| Melba's Jammin' |
I've been up to me arse in egg noodle dough since Sunday. I want to use
my cottage cheese pirohy filling (dry cottage cheese, onion, dill weed,
maybe some sour cream, maybe an egg -- depends on) with wide strips of
thin dough in one way or another -- either layered, similar to lasagne
(and don't even think about calling this a pierogi casserole, ok? Just
DON'T), or rolled; i.e., lay out a strip of cooked dough and smear on
some cottage cheese filling, then roll up like a pinwheel thang.
Got that? So here's my question: Assuming that I get this concoction
into a pan, either layered or in fat little rolls, how do I keep
everything moist, soft, and tender (as much as an egg noodle with some
tooth to it will be tender)? Do NOT suggest I dump some sort of cheese
on top to melt. I don't particularly want to cover it in sour cream,
either.
And, since anything layered it bound to be called some kind of lasagne
whether I want it known that way or not, I'm leaning toward fat little
rolls either seam-side down or standing on end.
I'm willing to use some butter, but not much.
I can't see pouring much liquid in it - I don't want a soupy serving of
anything here.
How about some melted butter poured and/or brushed on top, then covered
with foil during baking?
Hit me!
--
http://www.jamlady.eboard.com, updated 11-28-05 - Sam I Am! and Hello
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| Wayne Boatwright |
On Wed 30 Nov 2005 09:13:16p, Thus Spake Zarathustra, or was it Melba's
Jammin'?
> How about some melted butter poured and/or brushed on top, then covered
> with foil during baking?
>
Given all the things you *don't* want to do or use, this sounds like the best
idea, and I think it would work. Another thing you might explore is the
construction, ingredients, and final result of a "noodle kugel". Lots of
recipes on the web, both sweet and savory. Probably richer than what you
want, however.
--
Wayne Boatwright *¿*
_____________________________________________
A chicken in every pot is a *LOT* of chicken!
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| Dimitri |
Newsgroups: rec.food.cooking
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"Melba's Jammin'" <barbs.challer@earthfink.net.invalid> wrote in message
news:barbs.challer-144C76.22131630112005@individual.net...
> I've been up to me arse in egg noodle dough since Sunday. I want to use
> my cottage cheese pirohy filling (dry cottage cheese, onion, dill weed,
> maybe some sour cream, maybe an egg -- depends on) with wide strips of
> thin dough in one way or another -- either layered, similar to lasagne
> (and don't even think about calling this a pierogi casserole, ok? Just
> DON'T), or rolled; i.e., lay out a strip of cooked dough and smear on
> some cottage cheese filling, then roll up like a pinwheel thang.
>
> Got that? So here's my question: Assuming that I get this concoction
> into a pan, either layered or in fat little rolls, how do I keep
> everything moist, soft, and tender (as much as an egg noodle with some
> tooth to it will be tender)? Do NOT suggest I dump some sort of cheese
> on top to melt. I don't particularly want to cover it in sour cream,
> either.
>
> And, since anything layered it bound to be called some kind of lasagne
> whether I want it known that way or not, I'm leaning toward fat little
> rolls either seam-side down or standing on end.
>
> I'm willing to use some butter, but not much.
>
> I can't see pouring much liquid in it - I don't want a soupy serving of
> anything here.
>
> How about some melted butter poured and/or brushed on top, then covered
> with foil during baking?
>
> Hit me!
> --
> http://www.jamlady.eboard.com, updated 11-28-05 - Sam I Am! and Hello
I think you may need a little more liquid - Reason as the egg sets you'll
have the equivalent of baked cheese. Really you are the judge of the texture
you're looking for. If you don't want to smear it with sour cream then what
about adding some heavy cream (perhaps a dust of nutmeg for sweetness) to
the cheese & egg mixture.
Keep us up to date on the results.
Dimitri
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| Janet Bostwick |
"Melba's Jammin'" <barbs.challer@earthfink.net.invalid> wrote in message
news:barbs.challer-144C76.22131630112005@individual.net...
> I've been up to me arse in egg noodle dough since Sunday. I want to use
> my cottage cheese pirohy filling (dry cottage cheese, onion, dill weed,
> maybe some sour cream, maybe an egg -- depends on) with wide strips of
> thin dough in one way or another -- either layered, similar to lasagne
> (and don't even think about calling this a pierogi casserole, ok? Just
> DON'T), or rolled; i.e., lay out a strip of cooked dough and smear on
> some cottage cheese filling, then roll up like a pinwheel thang.
>
> Got that? So here's my question: Assuming that I get this concoction
> into a pan, either layered or in fat little rolls, how do I keep
> everything moist, soft, and tender (as much as an egg noodle with some
> tooth to it will be tender)? Do NOT suggest I dump some sort of cheese
> on top to melt. I don't particularly want to cover it in sour cream,
> either.
>
> And, since anything layered it bound to be called some kind of lasagne
> whether I want it known that way or not, I'm leaning toward fat little
> rolls either seam-side down or standing on end.
>
> I'm willing to use some butter, but not much.
>
> I can't see pouring much liquid in it - I don't want a soupy serving of
> anything here.
>
> How about some melted butter poured and/or brushed on top, then covered
> with foil during baking?
>
> Hit me!
> --
> http://www.jamlady.eboard.com, updated 11-28-05 - Sam I Am! and Hello
The recipe I posted a couple of days ago for lasagna rolls has a béchamel
sauce in the bottom of the pan, the noodle rolls are placed seam side down.
