Grouper : Grouper filet (or other firm
Fish) : Fish) cut int
15 : ml Olive oil
2 : Cloves minced garlic
1 : Onion sliced thin
2 : Italian frying peppers
(poblano?) : (poblano?) diced
1 : Sweet red or yellow pepper
(for : (for color opti
Broccoli : Broccoli florets
6 : Or 7 brussel sprouts sliced
-fine : -fine br or
1/2 : c Grated cabbage
1 : lg Or 2 sm diced tomatos
Salt : Salt and black pepper to
Taste : Taste
1 : /2 tb Dried basil (ran out of
Fresh) : Fresh)
1 : tb Parsley
1/2 : c Fresh grated parmeasan (sp?)
Or : Or romano che
Cappelini : Cappelini (angelhair pasta)
0: The potatoes must be hot and floury, but either eating apples or cooking apples can be used
1: (Best results with a cooking apple, though
2: ) -- Boil the peeled potatoes in well-salted water
3: Drain and cover with a cloth to "dry in their steam"
4: Sieve or rice into a warmed mixing bowl, and beat in the fat
5: Work in sufficient flour to make the dough manageable, adding salt to taste
6: Divide the dough in half and roll or pat into 2 rounds of equal size just over 1/2 inch thick
7: Place one round on the warmed bakestone and spread with the chopped apple
8: Cover with the other round of dough and pinch the edges together
9: -- Bake on the bakestone over a moderate heat until brown underneath
10: Turn using the broadest spatula you have, or two spatulas and a friend
11: Cook the other side
12: Remove the cake to a hot serving dish
13: Carefully peel up one side of the top of the cake, spread the apples with the softened butter, and sprinkle them with sugar
14: Fold that half down and do the same to the other side
15: Sprinkle sugar on top, and serve immediately, with thick cool cream
16: From Gemini's MASSIVE MealMaster collection at www
17: synapse
18: com/~gemini