Tunisian Brik

I wanted to add some more appetizers to my repertoire, so when I found a recipe for Tunisian Brik in my appetizer cookbook ("Appetizers, Finger Food, Buffet & Parties", by Bridget Jones) I had to try making it. I did make a few small changes - of course. The following is what I came up with.

• 3 TBS butter, melted
• 1 small red onion, finely chopped
• 1 lb ground turkey
• 1 garlic clove, minced
• 1 TBS lemon juice
• 2 TBS finely chopped cilantro
• 1-2 eggs, scrambled
• phyllo dough
  

Start by mixing everything but the egg and phyllo dough in a frying pan and cook until meat is thoroughly cooked. Then it is on to phyllo dough!

Let me start by saying that phyllo dough is a mother to work with! It is very thin, tears easily, dries out quickly, and then crumbles. I kept a mister handy to keep the dough moist; but be careful! If you get the dough too moist, it sticks to everything!

	I laid out two sheets. the recipe called for brushing with melted butter, but due to the delicacy of these sheets, I sprayed them with Pam instead.
	The sheets were rather large, so I cut them into sixths.
	Then I folded each of the pieces until they made 3"x3" squares. They don't need to be perfectly even. As you can see, some parts have more layers than others.
	Place a tablespoon of the meat filling in the center of each square and a teaspoon of egg over that. Fold the phyllo corner to corner and seal with a little water. Place the triangles on a greased/oiled baking sheet and drizzle with olive oil.
	Bake at 425F for 8-10 minutes. They should be golden brown.

These were AWESOME! And once you get the hang of handling the phyllo dough, they are amazingly easy to make!

Awesome Apple Pie!

I'm not a huge fan of pie. I really can't remember the last time that I baked pie. It could have been last Thanksgiving, but in any case, none could have been as good as this apple pie that I created especially for my apple growing coworker.

As usual, I made this recipe up as I went along.

Crust:

• 1-1/2 cup flour
• 1/4 cup COLD butter
• 1/4-1/2 tsp salt (I use sea salt, cause I love it)
• 2-4 TBS ICE COLD water
• a little bit of brown sugar (please use the C&H pure brown sugar, not the colored, flavored white sugar that a lot of companies try to pass off as brown sugar)

The important thing about pastry is that everything should be cold and you DO NOT want to over-work the dough. The way that pastry gets light and flaky is through the expansion of the little bits of fat in the dough while it's baking. If all the fat is mixed in too well, it does not do the job. No tiny air pockets mean dense, tough pastry.

So with that in mind, you really should mix this by hand with a pastry blender. A fork will also work, but I find that they dig into my hand. OR, you could just mix it with your hands. This technique can work well as long as you work fast, because the heat from your hands will start to melt the butter.


Mix the flour and salt in a mixing bowl. Break or chop the cold butter into bits into the mix. You want the dough to form fairly uniform crumbly bits. Then add just enough ICE COLD water to hold the dough together.

Now most people will roll it at this point. Any of you who have followed my recipe posts know that I like to cook and bake simple. All I do with this dough is push it into the pie plate to form a crust. There will be some left over dough. Hang on to that.

With my crust, I put the lump of left over pastry in the middle, threw plastic wrap over the whole thing and stuck it in the refrigerator while I prepared the rest of the pie. I actually had the crust in the fridge over night as I only had enough time to make the crust that night. I have heard that you should let the pastry "rest", so maybe this helped too.

The Filling:

• 4-6 apples-- cut, cored and peeled
• 1/2 cup brown sugar (remember -- C&H!)
• 1-2 tsp sea salt
• 1-3 TBS ground cinnamon
• 1-3 TBS ground ginger (depends on how much zip you want in the pie.)
• a couple dashes (or more!) of Captain's spice rum

I used a variety of apples in the same pie since my apple growing coworker had given me so many different kinds. I think I mainly used Connelly Red and Honey Crisp.

To prepare the apples, I first cut the apples into wedges, kind of like you'd do for pizza. Then I made "V" shaped cuts in the center of each slice to remove the core. Then I cut the peels off. I have found that this is the fastest, easiest way to prepare apples for me; you do what you want.

Mix all the filling ingredients in a bowl and set aside.

Now would be a good time to turn the oven on as you want the oven to be HOT when you start baking. 325-350F

Topping:

• Left over pastry
• flour
• a couple handfuls of quick oats
• 1/2 - 1 cup brown sugar (you know the drill)
• 1/2 tsp of sea salt
• 2-4 TBS ground cinnamon
• 1-2 TBS ground ginger
• 1-2 TBS COLD butter (optional, but the topping will be more dry)

Put the pastry in a mixing bowl. (If you did not have left over pastry, you will need to mix some flour, butter and water to get a gob of "pastry"). With your hands, mix in everything but the flour. You want this topping to form a fairly uniformly crumbly mix. If the mix is just too moist, add a little bit of flour at a time until it looks right.
Assembly:
crust -> filling -> topping

Simple, right?

Bake for about 30-50 minutes depending on your oven, the moisture content of the pastry, the moisture content of the apples, altitude, etc.
You want to bake this until the crust is golden brown.

Serve fresh and warm with whipped cream.

It made me like pie again. I will never eat any other apple pie again! It simply MUST be THIS pie!!

Spinach Pesto Quiche

There was a sale on eggs and I suddenly had the flavor of fluffy eggs, bacon and basil with a light, buttery pastry in my mouth.

QUICHE!!

I have only made quiche once; and although it wasn't terrible, it wasn't the best.
But this time, it was AWESOME!!!

The Pastry
Start with the pastry. It is very important that the butter be cold and that you do not over mix. The thing that makes the pastry flaky is the tiny bits of un-mixed butter melting and expanding, leaving air pockets.

• 1 cup flour
• 1/4 tsp salt
• 1 stick COLD butter
• 1 egg yolk
• 2 tbs ICE COLD water
  

Mix the salt and flour well. Cut the butter into the flour until just crumbly. Whisk the egg yolk and water and mix lightly into the flour mix. DO NOT OVER-MIX! Just mix it until everything is incorporated. Some recipes will have you roll it out at this point, but then you risk over-working the dough. I just pushed it into the bottom of the pan in which I was baking the quiche until it was evenly distributed across the bottom and sides.

Bake it slightly at 425F before putting in the filling.

The Filling

• 4 eggs
• 2 cups light cream (the only cream that I had was half-and-half singles - the kind that you use for coffee. 48 of them equals 2 cups :)
  
• 1/2 tsp salt
• 1/2 cup cheese (usually, you would use Swiss - for this I used my four Italian cheese mix)
• 2-3 tablespoons minced sweet onion
• 1-2 tablespoon minced garlic
  
• 1 cup chopped, raw spinach (I probably used more than this)
  
• 1/2 cup chopped fresh basil (and I probably used more than this too)
• 1/4 cup pine nuts
• 1/4-1/2 cup sliced mushrooms
  
• Pinch of cayenne pepper
  

Saute the onion, garlic and pine nuts. Whip the eggs and cream. Mix in all other ingredients, as well as the sauteed ingredients. Pour into the lightly browned pastry crust and bake in a 425F oven for 15 minutes. Lower the heat to 350F and bake for another 30 - 45 minutes until a knife comes out clean.

This was even great as left overs!