A cup of red sauce is spooned over the rolls. That limited amount of sauce
is enough to keep the rolls moist. You could put any kind of sauce you
wanted around to achieve the same thing.
Janet
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| Melba's Jammin' |
In article <11osvhg23e62470@corp.supernews.com>,
"Janet Bostwick" <nospam@cableone.net> wrote:
(snip)
> The recipe I posted a couple of days ago for lasagna rolls has a béchamel
> sauce in the bottom of the pan, the noodle rolls are placed seam side down.
> A cup of red sauce is spooned over the rolls. That limited amount of sauce
> is enough to keep the rolls moist. You could put any kind of sauce you
> wanted around to achieve the same thing.
> Janet
Thanks, Janet, though I'm looking to avoid a sauce of any substance and
quantity if at all possible.
-B
--
http://www.jamlady.eboard.com, updated 11-28-05 - Sam I Am! and Hello
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| Melba's Jammin' |
In article <A4vjf.2879$nA2.1641@newssvr22.news.prodigy.net>,
"Dimitri" <Dimitri_c@prodigy.net> wrote:
> "Melba's Jammin'" <barbs.challer@earthfink.net.invalid> wrote in message
> news:barbs.challer-144C76.22131630112005@individual.net...
> > I've been up to me arse in egg noodle dough since Sunday. I want to use
> > my cottage cheese pirohy filling (dry cottage cheese, onion, dill weed,
> > maybe some sour cream, maybe an egg -- depends on) with wide strips of
> > thin dough in one way or another -- either layered, similar to lasagne
> > (and don't even think about calling this a pierogi casserole, ok? Just
> > DON'T), or rolled; i.e., lay out a strip of cooked dough and smear on
> > some cottage cheese filling, then roll up like a pinwheel thang.
> >
> > Got that? So here's my question: Assuming that I get this concoction
> > into a pan, either layered or in fat little rolls, how do I keep
> > everything moist, soft, and tender (as much as an egg noodle with some
> > tooth to it will be tender)? Do NOT suggest I dump some sort of cheese
> > on top to melt. I don't particularly want to cover it in sour cream,
> > either.
> >
> > And, since anything layered it bound to be called some kind of lasagne
> > whether I want it known that way or not, I'm leaning toward fat little
> > rolls either seam-side down or standing on end.
> >
> > I'm willing to use some butter, but not much.
> >
> > I can't see pouring much liquid in it - I don't want a soupy serving of
> > anything here.
> >
> > How about some melted butter poured and/or brushed on top, then covered
> > with foil during baking?
> >
> > Hit me!
> > --
> > http://www.jamlady.eboard.com, updated 11-28-05 - Sam I Am! and Hello
>
> I think you may need a little more liquid - Reason as the egg sets you'll
> have the equivalent of baked cheese. Really you are the judge of the texture
> you're looking for. If you don't want to smear it with sour cream then what
> about adding some heavy cream (perhaps a dust of nutmeg for sweetness) to
> the cheese & egg mixture.
Puke. I ain't makin' blintzes, Sweetheart!
>
> Keep us up to date on the results.
>
> Dimitri
--
http://www.jamlady.eboard.com, updated 11-28-05 - Sam I Am! and Hello
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| Melba's Jammin' |
In article <Xns971EDA086E4C4waynesgang@217.22.228.19>,
Wayne Boatwright <waynesgang@waynes.gang> wrote:
> On Wed 30 Nov 2005 09:13:16p, Thus Spake Zarathustra, or was it Melba's
> Jammin'?
>
> > How about some melted butter poured and/or brushed on top, then covered
> > with foil during baking?
> >
>
> Given all the things you *don't* want to do or use, this sounds like the best
> idea, and I think it would work. Another thing you might explore is the
> construction, ingredients, and final result of a "noodle kugel". Lots of
> recipes on the web, both sweet and savory. Probably richer than what you
> want, however.
Thanks, Wayne. Yeah, I know what I DON'T want involved with this.
--
http://www.jamlady.eboard.com, updated 11-28-05 - Sam I Am! and Hello
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| Janet Bostwick |
"Melba's Jammin'" <barbs.challer@earthfink.net.invalid> wrote in message
news:barbs.challer-6E4C16.23000430112005@individual.net...
> In article <11osvhg23e62470@corp.supernews.com>,
> "Janet Bostwick" <nospam@cableone.net> wrote:
> (snip)
>> The recipe I posted a couple of days ago for lasagna rolls has a béchamel
>> sauce in the bottom of the pan, the noodle rolls are placed seam side
>> down.
>> A cup of red sauce is spooned over the rolls. That limited amount of
>> sauce
>> is enough to keep the rolls moist. You could put any kind of sauce you
>> wanted around to achieve the same thing.
>> Janet
>
> Thanks, Janet, though I'm looking to avoid a sauce of any substance and
> quantity if at all possible.
> -B
> --
> http://www.jamlady.eboard.com, updated 11-28-05 - Sam I Am! and Hello
O.k., I'm thinking out loud here. If you cooked your noodles fairly al
dente, could you put something like chicken broth in the bottom of the pan
and cover the pan with foil? The broth would finish cooking the noodles and
be absorbed. Then, if the eating of it looks like it would have dry mouth
feel, you could construct a fairly low calorie sauce of broth, corn starch
and maybe some mushrooms or veggies and spoon the sauce onto the plate
around the rolls.
