Weave a Thousand Flavors

Cumin & Cheddar Crackers {or is it Biscuits?}

 

No matter how long I live in the US, I will forever think of crackers as crispy thin things and biscuits as buttery soft things that are either savory or sweet. All partaken with hot cups of tea or chai of course!

It is only after coming to the US that I realized that the biscuits here were much like scones elsewhere.

Needless to say, I still trip over my own tongue when ordering these biscuits ...errr... crackers at tea shops or at bakeries here. This has however not stopped me from fixing these as a ready snack no matter what you choose to call them.

Pan Fried Red Snapper in a Coconut Lemongrass Cream with Spinach, Red Pepper & Carrot topping

It's one of those days when the to-do-list far exceeds the hours in the day and I might as well have 'kids taxi service' plastered on my forehead. It is also a day when tempers are running high & patience is low.

It is precisely on such days that I seek solace in the kitchen especially during the evening meal because its the only meal I've cooked all day! Nothing washes the day away for me than perfectly cooked fish where each bite is a melody of flavors. With a chilled glass of wine, I can slowly feel the world realign and sanity creep back in.

Easy Breezy Summery Pleasey - Watermelon, Walnut & Goat Cheese Salad

As the temperatures rise in the 3 digits, I find I am on some kind of watermelon rush.

Or maybe its just that the globes are ginormous and by the time we get to the other half, no one wants to eat the chopped up fruit every single day and I have to think up ways to dress it up  so everyone will gobble it up - no questions asked!

When such an event occurs as it invariably does, I can't think of a finer salad to serve. By nature, I am partial to fruits in a salad. Now, pile some nuts on and I am in heaven and will eat a salad every single meal with ne'er a peep (except when lamb or a juicy steak shows up...sorry...can't convert us carnivores)

It is also marvelous with a stacked up sandwich like the one I posted that other day - A Turkey, avocado, goat cheese  & radish sandwich on a wholegrain loaf bread. 

Roast Pork Tenderloin Blinis with Chipotle Mayonnaise & Pear salsa

 

I made some of that fabulous Pork tenderloin, marinated in feijioda inspired spices, roasted with an orange-serrano chile glaze once again & I was left with the task of what to possibly do with the leftovers. And pork tacos are well, just so common.

The next day, Mr. Hubby asked, "What's for dinner?" to which I responded, "How about Blinis?" & he said "Who's that?" After a good laugh, I realized he'd actually hit on an excellent point. These fabulous savory pancakes which are traditionally served with caviar or smoked fish, seem to have almost become obsolete if not disappeared from our daily culinary vocabulary. So of course a reincarnation is in order!

And The Winner of the 'Make Your Wish' Emile Henry Give away is..............

Thank You for all your wonderful submissions to the 'Make Your Wish' Emile Henry Giveaway, June 2010

 

And

the Emile Henry goes to .....(drum roll please)

Tellicherry Pepper Chicken From South India's Malabar coast

Here's a sign from a tiger sanctuary in Southern India....I figured we could all use a few laughs at the first of this week even though it has absolutely nothing to do with food!

Tellicherry Pepper Chicken ~ Succulent Chicken with Pepper, Spices & aromatic Kari leaves

My mother has always admired strong spirited women - being one herself & coming from a family of such women, this comes as no surprise.

I have always seen my mother heavily involved in community service. She once took on the daunting task of planting & maintaining 100 trees in the streets of our suburb in Mumbai.  One day I came home from school to find her knee deep in earthworms because she decided that the redundant triangular patch of dirt outside our kitchen window, in our apartment building would best serve as a vermicompost pit.

Needless to say, she's  also the one with the heartiest laughter in the room!

I would often hear her speak of a women she  admired one of whom was Thangam. E. Phillip who was best known for her role as the Dean of Dadar Catering College in Mumbai & her philanthropy as she worked  to launch the UN's Freedom From Hunger campaign

Her pinnacle of recognition was when she earned India's highest honor the Padmashree, for her service to the development of hotel and catering education & was honored with the Knighthood of the Order of "Cordon Bleu Du Sant Esprit' from France.

This is her recipe and has been a staple in my mother's kitchen and this recipe along with the memories of her story continue to reside in mine.

Black Tellicherry peppercorns are some of the finest in the world with their large size and robust, pungent flavors & heady aroma. They reign supreme in the town of Tellicherry on the Malabar Coast of Southern India.

