June 10th, 2007 by alice
Tags: Fillo, Home, Made, Pastry
INGREDIENTS
-
dough
- 4cupsflour
- 1teaspoonsalt
- 1 1/3cups tepidwater
- 1/4cupolive oil
DIRECTIONS
- Sift flour and salt into a mixing bowl and add the water with oil.
- Stir until forms soft dough, then knead in the bowl about 10 minutes.
- Dough will feel sticky at first, but kneading, it should develop into a dough that becomes smooth and satiny.
- When well mixed and smooth, wrap pastry in plastic wrap and leave it to rest at room temperature about one hour.
- If not all the dough is being used right away, wrap the unused portion and keep chilled in fridge up to a week.
- Always bring to room temp before using.
- Divide the pastry into 12 equal portions, shaping them into smooth balls.
- Cover with a cloth, except the one you’re working with.
- Take a ball of dough, and shape it into a square.
- Place it on a lightly floured surface, and roll into a 6 inch square using rolling pin.
- Dust again with flour.
- Take the dowel, and place on one end of the pastry, and roll neatly onto the dowel, pressing firmly as you do so.
- Keep hands on each side of the pastry.
- Unroll the pastry and dust the work surface and pastry with a little flour, and roll up again from opposite side as before, excerting pressure as you go.
- Unroll carefully.
- After second rolling, the pastry should be about 10×12 inches.
- Using the back of your hands, place them under the pastry and stretch gently, moving hands to keep it even, working toward the edges.
- The edges can be given a final stretch with the fingertips.
- You should wind up with a pastry that’s 14×18 inches in size.
- Place on a cloth, cover with wax paper and fold the cloth over the top.
- Repeat the above process with remaining dough balls, laying each on top of the previous one with wax paper between them.
- Use soon after making as they’ll go sour if you keep them too long.
- If desired, you can roll them out more thinly.
- Repeating the dowel rolling process more will result in a thinner square each time.
- Fillo can be used like a puff pastry when thicker, or it’s wonderful in baklawa, lamb pastries, or many other mid eastern sweets when rolled very thin.
- In greece, they’ll often use fillo as a crust for certain types of pies, such as spinach.
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June 10th, 2007 by alice
Tags: Bake, Harvest, Summer, Vegetable
INGREDIENTS
- 1smallcauliflower, broken into small florets(about 4 cups)
- 1bunchbroccoli florets(about 3 cups)
- 1mediumonion, chopped
- 1-2clovegarlic, minced
- 3tablespoonsbutter
- 3mediumtomatoes, chopped
- 3/4teaspoondried basil
- 3/4teaspoondried oregano
- 1pinchthyme (optional)
- salt and pepper
- 4eggs
- 1/3cuphalf-and-half
- 2cups shreddedswiss cheese
- 1/4cup gratedparmesan cheese
DIRECTIONS
- set oven to 350 degrees.
- butter a medium-size baking dish.
- Steam or cook cauliflower and broccoli until firm-tender; drain and set aside.
- saute onion and garlic in butter until tender.
- stir in tomatoes, seasonings, cauliflower and broccoli.
- cook uncovered, until heated through, around 4-5 minutes.
- remove from heat, and set adide.
- in a bowl, beat eggs and cream; stir in 1 cup swiss cheese, Parmesan cheese, and the veggie mixture.
- transfer to the greased baking dish.
- sprinkle with remaining cheese.
- bake, uncovered at 350 degrees for approx.
- 30 minutes, or until a knife inserted in the middle, comes out clean.
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June 10th, 2007 by alice
Tags: Cheesy, Ham, Potato, Squares
INGREDIENTS
- 8mediumrusset potatoes, peeled and cubed
- 1/3cupbutter, melted
- 2tablespoons choppedfresh parsley
- salt and pepper
- 2cupsswiss cheese
- 1cup cubedcooked ham(or more)
- 1smallonion, grated
- 1teaspoongarlic powder
- 3eggs
- 1/2cuphalf-and-halfor whole milk
DIRECTIONS
- set oven to 375 degrees.
- butter a 8-in square baking dish.
- in a saucepan, boil potatoes for 20-25 minutes until very tender; drain well.
- mash potatoes with butter, parsley, salt and pepper.
- spread about 4 cups of the potato mixture on the bottom and up the sides of a greased 8-in square baking dish.
- combine cheese, ham, onion and garlic powder; spoon into potato shell.
- combine eggs and milk; pour over all.
- top with remaining potato mixture.
- sprinkle with paprika.
- bake uncovered for 45-50 minutes, or until golden brown.
- let stand 5 minutes before serving.
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June 10th, 2007 by alice
Tags: Bell, Chowder, Corn, Pepper, Potato
INGREDIENTS
- 1mediumonion, chopped
- 1tablespoon mincedfresh garlic
- 3tablespoonsbutter
- 2 (14 1/2 ounce)canscream-style corn
- 4cupswhole kernel corn, canned is fine
- 2medium dicedpotatoes, peeled
- 1 (14 ounce)cancondensed cream of mushroom soup, undiluted
- 1cup cannedsliced mushrooms, drained
- 3cupshalf-and-halfor whole milk
- 1small mediumgreen bell pepper, seeded chopped
- pepper
- 1smallred bell pepper, seeded and chopped
- 1/2lbbacon, cooked and crumbled(or to taste)
- gratedparmesan cheese (optional)
DIRECTIONS
- In a saucepan, saute onion and garlic in butter for about 3 minutes or until tender.
- Add cream-style corn, corn kernels, potatoes, soup and mushrooms.
- Stir in half and half.
- Add green and red peppers.
- Season with pepper.
- Simmer for 45 mins, or until veggies are tender.
- Garnish with cooked bacon then sprinkle with parmesan cheese if dersired.
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June 10th, 2007 by alice
Tags: Cabbage, Red, Swedish
INGREDIENTS
- 1mediumred cabbage, 2 to 2 1/2 pounds
- 4tablespoonsbutter
- 1tablespoonsugar
- 1teaspoonsalt
- 1/3cupwater
- 1/3cupwhite vinegar
- 1/4cupred currant jelly
- 2tablespoons gratedapples
DIRECTIONS
- Wash cabbage in cold water.
- Cut in half, core and slice finely.
- Combine butter, sugar, salt, water and vinegar in a large pot or Dutch oven and bring to a boil.
- Add cabbage and stir to coat.
- Bring to a second boil and then cover tightly.
- Bake at 350 degrees for 2 hours.
- Do not allow it to dry out.
- Add more water if necessary.
- Ten minutes before the cabbage is completely cooked, mix in the jelly and grated apple.
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