NEW VIDEO RECIPE: Phyllo Chicken Prosciutto Margherita

Phyllo Chicken Prosciutto Margherita

Dinner party food should not be about you as the host being chained to the stove while your guests entertain themselves. My idea of a successful dinner party includes dishes that can be prepared almost completely in advance and require a minimum of attention except for plating and serving.

Today's video recipe is a terrific example of how very easy it can be to accomplish that goal with confidence. You can have the phyllo wrapped pastry bundles prepared and placed on a baking sheet in the fridge hours in advance, ready yo pop into the oven when your guests arrive. The tomato jam/compote can be prepared on the stove top or in the oven and quickly warmed up when ready to serve. A meat thermometer will take the guess work out of telling when the chicken is perfectly cooked and when your guests cut into the crispy pastry, releasing the oozing cheese, they are sure to be impressed and will no doubt think that you put far more effort into the dish than is actually required.

The classic margherita flavors of tomato, basil and mozzarella cheese get joined by slightly salty, thinly sliced prosciutto ham which helps to season the chicken. When served with the naturally sweet tomato jam and perhaps a simple pasta primavera, it will be a menu your guests are sure to remember.

The roasted tomato jam can be prepared as a tomato compote on the stove top in a saute pan if you prefer. Just cook it down until most of the liquid is gone.

Put this one on your to-do list for the upcoming Holiday entertaining season.

Find the complete recipe for Phyllo Chicken Prosciutto Margherita by clicking here.

For iPhone, iPad and other mobile users who do not see the video load below please CLICK HERE.

Phyllo Chicken Prosciutto Margherita

Dinner party food should not be about you as the host being chained to the stove while your guests entertain themselves. My idea of a successful dinner party includes dishes that can be prepared almost completely in advance and require a minimum of attention except for plating and serving.

Today's video recipe is a terrific example of how very easy it can be to accomplish that goal with confidence. You can have the phyllo wrapped pastry bundles prepared and placed on a baking sheet in the fridge hours in advance, ready yo pop into the oven when your guests arrive. The tomato jam/compote can be prepared on the stove top or in the oven and quickly warmed up when ready to serve. A meat thermometer will take the guess work out of telling when the chicken is perfectly cooked and when your guests cut into the crispy pastry, releasing the oozing cheese, they are sure to be impressed and will no doubt think that you put far more effort into the dish than is actually required.

The classic margherita flavors of tomato, basil and mozzarella cheese get joined by slightly salty, thinly sliced prosciutto ham which helps to season the chicken. When served with the naturally sweet tomato jam and perhaps a simple pasta primavera, it will be a menu your guests are sure to remember.

The roasted tomato jam can be prepared as a tomato compote on the stove top in a saute pan if you prefer. Just cook it down until most of the liquid is gone.

Put this one on your to-do list for the upcoming Holiday entertaining season.

Find the complete recipe for Phyllo Chicken Prosciutto Margherita by clicking here.

For iPhone, iPad and other mobile users who do not see the video load below please CLICK HERE.

reade more... Résuméabuiyad

Pear Almond Baklava Roll

Pear Almond Baklava Roll

This was a real clean-out-the-fridge dessert idea that I came up with last week when I needed dessert at the last minute and decided just to use what was on hand. There were several very ripe pears on the counter which needed to be consumed ASAP plus a half package of phyllo pastry already thawed. It also needed to be used quickly before it dried out. There was also a surplus of almonds thanks to a giant bag from Costco that I'm trying to use up.

I often make quick desserts by wrapping different fruits in phyllo pastry, so that would work for the pears that needed to be put to good use. Of course, phyllo pastry immediately makes me think of baklava which everyone at our house loves. Olivia recently brought home some rolled almond baklava from a vendor at the St. John's Farmers Market so that was also partly the inspiration for this dessert. Why not combine my phyllo wrapped fruit bundles and baklava? It came together very quickly, baked up to a beautiful golden brown and helped along by  honey with the toasted ground almonds between the layers, was absolutely delicious. I think an apple and walnut version can't be far behind.

