Friday, April 25, 2014
sharing some of my Mother's art work.
My mother is a petite feisty French Alsatian woman who is amazing. She is constantly creative and that is why I am proud to share just a few of her paintings here.
spring pea soups....
I am a big fan of spring peas... sometimes I plant them in time to use in my dishes and other times with our Chicago weather our winter goes straight into summer, I don't get my peas planted in time.
I am lucky to have a Fresh Market in driving distance of my home where seasonal vegetables and fresh fruits are available to buy my peas or I just use the organic freezer peas for my spring cooking.
My favorite soup may be split pea but today I had on my cooking wish list, Jacques Pepin's Cold Cream of Pea soup with Mint from his book ESSENTIAL PEPIN. AS THE RECIPE IS NOT SHARED THROUGH PRINT OR VIDEO, I WILL NOT BE ABLE TO SHARE IT HERE. If you want the recipe go to his book ESSENTIAL PEPIN and look on page 3.
I personally like Daniel Boulud's version of cold pea soup better, probably because it has bacon and leeks in the soup, but it was fun making Jacques quick cold pea soup.
PHOTO BY THE CHALK BOARD MAGAZINE: (LOVELY PEAS AND GOAT CHEESE) http://thechalkboardmag.com/taste-of-pace-spring-english-peas
Jacques Pepin's recipe has onion, chicken stock, mint leaves, baby peas, plain yogurt, butter, sugar and tabasco.
Jacques Pepin's cold pea soup. (w/o mint leaves on top) 
DANIEL BOULUD
not my photo http://www.foodandwine.com/recipes/chilled-spring-pea-soup by DANIEL BOULUD
photo by Quentin Bacon
COPIED EXACTLY FROM FOOD AND WINES RECIPE PAGE (LINK ABOVE) THE RECIPE IS PROPERTY OF DANIEL BOULUD AND FOOD AND WINE MAGAZINE.
- "8 slices of bacon
- 1 tablespoon extra-virgin olive oil
- 2 celery ribs, thinly sliced
- 1 onion, thinly sliced
- 1 leek, white and tender green parts only, thinly sliced
- 5 cups chicken stock or low-sodium broth
- Two 4-inch rosemary sprigs
- Salt and freshly ground white pepper
- 1/2 pound sugar snap peas, thinly sliced
- Two 10-ounce boxes frozen baby peas
- 1/4 cup flat-leaf parsley leaves
- 1 cup heavy cream
- 1 garlic clove, minced
- In a medium soup pot, cook the bacon over moderate heat until browned and crisp, about 6 minutes. Transfer the bacon to a plate. Pour off the fat in the pot.
- In the same pot, heat the olive oil. Add the celery, onion and leek and cook over moderately low heat, stirring occasionally, until softened but not browned, about 7 minutes. Add the chicken stock, 4 slices of the cooked bacon, 1 rosemary sprig and a pinch each of salt and white pepper. Simmer until the vegetables are very tender, about 15 minutes. Discard the bacon and rosemary. Using a slotted spoon, transfer the vegetables to a blender.
- Meanwhile, bring a medium saucepan of salted water to a boil. Add the sugar snaps and cook for 3 minutes. Add the frozen baby peas and the parsley and cook just until heated through, about 1 minute; drain. Add the sugar snaps, baby peas and parsley to the blender and puree until smooth, adding a few tablespoons of the broth to loosen the mixture. Transfer the soup and the remaining broth to a large bowl set in a larger bowl of ice water to cool.
- In a small saucepan, bring the heavy cream, garlic and remaining rosemary sprig to a boil. Simmer over low heat until slightly reduced, about 5 minutes. Strain the garlic cream into a bowl and let cool.
- Ladle the chilled pea soup into bowls and drizzle with the garlic cream. Crumble the remaining 4 slices of bacon into each bowl and serve.
MAKE AHEAD The soup and cream can be refrigerated separately for up to 2 days.
SUGGESTED PAIRING
Brisk, lively Austrian Grüner Veltliner."
Wednesday, April 23, 2014
April 23, 2014 Ricotta dumplings with red pepper sauce and asparagus stew all by Jaques Pepin
Delicious doesn't have to be hard - colorful and easy is always good.
