from: Melanie [Archived message] subject: cooking with wine
I have a crock pot recipe that includes beef, mushroom soup and onion soup mix to be served over rice or noodles.The recipe calls for red wine.I am in no way a wine connoisseur but have heard that you should not cook with a wine that you would not drink.Does any one have any suggestions on a type of wine and particular brand that would be good in this recipe? I don't want to waste the ingredients buy using a cheap wine but by the same token don't want to go over board with it either.
I made a chocolate saurkraut cake for my son's birthday this summer. I hadn't made one in years but it turned out good. the receipe for chocolate cake on Hershey baking cocoa can is what I use...it says to add boiling water to batter. I also add a small can of saurkraut with juice drained off. My grandson wanted the same cake for his birthday a month later and I rinsed the saurkraut off before adding to the batter. It didn't have any extra flavor to it and just tasted like any other chocolate cake. Good luck and enjoy.
I know that you asked this question way back but could not help but notice that you only got the one reply . I noticed your question as I myself were searching the web for this famously delicious recipe and have been fortunate enough to find a recipe for the type of Gozleme found at the markets. This also includes a recipe for a mince filling which includes the legendary chillies.
2 cups plain flour, unbleached
2 cups wholemeal flour
some extra plain flour for dusting
1 tsp salt
luke warm water
#937; cup vegetable oil e.g.canola
(Makes six gozleme)
2 cups grated feta cheese
or a mixture of feta and another cheese (mozzarella, cheddar, ricotta)
2 cups finely chopped silver beet or spinach leaves (no stems)
#937; cup chopped fresh mint leaves
#937; cup chopped flat leaf parsley
#937; cup chopped spring onion
#937; cup diced brown onion, mixed with the following:
1 tsp white pepper
1 tsp allspice
1 tsp mixed dried herbs (e.g. oregano, sage)
Minced Meat Filling (optional)
#937; kg minced lamb
2 cloves minced garlic
#937; tsp ground cumin
#937; tsp paprika (hot or mild)
pickled or fresh red chillies (to taste)
1 medium carrot grated
#937; cup of pureed tomato or juice
olive oil for frying
Sift the flours and salt and mix with 1 #937; cups of water in an electric mixer with a dough hook or knead by hand for at least ten minutes.
Keep adding more water a little at a time until you get a very pliable, elastic dough that is easy to knead, but not so watery that it is too sticky to handle. Rubber gloves dusted in flour make the handling easier. Dust frequently with the extra flour. Allow the dough to stand, covered, overnight (at least 10 hours).
When ready to cook √í divide the dough into six round portions. Dust with flour. Roll one of the rounds flat with a rolling pin on a flour-dusted surface, into a rectangle shape, as thinly as possible. Sprinkle on about a teaspoon of oil, then fold over into a square. Fold over twice more into a square. Repeat the dusting, rolling out to a large rectangle, folding, oiling, dusting process three more times. Repeat the entire process for each of the six rounds. You should end up with six neatly folded, labour-intensive squares!
Filling and Cooking:
Take one of the folded dough squares and roll it out very thinly for the final time, into a large square.
Sprinkle on the filling sparingly √í as you would for a pizza topping √í but on half of the square only. Start with a layer of cheese. Mix the spinach, mint, spring onion and parsley together in a bowl, and add some of this as the next layer. Top with some of the herb-spice-onion mixture.
If desired, add a little of the cooked savoury minced lamb mixture, as the last layer. (For the lamb √í pan fry the mince in a little oil until browned, add the other ingredients and continue cooking until the carrot has softened. Add the tomato juice as the mixture begins to dry out. Continue to cook on a low heat for another five minutes.)
Fold over the uncovered half of the square to cover the filling. Press down lightly all over. Cook on pre-heated oiled BBQ hotplate or large skillet, but not too hot, because it should take about ten minutes to cook through, without burning. Turn often. Cut into smaller squares and serve with lemon wedges.
Can't help you with the chili beef filling recipe (I wonder if you're thinking of "Lahmacun"?) but here's one for Spinach Gozleme that works very well and has the dough recipe you asked for. As for which region of Turkey 'gozleme' comes from, that's a hard question to answer, because it is found all over Turkey but many regions have different names for it. However it is referred to as "Gozleme" in the Western coastal region of Turkey. Good luck and enjoy!