Pear Almond Baklava Roll

Recipe by Barry C. Parsons

A delicious dessert fusion that's a cross between almond honey baklava and a pear phyllo pastry bundle.

Prep time: Aproximately 20 minutes
Cook time: 40 minute
Total time: 1 hour
Yield: 4 - 6 servings
Ingredients

• 8 large sheets phyllo pastry (I used 12 x18 inch sheets)
• 3 large ripe pears, unpeeled, cored and sliced
• 1/4 cup white sugar
• 1/2 tsp Chinese 5 spice powder (or cinnamon)
• 2 tsp corn starch
• 1/4 tsp freshly grated nutmeg
• 1 cup toasted ground almonds
• About 1/4 cup honey 1/4 cup honey
• 1/2 cup melted butter

Directions

1. Preheat oven to 350 degrees F.
2. Core and slice pears.
3. Mix together the sugar, spices and corn starch and toss well with the sliced pears.
4. On a clean counter top lay down the first sheet of phyllo pastry and brush it with melted butter. Add the second layer of phyllo.
5. For the next 4 layers of phyllo pastry, brush each later with butter, sprinkle on 1/4 cup ground almonds and drizzle with a honey. A squeeze bottle is best for drizzling the honey.
6. After those 4 layers finish with the remaining two sheets of phyllo pastry but these should only be brushed with butter.
7. Pile the prepared pears in a straight line on the shorter side of the pastry a couple of inches from the sides.
8. Fold the pastry a couple of inches over the ends of the line of pears to help seal the ends of the roll.
9. Roll the pastry up as tightly as possible.
10. Transfer the roll to a parchment lined baking sheet, making sure that the seam side of the pastry is on the bottom.
11. Brush the pastry with melted butter and bake for 30-40 minutes until golden brown.
12. Let the roll rest for 15-20 minutes before cutting and serving warm.
13. Delicious served with ice cream or warm custard too.

Pear Almond Baklava Roll

This was a real clean-out-the-fridge dessert idea that I came up with last week when I needed dessert at the last minute and decided just to use what was on hand. There were several very ripe pears on the counter which needed to be consumed ASAP plus a half package of phyllo pastry already thawed. It also needed to be used quickly before it dried out. There was also a surplus of almonds thanks to a giant bag from Costco that I'm trying to use up.

I often make quick desserts by wrapping different fruits in phyllo pastry, so that would work for the pears that needed to be put to good use. Of course, phyllo pastry immediately makes me think of baklava which everyone at our house loves. Olivia recently brought home some rolled almond baklava from a vendor at the St. John's Farmers Market so that was also partly the inspiration for this dessert. Why not combine my phyllo wrapped fruit bundles and baklava? It came together very quickly, baked up to a beautiful golden brown and helped along by  honey with the toasted ground almonds between the layers, was absolutely delicious. I think an apple and walnut version can't be far behind.

Pear Almond Baklava Roll

Recipe by Barry C. Parsons

A delicious dessert fusion that's a cross between almond honey baklava and a pear phyllo pastry bundle.

Prep time: Aproximately 20 minutes
Cook time: 40 minute
Total time: 1 hour
Yield: 4 - 6 servings
Ingredients

• 8 large sheets phyllo pastry (I used 12 x18 inch sheets)
• 3 large ripe pears, unpeeled, cored and sliced
• 1/4 cup white sugar
• 1/2 tsp Chinese 5 spice powder (or cinnamon)
• 2 tsp corn starch
• 1/4 tsp freshly grated nutmeg
• 1 cup toasted ground almonds
• About 1/4 cup honey 1/4 cup honey
• 1/2 cup melted butter

