wheew! Just got finished making abpout 900 meat/chard ravioli>>>

[luisa_calif]

with my sister. Flour everywhere! And we didn't kill each other!

Also made a killer apple crumb pie, best ever. I used some (2 tsp) of the boiled cider I made earlier this week. Used part Granny Smith, part Gala apples for the pie. My first time using combo apple types in the same pie and I recommend it.

 

[marilynfl]

Oh, always try to combo the apples...each type adds something different to the flavor. Care to share

your recipes? Umm, so long as the quantities make less than the aforementioned 900!!!!

 

[luisa_calif]

The PIE? I made these adjustments

2 tsp boiled cider added to filling. Used 3 Granny Smiths and 2 Galas for 8 inch pie, 1/2 c sugar in filling. Used my standard crust on bottom. Cooked 40 minutes at 400, (covered entire top w/ foil after 20 min), then lowered rack and and oven to 350 and cooked another 15 minutes.

http://www.epicurious.com/recipes/food/views/Cinnamon-Crumble-Apple-Pie-108650

 

[luisa_calif]

Well, basically an Italian Nonna's recipe, different every time, handful of this, big spoonful of

that.
Ravioli filling:
Italian sausage (mild),ground sirloin
Onions, chard, garlic,borrage, marjoram, french breadcrumbs,dry Jack, eggs, salt.

 

[cindy]

Hi Luisa, what is Borachi?

This sounds so good. Could you maybe ballpark the amounts?

 

[luisa_calif]

Italian for borage.

But you can leave it out & just use a bit more chard.
I always heard my Nonna call it borachi, which is the Genovese dialect. I never heard it called anything else. I probably mispelled it anyway.
I think proper Italian is Borragi.

 

[marilynfl]

? please, what is "dry jack"?

 

[lisainla]

I'll bet it's Dry Monterey Jack>>>

http://www.cheesesupply.com/product_info.php/products_id/308

 

[luisa_calif]

Yep! I forgert it is a Calif thing.I live close to the Vella Cheese Co and Sonoma.

 

[marilynfl]

ah, live and learn. I'll be that adds an illusive flavor that would be missed without it. Thanks.

 

[luisa_calif]

Well the reason that my Nonna used Dry Jack is that she didn't have

Grana Padana cheese from her home region in Liguria and she believed that the grated Parmesan ( in the green can) that was available to her at the time was adulterated with potato starch. (It probably was)

 

[luisa_calif]

Borragi (I corrected the spelling but still not sure if it's correct) is considered

an edible weed. My family was from poor peasant stock and they used whatevery they had on hand. When we went to Italy we were served pasta made with stinging nettles! They are big into weeds! Anyway, a bunch of borage was used, about the size of a bunch of parsley. Cook it down and chop very finely. She often left it out.