Spinach-filled Anatolian Flat Bread
For the Dough
120 g strong unbleached flour
1/2 tsp salt
1 tbsp olive oil or melted butter
60-90 ml lukewarm water
For the Filling
1 large onion, chopped
3-4 cloves garlic, crushed with salt
knob of butter
225 g fresh spinach, chopped
1/2 tsp kirmizi biber
pinch of grated nutmeg
1 scant tbsp plain flour
100-125 ml milk
3 tbsp grated kasar peyniri or Parmesan
salt and freshly ground black pepper
Sift the flour with the salt into a bowl. Make a hollow in the middle and pour in the oil and water using your hands to draw flour in from the sides. Work the mixture into a dough and knead well. Divide it into 4 pieces and roll them into balls. Place on a floured surface, cover with a damp cloth, and leave them to rest for about 20 minutes.
Prepare the filling. Soften the onion with the garlic in the butter. Add the spinach, nutmeg and kirmizi biber, and cook for 2-3 minutes with the lid on. Stir in the flour and pour in the milk, sitrring all the time to make a smooth sauce. Beat in the cheese, and season. Keep the mixture warm.
Now roll the balls of dough into flat rounds, 12-15 cm in diameter. Heat the griddle or sac, wipe it with a little extra oil of butter, and slap one of the flat rounds on to it. User your fingers to shift the dough about, making sure it browns and buckles. Brush the upper side with more oil or butter, and flip it over. While this second side is cooking, spread some of the spinach filling evenly over the coooked side. Once the undreside is cooked, lift the bread with its filling on to a piece of greaseproof paper and roll it up into a cone. Wrap the paper around it to make it easier to hold, and eat while hot.
kirmizi biber: A ubiquitous spice made from mild chilli peppers. It can be made at home by crushing the long dried peppers and rubbing them in oil. You can roast these oiled flakes in an oven or in a heavy-based pan over a high flame until almost black. The spice is also bought in finely ground form, which is usually hot. If you cannot get the correct kirmizi biber in Middle Easten and Italian shops, it is best to create a comfortable mixture of sweet paprika and cayenne to adapt to the recipes.
kasar peyniri A hard, tangy cheese made from sheep's milk. A strong, dry Cheddar, Parmesan or pecorino are the best substitutes.
Recipe taken from Classic Turkish Cookery by Ghillie Basan, Photographs by Jonathan Basan and published by Tauris Parke Books
subject: Abelskiever recipe from: Jan Storebo [Archived message]
Is Dave W. still looking for an Abelskiever recipe? If so, let me know as I have one and would certainly be willing to share it.
subject: Abelskiever from: Judy Conant
institution:Tomah Area Schools [Archived message]
I just bought and Abelskiever pan at an auction and am also looking for a recipe. I teach foods classes to 6-8 grade and thought it would be great fun to show them something old but something new. Please share your recipe! Thanks Judy Conant
subject: abelskievers from: Roger [Archived message]
I have not had these in many years, the last time when I traveled thru Solvang CA.
subject: Chutney Pudi for Rice? from: Mary [Archived message]
In South Indian they put a spice mixture on top of white rice or on dosa and idli called Chutney Pudi. I have a recipe but it is a ground powder and quite hot. It is a substance that is added just before you eat the rice. If you go to an Indian grocery store, they may have it already made.
subject: Czechoslavakia cuisine from: Patricia G. [Archived message]
From Bohemian-American Cookbook, pub. 1949, that I inherited. I grew up eating these knedliky with duck and sauerkraut on holidays. Enjoy!
DUMPLINGS NO. 4 (Mouene knedliky jeste na jiny zpusob)
Beat 3 eggs, add a cup of sweet milk, a tablespoon of salt, a teaspoon of baking powder sifted with three cups of flour, beat thoroughly and make 5 dumplings. Then boil them until they float and are done in the middle.We would add a cup or so of buttered, toasted croutons to the batter. My mother made this notation: add flour to make as dry as possible.