It would be best to seek Tellicherry peppercorns  for this recipe but you may substitute with regular peppercorns. Omission of kari leaves however, is not recommended. These are easily available at an Indo-Pak grocery store.

The ingredients for this dish are - young skinless chicken, yellow onions, garlic, ginger, cumin seeds, red chilly powder, turmeric powder, Tellicherry peppercorns, kari leaves, vegetable oil & salt.

   

Chicken -  Skin the chicken & cut at all the joints. Cut the each breast into 4 pieces.  Cut & discard excess fat.

Garlic - Peel & set aside

Ginger - Peel & roughly chop

Cilantro - Wash leaves, discard stems & finely chop. Place in a bowl of water till ready to use. Discard water & drain before using as a garnish

  

Masala {Spice} Paste- In a mini chopper place the peppercorns and pulverize till the peppercorns have broken down into small pieces. Add the ginger, garlic, turmeric powder, red chilly powder, salt and finely chop for a few seconds. Add 6-8 tbs water and blend to a fine paste.

  

Place the chicken in a large pan. Pour the masala paste over the chicken. Rinse the mini-chopper bowl with 1/3 cup water and our over the chicken. Stir to mix.

Over medium heat, allow the chicken to cook, covered with a tight lid,  for 30 minutes.

In the meanwhile prepare the onions -

Yellow onions - Peel & roughly quarter. In a rinsed out mini chopper, chop till fine. Do not allow it to turn into a paste.

In a separate large saute pan (large enough to accommodate the chicken)  heat the vegetable oil till fuming. Add the curry leaves & as soon as it sizzles, add the chopped onions.

  

Saute over medium heat for 15-20 minutes till onions are soft and very light brown.

Once the chicken has been cooking for 30 minutes transfer the chicken to the onions and stir till well mixed.  Cook for about another 15 minutes covered with a tight lid till the chicken is soft & completely cooked.

Taste & adjust seasonings.  Remove to a serving bowl & sprinkle with chopped cilantro leaves.

Indian meals are traditionally served in metal plates called thalis like the one in the pic above. These are made of metal - Gold for kings, stainless steel & brass for daily use. Silver thalis are reserved for special occasions.

Since this chicken is traditional to South India, it is eaten with plain steamed rice. The chicken is very tender & moist and the flavors of the peppercorns though robust, is subdued and adds just the right touch of heat without setting your mouth on fire. 

The flavors & aroma of the spices and the peppercorns is mouthwatering and savory. The meal was delicious & was devoured by the kids as well.

I also love how easy and uncomplicated a preparation it is for a weeknight dinner. A simple tomato, cucumber, cilantro salad  & a lemon vinaigrette on the side is a refreshing accompaniment.

Recipe for

TELLICHERRY PEPPER CHICKEN

Preparation time - 10 minutes

Cooking Time - 45 minutes

Serves 4

Shopping list

Young whole chicken, defrosted

2 small yellow onions

1 strand kari leaves  

4 tbs vegetable oil

1/3 cup water

4-5 sprigs cilantro

Masala {Spice} paste -

1/2 tsp red chilly powder

1/2 tsp turmeric powder

2 tbs Tellicherry peppercorns

1 tsp cumin seeds

8 garlic cloves

1" piece fresh ginger root

1-1/2 tsp salt

6-8 tbs water

Preparation -

Chicken -  Skin the chicken & cut at all the joints. Cut the each breast into 4 pieces.  Cut & discard excess fat.

Garlic - Peel & set aside

Ginger - Peel & roughly chop

Cilantro - Wash leaves, discard stems & finely chop. Place in a bowl of water till ready to use. Discard water & drain before using as a garnish

Masala {Spice} Paste- In a mini chopper place the peppercorns and pulverize till the peppercorns have broken down into small pieces. Add the ginger, garlic, turmeric powder, red chilly powder, salt and finely chop for a few seconds. Add 6-8 tbs water and blend to a fine paste.

Yellow onions - Peel & roughly quarter. In a rinsed out mini chopper, chop till fine. Do not allow it to turn into a paste.

Cooking Method -

Place the chicken in a large pan. Pour the masala paste over the chicken. Rinse the mini-chopper bowl with 1/3 cup water and our over the chicken. Stir to mix.

Over medium heat, allow the chicken to cook, covered with a tight lid,  for 30 minutes.

In a large separate saute pan (large enough to accommodate the chicken)  heat the vegetable oil till fuming. Add the curry leaves & as soon as it sizzles, add the chopped onions.