Ricotta Dumplings with red pepper (and tomato) sauce from Jacques Pepin's video Cozy Carbs as well as his book Essential Pepin page Page 102
Jacques Pepin has shared this recipe in the New York times, Food and Wine and other magazines so I can share it here:
Early this afternoon I pre-measured everything so I could take little time to cook.
Ricotta dumplings with red pepper sauce according to Essential Pepin
Sauce
1 6 oz red bell pepper cored seed and cut into 1 inch pieces *
1 6oz of tomato cut into 1 inch chunks *
1 cup water *
1/2 tsp. salt
1/4 teaspoon freshly ground black pepper
1 Tablespoon Potato starch (or corn starch) dissolved in 1 Tablespoon water (cold)
1-1/2 Tablespoons unsalted butter
1 tablespoon olive oil
(*my changes... I used 6 ounces of drained jarred whole roasted peppers and 6 ounces canned whole San Maranzo Italian tomatoes with 1/2 cup (depending on your preference of thickness) of the juice from the can of the tomatoes- puree in a blender - I didn't strain it or use a hand blender because I used the the regular blender) (what can I say I was lazy)
"Put the red pepper and tomato in a saucepan with the water and bring to a boil over high heat, then reduce the heat to low, cover, and boil gently for 8 minutes. Put the mixture through a food mill or sieve to remove the skin and tomato seeds (you should have 1-1/4 cups)
Return the pureed mixture to the saucepan and sitir in the s/p and dissolved potato starch. Bring to a boil andd the butter and oil and emulsify with a hand blender (or use a food processor) for about 10 seconds. Set aside." (JACQUES PEPIN)
Dumplings
"Bring 4 quarts of water to a simmer in a large pot. Preheat oven to 160 degrees."
In food processor with blade place:
"8 ounces (1 cup) ricotta cheese
1/2 tsp. salt
1/4 tsp. pepper
1 large egg
1/2 cup all purpose flour
1/2 cup grated Gruyere or Emmenthaler cheese
2 Tablespoons minced fresh chives
1/4 cup grated Parmesan Cheese"
Process for "10 seconds"
"transfer the dumpling batter to a bowl and mix in" 2 Tablespoons minced fresh chives".
"Make the dumplings in 2 batches, dropping the batter about 1 Tablespoon at a time, as quickly as possible, into the simmering water. Let the dumplings cook at a low simmer for 10 minutes, they will rise to the top of the water and float as they cook. Lift the dumplings from the water a slotted spoon or skimmer, drain well, and arrange on a platter. Keep warm in the oven while you make the remainder of the dumplings."
"Meanwhile, reheat the sauce.
When the second batch of dumplings are cooked, add to the platter with the first batch or divide all the dumplings among individual plates. Spoon on the warm red pepper sauce and serve sprinkled with the Parmesan" jacques Pepin
----------------------
I also made Asparagus stew from Jacques Pepin New complete Techniques page 81
Very good.. good flavors that bring out the fresh flavors of the asparagus!
Sorry the recipe isn't Printed anywhere so I can not share it.
Ricotta Dumplings with red pepper (and tomato) sauce from Jacques Pepin's video Cozy Carbs as well as his book Essential Pepin page Page 102
video
http://blogs.kqed.org/essentialpepin/2011/09/10/episode-108-cozy-carbs/Jacques Pepin has shared this recipe in the New York times, Food and Wine and other magazines so I can share it here:
Early this afternoon I pre-measured everything so I could take little time to cook.
Ricotta dumplings with red pepper sauce according to Essential Pepin
Sauce
1 6 oz red bell pepper cored seed and cut into 1 inch pieces *
1 6oz of tomato cut into 1 inch chunks *
1 cup water *
1/2 tsp. salt
1/4 teaspoon freshly ground black pepper
1 Tablespoon Potato starch (or corn starch) dissolved in 1 Tablespoon water (cold)
1-1/2 Tablespoons unsalted butter
1 tablespoon olive oil
(*my changes... I used 6 ounces of drained jarred whole roasted peppers and 6 ounces canned whole San Maranzo Italian tomatoes with 1/2 cup (depending on your preference of thickness) of the juice from the can of the tomatoes- puree in a blender - I didn't strain it or use a hand blender because I used the the regular blender) (what can I say I was lazy)
"Put the red pepper and tomato in a saucepan with the water and bring to a boil over high heat, then reduce the heat to low, cover, and boil gently for 8 minutes. Put the mixture through a food mill or sieve to remove the skin and tomato seeds (you should have 1-1/4 cups)
Return the pureed mixture to the saucepan and sitir in the s/p and dissolved potato starch. Bring to a boil andd the butter and oil and emulsify with a hand blender (or use a food processor) for about 10 seconds. Set aside." (JACQUES PEPIN)
Dumplings
"Bring 4 quarts of water to a simmer in a large pot. Preheat oven to 160 degrees."
