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That looks scrumptious, Medtran. Is that a rye crust or is it the sausage? Seems like a silly question but I've never heard of doing it this way.
The caramel rolls went out the window when DH came home and hinted that he'd like another lemon meringue pie. It seems a funny thing to eat in October but I had all the ingredients on hand so. . . Maybe he's low on Vitamin C?
To me, it looks like the skin of the squash. It looks wonderful, I wish I could eat some of it. I hope OP wll let us know.
That looks scrumptious, Medtran. Is that a rye crust or is it the sausage? Seems like a silly question but I've never heard of doing it this way.
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The crust is AP flour and buckwheat flour. I was really surprised at how dark the pastry was. It was very good. Yes, the skin is left on the squash, but it's sliced very thin, about 1/8 inch and it cooked for 40 minutes at 400 so it was very soft. It's a recipe from the Food and Wine October issue. There's ricotta underneath mixed with fresh oregano and honey. Pastry was made in food processor. Cooked longer than it took to put together. Course I cheated a bit and used the meat slicer to cut the squash.
The crust is AP flour and buckwheat flour. I was really surprised at how dark the pastry was. It was very good. Yes, the skin is left on the squash, but it's sliced very thin, about 1/8 inch and it cooked for 40 minutes at 400 so it was very soft. It's a recipe from the Food and Wine October issue. There's ricotta underneath mixed with fresh oregano and honey. Pastry was made in food processor. Cooked longer than it took to put together. Course I cheated a bit and used the meat slicer to cut the squash.
Five bites of leftover roast beef... no energy for anything else. I almost wonder if someone secretly replaced my beef with game meat... this is the 2nd piece I'd frozen, then placed in the crock pot overnight, that has a gamey flavor to it... if it weren't so pricey, I'd have tossed it. But, I'm burnt with my new job's hours, so if I cover it in mustard & try to chew sans tasting... it's fast gut fill. Off to bed. Gotta get some veggies in me soon... I'm feeling grim.
The crust is AP flour and buckwheat flour. I was really surprised at how dark the pastry was. It was very good. Yes, the skin is left on the squash, but it's sliced very thin, about 1/8 inch and it cooked for 40 minutes at 400 so it was very soft. It's a recipe from the Food and Wine October issue. There's ricotta underneath mixed with fresh oregano and honey. Pastry was made in food processor. Cooked longer than it took to put together. Course I cheated a bit and used the meat slicer to cut the squash.
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