This morning on CBC's Weekend Morning Show with guest host Laurie Hoogstraten, I am making the following dishes, plus a few extras.
This afternoon, I'll be at D.A. Niels, demonstrating the Gastrolux pan and making Tuna Tatatki (seared tuna) and Pomegranate Chicken with ras el hanout.
1 pkg filo dough
2 pkgs frozen spinach
1 white onion chopped
3 cloves garlic minced
1/2 c mushroom sliced
1/4 tsp nutmeg
1/4 tsp paprika
3 1/2 tbs olive oil
1 1/2 c feta cheese crumbled
pepper to taste
1/3 c butter
Thaw pastry in package. In advance, prepare filling. Saut� onion and garlic
until translucent. Add mushrooms and saut�. Add thawed spinach and
spices. Cook on medium-high heat until some of the water has cooked off.
Add grated feta. Mix in one beaten egg. Remove from heat and cool.
To prepare pastries: Heat oven to 350F. Dampen tea towel. Cut rolled
pastry into four equal parts and lay out on cutting board. Cover with
dampened towel. Melt butter and set aside with pastry brush. Fill pastries in
desired shapes (triangles, pockets, in muffin or cupcake tins, etc). Brush
pastries with melted butter before filo turns papery. Bake until golden, about
Latkes (Potato Pancakes)
3 medium potatoes, peeled and shredded
1 onion, shredded
1/4 cup flour or maztah meal
salt and pepper
freshly grated nutmeg
1/4 tsp paprika (optional)
Pickerel cheeks and vermouth or your favourite clear liquor.
S & P
Mix potato pancake ingredients together and fry in pancake size in a little olive oil until golden brown on both sides. Remove from heat and using cookie cutters, cut bite sized pieces from the pancake.
Saut� pickerel cheeks and deglaze with vermouth.