2 tablespoons oil
1 pound fresh mushrooms -- finely chopped
1 medium onion -- diced
5 cloves garlic -- minced
2 leeks -- thinly sliced
1 large sweet red pepper -- julienned
1 teaspoon dried dill -- plus more for garnish
3/4 teaspoon salt
4 ounces blue cheese -- crumbled
1/4 cup fresh bread crumbs
1 pound phyllo dough -- thawed
1/2 cup butter -- melted
Preheat the oven to 375 degrees.
Heat the oil in a skillet over medium heat.
Saute the mushrooms,onion, garlic, leeks, red pepper,
and dill until the vegetables are tender and the liquid
has evaporated, 6 to 8 minutes.
Remove the pan from the heat, and stir in the salt,
cheese, and bread crumbs.
Lay out the sheet of phyllo dough on a work surface, and brush it with melted butter. Fold it in -- into thirds -- lengthwise.
Cut the dough in half, forming two rectangles.
Take each rectangle and fold as you would a box top, first one side towards center, then the other,
ending up with one long strip. Then cut short way, down center
to form strips.
Put 1 rounded tablespoon of filling in the bottom
left-hand corner of one of the phyllo strips. Fold the corner up to form a triangle, and continue to fold until the edges are closed (four times). Place the finished triangles on two baking sheets.
Repeat until you have used all the filling.
Brush the triangles with the remaining melted butter,
and sprinkle with dried dill.
Bake for 12 to 15 minutes, until crisp and browned on
the edges. Serve hot.
Try these flavorful, gently spiced turnovers
next time you want something a little exotic.
These are especially nice as they are suitable for
vegetarians.
2 cloves garlic
1 cup fresh cilantro leaves
16 ounces plain yogurt
2 1/2 cups red potatoes, peeled & diced
1 tablespoon olive oil
1 cup coarsely shredded carrot
1 cup finely chopped onion
2 teaspoons gingerroot, minced
1 cup frozen green peas, thawed
2 tablespoons fresh cilantro, chopped
2 tablespoons water
2 1/2 teaspoons curry powder
1 teaspoon ground cumin
1 teaspoon salt
1 Tablespoon black pepper
2 Tablespoons ground red pepper, adjust to taste
16 sheets frozen phyllo pastry, thawed
vegetable cooking spray
Position knife blade in food processor bowl.
Drop garlic through chute with processor running; process 3 seconds or until garlic is minced.
Add 1 cup cilantro; process until finely chopped.
Add yogurt; process until smooth. Spoon mixture into a bowl; cover and chill.
Place potato in a medium saucepan; add water to cover.
Bring to a boil; cook 12 minutes or until tender. Drain and set aside.
Heat oil in a large skillet over medium heat.
Add carrot, onion, and gingerroot; saute 5 minutes.
Add potato, peas, and next 7 ingredients; saute 5 minutes.
Remove from heat; set aside.
Working with 1 phyllo sheet at a time, cut each sheet lengthwise into
2 (16" -by- 16") strips; lightly spray with cooking spray.
Fold each strip in half lengthwise. Spoon 2 tablespoons
potato mixture onto end of each strip and spread to within
1 inch of end.
Fold the left bottom corner over mixture, forming a triangle; keep folding back and forth into a
triangle to end of strip.
Repeat with remaining ingredients.
Place the turnovers, seam side down, on a baking sheet coated with cooking spray. Lightly spray tops of turnovers with cooking spray. Bake at 400 degrees F for 15 minutes or until golden. Serve with yogurt sauce.
The roasting of the eggplant and use of tahini makes this a very flavorful
babaganouj recipe.
It can be made ahead, but should be brought to room temperature before serving.
Serve with pita chips, sliced focaccia, or fresh vegetables.
1 medium eggplant
1/4 cup lemon juice
1/4 cup tahini
2 cloves garlic
2/3 tablespoon salt (to taste)
1 tablespoon olive oil
1/4 cup finely chopped parsley
Place eggplant on center shelf in hot oven. Cook until soft, turning often. Peel off skin while hot. Remove stem and end of eggplant, if firm.
Chop flesh. Put in blender or food processor. Puree. Blend in most of the lemon juice. Gradually add tahini.
Crush garlic into a paste with 1 teaspoon salt. Add to eggplant. Beat well. Adjust flavor with lemon juice and remaining salt. Beat in olive oil and parsley. If using food processor, put about 4 sprigs of parsley into container. Process until chopped, but still visible.
Place in shallow dish. Garnish with parsley. Serve with Arab bread as an appetizer.
A rich combination of arthicoke hearts & parmesan cheese top crusty french bread slices..... just delicious!
6 ounces marinated artichoke hearts, drained & chopped
1/2 cup grated parmesan cheese
1/3 cup finely chopped green onions
6 tablespoons mayonnaise
4 ounces roasted red pepper, minced
freshly ground pepper, to taste
fresh chopped parsley, for garnish
16 slices french bread baguette rounds, 1/3" thick
Place minced artichokes, parmesan cheese, red onion, red pepper in a large mixing bowl. Mix in mayonnaise, enough to form thick spread.
Preheat broiler. Top bread rounds with spread. Arrange bruschetta on baking sheet. Broil until spread is heated through and begins to brown, about 2 minutes.
Remove from oven and sprinkle with parsley. Serve immediately.
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Guru Spotlight |
Jerry Mayo |