In food processor with blade place:
"8 ounces (1 cup) ricotta cheese
1/2 tsp. salt
1/4 tsp. pepper
1 large egg
1/2 cup all purpose flour
1/2 cup grated Gruyere or Emmenthaler cheese
2 Tablespoons minced fresh chives
1/4 cup grated Parmesan Cheese"
Process for "10 seconds"
"transfer the dumpling batter to a bowl and mix in" 2 Tablespoons minced fresh chives".
"Make the dumplings in 2 batches, dropping the batter about 1 Tablespoon at a time, as quickly as possible, into the simmering water. Let the dumplings cook at a low simmer for 10 minutes, they will rise to the top of the water and float as they cook. Lift the dumplings from the water a slotted spoon or skimmer, drain well, and arrange on a platter. Keep warm in the oven while you make the remainder of the dumplings."
"Meanwhile, reheat the sauce.
When the second batch of dumplings are cooked, add to the platter with the first batch or divide all the dumplings among individual plates. Spoon on the warm red pepper sauce and serve sprinkled with the Parmesan" jacques Pepin
----------------------
I also made Asparagus stew from Jacques Pepin New complete Techniques page 81
Very good.. good flavors that bring out the fresh flavors of the asparagus!
Sorry the recipe isn't Printed anywhere so I can not share it.
L'Etoile in Madison, Wisconsin
If you want to taste truly amazing food (with a price) I recommend L'Etoile in the center of Madison, Wisconsin. One of my daughters attended the University of Wisconsin in Madison and I was thoroughly surprised at finding a top restaurant by her school.
Creative, sublime, thoroughly thought out dishes that will make your taste buds dance. Farm fresh and seasonal surprises await their customers. I Am not an envious person but I walked away full and happy, jealous that I would never be able to cook like these masters. L'Etoile is lovely.
http://www.letoile-restaurant.com
Chef Tori Miller Co Proprietor
sous chef Andrew Kroeger
Itaru Nagano, Sous Chef
Melinda Dorn pastry chef
Creative, sublime, thoroughly thought out dishes that will make your taste buds dance. Farm fresh and seasonal surprises await their customers. I Am not an envious person but I walked away full and happy, jealous that I would never be able to cook like these masters. L'Etoile is lovely.
http://www.letoile-restaurant.com
Chef Tori Miller Co Proprietor sous chef Andrew Kroeger Itaru Nagano, Sous Chef Melinda Dorn pastry chef
If money isn't a concern and you are in Madison, Wisconsin plan to stop by E'toile - also realize that the plates will be small than the many "regular" places but you have multiple courses that will fill your soul and your body -tou will walk away knowing you just had a remarkable experience. . And of course one can not be disappointed by their marvelous amuse bouche which comes between courses - delectable! They also have lovely wines and an extremely knowledge Sommelier.
massive fails happen. laugh and move on -
Recently I made three quiches for Easter for my dear sister-in-laws party... My ego imagined oohs and aaaahs (not really lol) over my lovely interpretations of quiche Lorraine - lol NOT!!!
, Bobby Flay's Chorizo and goat cheese quiche (can you say FAIL) it looked lovely but still fail!
, and my onion quiche with thyme (way too much thyme.. and where was the bacon.. everything is better with bacon).
look how pretty it looked (was it good - no but it sure looked good)
MY QUICHES NEEDED TO STAY HOME. . -I didn't even make my crust - who doesn't make their crust... just kidding.
(One of my dear sis-in-laws make an awesome egg dish. If all we had was that dish and my other dear sister-in-laws hash brown casserole that would make Easter for me.
