http://architheque.wordpress.com/2008/04/14/hispasian-ravioli/ all that adam had, all that caesar could. Mon, 07 Jul 2008 03:13:59 +0000 http://wordpress.org/?v=MU http://architheque.wordpress.com/2008/04/14/hispasian-ravioli/#comment-382 Bacon and Bok Choy Potstickers « architheque Tue, 29 Apr 2008 17:46:04 +0000 http://architheque.wordpress.com/?p=572#comment-382 [...] Bok Choy with Bacon Hispasian Ravioli Make It Up Bok Choy and Tofu No Comments so far Leave a comment RSS feed for comments on this [...] [...] Bok Choy with Bacon Hispasian Ravioli Make It Up Bok Choy and Tofu No Comments so far Leave a comment RSS feed for comments on this [...]

]]> http://architheque.wordpress.com/2008/04/14/hispasian-ravioli/#comment-360 lucy Thu, 17 Apr 2008 14:07:20 +0000 http://architheque.wordpress.com/?p=572#comment-360 looks yummy! zomg you're making me so hungry! looks yummy! zomg you’re making me so hungry!

]]> http://architheque.wordpress.com/2008/04/14/hispasian-ravioli/#comment-359 aa Thu, 17 Apr 2008 04:05:28 +0000 http://architheque.wordpress.com/?p=572#comment-359 another interesting bit of food trivia...in a book I recently read, called 'Eating India' the author Chitrita Banerjee (also bengali) mentions a connection between 'Quejo Fresco' and that most loved of all bengali sweets - the rosogolla (balls of paneer in sugar syrup) Apparently when the portugese arrived in the area they started to train/rely on local bengali suppliers for quejo fresco. The curdling of milk for that kind of cheese was apparently not common in Indian culinary culture until that point. Familiarity with quejo fresco gave the bengalis ideas about how it could be used to make sweets. The bengalis are the only ones in India who have a huge repertoire of cheese (called 'chhena') based sweets. another interesting bit of food trivia…in a book I recently read, called ‘Eating India’ the author Chitrita Banerjee (also bengali) mentions a connection between ‘Quejo Fresco’ and that most loved of all bengali sweets - the rosogolla (balls of paneer in sugar syrup)
Apparently when the portugese arrived in the area they started to train/rely on local bengali suppliers for quejo fresco. The curdling of milk for that kind of cheese was apparently not common in Indian culinary culture until that point. Familiarity with quejo fresco gave the bengalis ideas about how it could be used to make sweets. The bengalis are the only ones in India who have a huge repertoire of cheese (called ‘chhena’) based sweets.

]]> http://architheque.wordpress.com/2008/04/14/hispasian-ravioli/#comment-357 architheque Wed, 16 Apr 2008 15:45:15 +0000 http://architheque.wordpress.com/?p=572#comment-357 thanks for that advice, as i've now got two big chunks of queso fresco to use up. :) thanks for that advice, as i’ve now got two big chunks of queso fresco to use up. :)

]]> http://architheque.wordpress.com/2008/04/14/hispasian-ravioli/#comment-355 aa Wed, 16 Apr 2008 07:06:24 +0000 http://architheque.wordpress.com/?p=572#comment-355 Queso Fresco is an awesome substitute for paneer in Indian 'gravy'-style dishes. It holds its shape and has a similar texture. I've substituted queso freso, (and decent haloumi cheese, available at the middle-eastern grocery) for paneer often since thehy're far easier to find, and much less expensive than Paneer is in T-town. Queso Fresco is an awesome substitute for paneer in Indian ‘gravy’-style dishes. It holds its shape and has a similar texture. I’ve substituted queso freso, (and decent haloumi cheese, available at the middle-eastern grocery) for paneer often since thehy’re far easier to find, and much less expensive than Paneer is in T-town.

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