Minesta (Manestra) - Revision history

Wprecht at 01:40, 8 October 2020

2020-10-08T01:40:02Z

← Older revision		Revision as of 18:40, 7 October 2020
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	=== Conclusion? ===		=== Conclusion? ===
	Like many cultural traditions, much is lost in both time and translation. Not to mention that availability of ingredients (orzo is not very common these days). Mixing meat, tomato sauce, and pasta, it's hard to go wrong. Try some of these.		Like many cultural traditions, much is lost in both time and translation. Not to mention that availability of ingredients (orzo is not very common these days). Mixing meat, tomato sauce, and pasta, it's hard to go wrong. Try some of these.

			[[Category:Food]]

Wprecht: /* Ingredients */

2020-07-07T19:35:26Z

Ingredients

← Older revision		Revision as of 12:35, 7 July 2020
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	== Ingredients ==		== Ingredients ==

	* 2-3 lbs Lamb Roast or Beef Chuck Roast		* '''2-3 lbs''' Lamb Roast or Beef Chuck Roast
	* (1) 29 oz. crushed or pureed tomatoes (not sauce)		* '''(1) 29 oz. can''' crushed or pureed tomatoes (not sauce)
	* ~~(1) lb~~. Orzo pasta		* '''16 oz.''' uncooked Orzo pasta
	* Random Italian/Greek spices (parsley, oregano, rosemary, and thyme)		* Random Italian/Greek spices (parsley, oregano, rosemary, and thyme)
	* 2 cups broth (usually Beef)		* '''2 cups''' broth (usually Beef)

	== Directions ==		== Directions ==

Wprecht: /* Further Research */

2020-07-07T18:50:30Z

Further Research

← Older revision		Revision as of 11:50, 7 July 2020
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	Curious about the roots of this dish I did a little searching online. And...this dish doesn't show up. At least not with this spelling. Now, command of the language is not a strong suit in my family so it's entirely possible it's misspelled. So, more searching.		Curious about the roots of this dish I did a little searching online. And...this dish doesn't show up. At least not with this spelling. Now, command of the language is not a strong suit in my family so it's entirely possible it's misspelled. So, more searching.

	This first intriguing recipe I found was for [[~~'''''~~Manestra~~'''''~~]]. This is essentially the above recipe if you skip the whole roasting meat part and include onions and garlic. That's not what we're looking for, but I made it and it's great. A keeper, for sure.		This first intriguing recipe I found was for [[Manestra]]. This is essentially the above recipe if you skip the whole roasting meat part and include onions and garlic. That's not what we're looking for, but I made it and it's great. A keeper, for sure.

	The second interesting find is [[~~'''''~~Youvetsi~~'''''~~]] which is closer to what we have but is usually made with chicken. Pfft. I have not made that yet, but I might. One day.		The second interesting find is [[Youvetsi]] which is closer to what we have but is usually made with chicken. Pfft. I have not made that yet, but I might. One day.

	The final interesting find was Greek Lamb and Orzo. This isn't baked, it's made in a pan with ground lamb and it's topped with bits of Feta cheese. That looks quite interesting and I will give that a try.		The final interesting find was [[Greek Lamb and Orzo]]. This isn't baked, it's made in a pan with ground lamb and it's topped with bits of Feta cheese. That looks quite interesting and I will give that a try.

	=== Conclusion? ===		=== Conclusion? ===
	Like many cultural traditions, much is lost in both time and translation. Not to mention that availability of ingredients (orzo is not very common these days). Mixing meat, tomato sauce, and pasta, it's hard to go wrong. Try some of these.		Like many cultural traditions, much is lost in both time and translation. Not to mention that availability of ingredients (orzo is not very common these days). Mixing meat, tomato sauce, and pasta, it's hard to go wrong. Try some of these.

Wprecht: /* Further Research */

2020-07-07T18:49:49Z

Further Research

← Older revision		Revision as of 11:49, 7 July 2020
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	Curious about the roots of this dish I did a little searching online. And...this dish doesn't show up. At least not with this spelling. Now, command of the language is not a strong suit in my family so it's entirely possible it's misspelled. So, more searching.		Curious about the roots of this dish I did a little searching online. And...this dish doesn't show up. At least not with this spelling. Now, command of the language is not a strong suit in my family so it's entirely possible it's misspelled. So, more searching.

