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Old 04-08-2012, 12:17 PM   #31
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Whiskadoodle,

Happy Easter ...

I love cheese tortellini, and then again, all Italians do ...

Are they warm ? Are they cool ?

If they are warm, the Dijon is sweating ... Are they cool ? Are they a dry variety boiled or an Egg Variety ?

Since you have never tasted: they are not similar to a spaghetti in texture and have a bit of a firm texture to the bite, and they are usually stuffed with a mild ricotta probably ... if not home made ...

Happy Easter --- looks very pretty on a skewer !!

The ready made Pesto could of been put on at last minute when guests arrive --- and then the freshly grated cheese individually ! it is impacting to watch too ...

Margi
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Old 04-08-2012, 01:06 PM   #32
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Quote:
I love cheese tortellini, and then again, all Italians do ...

Are they warm ? Are they cool ?

"If they are warm, the Dijon is sweating ... Are they cool ? Are they a dry variety boiled or an Egg Variety ?

Since you have never tasted: they are not similar to a spaghetti in texture and have a bit of a firm texture to the bite, and they are usually stuffed with a mild ricotta probably ... if not home made "

Margi, these are fresh vaccuum packed 4 cheese tortellini's and are I cooked them for a brief time. The pasta is fine, I thought there would be more flavor in the filling. It is indeed ricotta, with paremsan and romano. I have had some wonderfully flavored ravioli, and I thought they might be more like that.... I am not disappointed and they will be fine.


It is marinating in the refrigerator and is served at room temp.
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Old 04-08-2012, 01:33 PM   #33
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Whiskadoodle,

Ravioli are quite a bit bigger, so they have more filling than tortellini ... I truly like the presentation ... and idea ... The next time, perhaps a tortellini with a Proscuitto and Cheese filling !

Happy Easter.
Margi.
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Old 04-08-2012, 01:33 PM   #34
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Roasting a turkey with a turkey cannon. Corn on the cob and asparagus.

.40
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Old 04-08-2012, 01:34 PM   #35
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Originally Posted by Dengirl View Post
Your house is sounding tummy :)
Thanks Dengirl I sure hope things go smooth. Happy Easter to you.
kadesma
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Old 04-08-2012, 01:34 PM   #36
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Forty_Caliber,

Cool ... roast turkey is always a fave ... Have a lovely day.

Happy Easter.
Margi.
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Old 04-08-2012, 02:07 PM   #37
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" The next time, perhaps a tortellini with a Proscuitto and Cheese filling ! "

I Like This Idea !!

I tend to twitch and pace when all I am asked to contribute towards dinner is an appetizer. I know there will be fruit, cheese, and veggie trays too. And Chocolate. First, I want it to look nice so that one wants to taste it.

The skewers were marinating in a fairly heavy layer/ coating of the pesto. Most of that fell off when I plated them. That is good. ( I can use the remaining pesto for a dish at home next week. Ha!) Basil is not yet in season here, in an affordable quantity to make pesto. I found an organic/ no additives pesto at a market. It has a nice summertime flavor.

When I plated the skewers, they look nice arranged on this tray from my depression glass collection. I rested the skewers on a thin bed of shredded parmesan and just gave a light dusting across the top.
Voila'-- good to go.
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Old 04-08-2012, 02:13 PM   #38
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Whiskadoodle,

We all get nervous when we have to do a presentation ... it is human ... I love the depression glass ... it is lovely and I am sure those tortellini are scrumptuous ... just observe and see them disappear, the minute you lay the platter down !

I like the sprinkle of the cheese of course !!! Good luck ...

Let us all know how it went ...

Happy Holidays and thanks so much for your posts.
Margi.
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Old 04-08-2012, 02:19 PM   #39
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Today's dinner is maple and brown sugar ham, smoked kielbasa, fresh kielbasa. scalloped potatoes, carrots, asparagus, green beans, biscuits, and babkka bread. Pear pie for dessert. The ham and potatoes are in the oven and I'm outside enjoying the weather while dinner cooks.
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Old 04-08-2012, 03:35 PM   #40
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I had Deer Wellington with asparagus and a salad.



That bad boy was a lot of work and we will be eating on it a while.
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