Saturday, October 31, 2009
The recipe was pretty simple, but did have a fair amount of preparation work. I know it's been said before, but make sure you defrost your philo dough before you're ready to make this. I'd also recommend defrosting your spinach at least a few hours ahead of time. This should save you some hassle when you're ready to really start making the pie.
I didn't have a problem with the salt content, but I think that's because I deliberately cut the salt amount by about 1/3, and I was also a little short on the feta cheese, which has a lot of salt in it. Also, as others have said, the philo does not cover over the top of the pie, so you'll have to add a few sheets on the top to cover it. I added about three sheets, doubled over the top, and it did the trick.
Here is is just out of the oven- very pretty!
The pie went over very well at dinner, although I must confess the other items on the table were so wonderful, I think a little of the pie's thunder might have been stolen. I guess that's the price I pay for having a great chef for a husband. I will willingly pay it!
This recipe is a definite keeper. It's delicious and unique, and looks so pretty on the table.
Friday, October 30, 2009
On my husband's suggestion, I did add a little extra tabasco sauce to the recipe, and I liked the extra kick that it gave the dip. I also used reduced fat mayo, sour cream, and cream cheese, and didn't notice any deficit in flavor or taste. My waist thanks you for the tip on that, Lou Ann. This recipe was extremely easy and very tasty. I especially like that it can be made ahead of time. This will be a recipe I'll definitely be making again.
Thursday, October 29, 2009
I meant to take a picture before I brought all these delicious brownies to school with me, but then I decided that the empty pans were evidence enough of how amazing they were. It made two 9x13 pans of rich, chewy, scrumptious, chocolatey brownies. I gave them to my fellow 3rd grade teachers, the 2nd grade teachers and then still had some left for James and I.
Monday, October 26, 2009
Sunday, October 25, 2009
I've spent the week baking. I think I've made the Maple Oatmeal Scones about 4 times for various Bible Studies and breakfast type meetings. They have been a hit every time and I've always saved a few out for us at home.
Last night I had a great night getting together with a few girl friends for a pot luck dinner. I had been dying to make the Pecan Squares since our last dinner party. I ended up making a half recipe and using a 9x13 pyrex dish to make them. A few mishaps happened. Mishap #1 the oven was on 450 instead of 350 for the first 8 minutes of baking the pecan mix on top of the shortbread. It didn't seem to mess with the outcome. Mishap #2 I still used a whole teaspoon of the lemon and orange zest b/c I forgot to half it. Mishap #3 I dumped an entire bag of Nestle Tollhouse morsels on top. I know, you're thinking how could this be a mishap. Well, it wasn't a total mishap. It was just a little too much chocolate. I recommend a whole bag for a whole recipe. Also, I had to leave and cut the squares before the chocolate had time to completely cool so it was a little messy and they didn't turn out as pretty as they could have with proper cooling.
All in all, two thumbs up. I will definitely make this again. It was easy, taste great and I did like the chocolate on top. All of the girls enjoyed them and even with baking half a recipe we had enough for home and for the Roller's! Congrats to Chad, Karen and Kate, baby Barrett is a sweetheart!
Friday, October 23, 2009
I also made the parmesan smashed potatoes and they were delicious! However, it wasn't enough to save the meal. Rhett is out getting us Quiznos right now! :o)
No school today for my middle schooler so she had a friend sleep over and we had a tea party for breakfast. Made the strawberry scones with craisins instead of dried strawberries and only made half the recipe. They were yummy - light and fluffy and buttery. Half recipe made a tray full although I cut them smaller than she suggested and I may have rolled them out a little flatter. Served them with strawberry jam and whipped cream like they do in England! Girls loved them! and I thought they were really good as well!!
Thursday, October 22, 2009
Edited: I forgot to mention that instead of using a food mill like Ina says (don't have one or even know what that is...), I used the blender to mix it all up. We don't have a large enough food processor, but if you do you could use that.
The parmesan croutons caught my eye and I thought they'd go perfectly with this soup, so I made those as well...delicious!!! (except I did put too much salt on my first batch - learned my lesson there. Ina said to "sprinkle liberally"...well I was a little too liberal with my sprinkling!) I made them again tonight (because they are sooooooo good!!) and used less salt but added garlic powder. They were even better with the garlic powder. I think these would make a tasty appetizer as well.
We always eat tomato basil soup with grilled chicken caesar salad. I broke up the parmesan croutons and put them in my salad, too...mmm!
Wednesday, October 21, 2009
Over all the had a pretty good taste, but a really odd gritty, squishy texture! (of course I take credit for the texture)
I think I will probably try these again sometime, but first I have to eat the pan of brownies that I just put in my freezer. I made a half batch (thank goodness!!) and it fit perfectly in a 9x13 pan. I forgot to take a picture of the finished product, oh, well, they weren't too impressive anyway! Maybe next time.