So many cooks (especially new cooks) are afraid to cook for others because they are afraid of moments like I had. ALL COOKS HAVE MOMENTS LIKE THIS. I just admit it any time it happens - I sometimes will take a bow! yes yes ... not the best... thank you.
I like moments like this because it teaches me so much! I love cooks that show their mistakes as well as their successes. Even chefs cookbooks have items that are not outstanding to everyone. There are websites that show fails - move on - learn from mistakes and don't be afraid to try again.
http://www.boredpanda.com/funny-cooking-fails/
we all make mistakes and that's how we learn: Julia Child - flipping a potato pancake (ends up mostly on the stove) It's going to happen.. embrace it and move on.
Cooking Mistakes happen!
My worst mistakes as I learned how to be a home cook. (my dear husband can attest)
as a young mom: I bought these beautiful stuffed chicken breasts and placed them in the oven.. the chicken was glistening and I was so proud. My dear husband came in and asked what smelled like plastic... the chicken was glistening because I forgot to take the plastic wrap off.
So practice, practice, practice...don't take things so seriously.. and expect to make mistakes!!! Have fun. Life is an adventure!
I have
Tuesday, April 22, 2014
April 22, 2014 menu: tequila chicken (Ina), Pico de gallo, tomatillo sauce, corn pancakes (JP)
Tonight's menu at our house:
Ina Garten's Tequila Lime Chicken http://www.foodnetwork.com/recipes/ina-garten/tequila-lime-chicken-recipe.html
with Pico de Gallo by Curtis Stone
Jacques Pepin's Crispy Corn Pancakes served with Tomatillo sauce
Salad with bought chipolte ranch dressing
not the best picture. There was only one small piece of chicken left after everyone took their share.
Ina Garten's copied directly from her link (Ina Garten's property)
"1/2 cup gold tequila
1 cup freshly squeezed lime juice (5 to 6 limes)
1/2 cup freshly squeezed orange juice (2 oranges)
1 tablespoon chili powder
1 tablespoon minced fresh jalapeno pepper (1 pepper seeded)
1 tablespoon minced fresh garlic (3 cloves)
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
3 whole (6 split) boneless chicken breasts, skin on
Directions
Combine the tequila, lime juice, orange juice, chili powder, jalapeno pepper, garlic, salt, and pepper in a large bowl. Add the chicken breasts. Refrigerate overnight.
Heat a grill with coals and brush the rack with oil to prevent the chicken from sticking. Remove the chicken breasts from the marinade, sprinkle well with salt and pepper, and grill them skin-side down for about 5 minutes, until nicely browned. Turn the chicken and cook for another 10 minutes, until just cooked through. Remove from the grill to a plate. Cover tightly and allow to rest for 5 minutes. Serve hot or at room temperature."
My cooking:
I used a meat thermometer to check internal temperature of the chicken - the chicken cooked in less time for me...
I used the tomatillo sauce for more flavor - I did think the chicken was okay to good - I have had other marinades that I like better - it is important in this recipe to keep the skin on and marinate the chicken over night or 24 hours; my chicken was much better with the tomatillo sauce or the pico de gallo.
----------
Jacques Pepin's Crispy Corn Pancakes page 426/427 of ESSENTIAL PEPIN - I do not post recipes from any chef unless they have shared their recipes on line or on video. (simple nice pancake)
Here's some pictures though:
Tomatillo sauce:
cast iron fry pan heat
1 to 1-1/4 lbs. tomatillos
2 tsp. kosher salt
1 cup chopped onion
1/2 cup cilantro leaves loose
1 tablespoon canned mild (chopped) jalapeno
my cast iron pan looks like this but any will do great
1 to 1-1/4 lb. tomatillos with skins removed (then rinsed and dried)
tomatillo with paper skin
without skins
Ina Garten's Tequila Lime Chicken http://www.foodnetwork.com/recipes/ina-garten/tequila-lime-chicken-recipe.html
with Pico de Gallo by Curtis Stone
Jacques Pepin's Crispy Corn Pancakes served with Tomatillo sauce
Salad with bought chipolte ranch dressing
not the best picture. There was only one small piece of chicken left after everyone took their share. Ina Garten's copied directly from her link (Ina Garten's property)
"1/2 cup gold tequila
1 cup freshly squeezed lime juice (5 to 6 limes)
1/2 cup freshly squeezed orange juice (2 oranges)
1 tablespoon chili powder
1 tablespoon minced fresh jalapeno pepper (1 pepper seeded)
1 tablespoon minced fresh garlic (3 cloves)
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
3 whole (6 split) boneless chicken breasts, skin on
Directions
Combine the tequila, lime juice, orange juice, chili powder, jalapeno pepper, garlic, salt, and pepper in a large bowl. Add the chicken breasts. Refrigerate overnight.