	This first intriguing recipe I found was for '''''Manestra'''''. This is essentially the above recipe if you skip the whole roasting meat part and include onions and garlic. That's not what we're looking for, but I made it and it's great. A keeper, for sure.		This first intriguing recipe I found was for [['''''Manestra''''']]. This is essentially the above recipe if you skip the whole roasting meat part and include onions and garlic. That's not what we're looking for, but I made it and it's great. A keeper, for sure.

	The second interesting find is '''''Youvetsi''''' which is closer to what we have but is usually made with chicken. Pfft. I have not made that yet, but I might. One day.		The second interesting find is [['''''Youvetsi''''']] which is closer to what we have but is usually made with chicken. Pfft. I have not made that yet, but I might. One day.

	The final interesting find was Greek Lamb and Orzo. This isn't baked, it's made in a pan with ground lamb and it's topped with bits of Feta cheese. That looks quite interesting and I will give that a try.		The final interesting find was Greek Lamb and Orzo. This isn't baked, it's made in a pan with ground lamb and it's topped with bits of Feta cheese. That looks quite interesting and I will give that a try.

Wprecht at 18:41, 7 July 2020

2020-07-07T18:41:18Z

← Older revision		Revision as of 11:41, 7 July 2020
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			__NOTOC__
	== Background ==		== Background ==
	This recipe is really an evolution of an old family recipe. I am including each step along the way, so bonus to you dear reader is you get several versions to try out and decide what you like best.		This recipe is really an evolution of an old family recipe. I am including each step along the way, so bonus to you dear reader is you get several versions to try out and decide what you like best.
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	Part of my heritage on my mother's side is Greek. My maternal grandparents both passed when I was young, so there isn't a lot of "dinner at grandma's" in my memories. So, I don't really know what they ate. The one exception is this dish. My mother got this recipe from her mother and prepared it on special occasions. I loved it and it was something she prepared when I was going to visit if it wasn't Thanksgiving or some other holiday with a proscribed menu. So it's become one of my comfort foods.		Part of my heritage on my mother's side is Greek. My maternal grandparents both passed when I was young, so there isn't a lot of "dinner at grandma's" in my memories. So, I don't really know what they ate. The one exception is this dish. My mother got this recipe from her mother and prepared it on special occasions. I loved it and it was something she prepared when I was going to visit if it wasn't Thanksgiving or some other holiday with a proscribed menu. So it's become one of my comfort foods.

	It's called minesta and is basically a roast lamb shoulder with orzo pasta in a tomato sauce.		It's called '''''minesta''''' and is basically a roast lamb shoulder with orzo pasta in a tomato sauce.

	I have no idea how close this is to what my grandmother actually made. I remember seeing the original 3x5 card my mother made of the recipe, but it's lost to the mists of time. My mother made a couple of changes, as have I.		I have no idea how close this is to what my grandmother actually made. I remember seeing the original 3x5 card my mother made of the recipe, but it's lost to the mists of time. My mother made a couple of changes, as have I.

Wprecht: /* Directions */

2020-07-07T18:39:48Z

Directions

← Older revision		Revision as of 11:39, 7 July 2020
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	# Remove the roast, cut it up into small pieces and put it somewhere it will stay warm but not eaten by the dogs		# Remove the roast, cut it up into small pieces and put it somewhere it will stay warm but not eaten by the dogs
	# Stir the orzo into the juices/tomatoes, cover and let it heat		# Stir the orzo into the juices/tomatoes, cover and let it heat
	# How long? Well...that depends. I like my pasta ''done'', so that's about 30 minutes in a slow cooker on high.		# How long? Well...that depends. I like my pasta ''done'', so that's about 30 minutes in a slow cooker on high. If you like yours chewy, I'm sorry, ''al dente'', then stop it whenever it's where you like it.
			# Orzo soaks up a ''lot'' of liquid. Perhaps more than you actually have. This is where the broth comes in, add it as needed while the pasta is cooking. You are aiming for something that's basically a thick stew. It's OK to err on the more fluid side, the orzo will win eventually no matter what you do.
	If you like yours chewy, I'm sorry, ''al dente'', then stop it whenever it's where you like it. ~~However, orzo~~ soaks up a ''lot'' of liquid. Perhaps more than you actually have. This is where the broth comes in, add it as needed while the pasta is cooking. You are aiming for something that's basically a thick stew. It's OK to err on the more fluid side, the orzo will win eventually no matter what you do.

