Beet Question
#6
  Re: (...)
Jean's recipe calls for 4 large or 8 medium beets. Mine are very irregularly sized...some the size of marbles, I need to know how Jean's 4 large would measure out roasted. I've got about 2 cups. Should I halve the recipe?
Daphne
Keep your mind wide open.
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#7
  Re: Beet Question by Gourmet_Mom (Jean's recipe calls ...)
I think halving it would work. I had 8 largish medium and had enough for 2 dinners and froze enough for probably a dozen more ravioli.

You only live once . . . but if you do it right once should be enough!
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#8
  Re: Re: Beet Question by Harborwitch (I think halving it w...)
One thing I've learned with ravioli - I never match the amount of dough to the filling. I ended up with more dough, so just made some cut pasta with the rest. If it had been the other way, I probably would have tossed the filling with some hot pasta. (oh, that sounds good!)
Retired and having fun writing cookbooks, tasting wine and sharing recipes with all my friends.
www.achefsjourney.com
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#9
  Re: Re: Beet Question by cjs (One thing I've learn...)
I found the coolest site yesterday before the internet went out. It has all kinds of Ingredient Equivalents ...including my beets. I needed to know if I needed to reduce the ricotta and butter so as not to overwhelm the flavor of the beets.
Daphne
Keep your mind wide open.
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#10
  Re: Re: Beet Question by Gourmet_Mom (I found the coolest ...)
that's a great site, Daphne! I have a few books that show different equivalents, but not to that extent.
Retired and having fun writing cookbooks, tasting wine and sharing recipes with all my friends.
www.achefsjourney.com
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