Heat a grill with coals and brush the rack with oil to prevent the chicken from sticking. Remove the chicken breasts from the marinade, sprinkle well with salt and pepper, and grill them skin-side down for about 5 minutes, until nicely browned. Turn the chicken and cook for another 10 minutes, until just cooked through. Remove from the grill to a plate. Cover tightly and allow to rest for 5 minutes. Serve hot or at room temperature."
My cooking:
I used a meat thermometer to check internal temperature of the chicken - the chicken cooked in less time for me...
I used the tomatillo sauce for more flavor - I did think the chicken was okay to good - I have had other marinades that I like better - it is important in this recipe to keep the skin on and marinate the chicken over night or 24 hours; my chicken was much better with the tomatillo sauce or the pico de gallo.
----------
Jacques Pepin's Crispy Corn Pancakes page 426/427 of ESSENTIAL PEPIN - I do not post recipes from any chef unless they have shared their recipes on line or on video. (simple nice pancake)
Here's some pictures though:
Tomatillo sauce:
cast iron fry pan heat
1 to 1-1/4 lbs. tomatillos
2 tsp. kosher salt
1 cup chopped onion
1/2 cup cilantro leaves loose
1 tablespoon canned mild (chopped) jalapeno
my cast iron pan looks like this but any will do great1 to 1-1/4 lb. tomatillos with skins removed (then rinsed and dried)
tomatillo with paper skin without skins
Place tomatillo's in a preheated cast iron pan that has heated a bit on high
heat (letting the tomatillo's to blister - turn so other sides get blistering as well (cook about 5 - 7 minutes in total) then place in an oven at 350 degrees for 10 to 12 minutes (take out of oven and let tomatillo's cool for about 5 - 10 minutes.
In a food processor or blender: place 1 cup chopped onion, 1 tablespoon (or more to suit your taste) of canned mild chopped jalapenos, 2 teaspoons level kosher salt, and the cooked tomatillos. Process until smooth to your taste.
---------------------------------------------------
Pico de gallo: I love Curtis Stones Pico de Gallo. http://www.curtisstone.com/recipe/grilled-fish-pico-de-gallo (I also love his fish tacos)
Martha Stewart's Pico de gallo : http://www.marthastewart.com/336938/pico-de-gallo
Bobby Flay: http://www.foodnetwork.com/recipes/pico-de-gallo-recipe4.html
Saturday, April 19, 2014
Summer is coming
Even with Great Lakes only being defrosted 37 % signs of spring are definitely in the air...
Frost bite sailing has begun! Summer is coming even if the water is 38 degrees.
my photo Northwestern University
Frost bite sailing has begun! Summer is coming even if the water is 38 degrees.
one of my children getting the first chance to sail again.
my photo Northwestern University
Time to think of picnics and fun with family
Friday, April 18, 2014
not everything works - Beets and Rhubarb, olive oil, s/p roasted
today I made a souffle but I wanted something different with it. In Martha Stewart's Living magazine, May issue, there was a recipe for baby beets with Rhubarb roasted with olive oil and s/p. It was different and tonight I wanted different! Well...
My first thought was that beets would roast slower than the Rhubarb would, so I cut them smaller in hopes the beets would cook at the same time as the rhubarb. (they didn't) -
If I would have looked at the picture in the magazine, (above from Martha Stewart's Living Magazine - May Issue 2014, page 43), I should have looked to see how "baby" those baby beets actually were. In other words, the rhubarb melted before the beets cooked.
What I and my family thought:
-The rhubarb did not get the natural sugars from the beets as described by the magazine - according to my youngest.. keep the rhubarb for pie.
-I do like the rhubarb roasted though.. tart of course; but the roasting brought out a nice flavor in the rhubarb.