	# Return the meat to the pan and get it back up to temperature and then serve.		# Return the meat to the pan and get it back up to temperature and then serve.

	The leftovers are really good as well, though they will be drier as noted. You can fix that with more broth as you reheat it or just go with it.		The leftovers are really good as well, though they will be drier as noted. You can fix that with more broth as you reheat it or just go with it.

			Qualities on the spices? Eh, I never was very good about measuring this stuff. I've developed a feel for what I want in flavor and intensity and add appropriately. Lacking that experience, I'd start with a teaspoon of each, perhaps more like a tablespoon of parsley. If you have fresh herbs, that's better, but you'll probably want to add more for the same effect. It's basically impossible to ruin this dish short of dumping in a whole bottle of something. There's fairly wide latitude to the flavor profile. If it ends up too strong, add beef broth or tomatoes (or both) to dilute it some. Don't worry, the orzo will still win and soak it all up given time.

	== Further Research ==		== Further Research ==

Wprecht at 18:32, 7 July 2020

2020-07-07T18:32:49Z

← Older revision		Revision as of 11:32, 7 July 2020
Line 34:		Line 34:
	# Return the meat to the pan and get it back up to temperature and then serve.		# Return the meat to the pan and get it back up to temperature and then serve.

	The leftovers are really good as well, though they will be drier as noted.		The leftovers are really good as well, though they will be drier as noted. You can fix that with more broth as you reheat it or just go with it.

			== Further Research ==

			Curious about the roots of this dish I did a little searching online. And...this dish doesn't show up. At least not with this spelling. Now, command of the language is not a strong suit in my family so it's entirely possible it's misspelled. So, more searching.

			This first intriguing recipe I found was for '''''Manestra'''''. This is essentially the above recipe if you skip the whole roasting meat part and include onions and garlic. That's not what we're looking for, but I made it and it's great. A keeper, for sure.

			The second interesting find is '''''Youvetsi''''' which is closer to what we have but is usually made with chicken. Pfft. I have not made that yet, but I might. One day.

			The final interesting find was Greek Lamb and Orzo. This isn't baked, it's made in a pan with ground lamb and it's topped with bits of Feta cheese. That looks quite interesting and I will give that a try.

			=== Conclusion? ===
			Like many cultural traditions, much is lost in both time and translation. Not to mention that availability of ingredients (orzo is not very common these days). Mixing meat, tomato sauce, and pasta, it's hard to go wrong. Try some of these.

Wprecht at 18:17, 7 July 2020

2020-07-07T18:17:45Z

← Older revision		Revision as of 11:17, 7 July 2020
Line 1:		Line 1:
	== Background ==		== Background ==
	~~My heritage on my mother's side has some Greek~~. I ~~don't recall~~ the ~~details now~~, ~~but I think 2 generations back. One of the "family" recipes~~ is ~~a casserole they call minesta. Basically a baked lamb shoulder with orzo pasta in a tomato sauce~~.		This recipe is really an evolution of an old family recipe. I am including each step along the way, so bonus to you dear reader is you get several versions to try out and decide what you like best.

	~~I have no idea how close~~ my ~~version~~ is ~~to what my grandmother made~~. My ~~mother made~~ a ~~couple~~ of ~~changes~~, ~~as have~~ I. ~~AFAIK, we don~~'t ~~have~~ a ~~written version~~. ~~In any case, this is~~ one of my comfort foods~~, something my mother made for me for special occasions~~.		Part of my heritage on my mother's side is Greek. My maternal grandparents both passed when I was young, so there isn't a lot of "dinner at grandma's" in my memories. So, I don't really know what they ate. The one exception is this dish. My mother got this recipe from her mother and prepared it on special occasions. I loved it and it was something she prepared when I was going to visit if it wasn't Thanksgiving or some other holiday with a proscribed menu. So it's become one of my comfort foods.

