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TiVo For Radio?
An anonymous reader points out this Wired story that says "several electronics makers are releasing new products that promise to do for radio what the TiVo digital video recorder has done for television." (Products that might seem puny to serious time-shifting radio listeners, but cool to see them anyhow.)
I've been waiting all day for an article to spout off about and still, nothing. It's Monday! Isn't there a Microsoft bug to report? Isn't there any news on the Patriot Act 2? All this anger and frustration being pent up so long can't be good!
Oh, third post anyway.
Pie crust, recipe follows
Meatballs, recipe follows
Tortellini, recipe follows
Ragu bolognesi, recipe follows
Brown chicken stock, recipe follows
3 eggs
Besciamela, recipe follows
1 cup grated Parmigiano-Reggiano
Egg wash (1 egg whipped with 2 tablespoons milk)
To assemble the Pasticcio: Preheat the oven to 350 degrees F.
Roll out the dough to 2 (14-inch) ovals, and each 1/8-inch thick. Wrap in plastic and reserve both crusts in the refrigerator.
Bring the chicken stock to a rapid boil. Cook all of the tortellini in the stock for about 4 to 5 minutes, or until the pasta is al dente. Drain the tortellini and gently toss with the Ragu Bolognesi, just to coat. Add 3 whole eggs to the tortellini mixture to bind. Carefully incorporate the eggs so as not to damage the integrity of the tortellini. Reserve this mixture for the assembly.
Working in layers, place 1 of the crusts in the bottom of a 2 1/2-quart, oval casserole dish. Allow the edge of the crust to drape over the sides of the dish. Place 1/2 of the meatballs on the bottom of the casserole dish. Spoon1/2 of the tortellini mixture on top of the meatballs. Drizzle 1 cup of the besciamela sauce on top of the pasta. Next, sprinkle 1/2 of the cheese on top. Pour the rest of the tortellini mixture into the casserole dish. Place the rest of the meatballs on top of the pasta. Drizzle the remaining besciamela on top of the meatballs. Sprinkle the remaining Parmigiano on the top.
Top the casserole with the second pie crust. Crimp the top and bottom piecrust edges together. Create a vent on the top layer of crust with a sharp knife. Brush the top of the pasticcio with an egg wash made from one beaten egg and 1 teaspoon of milk.
Bake in the oven for 1 hour and 20 minutes, or until the crust is a deep golden brown.
Let rest 15 minutes before serving.
Pie crust:
2 1/2 cups all-purpose flour
10 ounces (2 1/2 sticks) very cold unsalted butter and cut into small pieces
6 to 9 tablespoons ice water
2 lemons, zest finely grated
For Pie Crust: In a large bowl combine the flour, lemon zest and butter with a pastry blender, your finger, or in a food processor until it resembles a coarse meal. Add enough water so that the dough just comes together, divide the dough into 2 equal pieces and wrap each piece in plastic. Allow to rest in the refrigerator for 1 hour.
Meatballs:
3 cups day-old bread cut into 1-inch cubes
3/4 pound ground pork
1/4 pound ground beef
3 eggs, beaten
3 cloves garlic, minced
3/4 cup grated Parmigiano-Reggiano
1 bunch Italian parsley, finely chopped to yield 1/4 cup
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 cup extra-virgin olive oil
For Meatballs: In a shallow bowl, soak the bread cubes in enough water to cover. Remove the bread cubes and squeeze by hand to remove excess moisture.
In a large bowl, combine the bread, pork, beef, eggs, garlic, Parmigiano, parsley, salt, and pepper and mix by hand to incorporate bread into meat. With wet hands, form the mixture into 25 to 28 meatballs, each about golf ball size.
In a large, heavy-bottomed skillet, heat the oil until almost smoking. Add the meatballs. Working in batches if necessary to avoid overcrowding the pan, and cook until deep golden brown on all sides, about 10 minutes. Drain on paper towels to remove excess oil. Reserve browned meatballs for assembly.
Tortellini:
Filling:
2 tablespoons butter
1 tablespoons extra-virgin olive oil
4 ounces ground turkey
4 ounces ground veal
4 ounces ground pork shoulder
4 ounces prosciutto, finely diced
4 ounces mortadella, finely diced
1 egg, beaten
1 cups Parmigiano-Reggiano, grated
1/8 teaspoon nutmeg
Pasta:
3 1/2 to 4 cups flour
4 eggs
1/2 teaspoon extra-virgin olive oil
Filling: In a Dutch oven or heavy-bottomed, large saucepan, heat the butter and oil until it foams and subsides. Add the turkey, veal and pork shoulder and cook over high heat, stirr