Comments on Stuffed grape leaves: the experiment continues...

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Things do have a way of working out when it comes to food.

posted by FormerStudentIntern on August 4, 2018 at 12:20 PM | link to this | reply

Things do have a way of working out when it comes to food.

posted by FormerStudentIntern on August 4, 2018 at 12:20 PM | link to this | reply

Re: RPresta,

Exactly what I'm working on: getting them just right!

posted by Ciel on August 4, 2018 at 9:19 AM | link to this | reply

Re: CCT,

Apparently the trick with the leaves is to use the young ones, and to cook them enough to make them quite soft. My mom got me started, she was a gourmet cook and I watched, and ate very good food. Yorkshire pudding she practiced for weeks and we had roast beef and Yorkshire pudding every Sunday for a while. Then there were boulliabaise weeks, and, oh the desserts she could make! I still taste them--in a good way.

 

 

posted by Ciel on August 4, 2018 at 9:19 AM | link to this | reply

Ciel I cannot get my mind around grape leaves. Sure there are plenty on my vine but the seem to be rather coarse as apposed to lettuce etc.  You do seem to be a cook in a million. We had spare ribs I said I bet these would make a nourishing soup, but like the idle wind the cook in the family remaned silent.

posted by C_C_T on August 4, 2018 at 8:02 AM | link to this | reply

It's difficult to get them "just right," I think. There used to be a Greek restaurant near here that had very good dolmas, but still, they leaves were a bit tough. Too bad it's gone now.  

posted by Sea_Gypsy on August 3, 2018 at 11:45 PM | link to this | reply

Re: Pat,

Have you tried haloumi cheese? It doesn't melt, you can cut it in chunks and put bbq it on skewers. I think it is sheep, not cow cheese.

posted by Ciel on August 3, 2018 at 1:21 PM | link to this | reply

Re: Kabu,

I am determined to make the irresistable kind!

posted by Ciel on August 3, 2018 at 1:19 PM | link to this | reply

Re: BC-A,

Mostly here we get the ones that are only rice. But I have had the really loaded ones, with lamb and pine nuts and stuff. Stuffin' stuff.

posted by Ciel on August 3, 2018 at 1:17 PM | link to this | reply

Sounds like it would fit pretty well in a gluten-free menu - but there

are times when I miss toasted Italian bread with melted cheese... 

posted by Pat_B on August 3, 2018 at 1:14 PM | link to this | reply

i do like stuffed grape leaves but not crazy about them.

posted by Kabu on August 3, 2018 at 11:47 AM | link to this | reply

Oh, I have a stuffed grape from the salad bar at the restaurant where I go to lunch once a week. The stuffing's made with rice. I don't know what other ingredients are in it. 

posted by BC-A on August 3, 2018 at 11:45 AM | link to this | reply