Janet
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| aem |
Melba's Jammin' wrote:
> I've been up to me arse in egg noodle dough since Sunday. I want to use
> my cottage cheese pirohy filling (dry cottage cheese, onion, dill weed,
> maybe some sour cream, maybe an egg -- depends on) with wide strips of
> thin dough in one way or another -- either layered, similar to lasagne
> (and don't even think about calling this a pierogi casserole, ok? Just
> DON'T), or rolled; i.e., lay out a strip of cooked dough and smear on
> some cottage cheese filling, then roll up like a pinwheel thang.
>
> Got that? So here's my question: Assuming that I get this concoction
> into a pan, either layered or in fat little rolls, how do I keep
> everything moist, soft, and tender (as much as an egg noodle with some
> tooth to it will be tender)? Do NOT suggest I dump some sort of cheese
> on top to melt. I don't particularly want to cover it in sour cream,
> either. [snip]
Does it have to be baked? Could you steam it instead? -aem
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| Kathy in NZ |
On Wed, 30 Nov 2005 22:13:16 -0600, Melba's Jammin'
<barbs.challer@earthfink.net.invalid> wrote:
>I've been up to me arse in egg noodle dough since Sunday.
>http://www.jamlady.eboard.com, updated 11-28-05 - Sam I Am! and Hello
Now I thought Americans had asses not arses. You are one of us after
all.
Kathy in NZ
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| Margaret Suran |
Melba's Jammin' wrote:
> I've been up to me arse in egg noodle dough since Sunday. I want to use
> my cottage cheese pirohy filling (dry cottage cheese, onion, dill weed,
> maybe some sour cream, maybe an egg -- depends on) with wide strips of
> thin dough in one way or another -- either layered, similar to lasagne
> (and don't even think about calling this a pierogi casserole, ok? Just
> DON'T), or rolled; i.e., lay out a strip of cooked dough and smear on
> some cottage cheese filling, then roll up like a pinwheel thang.
>
> Got that? So here's my question: Assuming that I get this concoction
> into a pan, either layered or in fat little rolls, how do I keep
> everything moist, soft, and tender (as much as an egg noodle with some
> tooth to it will be tender)? Do NOT suggest I dump some sort of cheese
> on top to melt. I don't particularly want to cover it in sour cream,
> either.
>
> And, since anything layered it bound to be called some kind of lasagne
> whether I want it known that way or not, I'm leaning toward fat little
> rolls either seam-side down or standing on end.
>
> I'm willing to use some butter, but not much.
>
> I can't see pouring much liquid in it - I don't want a soupy serving of
> anything here.
>
> How about some melted butter poured and/or brushed on top, then covered
> with foil during baking?
>
> Hit me!
If you just want to use up the cheese filling, how about getting some
frozen Strudel Dough and making a savory Cheese Strudel? Or, you can
make small, appetizer sized pastries with the dough and freeze them,
if you want to use them when the need for such tidbits arises. :o)
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| Melba's Jammin' |
In article <438ead4a.46638937@news.xtra.co.nz>,
Kathy@homein.nz (Kathy in NZ) wrote:
> On Wed, 30 Nov 2005 22:13:16 -0600, Melba's Jammin'
> <barbs.challer@earthfink.net.invalid> wrote:
>
> >I've been up to me arse in egg noodle dough since Sunday.
> >http://www.jamlady.eboard.com, updated 11-28-05 - Sam I Am! and Hello
>
>
> Now I thought Americans had asses not arses. You are one of us after
> all.
>
> Kathy in NZ
I've been to New Zealand and would be proud to be considered a homegirl.
Wanna see my tattoos? "-) (The Maori warriors were impressed.)
--
http://www.jamlady.eboard.com, updated 11-28-05 - Sam I Am! and Hello
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| Melba's Jammin' |
In article <1133421146.418142.93330@z14g2000cwz.googlegroups.com>,
"j-lattie@neiu.edu" <j-lattie@neiu.edu> wrote:
> So tempting to respond to just the first line. Naah. I'll be good ;-Q
Honey, don't start restraining yourself NOW! LOL! I need a laugh.
--
http://www.jamlady.eboard.com, updated 11-28-05 - Sam I Am! and Hello
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| Melba's Jammin' |
In article <1133422317.776261.133470@z14g2000cwz.googlegroups.com>,
"aem" <aem_again@yahoo.com> wrote:
> Melba's Jammin' wrote:
> > I've been up to me arse in egg noodle dough since Sunday. I want to use
> > my cottage cheese pirohy filling (dry cottage cheese, onion, dill weed,
> > maybe some sour cream, maybe an egg -- depends on) with wide strips of
> > thin dough in one way or another -- either layered, similar to lasagne
> > (and don't even think about calling this a pierogi casserole, ok? Just
> > DON'T), or rolled; i.e., lay out a strip of cooked dough and smear on
> > some cottage cheese filling, then roll up like a pinwheel thang.
> >
> > Got that? So here's my question: Assuming that I get this concoction
> > into a pan, either layered or in fat little rolls, how do I keep
> > everything moist, soft, and tender (as much as an egg noodle with some
> > tooth to it will be tender)? Do NOT suggest I dump some sort of cheese
> > on top to melt. I don't particularly want to cover it in sour cream,
> > either. [snip]
>
> Does it have to be baked? Could you steam it instead? -aem
I'm not wild about the steaming option -- ever I've steamed a
doughy/starch-involved thing (Chinese bow or other packaged appetizer
type stuff), the dough gets a certain stickiness to it. It's a thought,
though and I'll keep it on the back burner that is my head.
