinwheels.
>
> <storming out of the room mumbling something about coat hangers and
> hot dogs>

Forget the coat hangers.

These work better:

http://home.centurytel.net/Katraslin...ogroasters.JPG
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

On Feb 19, 10:47 am, Omelet > wrote:
> In article .com>,
>
> "Barry" > wrote:
> > On Feb 18, 7:22 pm, Omelet > wrote:
>
> > > >http://i18.tinypic.com/2z7ll5y.jpg
>
> > > Gods that looks good!
>
> > <standing over in the corner, tapping my elbow, glaring at Nancy, I'm
> > just fuming, my eyes look black as coal>
>
> > Damn Om I'm sunk! So much for my 2 second peanut pinwheels.
>
> > <storming out of the room mumbling something about coat hangers and
> > hot dogs>
>
> Forget the coat hangers.
>
> These work better:
>
> http://home.centurytel.net/Katraslin...ogroasters.JPG

haha, I WAS NOT EXPECTING THAT

I wonder if they make them for polish sausages too



Peace and Love and Flowers in your hair!

Barry

On Feb 19, 10:47 am, Omelet > wrote:

> Forget the coat hangers.
>
> These work better:

You're a mess Om

I just zapped the link in an instant message

my friend bout fell out laughing

In article .com>,
"Barry" > wrote:

> On Feb 19, 10:47 am, Omelet > wrote:
> > In article .com>,
> >
> > "Barry" > wrote:
> > > On Feb 18, 7:22 pm, Omelet > wrote:
> >
> > > > >http://i18.tinypic.com/2z7ll5y.jpg
> >
> > > > Gods that looks good!
> >
> > > <standing over in the corner, tapping my elbow, glaring at Nancy, I'm
> > > just fuming, my eyes look black as coal>
> >
> > > Damn Om I'm sunk! So much for my 2 second peanut pinwheels.
> >
> > > <storming out of the room mumbling something about coat hangers and
> > > hot dogs>
> >
> > Forget the coat hangers.
> >
> > These work better:
> >
> > http://home.centurytel.net/Katraslin...ogroasters.JPG
>
> haha, I WAS NOT EXPECTING THAT

Few do. <smirk>

>
> I wonder if they make them for polish sausages too
>
>
>
> Peace and Love and Flowers in your hair!
>
> Barry

And huggable trees...
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

In article .com>,
"Barry" > wrote:

> On Feb 19, 10:47 am, Omelet > wrote:
>
> > Forget the coat hangers.
> >
> > These work better:
>
> You're a mess Om
>
> I just zapped the link in an instant message
>
> my friend bout fell out laughing

Glad you liked it. ;-D
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

Ok, here's the rundown on last night's experiments. Overall, a success.

I started with mulligatawney soup, from this recipe:
allrecipes.com/recipe/mulligatawny-soup-ii/detail.aspx

www.reddawn.net/dawn/food/soup1.jpg

This is a picture of it before I puree'd it. It's got a zillion
ingredients, and I think 'mulligatawney' is the Indian word for
'leftovers'. I pretty much followed the recipe, but left out the
coconut milk. It was good, but somewhat thick and very filling. They say
it serves 6, maybe as a main course. As a side I'd say it serves 8.


I made raita, which is a mix of yogurt and cucumber, mostly.

www.reddawn.net/dawn/food/raita.jpg

It's a relish for dipping the bread into. I winged it with about 1 cup
of plain yogurt, half a grated cucumber, and half a cup of very thinly
sliced red onion. There's a pinch of salt, coriander, a half tsp of
cumin, and a small chopped garlic clove in it, too. I didn't feel like
peeling the cucmber so it looks pretty green.


The flatbread recipe was new, but not really that new because I've made
bread before.

I got this out of a newspaper somewhe

Bolani (Afghan flatbread)

3.5 c unbleached AP flour
2 T instant yeast *
1 T honey
3 T plus 1 T veg oil
..5 t salt
1 cup warm (110F) water

1 c chopped green onion
1 c chopped cilantro
1 small chopped hot green pepper
..25 t salt
1 T veg oil

Combine flour and yeast in the bowl of a food processor or an electric
mixer. Combines the honey, 3 T of the veg oil, salt and water in a cup
and stir to blend. Turn the food processor or mixer on and pour the
liquid mixture through the feed tube or into the mixing bowl in a steady
stream. Process or mix until the dough forms a mass and cleans the sides
of the bowl.

Turn the dough out onto a floured surface and knead by hand for 5
minutes, or until smooth and elastic. Place in a large oiled bowl and
turn to coat. Cover with plastic wrap and let rise in a warm place until
doubled in bulk, 1 to 1.5 hours.

To make filling, combine green onions, cilantro, hot pepper and salt in
a bowl. Transfer this mixture to sieve and let any excess juice drain
out. Return to the bowl and stir into the vegetable oil. Set aside.
Punch down the dough and turn out onto a floured surface. Cut the dough
in quarters witha serrated knife. Roll each portion into an 8-by-12
inch oval. Place a fourth of the filling in the top portion of each
oval, leaving a 1 inch perimeter at the top. Brush water along the
perimeter of each oval. Fold the dough over the filling and press the
edges of th dough together. Heat the remaining 1 tablespoon veg oil in a
large non-stick skillet. Saute the flatbreads on each side until golden
brown. Cut each bolani in half. Serve warm or at room temperature.