Directions

1. Preheat oven to 350 degrees F.
2. Core and slice pears.
3. Mix together the sugar, spices and corn starch and toss well with the sliced pears.
4. On a clean counter top lay down the first sheet of phyllo pastry and brush it with melted butter. Add the second layer of phyllo.
5. For the next 4 layers of phyllo pastry, brush each later with butter, sprinkle on 1/4 cup ground almonds and drizzle with a honey. A squeeze bottle is best for drizzling the honey.
6. After those 4 layers finish with the remaining two sheets of phyllo pastry but these should only be brushed with butter.
7. Pile the prepared pears in a straight line on the shorter side of the pastry a couple of inches from the sides.
8. Fold the pastry a couple of inches over the ends of the line of pears to help seal the ends of the roll.
9. Roll the pastry up as tightly as possible.
10. Transfer the roll to a parchment lined baking sheet, making sure that the seam side of the pastry is on the bottom.
11. Brush the pastry with melted butter and bake for 30-40 minutes until golden brown.
12. Let the roll rest for 15-20 minutes before cutting and serving warm.
13. Delicious served with ice cream or warm custard too.

reade more... Résuméabuiyad

Blueberry Phyllo Snake Pie

Blueberry Phyllo Snake Pie

The inspiration for this interesting and unusual dessert came from watching a Jamie Oliver episode from Morocco where he makes a M'hanncha, an almond paste filled spiral pastry made from a thin, phyllo-like pastry. I was intrigued by the method of rolling the filling into the pastry in one long rope and then forming it into a spiral before baking.

With some frozen blueberries on hand provided by my Dad and a box of phyllo pastry in the fridge that needed to be used, I decided to give a blueberry version a try. It was quite easy to put together and we all loved it. Spouse took the leftovers to share with her co-workers and they all thought it was simple and delicious too. This is a great idea to try with lots of different types of fruit. I know I'll be experimenting with more soon.

This gorgeous pastry dessert would certainly be the center of attention at any event at which you'd care to take it along. I guarantee it will get folks talking.

Blueberry Phyllo Snake Pie

• 3/4 lb frozen phyllo pastry, thawed (approximately)
• 3 cups fresh or frozen blueberries
• 2/3 cup sugar
• 2 tbsp corn starch
• 1/2 tsp cinnamon
• 2 tbsp lemon juice
• 1/2 tsp finely grated lemon zest 
• 1/2 cup melted butter
• icing sugar for dusting

The sheets of phyllo pastry that I used were about 12x18. I used four per layer and used 4 layers.

Clear about a 5 foot section of your counter top and lay the first four sheets down, end to end, overlapping them by about 3 inches. Brush on a thin layer of melted butter. You don't need to cover every square inch of the surface, even half is fine; just dot your brush strokes randomly over the surface.

Begin the second layer with a half sheet of pastry, this ensures that the seams are staggered so that your pastry will not leak. You will also then need to end the second layer of pastry with a half sheet.

Brush on more butter and start the third layer with a whole pastry sheet. Brush on more butter and add the final layer of phyyl pastry, beginning and ending with a half sheet.

Mix together the sugar, cinnamon and corn starch and pour over the berries along with the lemon zest and juice. Toss together well and spoon onto the pastry about three inches from the longest edge and leaving about three inches on either end without blueberry filling. This is so that you can fold the pastry over to seal the ends.

Fold the two shortest ends of the pastry toward the middle over the blueberry filling. Fold the long edge of the pastry over the filling and then loosely begin to roll up the pastry into a rope shape. Just roll it a little at a time traveling from one end to the other and then reversing directions until it is completely rolled up, leaving the seam on the bottom. At this point, take one end of the "snake" and begin to turn it inward to form the spiral. I actually tied a piece of butcher string around the entire outside to hold it together while it baked.

With the tip of a sharp paring knife pierce a few holes in the top of the spiraled pastry to allow steam to escape. As you can see from the photo, I forgot to do this and the filling did blow out at one point and spilled blueberry juice into the spiraled pastry. I also probably didn't wait long enough before cutting the cake and some juice was still flowing. The anticipation was just too much! It did thicken when it cooled completely.

Bake at 350 degrees for about 40 minutes until the top of the pastry is evenly golden brown. Let cool for a half hour at least if you want to serve it warm but it is just as delicious fully cooled.

Blueberry Phyllo Snake Pie

The inspiration for this interesting and unusual dessert came from watching a Jamie Oliver episode from Morocco where he makes a M'hanncha, an almond paste filled spiral pastry made from a thin, phyllo-like pastry. I was intrigued by the method of rolling the filling into the pastry in one long rope and then forming it into a spiral before baking.