--
http://www.jamlady.eboard.com, updated 11-28-05 - Sam I Am! and Hello
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| Bob (this one) |
Melba's Jammin' wrote:
> I've been up to me arse in egg noodle dough since Sunday. I want to use
> my cottage cheese pirohy filling (dry cottage cheese, onion, dill weed,
> maybe some sour cream, maybe an egg -- depends on) with wide strips of
> thin dough in one way or another -- either layered, similar to lasagne
> (and don't even think about calling this a pierogi casserole, ok? Just
> DON'T), or rolled; i.e., lay out a strip of cooked dough and smear on
> some cottage cheese filling, then roll up like a pinwheel thang.
Doesn't leave much room for improvisation.
Does the cheese filling have to be savory? Could it have fruit in it
instead of onion and dill? Or maybe some raspberry jelly mixed with it?
Do it in a muffin tin with the noodle dough lining the cups and a layer
of it over the filling. Serve with a caramelized onion sauce.
Do it as a pie with the noodle strips lining a pie plate. Cheese filling
finished with a layer of sauteed onion and a sprinkle of sauerkraut to
garnish.
Dip the noodle strips in egg and panko bread crumbs and fry them out
flat. Pipe the cheese filling on top just before service. Garnish with
finely chopped fresh dill and chives.
Boil the noodle strips and deep fry them. Form the cheese into balls,
bread and deep fry them. Serve together with lemon butter.
> Got that? So here's my question: Assuming that I get this concoction
> into a pan, either layered or in fat little rolls, how do I keep
> everything moist, soft, and tender (as much as an egg noodle with some
> tooth to it will be tender)? Do NOT suggest I dump some sort of cheese
> on top to melt. I don't particularly want to cover it in sour cream,
> either.
Bake in into a custard. Could be savory or sweet. If sweet, a dessert.
> And, since anything layered it bound to be called some kind of lasagne
> whether I want it known that way or not, I'm leaning toward fat little
> rolls either seam-side down or standing on end.
If standing on end, they could have more than one filling, layered.
Cheese on the bottom, smoked salmon bits on top or in the middle.
Bearnaise on the plate, rolls on top for service.
Sweetened cheese and lekvar. Custard.
> I'm willing to use some butter, but not much.
>
> I can't see pouring much liquid in it - I don't want a soupy serving of
> anything here.
>
> How about some melted butter poured and/or brushed on top, then covered
> with foil during baking?
Could work. But it sounds uninteresting. Why are you committed to this dish?
Pastorio
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| Dimitri |
Newsgroups: rec.food.cooking
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"Melba's Jammin'" <barbs.challer@earthfink.net.invalid> wrote in message
news:barbs.challer-EB01C0.23004530112005@individual.net...
> In article <A4vjf.2879$nA2.1641@newssvr22.news.prodigy.net>,
> "Dimitri" <Dimitri_c@prodigy.net> wrote:
<Snip>
>> I think you may need a little more liquid - Reason as the egg sets you'll
>> have the equivalent of baked cheese. Really you are the judge of the texture
>> you're looking for. If you don't want to smear it with sour cream then what
>> about adding some heavy cream (perhaps a dust of nutmeg for sweetness) to
>> the cheese & egg mixture.
>
> Puke. I ain't makin' blintzes, Sweetheart!
>>
>> Keep us up to date on the results.
>>
>> Dimitri
Is the puke for the cream or Nutmeg or both?
Dimitri
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| Melba's Jammin' |
In article <11ou16tl0ho7481@corp.supernews.com>,
"Bob (this one)" <Bob@nospam.com> wrote:
> Melba's Jammin' wrote:
>
> > I've been up to me arse in egg noodle dough since Sunday. I want to use
> > my cottage cheese pirohy filling (dry cottage cheese, onion, dill weed,
> > maybe some sour cream, maybe an egg -- depends on) with wide strips of
> > thin dough in one way or another -- either layered, similar to lasagne
> > (and don't even think about calling this a pierogi casserole, ok? Just
> > DON'T), or rolled; i.e., lay out a strip of cooked dough and smear on
> > some cottage cheese filling, then roll up like a pinwheel thang.
>
> Doesn't leave much room for improvisation.
No, it doesn't. And I'm NOT grumpy!! (I've addressed that privately
with you.)
> Does the cheese filling have to be savory?
It does. Not only that, it's going to be the filling I use when I make
cottage cheese pirohy. EOS.
>Could it have fruit in it instead of onion and dill?
Puke. <g>
> Or maybe some raspberry jelly mixed with it?
Ixnay on the ellyjay.
> Do it in a muffin tin with the noodle dough lining the cups and a layer
> of it over the filling. Serve with a caramelized onion sauce.
Hmmmm. Finally. . . . except the more I think about it, the more I
want rouladen thingies - pinwheel thingies. I'm not worried (yet) about
actually doing those, I just want to know how to keep them from drying
out while they're (essentially) heating. I need the heat to warm the
filling and maybe (because sometimes it does this) melt the cottage
cheese filling a bit. Caramelized onions are too much work. I'm
thinking onions fried in butter. Not caramelized.
> Do it as a pie with the noodle strips lining a pie plate. Cheese filling
> finished with a layer of sauteed onion and a sprinkle of sauerkraut to
> garnish.
Getcher sauerkraut off my cottage cheese filling. Double gack.