-Personally I may have roasted the beets first a bit and then add rhubarb with just a pinch of sugar. and maybe some fresh herbs.
Oh well you can't win them all.
souffle I made: https://www.youtube.com/watch?v=IFAjJif7OoY
by Julia Child
Always delicious!
My first thought was that beets would roast slower than the Rhubarb would, so I cut them smaller in hopes the beets would cook at the same time as the rhubarb. (they didn't) -
If I would have looked at the picture in the magazine, (above from Martha Stewart's Living Magazine - May Issue 2014, page 43), I should have looked to see how "baby" those baby beets actually were. In other words, the rhubarb melted before the beets cooked.
What I and my family thought:
-The rhubarb did not get the natural sugars from the beets as described by the magazine - according to my youngest.. keep the rhubarb for pie.
-I do like the rhubarb roasted though.. tart of course; but the roasting brought out a nice flavor in the rhubarb.
-Personally I may have roasted the beets first a bit and then add rhubarb with just a pinch of sugar. and maybe some fresh herbs.
Oh well you can't win them all.
souffle I made: https://www.youtube.com/watch?v=IFAjJif7OoY
by Julia Child
Always delicious!
Tuesday, April 15, 2014
A must go to when in Barrington, Illinois Ambrosia's
http://www.discoverambrosia.com
If you ever have a taste for stunning and delectable European and American pastries and you are in the Far Northwest suburbs of Chicago, Illinois, a must visit is to
Ambrosia's Euro-American Patisserie!
Located at 710 West Northwest Highway in the Foundry of Barrington Shopping area it is my must go to shop where I can spoil myself and visiting friends and family.
I highly recommend Amrobrosia's: wonderful pastries, genuinely kind and involved owners, and a lovely staff make this a must go to.
(On many Saturday mornings, the patrons can see live music while enjoying your pastries.)
Not my photos:
If you ever have a taste for stunning and delectable European and American pastries and you are in the Far Northwest suburbs of Chicago, Illinois, a must visit is to
Ambrosia's Euro-American Patisserie!
Located at 710 West Northwest Highway in the Foundry of Barrington Shopping area it is my must go to shop where I can spoil myself and visiting friends and family.
I highly recommend Amrobrosia's: wonderful pastries, genuinely kind and involved owners, and a lovely staff make this a must go to.
(On many Saturday mornings, the patrons can see live music while enjoying your pastries.)
from there website: 
Not my photos:
Ina Garten's spanakopitas
Last night I made Ina Garten's SPANAKOPITAS. I have never worked with Phyllo dough before and was reluctant. I was rather surprised by the fragility of the phyllo dough but I enjoyed learning how to work with it. I did have some falling apart episodes but overall it was interesting and I and my family agree that the phyllo dough added lovely texture to the dish.
I will definitely make this again, both as a dinner and made smaller as an appetizer.
below has been taken word for word from the food network site (recipe owned by Ina Garten) (PHOTO FROM INA GARTEN'S BACK TO BASIC COOKBOOK)
this recipe
http://www.foodnetwork.com/recipes/ina-garten/dinner-spanakopitas-recipe.html
How to butter and fold spanakopitas https://www.youtube.com/watch?v=FVnbFR4SnGU
"Ingredients
1/4 cup good olive oil
1 cup chopped yellow onion
3 scallions, white and green parts, chopped
2 (10-ounce) packages frozen chopped spinach, defrosted (I used fresh)
4 extra-large eggs, lightly beaten (I used large eggs)
3 tablespoons freshly grated Parmesan cheese
Plain dry bread crumbs
1 teaspoon grated nutmeg (I used 1/2 because my d family does not like too much nutmeg)
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
2 cups small-diced feta cheese (12 ounces)
3 tablespoons toasted pine nuts (left out bc of allergies in house hold)
24 sheets frozen phyllo dough, defrosted
1/4 pound (1 stick) unsalted butter, melted
Flaked sea salt, such as Maldon, for sprinkling
Directions
Preheat the oven to 375 degrees F.
Heat the olive oil in a medium saute pan, add the onion, and cook for 5 minutes over medium-low heat. Add the scallions, and cook for another 2 minutes until the scallions are wilted but still green. Meanwhile, gently squeeze most of the water out of the spinach and place it in a large bowl.