Saute over medium heat for 15-20 minutes till onions are soft and very light brown.

Once the chicken has been cooking for 30 minutes transfer the chicken to the onions and stir till well mixed.

Cook for about another 15 minutes covered with a tight lid till the chicken is soft & completely cooked.

Taste and adjust seasonings. Sprinkle with chopped cilantro leaves.

Enjoy with steamed white rice !

Healthy Never Tasted So Good! A Turkey, Avocado, Goat Cheese Sandwich on Wholegrain Loaf Bread

Dear friends ~ A reminder : 'Make Your Wish' Emile Henry giveaway ends on Tuesday, June 15th. If you haven't yet participated, please click giveaway and scroll down to the end of the post for details.

Most days I do my best channeling Michelle Obama's arms as I do my daily grunt work at water aerobics. And though the chances of me actually achieving those arms are about as high as me being sent on the next NASA space shuttle, I do try.

So when the urge to be uber healthy at dinner hits, I promptly set out for my local farmer's market for fresh produce and all of Nature's goodness in homage to the Gods that bestow such physical perfection as are those arms.

With summer here, I have no reason not to splurge on seasonal delights because though I don't invest in agro based magazines or read the farmer's almanac, my basic level of common sense makes a case for eating seasonal, local & fresh - considering Nature is cyclical, I have a reason to believe that if  we eat what grows seasonally, chances are we are eating less of the other stuff they put in food that makes it glow, bulge and generally look mutant.

What I love about this sandwich is that it needs no additional butter, mayonnaise or olive oil because the ripe avocado does a great job providing the natural, good for us, fats.

 

 The main ingredients for this sandwich are - wholegrain loaf bread (don't skimp & buy the cheap stuff), sliced turkey breast, ripe avocado, alfalfa sprouts, bunch radishes & fresh goat cheese.

 

Preheat the oven to broil or use a toaster oven.

Because of the dense rough texture of the bread  prefer it very lightly toasted but this is a personal preference.

Prepare the ingredients - 

 

Bread loaf - Cut just of shy of 1/2" thick slices. Place on baking tray. If you want it just lightly toasted like I do then place in the oven for 10 minutes.

If you want it toasted to a golden brown, place under broiler (gas broiler) in the bottom of your oven and watch every 5 minutes till reached desired toastiness.

Cook's  Note - Make sure you keep the bread in the order of they were cut so the sandwich tops and bottom more or less fit together when you use them.

 

Radishes - Discard the green leafy tops. Cut away the tips. Using the thinnest setting on a mandolin slice the radishes nearly transparent. BTW, if you are in the market for a mandolin, the Kyocera mandolin which is the one I use works like a dream.

Avocado - Halve. Discard the seed. Use a dinner spoon to scoop out the avocado half intact. Cut into thin slices.

Divide all the ingredients into 8 parts before you begin assembling the sandwiches. (since these are triple deckers)

 

On the toasted bread slice place 2-3 avocado slices.

   

Place 2 turkey slices directly over the avocado. Spread about 2-3 tbs of alfalfa sprouts over the turkey. Spread the radish slices over the alfalfa.

 

Sprinkle crumbled goat cheese over the radishes. Press down gently the next bread slice over the cheese.

 

Continue the layers with the avocado slices, turkey, alfalfa sprouts, radishes & goat cheese.

Press down the final  bread slice.

Finish assembling all the sandwiches in this manner.

 

 

 

 

Just before serving, hold the sandwich together and cut with a serrated bread knife. 

Serve immediately.

Doesn't that look delicious? And it's actually good for us!

The texture of the bread is incredible with the smoothness of the avocado and the delicate flavors of the turkey. The radishes and alfalfa add just the right touch of spice to the sandwich.

The avocado with its creamy texture more than makes up for the lack of mayonnaise or butter in the sandwich and adds so much more by way of flavor.

Wonderful with the Watermelon, Walnut & Goat Cheese salad on the side. The post for which follows.

I hope you enjoy a bite of this, this summer!

Truly, Madly, Deeply for the love of Jane Austen & Mr. Darcy ~ Blackberry Lemon Scones

It's that time of the year - when I customarily read Jane Austen's Pride & Prejudice. For me it's a ritual that never gets old.

Maybe I should be more precise and call it my annual Mr. Darcy fix.

As I finally put to rest the last pages of  P & P, I stared blankly at the ceiling above my bed. And the first thought in my head was how appalled Jane & Elizabeth Bennett would be were they alive and well today, at the sight of  McDonald's infesting their beloved countryside. Imagine them in Bath & Stratford, staring out from their carriages aghast at the big neon M's scattered through the pristine landscape.