Otherwise, this could be possible. Top "crust" of noodle? Hmmm. Top
crust might be sautéed onion. This has potential. Too bad Rob won't
eat it,
You do understand that this noodle business will have been boiled
already, right?
> Dip the noodle strips in egg and panko bread crumbs and fry them out
> flat. Pipe the cheese filling on top just before service. Garnish with
> finely chopped fresh dill and chives.
Oh, Baby, oh, Baby. You yust gave me an idea,.
>
> Boil the noodle strips and deep fry them. Form the cheese into balls,
> bread and deep fry them. Serve together with lemon butter.
You do it; I'm not going to.
> > Got that? So here's my question: Assuming that I get this concoction
> > into a pan, either layered or in fat little rolls, how do I keep
> > everything moist, soft, and tender (as much as an egg noodle with some
> > tooth to it will be tender)? Do NOT suggest I dump some sort of cheese
> > on top to melt. I don't particularly want to cover it in sour cream,
> > either.
> Bake in into a custard. Could be savory or sweet. If sweet, a dessert.
Puke, puke, and PUKE!
> > And, since anything layered it bound to be called some kind of lasagne
> > whether I want it known that way or not, I'm leaning toward fat little
> > rolls either seam-side down or standing on end.
>
> If standing on end, they could have more than one filling, layered.
No they couldn't. Yours could. Mine WON'T.
> Cheese on the bottom, smoked salmon bits on top or in the middle.
> Bearnaise on the plate, rolls on top for service.
If I rolled on top, they'd get smash to hell and back.
>
> Sweetened cheese and lekvar. Custard.
Gack, puke, and Gary Danko's babcia.
> > I'm willing to use some butter, but not much.
> >
> > I can't see pouring much liquid in it - I don't want a soupy serving of
> > anything here.
> >
> > How about some melted butter poured and/or brushed on top, then covered
> > with foil during baking?
> Could work. But it sounds uninteresting. Why are you committed to this dish?
What, you think you're gonna play Shrink wit' me? Why? "Come here,
Dear, just recline on the chaise." I'm not *real* interested in
"interesting." Because as I've been rolling and cutting egg noodles to
a faretheewell, I keep thinking that I could just as well be making
pirohy from the dough (OK, so it's a different dough and I WOULDN'T be
making pirohy from it) but it's the wrong dough but I sure do love my
cottage cheese-filled pirohy and how can I concoct the combination with
the very stiff noodle dough I'm working with.
You said I'm grumpy. You can't see the twinkle in my eyes. Look at it
this way, Bucko: I've generated a thread about FOOD and nobody's
calling anybody names yet. I told you privately I'm not as nice as most
people think I am, but, honest to God, I hope I don't sound "grumpy"
about THIS. I'm having fun. And at least a couple others appear to be,
too. And look at all the ideas that are coming out -- never mind that
they're not what *I'm* looking for -- they may well inspire someone
else. The day is not lost.
I love you, too. And I love Carla more.
> Pastorio
--
http://www.jamlady.eboard.com, updated 11-28-05 - Sam I Am! and Hello
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| Melba's Jammin' |
In article <jLEjf.2455$4o7.2291@newssvr24.news.prodigy.net>,
"Dimitri" <Dimitri_C@prodigy.net> wrote:
> "Melba's Jammin'" <barbs.challer@earthfink.net.invalid> wrote in message
> news:barbs.challer-EB01C0.23004530112005@individual.net...
> > In article <A4vjf.2879$nA2.1641@newssvr22.news.prodigy.net>,
> > "Dimitri" <Dimitri_c@prodigy.net> wrote:
>
> <Snip>
>
> >> I think you may need a little more liquid - Reason as the egg sets
> >> you'll have the equivalent of baked cheese. Really you are the
> >> judge of the texture you're looking for. If you don't want to
> >> smear it with sour cream then what about adding some heavy cream
> >> (perhaps a dust of nutmeg for sweetness) to the cheese & egg
> >> mixture.
> > Puke. I ain't makin' blintzes, Sweetheart!
> >> Keep us up to date on the results.
> >> Dimitri
>
> Is the puke for the cream or Nutmeg or both?
> Dimitri
LOL! Yes. <vbseg>
--
http://www.jamlady.eboard.com, updated 11-28-05 - Sam I Am! and Hello
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| Elaine Parrish |
On 1 Dec 2005, Wayne Boatwright wrote:
> On Wed 30 Nov 2005 09:13:16p, Thus Spake Zarathustra, or was it Melba's
> Jammin'?
>
> > How about some melted butter poured and/or brushed on top, then covere=
d
> > with foil during baking?
> >
>
> Given all the things you *don't* want to do or use, this sounds like the =
best
> idea, and I think it would work. Another thing you might explore is the
> construction, ingredients, and final result of a "noodle kugel". Lots of
> recipes on the web, both sweet and savory. Probably richer than what you
> want, however.
>
> --
> Wayne Boatwright *=BF*
> _____________________________________________
>
> A chicken in every pot is a *LOT* of chicken!
>
I don't know from "noodle kugel", but I agree with Wayne. If the recipe
has some moisture to it, a little butter and a foil top would allow it to
bake without drying out. I have some things that I bake that I can
sprinkle with a tiny bit of water for moisture and cover with foil. I also
have a baking dish with a metal rack (solid with slits in it for letting
meat juices drain away from meat) that I use for all kinds of recipes. I
put a little water in the bottom, put the food on the rack and cover with
foil. It bakes, but it produces enough steam to keep the food moist.