	The biggest change was in the meat, my mother (and maybe others) weren't big fans of ~~meat~~. It's ~~also~~ an uncommon thing in supermarkets ~~around here~~. ~~So instead~~ she used chuck roast. Similar flavor and texture, though larger.		It's called minesta and is basically a roast lamb shoulder with orzo pasta in a tomato sauce.

			I have no idea how close this is to what my grandmother actually made. I remember seeing the original 3x5 card my mother made of the recipe, but it's lost to the mists of time. My mother made a couple of changes, as have I.

			The biggest change was in the meat, my mother (and maybe others) weren't big fans of lamb. It's an uncommon thing to find in supermarkets in Greater Suburbia. It's also rather expensive. Instead, she used beef chuck roast. Similar flavor and texture, though larger and boneless.

			The other major change is in preparation. Originally, you'd cook a roast in a roasting pan in the oven. You know, that place you store pans and stuff. It would take 2-3 hours depending on the size of the roast. That limits the meal to something for a weekend dinner. Working full time as she did and with 2 kids, the weekends weren't exactly conducive to lengthy operations in the kitchen.

			Sometime in the 1980s crockpots/slow cookers became a thing. A roast like this would take 6-8 hours to cook. This may sound counter-intuitive but making it take longer made it easier to make. Because now you could put it together in the morning and let it go until you got home from work. This had 2 additional benefits: 1) the lower cooking temperature meant cleaning the pan was a lot easier and 2) the window where it's "done" but not "overdone" is really quite wide. A much more forgiving situation if you were nervous about ruining a meal. So once she had one of these wondrous devices, she used it instead of roasting in a pan in the oven.

	== Ingredients ==		== Ingredients ==

	* 2-3 lbs Chuck Roast		* 2-3 lbs Lamb Roast or Beef Chuck Roast
	* 1 29 oz. crushed or pureed tomatoes		* (1) 29 oz. crushed or pureed tomatoes (not sauce)
	* 1 lb. Orzo pasta		* (1) lb. Orzo pasta
			* Random Italian/Greek spices (parsley, oregano, rosemary, and thyme)
			* 2 cups broth (usually Beef)

	== Directions ==		== Directions ==

			# Put the roast in the pan (or slow cooker) and cover it with the tomatoes and sprinkle on the spices
			# Cook it until it's done (but leave the oven/cooker on)
			# Remove the roast, cut it up into small pieces and put it somewhere it will stay warm but not eaten by the dogs
			# Stir the orzo into the juices/tomatoes, cover and let it heat
			# How long? Well...that depends. I like my pasta ''done'', so that's about 30 minutes in a slow cooker on high.

			If you like yours chewy, I'm sorry, ''al dente'', then stop it whenever it's where you like it. However, orzo soaks up a ''lot'' of liquid. Perhaps more than you actually have. This is where the broth comes in, add it as needed while the pasta is cooking. You are aiming for something that's basically a thick stew. It's OK to err on the more fluid side, the orzo will win eventually no matter what you do.

			# Return the meat to the pan and get it back up to temperature and then serve.

			The leftovers are really good as well, though they will be drier as noted.

Wprecht: Created page with "== Background == My heritage on my mother's side has some Greek. I don't recall the details now, but I think 2 generations back. One of the "family" recipes is a casserole the..."

2020-05-10T23:29:20Z

Created page with "== Background == My heritage on my mother's side has some Greek. I don't recall the details now, but I think 2 generations back. One of the "family" recipes is a casserole the..."

New page

== Background ==
My heritage on my mother's side has some Greek. I don't recall the details now, but I think 2 generations back. One of the "family" recipes is a casserole they call minesta. Basically a baked lamb shoulder with orzo pasta in a tomato sauce.

I have no idea how close my version is to what my grandmother made. My mother made a couple of changes, as have I. AFAIK, we don't have a written version. In any case, this is one of my comfort foods, something my mother made for me for special occasions.

The biggest change was in the meat, my mother (and maybe others) weren't big fans of meat. It's also an uncommon thing in supermarkets around here. So instead she used chuck roast. Similar flavor and texture, though larger.

== Ingredients ==

* 2-3 lbs Chuck Roast
* 1 29 oz. crushed or pureed tomatoes
* 1 lb. Orzo pasta

== Directions ==