Guest guest Posted August 4, 2001 Report Share Posted August 4, 2001 PLEASE UNSUBSCRIBE ME TO THIS LIST . rtwhite Saturday, August 04, 2001 2:22 AM Digest Number 590 contact owner: -owner Mail list: Delivered-mailing list List-Un: - no flaming arguing or denigration of others allowed contact owner with complaints regarding posting/list or anything else. Thank you. please share/comment/inform and mostly enjoy this list ------ There are 11 messages in this issue. Topics in this digest: 1. Barley Recipe from Northeast Italy Kendra Blythe <Bluenote777 2. Re: Mexican Cabbage dognut 3. Re: Trying this again dognut 4. Re: for your friends still dognut 5. Another tomato-free pasta sauce " Scheer Family " <scheer 6. Re: OT Wheat " Scheer Family " <scheer 7. Re:ot Mexican Cabbage Nieves <mint2kids 8. Re: ot Mexican Cabbage dognut 9. Re: gravy recipe dognut 10. Re: ot Mexican Cabbage Nieves <mint2kids 11. Stephanie's Vegan Chocolate Cake " Mary " <vanoravanora ______________________ ______________________ Message: 1 Fri, 3 Aug 2001 18:57:04 -0400 Kendra Blythe <Bluenote777 Barley Recipe from Northeast Italy about the region: see http://www.initaly.com/regions/friuli/friuli.htm * Exported from MasterCook * Orzotto: Barley from the Region of Friuli Venezia Giulia, Italy Recipe By :La Terra Fortunata: Fred Plotkin Serving Size : 4 Preparation Time :0:00 Categories : Grains Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 tablespoons extra virgin olive oil 3 tablespoons unsalted butter 2 tablespoons minced onion 2 tablespoons minced scallion or chive 10 ounces pearl barley 4 cups cold water (spring or distilled) -- brought to a boil 2 tablespoons freshly grated cheese -- heaping measures Aged Montasio or Parmigiano-Reggiano fruit or vegetables (optional) -- see tip 1. Combine olive oil and butter in a wide 4-quart pot and heat over low heat, taking care not to burn the butter. Add the onion and scallion and saute gently until the onion is translucent. 2. Add the barley and increase the heat slightly. Toast the barley for about 5 minutes. Add the boiling water, 1/2 cup at a time. When 1/2 cup has been absorbed by the barley, add more. Continue until all the water has been absorbed. At a certain point the barley will yield some of its starch, making the dish more creamy. If it is dry, add some softened butter, perhaps a drop of milk or cream, and the grated cheese. 3. At this point, add the optional ingredients. The total time for making orzotto should be about 25 minutes. OPTIONAL INGREDIENTS TIP - " Vegetables work very well and herbs are perfect. All sorts of mushrooms go well with barley, as do " ...dried fruit. About the region: http://www.initaly.com/regions/friuli/friuli.htm (08/03/01) Description: " Northeast Italy " Cuisine: " Italian " - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 429 Calories; 20g Fat (41.6% calories from fat); 8g Protein; 56g Carbohydrate; 11g Dietary Fiber; 25mg Cholesterol; 62mg Sodium. Exchanges: 3 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 4 Fat. NOTES : " Barley has been in Friuli-Venezia Giulia for a very long time and is part of the food tradition. It can be used in two ways: as a vegetable side dish or cooked in a manner similar to risotto " ... Not " everything that goes with rice goes with barley, which has a more insistent flavor and texture. " ______________________ ______________________ Message: 2 Fri, 03 Aug 2001 19:45:42 +0000 dognut Re: Mexican Cabbage Am I missing something? Is this a list for adults or children? I've never encountered so many references to religion & being offended by " grownup " talk. I might be on the wrong list. Ladyvelvet2 wrote: > And being cursed at is offensive to mine. > > > " Mary " <marye wrote: > > >Could we PLEASE instead of replying " amen " post a damn recipe > already!!! > > > > > >And you forgot to mention " goddess " . How offensive to my religion > >*** > >Mexican Cabbage > >4 large potatoes > >1 large onion > >1 T canola oil > >1/4 tsp. garlic > >1/4 tsp. black pepper > >1 can tomatoes with green chilis > >1 cup vegetable stock > >1 can diced tomatoes > > > >1 large head of cabbage > > > >Salt to taste > >Black pepper to taste > >*** > >Peel and slice potatoes.. > >Coarsely chop onion. > >Saute onion and potatoes in small amount of oil with garlic and black > > pepper > >until potatoes begin to soften. > > > >Add vegetable stock, diced tomatoes and tomatoes with green chilis. > (Drain > >the tomatoes with green chilis if you do not want it very hot.) > > > >Add coarsely chopped cabbage and cook until cabbage is done. > >Add salt and additional black pepper to taste. > > > > > >contact owner: -owner > >Mail list: > >Delivered-mailing list > >List-Un: - > > > >no flaming arguing or denigration of others allowed > >contact owner with complaints regarding posting/list > >or anything else. Thank you. > >please share/comment/inform and mostly enjoy this list > > > > > > > > Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You are posting as a guest. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.