Elaine, too
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| Dimitri |
Newsgroups: rec.food.cooking
X-Trace: newssvr24.news.prodigy.net 1133455884 ST000 65.168.28.130 (Thu, 01 Dec 2005 11:51:24 EST)
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"Melba's Jammin'" <barbs.challer@earthfink.net.invalid> wrote in message
news:barbs.challer-EE9F20.10165501122005@individual.net...
> In article <jLEjf.2455$4o7.2291@newssvr24.news.prodigy.net>,
> "Dimitri" <Dimitri_C@prodigy.net> wrote:
>
>> "Melba's Jammin'" <barbs.challer@earthfink.net.invalid> wrote in message
>> news:barbs.challer-EB01C0.23004530112005@individual.net...
>> > In article <A4vjf.2879$nA2.1641@newssvr22.news.prodigy.net>,
>> > "Dimitri" <Dimitri_c@prodigy.net> wrote:
>>
>> <Snip>
>>
>> >> I think you may need a little more liquid - Reason as the egg sets
>> >> you'll have the equivalent of baked cheese. Really you are the
>> >> judge of the texture you're looking for. If you don't want to
>> >> smear it with sour cream then what about adding some heavy cream
>> >> (perhaps a dust of nutmeg for sweetness) to the cheese & egg
>> >> mixture.
>
>> > Puke. I ain't makin' blintzes, Sweetheart!
>
>> >> Keep us up to date on the results.
>
>> >> Dimitri
>>
>> Is the puke for the cream or Nutmeg or both?
>
>> Dimitri
>
> LOL! Yes. <vbseg>
> --
> http://www.jamlady.eboard.com, updated 11-28-05 - Sam I Am! and Hello
OK.
Dimitri
Cream of Onion Soup -
From The Enchanted Broccoli Forest, Mollie Katzen
2 cups milk
1 Tbs. Butter or canola oil
5 cups minced onion
2 tsp. Dry mustard
1-1/2 tsp. Salt
2 Tbs. White flour
3 cups water
a few dashes Worcestershire sauce
1 tsp. Prepared horseradish
nutmeg, to taste
white pepper, to taste
cayenne, to taste
toppings: croutons, minced red bell pepper
Heat the milk slowly in a heavy saucepan over very low heat, until it just
reaches the boiling point. Remove from heat. Meanwhile, melt the butter or heat
the oil in a soup pot or Dutch oven. Add the onion, mustard, and salt. Stir,
cover, and cook over low heat until the onions are very soft (about 15 minutes).
Stir constantly as you sprinkle in the flour. Add water, hot milk,
Worcestershire sauce, and horseradish; season to taste with small amounts of
nutmeg, white pepper, and cayenne. Serve hot, topped with croutons and a
sprinkling of minced red pepper.
Easy Homemade Croutons:
4 slices of good bread
2 -3 Tbs. Butter or olive oil
Preheat oven to 325( F. Cut the bread into 1/2 inch cubes. Heat a heavy skillet;
add butter or olive oil. Sauté the bread cubes for 5 to 8 minutes, or until they
begin to brown. Spread the cubes on a baking tray, and bake until crunchy (10 to
15 minutes).
- Updated: March 14, 2005
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| Melba's Jammin' |
In article <11ou16tl0ho7481@corp.supernews.com>,
"Bob (this one)" <Bob@nospam.com> wrote:
> Could work. But it sounds uninteresting. Why are you committed to this dish?
>
> Pastorio
Cuz I'm listening to K.D. Lang and I'm a wanting that "Hallelujah"
experience. "-)
--
http://www.jamlady.eboard.com, updated 11-28-05 - Sam I Am! and Hello
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| Dan Abel |
In article <11ou16tl0ho7481@corp.supernews.com>,
"Bob (this one)" <Bob@nospam.com> wrote:
> Could work. But it sounds uninteresting. Why are you committed to this dish?
Why do people climb a mountain? Because it's there.
I don't understand the point of what she is doing, and I won't
participate in helping with advice, but I admire the fact that she has
decided what she wants and is going for it.
Reminds me of a movie I watched many years ago, called "Nasty Girl":
http://movies2.nytimes.com/gst/movi...html?v_id=34477
The main character decided what she wanted to do, and did it, despite a
lot of obstructions and trouble along the way.
--
Dan Abel
dabel@sonic.net
Petaluma, California, USA
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| Damsel in dis Dress |
On Wed, 30 Nov 2005 22:13:16 -0600, Melba's Jammin'
<barbs.challer@earthfink.net.invalid> wrote:
>I've been up to me arse in egg noodle dough since Sunday. I want to use
>my cottage cheese pirohy filling (dry cottage cheese, onion, dill weed,
>maybe some sour cream, maybe an egg -- depends on) with wide strips of
>thin dough in one way or another -- either layered, similar to lasagne
>(and don't even think about calling this a pierogi casserole, ok? Just
>DON'T)
I would never dream of it! This is a pierogi hotdish, of course!
Carol
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| Melba's Jammin' |
In article <h8rto1phn3gl8b7505vc7acuknamcf4529@4ax.com>,
Damsel in dis Dress <damseliciousgray@gmail.com> wrote:
> On Wed, 30 Nov 2005 22:13:16 -0600, Melba's Jammin'
> <barbs.challer@earthfink.net.invalid> wrote:
>
> >I've been up to me arse in egg noodle dough since Sunday. I want to use
> >my cottage cheese pirohy filling (dry cottage cheese, onion, dill weed,
> >maybe some sour cream, maybe an egg -- depends on) with wide strips of
> >thin dough in one way or another -- either layered, similar to lasagne
> >(and don't even think about calling this a pierogi casserole, ok? Just
> >DON'T)
>
> I would never dream of it! This is a pierogi hotdish, of course!