Tuesday, October 20, 2009
They say history repeats itself, and well, it kind of did last weekend. No, I didn't butter the bottom of the pan again. Here is what I did do.
I volunteered to bring the roasted carrots to the Barefoot Contessa dinner party two Saturday nights ago. Everyone had raved about how good the recipe was, and how simple it was to put together. They were right; it is simple, but it sure did take me a long time to peel and cut up all those carrots. I was making a double recipe, so that was some of the reason why it took me so long, but it was still fairly tedious. If you're short on time, you might try using frozen carrots instead. I was able to get everything done just barely in time, but they looked pretty. I didn't have much of a chance to taste them after they came out of the oven, because I had to hurry and leave for the party.
The carrots made it to the party and seemed to make a fairly good showing for themselves.
Fast forward to Monday evening, two nights after the dinner party. My husband and I are making greek food for dinner. I tell him we don't need to buy flat leaf parsley because I still had some left over from the roasted carrots recipe. We get home that night and he pulls out the remainder of the parsley. He looks over at me and says "Amy, that isn't parsley. It's cilantro."
Oh wow...that means I just served a dish of roasted carrots covered in cilantro to a whole bunch of ladies at a dinner party. Some of them I'd never even met before. Wow. Whoops! Guess it pays to smell the "parsley" before buying it rather than just assuming that the veggie is what the label says it is.
I wondered why I wasn't as impressed with the carrots as everyone else had seemed to be in their own blog posts about them...guess the cilantro explains it! Sorry to anyone who had the carrots and was a little confused. I promise the next dish I bring to one of our dinner parties will be certified cilantro free (CCF). Now everyone understands why it is very important that I continue to try to learn how to cook. I do stuff like this all the time...just usually not when I'm cooking for a large group of people at a dinner party!
Monday, October 19, 2009
My mom was here for a week helping with and playing with her new and first grandbaby! And I was getting antsy to cook something from the cookbook as I like to cook and feel like I'm so behind. So with my moms help I thought we'd attempt the lime tart.
The problems Carissa had were not our problems at all. She stated she had crumbly dough we had a gloppy sticky mess. We even used about 1/2c more flour to try to thicken it but that didn't help much. I used my hands and just tried to smooth it in the pan....which did work but very messy! My mom suggested next time to maybe only use 2 sticks of butter rather than the 3...
Also, ours was very limey! But I did do the lime zest in the food processor and left it in the mix so maybe that makes a difference...??
We didn't have a thermometer so we just kept stirring and stirring....30 minutes later it was at the thickenss we thought it should be!
All in all it was good....I think I'd do lemon next time just preference.
Saturday, October 17, 2009
Friday, October 16, 2009
But the chowder was ok--no real problem with it. My husband David's comment was it is good, but nothing to write home about. When I questioned what that meant, he said, "Well, I wouldn't break a leg to get to the table to eat it, but it is ok." So I guess it was just so-so for us!
We wound up fixing the Cheddar Corn Chowder, though I didn't have the bacon, however I did have some bacon grease. (My son, Ben, tells me only old people have bacon grease sitting around in their fridge--I use it for breakfast gravy. ) I added rotisserie chicken to the soup, just to make it more hearty for our dinner. I steam/blanched the corn, which turned out easier than boiling I thought. But in the end, I think I would have been fine with frozen corn. The fresh corn makes the soup really sweet I thought, and I am not sure how much I like sweet soup...
With the chowder, Julia and I tried slightly steaming the sugar snap peas, on Carissa's suggestion. And because I did not have the sesame oil and seeds, I just added some "good" olive oil and fresh cracked black pepper. They were good--might add a nice addition to a plate of food that needs some color and a little interesting spark of taste...(probably a strange side for soup though, except it gave the grandsons the required green vegetable for dinner!)
I bought one baby pumpkin for my grandson, Gabriel, to eat out of--and we made the curry couscous to put in the pumpkin. Julia did a wonderful job of perfectly dicing all the loose veggies from the fridge into the dish. The last time I made this dish, I thought I might cut the oil in half, from 4 T to 2 T--and I tried this. I think I will up it next time to 3 T, and that will be perfect. We love this dish. Hubby loves it too!! However, little Gabey did not like it in the roasted pumpkin, and we had to take the couscous out for him to eat it. He did just get up from a nap and was a little grumpy...but he seemed to think the pumpkin with food in it was very weird--unlike his cousin, Evelyn, who loved food in her pumpkin!
Julia and I did make the applesauce the day before, and had it at every meal while Julia and the boys were here, and we all love it. I like the idea that it will last for weeks in the fridge. It was great on pancakes yesterday! Sorry, I didn't get a pic of that.
Well, that is all our Ina cooking for this week.