Note: Afghani flatbread may also be brushed with oil and grilled over
charcoal on both sides until done.


Ok, I dumped the ingredients into my bread machine early in the day and
went to a movie. I thought the 2 tablespoons of yeast was waaaaay too
much and used 1.5 teaspoons. I suspect the original recipe may have used
a wholegrain flour, which would account for the higher amount of yeast
in an attempt to get it to rise, but with white AP flour it's not
necessary. I also added an extra 3 teaspoons of water to the dough,
because it was very very stiff and my machine was having trouble working
it. I left the hot peppers out of the filling because we don't like them.

www.reddawn.net/dawn/food/flatbread.jpg
www.reddawn.net/dawn/food/bread2.jpg

I also decided to give the frying a miss, and baked the bread in a 450F
oven on a pizza stone for 15 minutes. They came out quite well.

Experiment #3 was chicken and cashews. My husband likes this and I've
never tried making it at home before. After looking at several recipes
and not finding one with the ingredient list I thought it should have
had, I adapted ideas from several and came up with this:

6 chicken tenders
3 cloves garlic
1" piece of peeled ginger
1 cup cashew pieces
..5 t cinnamon
..5 t cloves
..5 t coriander
..5 t cumin
..5 t turmeric
half a chopped onion
..5 c golden raisins
..3 c unsweetened coconut flakes
..5 c coconut milk
..5 c heavy cream
salt

Brown the chicken and cut into bite sized pieces. Put the ginger and
garlic into a blender with enough water to puree it. Put the cashews,
coconut and golden raisins in a bowl with 1 cup boiling water and let
sit for a few minutes. Add remaining spices and onion to the chicken and
cook through. Add cream, coconut milk, garlic mixture, and cashew
mixture and heat through. Serve over white rice.

www.reddawn/net/dawn/food/chicken.jpg
www.reddawn.net/dawn/food/cashew.jpg

I ran out of turmeric making the soup, so the dish looks a little brown
when it should be a lovely golden color. Tasted great though, I will be
making this again.

Here's the final dinner:

www.reddawn.net/dawn/food/dinner.jpg
www.reddawn.net/dawn/food/bread3.jpg
www.reddawn.net/dawn/food/mango.jpg

We had mango cubes over vanilla ice cream for dessert.



Dawn

I finally made the gnudi I've been yammering about for the past couple
of weeks. Thanks to Giadia on FoodTV for the inspiration!

http://img292.imageshack.us/my.php?i...mashotspz6.jpg

I used skim ricotta and whole eggs only. I will leave out any sweet
spice next time. I used just a whisper and it was too overpowering
for me.

Gnudi
Recipe courtesy Giada De Laurentiis

Difficulty: Easy
User Rating: 4 Stars

1 cup whole milk ricotta cheese
1 pound frozen spinach, thawed and squeezed *dry*
1 cup grated Parmesan
2 eggs
2 egg yolks
1/4 teaspoon freshly grated nutmeg
1 teaspoon salt
1 teaspoon freshly ground black pepper
5 tablespoons all-purpose flour, plus 1 cup for coating
1 jar store bought marinara sauce, heated

Bring a large pot of salted water to a boil.

In a large bowl, mix ricotta, spinach, Parmesan cheese, eggs, and
yolks. Stir in nutmeg, salt, pepper, and flour. Form mixture in to
small, flattened balls.

Dredge the formed gnudi in flour to coat, tapping off the excess.
Slide formed gnudi into the boiling water. Be careful not to
overcrowd the pan; work in batches if necessary. Remove the gnudi
using a slotted spoon after they float to the top and have cooked for
about 4 minutes.

Arrange gnudi on a platter and lightly drizzle with marinara sauce.

Episode#: EI0802
Copyright © 2006 Television Food Network, G.P., All Rights Reserved


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On Sun, 18 Feb 2007 18:26:04 -0500, "Nancy Young" >
wrote:

>This is what I made for the virtual cook-in today.
>Lidia Bastianich's Mushroom Gratinate ... these are supposed
>to be appetizers, and this recipe did make a lot. I'd make this
>again, just not soon ... I have a half a pan of it left. The last
>picture is the finished product.
>
>nancy
>

Nancy,
This looks devine. Sounds like you all had a great time.

Koko
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On Mon, 19 Feb 2007 13:37:07 -0600, Dawn >
wrote:

>Ok, here's the rundown on last night's experiments. Overall, a success.

Great photos and recipes snipped for brevity.

>Dawn

Seems like you had great fun doing this Dawn. What a nice meal, and
the photos are great.

Koko

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>> "Nancy Young" > wrote:
>>
>>> This is what I made for the virtual cook-in today.
>>> Lidia Bastianich's Mushroom Gratinate ... these are supposed
>>> to be appetizers, and this recipe did make a lot. I'd make this
>>> again, just not soon ... I have a half a pan of it left. The last
>>> picture is the finished product.
>
>>> http://i16.tinypic.com/4ggtdf7.jpg
>>
>>Yummy, think I'll make that for my own cookalong next Sunday. Thanks.
e.

On Feb 19, 8:52 pm, "elaine" > wrote:

> e.

Elaine! are you ok?

Koko wrote:

>
> Seems like you had great fun doing this Dawn. What a nice meal, and
> the photos are great.
>
> Koko
>

Thanks! It was a ton of work, but a couple of the recipes are keepers.


Dawn