With some frozen blueberries on hand provided by my Dad and a box of phyllo pastry in the fridge that needed to be used, I decided to give a blueberry version a try. It was quite easy to put together and we all loved it. Spouse took the leftovers to share with her co-workers and they all thought it was simple and delicious too. This is a great idea to try with lots of different types of fruit. I know I'll be experimenting with more soon.

This gorgeous pastry dessert would certainly be the center of attention at any event at which you'd care to take it along. I guarantee it will get folks talking.

Blueberry Phyllo Snake Pie

• 3/4 lb frozen phyllo pastry, thawed (approximately)
• 3 cups fresh or frozen blueberries
• 2/3 cup sugar
• 2 tbsp corn starch
• 1/2 tsp cinnamon
• 2 tbsp lemon juice
• 1/2 tsp finely grated lemon zest 
• 1/2 cup melted butter
• icing sugar for dusting

The sheets of phyllo pastry that I used were about 12x18. I used four per layer and used 4 layers.

Clear about a 5 foot section of your counter top and lay the first four sheets down, end to end, overlapping them by about 3 inches. Brush on a thin layer of melted butter. You don't need to cover every square inch of the surface, even half is fine; just dot your brush strokes randomly over the surface.

Begin the second layer with a half sheet of pastry, this ensures that the seams are staggered so that your pastry will not leak. You will also then need to end the second layer of pastry with a half sheet.

Brush on more butter and start the third layer with a whole pastry sheet. Brush on more butter and add the final layer of phyyl pastry, beginning and ending with a half sheet.

Mix together the sugar, cinnamon and corn starch and pour over the berries along with the lemon zest and juice. Toss together well and spoon onto the pastry about three inches from the longest edge and leaving about three inches on either end without blueberry filling. This is so that you can fold the pastry over to seal the ends.

Fold the two shortest ends of the pastry toward the middle over the blueberry filling. Fold the long edge of the pastry over the filling and then loosely begin to roll up the pastry into a rope shape. Just roll it a little at a time traveling from one end to the other and then reversing directions until it is completely rolled up, leaving the seam on the bottom. At this point, take one end of the "snake" and begin to turn it inward to form the spiral. I actually tied a piece of butcher string around the entire outside to hold it together while it baked.

With the tip of a sharp paring knife pierce a few holes in the top of the spiraled pastry to allow steam to escape. As you can see from the photo, I forgot to do this and the filling did blow out at one point and spilled blueberry juice into the spiraled pastry. I also probably didn't wait long enough before cutting the cake and some juice was still flowing. The anticipation was just too much! It did thicken when it cooled completely.

Bake at 350 degrees for about 40 minutes until the top of the pastry is evenly golden brown. Let cool for a half hour at least if you want to serve it warm but it is just as delicious fully cooled.

reade more... Résuméabuiyad

Feta and Goat Cheese Spanakopita Rolls with Warm Tomato Garlic Compote

Feta and Goat Cheese Spanakopita Rolls with Warm Tomato Garlic Compote

What was I going to to with that full pound of goat cheese from Costco? I'd opened it a couple of days before and used half in a delicious pasta dish but I hate keeping anything that's been opened for more than a couple of days, so with a few friends coming for a prime rib dinner, a goat cheese appetizer it was going to be.

Costco had also been the provider of a mini-bucket of feta cheese and I decided to incorporate some of that in a simple phyllo pastry wrapped spanakopita roll and serve with some quickly cooked, tomato and garlic jam. It worked out really well and I think a smaller version as finger food with a small ramekin of warm tomato compote in the center of the serving plate would be excellent at a cocktail party or seasonal gathering. I'll definitely be trying that too.