And then I realized that on the other hand, Lydia and Kitty Bennett would be thrilled! After all, it would be much more fun for them to hang out at a Macker's than take their customary walks to Merriton to view the Officers of the regiment.

As I turned over and related my thoughts chucklingly to Mr. Hubby, Mr. Hubby in turn made an excellent point. He said, "What reason would the officers have to stay in Merriton and they would  just as well spend their evenings at the Macker's. And so McDonald's would become a social institution of sorts!"

Ghastly, I say! It was with this unpleasant thought I lulled away to sleep.

Another side effect of my annual Pride & Prejudice read (besides such useless thoughts whizzing around in my head)  is that I always awaken the next morning with an insatiable desire for hot English Breakfast tea and fresh scones.

As it so happens, of all the things in the world I could probably eat scones (pronounced scawnes) every single day for the rest of my life - if I could get a written guarantee to not gain a single ounce of weight that is!

So most of the time I tuck away my overwhelming desire for these beauties in far recesses of my mind waiting for that perfect excuse to whip up a batch. It's a good thing that I read Pride & Prejudice annually and not monthly!

A word of caution - fix a double batch! Everyone I've served these to have said these were the best scones they had ever tasted which in my book means only one thing - fresh & feather light! You think I'm kidding? Nope! I actually weighed a Starbucks scone, a local bakery scone v/s mine & mine weighed in at half - half, people!

Now I don't fuss with the triangular shape and find them just as good as 'drop' scones.

So if you are like me and could live quite happily for the rest of your life on a diet of scones, then you truly, deeply and madly need to give these a try!

To get started you will need -  all purpose flour, fresh blackberries (NOT overripe & gooey but rather fresh & firm), baking powder, white sugar, eggs, unsalted butter, heavy cream, sour cream, salt & lemons (rind only)

Cook's Note - If you use over ripe blackberries they smear the entire batter making the scones unsightly (speaking from first hand experience here)

 

 

Prepare the ingredients -

Eggs - Beat and set aside

Egg wash - Beat an egg with 1 tbs water with a fork & set aside.

Lemons - Grate the rind using a zester or a fine vegetable grater. Be sure to keep turning the lemons as you zest so you don't zest into the pith.

In a a large mixing bowl -

Preheat the oven to 425 deg F.

 

Place the ingredients, all-purpose flour, baking powder, white sugar, salt & softened unsalted butter in a food processor fitted with a metal blade.

On the lowest setting blend till the flour & butter is well mixed. It will be crumbly like soft breadcrumbs.

Empty the contents to a large mixing bowl.  

Transfer the lemon rind to the flour butter mixture.

Add the beaten eggs, heavy cream & sour cream to the flour.

 

Add the fresh black berries.  If your blackberries are over ripe the juice will tint the entire scone batter. Therefore use firm, fresh blackberries.

With a rubber spatula, begin to fold the mixture.

This is very important - do not over mix. STOP as soon as the mixture is blended. Over working the dough makes awful scones.

Line a baking tray with parchment paper. Spray with non-stick baking spray.

  

Using clean hands, take a 2" piece of dough and gently place on the baking tray.  Pat down till the scone dough is about 1/2" thick.

Place the scones in rows, not touching each other and about an inch apart if you can manage it.

Using a pastry brush, brush the egg wash over the top surface of the scones and set aside for 10 -15 minutes.

Bake in preheated oven for 15 minutes or until the tops begin to brown. Do not over-brown.

Remove from the baking tray & set aside to cool slightly for about 10 minutes.

Serve warm with clotted cream (post to follow)  and strawberry preserves. Scones are best eaten fresh and never taste the same the next day.

The scones are flaky and oh! so light!

Th flavors of the lemon with the fresh blackberries is wonderful. There is nothing quite like eating these warm with clotted cream. The scent of lemons wafts through as you bite into a scone.

Perfect, washed down with cups of strong tea or coffee. So easy to make & all you need is about 30 minutes and you too could be sitting curled up on the couch in culinary heaven, dreaming of Mr. Darcy!