>
> Carol
<Barb slaps Damsel silly with some cooked pasta patches, then drizzled
butter and onions over her while she's got her back turned.> Uh-uh.
NOT hotdish. No cream of anything involved, Toots. And no potato chips
or chow mein noodles, neither! Hah on you!
mumblemumbledamntrollopsmumble
--
http://www.jamlady.eboard.com, updated 11-28-05 - Sam I Am! and Hello
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| Damsel in dis Dress |
Melba's Jammin' wrote:
> In article <h8rto1phn3gl8b7505vc7acuknamcf4529@4ax.com>,
> Damsel in dis Dress <damseliciousgray@gmail.com> wrote:
>
> > On Wed, 30 Nov 2005 22:13:16 -0600, Melba's Jammin'
> > <barbs.challer@earthfink.net.invalid> wrote:
> >
> > >I've been up to me arse in egg noodle dough since Sunday. I want to use
> > >my cottage cheese pirohy filling (dry cottage cheese, onion, dill weed,
> > >maybe some sour cream, maybe an egg -- depends on) with wide strips of
> > >thin dough in one way or another -- either layered, similar to lasagne
> > >(and don't even think about calling this a pierogi casserole, ok? Just
> > >DON'T)
> >
> > I would never dream of it! This is a pierogi hotdish, of course!
> >
> > Carol
>
> <Barb slaps Damsel silly with some cooked pasta patches, then drizzled
> butter and onions over her while she's got her back turned.> Uh-uh.
> NOT hotdish. No cream of anything involved, Toots. And no potato chips
> or chow mein noodles, neither! Hah on you!
> mumblemumbledamntrollopsmumble
Damsel looks around innocently, trying to comprehend why the Jam Lady
has abused her so
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| Melba's Jammin' |
In article <barbs.challer-144C76.22131630112005@individual.net>,
Melba's Jammin' <barbs.challer@earthfink.net.invalid> wrote:
> I've been up to me arse in egg noodle dough since Sunday. I want to use
> my cottage cheese pirohy filling (dry cottage cheese, onion, dill weed,
> maybe some sour cream, maybe an egg -- depends on) with wide strips of
> thin dough in one way or another -- either layered, similar to lasagne
> (and don't even think about calling this a pierogi casserole, ok? Just
> DON'T), or rolled; i.e., lay out a strip of cooked dough and smear on
> some cottage cheese filling, then roll up like a pinwheel thang.
>
> Got that? So here's my question: Assuming that I get this concoction
> into a pan, either layered or in fat little rolls, how do I keep
> everything moist, soft, and tender (as much as an egg noodle with some
> tooth to it will be tender)? Do NOT suggest I dump some sort of cheese
> on top to melt. I don't particularly want to cover it in sour cream,
> either.
>
> And, since anything layered it bound to be called some kind of lasagne
> whether I want it known that way or not, I'm leaning toward fat little
> rolls either seam-side down or standing on end.
>
> I'm willing to use some butter, but not much.
>
> I can't see pouring much liquid in it - I don't want a soupy serving of
> anything here.
>
> How about some melted butter poured and/or brushed on top, then covered
> with foil during baking?
>
> Hit me!
OK. Done. Pictures are on my website if you care; here's the narrative:
"December 1, 2005
White Rabbit! *
I've been making Egg Noodles Wazoo since Sunday afternoon. I do believe
the project is complete with this evening's activity. Oodles of noodles
abound, five triple batches mixed, rested, rolled, cut, dried, and
stored. A year's supply.
While I was into Batch No. 4, I got to thinking about figuring out a way
to use some of the noodle dough with my favorite pirohy filling -
cottage cheese. Yesterday, I posted this to the internet food group in
which I participate:
(deleted for redundancy)
The inmates rallied 'round one of their own with a number of ideas
ranging from steaming to filling them with raspberry jelly (Where did I
say I wanted that involved?), with thoughts of deep-frying the noodle
stuff and then piping the cheese mixture on it. There was a little too
much interest in turning my filling into some freakin' sweet thing. Did
I say I was making blintzes, fer cryin' out loud? I did not. We had a
nice discussion on the group, though someone suggested I was grumpy
about it. Not true at all. They couldn't see the twinkle in my eyes
when I was doing all that writing. I was questioned as to why I was so
committed to the dish and doing it the way I wanted to do it (but
seeking some guidance from the wizened inmates). Best I could explain
was that I was listening to K.D. Lang and decided I wanted one o' them
"Hallelujah" experiences and this was gonna be as good a way to get it
as anything. . . .
I mixed Batch No. 5 this morning and it was stiff, stiff, stiff. I used
only about 4 tbsp water for 3 cups of flour and 3 eggs. The dough
rested all day while I was out and about and I finally put action to
thought after supper. And know this: Call it a Pierogi Casserole,
Pierogi Hotdish, Lazy Man's Pierogi, or Pierogi Lasagne and I will hunt
you down and hurt you. It resembles pirohy in that the ingredients are
pretty much the same but the construction is so not pirohy.
OK, the dough was ready and I had the filling ingredients in house.