When the onion and scallions are done, add them to the spinach. Mix in the eggs, Parmesan cheese, 3 tablespoons bread crumbs, the nutmeg, salt, and pepper. Gently fold in the feta and pine nuts.
Place 1 sheet of phyllo dough flat on a work surface with the long end in front of you. Brush the dough lightly with butter and sprinkle it with a teaspoon of bread crumbs. Working quickly, slide another sheet of phyllo dough on top of the first, brush it with butter, and sprinkle lightly with bread crumbs. (Use just enough bread crumbs so the layers of phyllo don't stick together.) Pile 4 layers total on top of each other this way, brushing each with butter and sprinkling with bread crumbs. Cut the sheets of phyllo in half lengthwise. Place 1/3 cup spinach filling on the shorter end and roll the phyllo up diagonally as if folding a flag. Then fold the triangle of phyllo over straight and then diagonally again. Continue folding first diagonally and then straight until you reach the end of the sheet. The filling should be totally enclosed. Continue assembling phyllo layers and folding the filling until all of the filling is used. Place on a sheet pan, seam sides down. Brush with melted butter, sprinkle with flaked salt, and bake for 30 to 35 minutes, until the phyllo is browned and crisp. Serve hot."
Read more at: http://www.foodnetwork.com/recipes/ina-garten/dinner-spanakopitas-recipe.html?oc=linkback
I will definitely make this again, both as a dinner and made smaller as an appetizer.
below has been taken word for word from the food network site (recipe owned by Ina Garten) (PHOTO FROM INA GARTEN'S BACK TO BASIC COOKBOOK)
this recipe
http://www.foodnetwork.com/recipes/ina-garten/dinner-spanakopitas-recipe.html
How to butter and fold spanakopitas https://www.youtube.com/watch?v=FVnbFR4SnGU
"Ingredients
1/4 cup good olive oil
1 cup chopped yellow onion
3 scallions, white and green parts, chopped
2 (10-ounce) packages frozen chopped spinach, defrosted (I used fresh)
4 extra-large eggs, lightly beaten (I used large eggs)
3 tablespoons freshly grated Parmesan cheese
Plain dry bread crumbs
1 teaspoon grated nutmeg (I used 1/2 because my d family does not like too much nutmeg)
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
2 cups small-diced feta cheese (12 ounces)
3 tablespoons toasted pine nuts (left out bc of allergies in house hold)
24 sheets frozen phyllo dough, defrosted
1/4 pound (1 stick) unsalted butter, melted
Flaked sea salt, such as Maldon, for sprinkling
Directions
Preheat the oven to 375 degrees F.
Heat the olive oil in a medium saute pan, add the onion, and cook for 5 minutes over medium-low heat. Add the scallions, and cook for another 2 minutes until the scallions are wilted but still green. Meanwhile, gently squeeze most of the water out of the spinach and place it in a large bowl.
When the onion and scallions are done, add them to the spinach. Mix in the eggs, Parmesan cheese, 3 tablespoons bread crumbs, the nutmeg, salt, and pepper. Gently fold in the feta and pine nuts.
Place 1 sheet of phyllo dough flat on a work surface with the long end in front of you. Brush the dough lightly with butter and sprinkle it with a teaspoon of bread crumbs. Working quickly, slide another sheet of phyllo dough on top of the first, brush it with butter, and sprinkle lightly with bread crumbs. (Use just enough bread crumbs so the layers of phyllo don't stick together.) Pile 4 layers total on top of each other this way, brushing each with butter and sprinkling with bread crumbs. Cut the sheets of phyllo in half lengthwise. Place 1/3 cup spinach filling on the shorter end and roll the phyllo up diagonally as if folding a flag. Then fold the triangle of phyllo over straight and then diagonally again. Continue folding first diagonally and then straight until you reach the end of the sheet. The filling should be totally enclosed. Continue assembling phyllo layers and folding the filling until all of the filling is used. Place on a sheet pan, seam sides down. Brush with melted butter, sprinkle with flaked salt, and bake for 30 to 35 minutes, until the phyllo is browned and crisp. Serve hot."
Read more at: http://www.foodnetwork.com/recipes/ina-garten/dinner-spanakopitas-recipe.html?oc=linkback
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