Recipe for 

Blackberry & Lemon Scones

Preparation time - 15 minutes

Resting time - 15 minutes

Cooking Time - 15 minutes

Serves 4-6, Makes 10 large scones

Shopping list

2 cups all-purpose flour

1 small container fresh, firm black berries (approx 3/4 cup)

3-1/2 tsp baking powder

1/4 cup + 1 tbs white sugar

1/4 + 1/8 cup softened unsalted butter

2 eggs

1/2 cup heavy cream

1/4 cup sour cream

3/4 tsp salt

grated lemon rind (zest) of 2 lemons

Egg wash

1 egg

1 tbs water

Preparation -

Lemon rind - Using a grater, grate the rind of 2 lemons into a bowl. Transfer the rind to the flour butter mixture.

Eggs - In a separate bowl, beat 2 eggs  with a fork till it is blended. 

Egg wash - In a separate bowl, beat an egg with 1 tbs water, using a fork till blended.

Baking Method -

Preheat the oven at 425 deg F.

Place the ingredients, all-purpose flour, baking powder, white sugar, salt & softened unsalted butter in a food processor fitted with a metal blade.

On the lowest setting blend till the flour & butter is well mixed. It will be crumbly like soft crumbs.

Empty the contents to a large mixing bowl.

Add the beaten eggs, heavy cream & sour cream to the flour.  Stir. Add the blackberries & with a rubber spatula, gently begin to fold the mixture so it is thoroughly mixed. 

This is very important - do not over mix. STOP as soon as the mixture is well blended. Over working the dough makes awful scones.

Line a baking tray with parchment paper. Spray with non-stick baking spray.

Using clean hands, take a 2" piece of dough and gently place on the baking tray.  Pat down till the scone dough is about 1/2" thick.

Place the scones in rows, not touching each other and about an inch apart if you can manage it.

Using a pastry brush, brush the egg wash over the top surface of the scones and set aside for 15 minutes.

Bake in preheated over for 15 minutes or until the tops begin to brown. Do not allow the scones to over-brown.

Set aside to cool slightly. Serve warm with clotted cream and strawberry preserves.

Enjoy!

Scamper! Scamper! Chicken, Avocado, Feta & Sun dried Tomatoes Stuffed Phyllo Triangles

Last evening as the midnight hour approached, I was sprawled on the couch dozing  on and off. In the background a mind numbing TV show which held little interest & the name of which I couldn't remember if my life depended on it provided the ambient noise, the kids were asleep in bed and Mr. Hubby was on his computer working.

It was then as I saw the clock hands move vertical that my mind began scrambling to figure out what day it was and I suddenly registered that it was now June 6th. Somewhere in my stupor I vaguely remembered that the deadline for submitting a recipe/blog post for  Denise from Quickies at the dinner table & Lazaro from Lazaro Cook's contest was June 7th.  Yikes!

Denise and Lazaro who are shining denizens of the foodie blogosphere deserve my earnest effort albeit last minute. 

 

    Here is an image of Denise's cookbook that is part of the coveted prize!
 

My 'place things on the back burner' syndrome was obviously running rampage again 'coz I realized that not only did I not have a clue as to what I was going to fix for the contest, I didn't have a clue as to what I was going to fix for the contest.

I reluctantly scrambled off the couch and dragged my feet to the refrigerator where I saw some rotisserie chicken, some sprigs of dill, mint, remnants of some sun dried tomatoes, and in the freezer, leftover phyllo sheets from last week's spinach & ricotta pie (post forthcoming). I promptly moved these to the refrigerator so they defrost by morning.

No feta and no avocado which would have been fine - if only they weren't the 2 stipulated ingredients of the contest!

So this morning, as I quickly emptied cereal into bowls, my sons who are now on their summer break came into the kitchen and said, "What, cereal for breakfast"?  Why no pancakes or french toast?" And as I explained how Mum has to run to market to get feta and avocados in a hurry, they gave me the look reserved for when they're in timeout.

Needless to say, the customary enthusiasm that usually greets the morning meal was distinctly missing.

  And so it was that the birth of these (what turned out to be delicious) stuffed phyllo triangles came about and not a moment to soon to meet Denise's & Lazaro's deadline.

The main ingredients are rotisserie chicken, feta cheese, ripe avocado, defrosted phyllo sheets, fresh dill & mint leaves, red onion, sundried tomatoes, pitted kalamata or black olives, sour cream, butter & adobo sauce from the canned chipotle chiles.

Cook's Note - I am using leftover phyllo sheets that I cut into lengths, 3 inches wide. Since each packet has 22 sheets, I have 1 stack of 3" wide 22 sheets. This will make 11 stuffed phyllo triangles. The filling quantities in this recipe is good only for 11 stuffed triangles.