Pictures for your viewing pleasure. The filling was made thusly: About
5 green onions were chopped in the food processor. Then I dumped a
12-ounce container of Old Home Dry Cottage Cheese into a towel and
squeezed it until it was dry. Then dumped it into the food processor
workbowl. I pulse-processed a bit until the cheese was thoroughly
broken up and almost starting to clump back together. Added some salt
and about a tablespoon of light sour cream to bind it. I almost forgot
the dried dill weed. Mix that in by hand, please, elsewise your filling
will look a tad green throughout.
With great care, I rolled the noodle dough as I have been for four
friggin' days, then carefully measured 4x6" rectangles. I figured seven
should get me what I wanted. By now I had a plan (fancy that). I
figured to spread some of the filling on each of the cooked noodle
pieces, roll them up like a jelly roll, then cut each piece in half and
stand it on end in a baking dish, pour some butter-browned chopped
onions over, cover, and bake to heat through. Rob wanted to know what
the heck I was doing that made the house stink. Onions. Browning.
Might have to smack him one. Heathen.
Well-l-l-l, it went like this: I cooked the noodle pieces in shallow
water, lifted them from the water and drained them on cloth toweling; I
spread some of the cheese filling on top and discovered that a schmear
of sour cream on top of the initial glob of filling facilitated the
spreading somewhat. I rolled them into wee jelly roll shapes and was
feeling pretty good. I realized I was going to run out of filling and
added maybe 3/4 cup of fat-free cottage cheese to what I had left (1/2
cup?). The last two rolls were filled with a pretty loose mixture but
they rolled up fine. I deep-sixed the thought of cutting them and
standing them on end and, instead, arranged them in a baking dish in
which I'd smeared some of that chopped onion-in-butter thang. Then I
poured the rest of the butter and onions on top, covered it with foil,
then baked it for 30 minutes. When I removed the dish from the oven,
things appeared swimmingly - literally. Lots of liquid surrounded the
rolls. A fair amount of liquid released from that non-fat cottage
cheese (it's not all butter there). No harm, no foul. I let things sit
for a good 10 minutes because they were plenty hot and, frankly, I was
nervous about actually putting a fork in it.
OK, so I lifted two to a plate. They transported fine, everything held
together nicely. The dough was tender (more than I expected it to be,
frankly) and the filling was okay. Not great, but okay. A little more
salt wouldn't have hurt, but I didn't want to over do it.
So there it is. I gotta name this adventure even though I may likely
never make them again. It was labor intensive for what it came out to
be, but I'll be damned if you'll ever catch me smearing that filling on
a lasagne noodle. I think for the amount of time spent, I'd rather
enjoy that filling in lovely properly triangular pirohy. I'm glad I did
it, though. It generated some nice discussion amongst a few of the
foodies. Was it "Hallelujah"? Mmmm, no. I guess I'll just have to
rely on the Apricot Butter for that.
-Barb
*Say "White Rabbit" the very first on the first day of the month and
you'll have good luck for the month. Do it faithfully (notice I do not
say "religiously") and you'll have The Rabbit Habit. "
--
http://www.jamlady.eboard.com, updated 11-28-05 - Sam I Am! and Hello
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| The Joneses |
Newsgroups: rec.food.cooking
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Melba's Jammin' wrote:
> (clipped lovely lab discussion of new food group)
> . It generated some nice discussion amongst a few of the
> foodies. Was it "Hallelujah"? Mmmm, no. I guess I'll just have to
> rely on the Apricot Butter for that.
> -Barb
It's all your fault. I got a batch of frozen pirohys (pirohies?) at the store
on Wednesday. I'll try them when the Orclet comes home for the holidays. I
loved your experiment & story.
How about Minnesota Madness for your noodles? Nearly Not a Noodle
Whipsadoodle? Joyful Noise (playing off the hallelujah). Plump Slovaskis
(the little fat rolls - how d'ya say in Slovak? furrin language makes food
sound more sophisticated). Moist, soft & tender - hmmm, sounds like Sleeping
Babies to me.
Edrena
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| Mr Libido Incognito |
Melba's Jammin' wrote on 01 Dec 2005 in rec.food.cooking
> In article <h8rto1phn3gl8b7505vc7acuknamcf4529@4ax.com>,
> Damsel in dis Dress <damseliciousgray@gmail.com> wrote:
>
> > On Wed, 30 Nov 2005 22:13:16 -0600, Melba's Jammin'
> > <barbs.challer@earthfink.net.invalid> wrote:
> >
> > >I've been up to me arse in egg noodle dough since Sunday. I want
> > >to use my cottage cheese pirohy filling (dry cottage cheese,
> > >onion, dill weed, maybe some sour cream, maybe an egg -- depends
> > >on) with wide strips of thin dough in one way or another -- either
> > >layered, similar to lasagne (and don't even think about calling
> > >this a pierogi casserole, ok? Just DON'T)
> >
> > I would never dream of it! This is a pierogi hotdish, of course!
> >
> > Carol
>
> <Barb slaps Damsel silly with some cooked pasta patches, then drizzled
> butter and onions over her while she's got her back turned.> Uh-uh.
> NOT hotdish. No cream of anything involved, Toots. And no potato
> chips or chow mein noodles, neither! Hah on you!
> mumblemumbledamntrollopsmumble
Sour cream in between the noodle layers alternating with the perogi
filling between the noodle layers... A White Pierogi Lasagna kinda dealie?
--
The eyes are the mirrors....
But the ears...Ah the ears.
The ears keep the hat up.
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