Makes 6 rolls

For the filling, blanch

• 3 cups baby spinach 

in hot water for only a minute to wilt it. Drain immediately and place the wilted lettuce in the middle of a clean tea towel. roll up the towel and wring it out gently to remove the excess water from the spinach. Place the spinach in a large bowl and add:

• 8 ounces crumbled feta cheese
• 8 ounces goat cheese
• 3 cloves minced garlic
• 1 tsp chopped fresh oregano
• 1 tsp coarsely ground black pepper
• 2 beaten eggs

Toss together until completely blended together.

To make the rolls you will need:

• 24 sheets frozen phyllo pastry, thawed. (about 1 pound or 450 grams)
• 3/4 cup melted butter

The sheets I used came in 18x12 inch sheets, so I cut 12 in half to make twenty-four 9x12 sheets,
Layer four of the sheets on top of each other, brushing the melted butter between the layers. Place 1/6 of the filling mixture near the edge of the pastry on the short side of the rectangle, covering about 4 inches of the center of the pastry. Fold the two edges of the pastry over the filling and roll up. Brush the tops with butter and bake at 350 degrees F for about 25 to 30 minutes or until evenly golden brown. Serve with warm tomato compote.

Spicy Tomato Compote

• 4 cloves minced garlic
• 6 tbsp olive oil
• 8 large ripe tomatoes diced
• 2 tbsp brown sugar
• 6 tbsp balsamic vinegar
• 1/2 tsp crushed chili sauce
• salt and pepper to season

Saute the garlic in the oil over medium heat for just a minute before adding the tomatoes, brown sugar, chili sauce, salt, pepper. Continue to cook until the tomatoes soften and the compote reduces to a jam-like consistency. Add the balsamic vinegar in the final minute or two of cooking before serving.

Feta and Goat Cheese Spanakopita Rolls with Warm Tomato Garlic Compote

What was I going to to with that full pound of goat cheese from Costco? I'd opened it a couple of days before and used half in a delicious pasta dish but I hate keeping anything that's been opened for more than a couple of days, so with a few friends coming for a prime rib dinner, a goat cheese appetizer it was going to be.

Costco had also been the provider of a mini-bucket of feta cheese and I decided to incorporate some of that in a simple phyllo pastry wrapped spanakopita roll and serve with some quickly cooked, tomato and garlic jam. It worked out really well and I think a smaller version as finger food with a small ramekin of warm tomato compote in the center of the serving plate would be excellent at a cocktail party or seasonal gathering. I'll definitely be trying that too.

Makes 6 rolls

For the filling, blanch

• 3 cups baby spinach 

in hot water for only a minute to wilt it. Drain immediately and place the wilted lettuce in the middle of a clean tea towel. roll up the towel and wring it out gently to remove the excess water from the spinach. Place the spinach in a large bowl and add:

• 8 ounces crumbled feta cheese
• 8 ounces goat cheese
• 3 cloves minced garlic
• 1 tsp chopped fresh oregano
• 1 tsp coarsely ground black pepper
• 2 beaten eggs

Toss together until completely blended together.

To make the rolls you will need:

• 24 sheets frozen phyllo pastry, thawed. (about 1 pound or 450 grams)
• 3/4 cup melted butter

The sheets I used came in 18x12 inch sheets, so I cut 12 in half to make twenty-four 9x12 sheets,
Layer four of the sheets on top of each other, brushing the melted butter between the layers. Place 1/6 of the filling mixture near the edge of the pastry on the short side of the rectangle, covering about 4 inches of the center of the pastry. Fold the two edges of the pastry over the filling and roll up. Brush the tops with butter and bake at 350 degrees F for about 25 to 30 minutes or until evenly golden brown. Serve with warm tomato compote.

Spicy Tomato Compote

• 4 cloves minced garlic
• 6 tbsp olive oil
• 8 large ripe tomatoes diced
• 2 tbsp brown sugar
• 6 tbsp balsamic vinegar
• 1/2 tsp crushed chili sauce
• salt and pepper to season

Saute the garlic in the oil over medium heat for just a minute before adding the tomatoes, brown sugar, chili sauce, salt, pepper. Continue to cook until the tomatoes soften and the compote reduces to a jam-like consistency. Add the balsamic vinegar in the final minute or two of cooking before serving.

reade more... Résuméabuiyad