-=> On 07-31-19  21:01,  Jim Weller <=-
 -=> spoke to Dale Shipp about poached eggs <=-


 DS> A lot of the chefs on the various cooking shows that we watch garnish
 DS> with a sunny side up fried egg, with runny yolk.  The judges seem to
 DS> really like that.  Personally, I would not do that to anywhere near
 DS> the number of dishes that they do that to, but we do like a soft fried
 DS> egg on top of any sort of hash.

 JW> It's almost mandatory on hash!

Agreed, although we usually do a poached egg.  We poach in a container
that sits on a pan of boiling water, not poaching in vinegar water which
I think is the traditional way.

Have you ever done coddled eggs?  They were moderately common in England
when we were there.  We have a set of containers for making them, but
have only used them once or twice since we came back home.

Don't let Michael see this recipe.  :-}}

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Roasted Vegetable-And-Feta Calzones
 Categories: Sandwich
      Yield: 8 servings
 
           -
      3 c  Diced peeled eggplant
      2 c  Chopped yellow onion
  1 1/2 c  Diced mushrooms
  1 1/2 c  Diced zucchini
      1 c  Diced red bell pepper
    1/2 ts Pepper
    1/4 ts Salt
      1 tb Olive oil
      1 c  Crumbled feta cheese -- (4
           -ounces)
    1/2 c  Chopped fresh basil
      1 lb Frozen white bread dough --
           -thawed
           -Vegetable cooking spray
      1    Egg white
      1 tb Water
 
  Combine eggplant and next 7 ingredients on a 15 x 10 x 1-inch
  jelly-roll pan; stir well, and spread evenly.
  
  Bake at 425 degrees for 45 minutes, stirring every 15 minutes. Spoon
  vegetables into a bowl; stir in cheese and basil.
  
  Divide dough into 8 equal portions. Working with 1 portion at a time
  (cover remaining dough to keep from drying out), roll each portion
  into a 7-inch circle on a lightly floured surface. Spoon  1/2 cup
  vegetable mixture onto half of each circle; moisten edges of dough
  with water. Fold dough over filling; press edges together with a fork
  to seal. Place calzones on a baking sheet coated with cooking spray.
  
  Combine the egg white and 1 tablespoon water; brush over calzones.
  Bake at 375 degrees for 20 minutes or until golden. Let cool on a
  wire rack. Yield: 8 servings.
  
  Serving Ideas : Serve warm or at room temperature.
  
  Recipe By     : Cooking Light, Sept 1994, page 132
  
  From: George Elting                   Date: 07-31-00
  Cooking
 
MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 04:05:26, 02 Aug 2019
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