If you are using the whole packet then you will end up with 3 sets of 22 (3" wide) sheets and you will need to triple the filling quantities.

Preheat the oven to 375 deg F

Prepare the filling ingredients-

 

Cooked Chicken - Remove skin and finely chop a chicken breast into a bowl. Enough to yield about 1-1/2 cups.

Red onion - Discard skin and tips. Finely chop the red onion and place in the bowl with the chicken.

 

Pitted olives - Remove from liquid and finely chop the olives. Place with the chicken in the bowl.

Avocado - Halve. Run a dinner spoon to scoop out the avocado halves from the skin. Discard skin and pit. Finely chop and place in the bowl with the chicken.

 

Sundried tomatoes - Remove from the liquid (if from a jar) and finely chop the tomatoes.

Feta - Crumble if not already pre-crumbled and place in the bowl with the other ingredients.

  

Add the sour cream, salt & adobo sauce from the canned chipotle chiles.

Stir with a spoon till all the ingredients are completely mixed. Taste and adjust seasonings.

 

Egg - Crack into a bowl. Discard the shell. Beat the egg with a fork.

Pour the beaten egg into the mixture and once again thoroughly mix with a spoon. The filling is now ready to use.

 

Butter - Microwave for 45  seconds in a microwave safe bowl till melted. Keep handy with a pastry brush.

Unroll the phyllo and lay it flat on a clean, dry surface. If using the whole box use a pizza cutter or kitchen shears and cut the whole lot of sheets into 3" wide widths.

  

    Work with one 3" wide sheet of phyllo at a time, and keeping the rest covered with the plastic wrap to keep it from drying out, place a sheet horizontally in front of you.

Brush the phyllo with butter and cover with another sheet. Butter the top sheet. Spoon 2-3 tbs of filling on the lower end of each strip as shown in the left photo below. 

Cook's Note - I like the triangles well stuffed, so I used as much as 3 tbs per triangle. If you wish, begin with 2 tbs for the first one and if you are feeling confident then use your discretion to increase the amount of stuffing to 3 tbs.

 

Fold up the phyllo strips as you would a flag to create a neat triangle, being careful not to roll too tightly or the triangles will crack when baked.

Cook's Note - Stop fretting! Even if you have a few cracks, jagged edges it will still be OK. As long as you keep folding and keep working and get to the end, it's going to be great! This does not need to be perfect to be delicious!

 

Keep folding till you reach the very end. Transfer to a baking sheet line with parchment paper in a single layer.

Repeat with the rest of the phyllo and filling until you run out of filling.

Cook's Note - If you are using up the entire phyllo packet in one sitting, you will need to 2 baking trays or you can do the baking in 3 batches. Bake the 2 trays at a time on the same rack in the middle of the oven.

Another option is to bake one batch at a time till one tray is filled up and continue assembling the triangles as batch 1 is baking.

 

 Liberally brush both sides with melted butter. You will need to turn over the triangles to do this.

Bake in the preheated oven for about 20 minutes until golden brown.

  Make Ahead Tips -

Assembled, unbaked phyllo triangles can be frozen for up to a month. Freeze the triangles on the baking sheet. Once they are frozen, ransfer them to an airtight container. You can place  parchment or plastic wrap between layers so they do not stick and return to the freezer.

Bake as directed above (do not thaw the triangles first); baking time will be about 25 minutes.

Serve the stuffed phyllo triangles on a serving platter. Serve immediately.

You can hear the crunch as you bite into delicate crisp phyllo pastry layers. 

The filling is equally delicate and fragrant from the fresh dill & mint, the slight tartness from the olives & sun dried tomatoes, the creamy smoothness from the avocado and the distinct flavor from the feta that pairs so well with the chicken and all the other  ingredients.

The smokey flavor from the chipotle gives a slight southwestern flair to the classic Greek ingredients. This is what we had for our lunch today and they were delightful in every respect. Having met Denise & Lazaro's deadline, I rest easy now!

 

Recipe for  

Chicken, Avocado, Feta & Sun dried Tomatoes Stuffed Phyllo Triangles

Preparation time - 40 minutes

Baking time - 20 minutes

Makes 11 phyllo triangles

Shopping list

1 large cooked chicken breast (rotisserie chicken will do - to yield 1-1/2 cups chopped chicken)

4 oz crumbled feta

1 ripe avocado   

fresh dill leaves (to yield 2 tbs)

fresh mint leaves (to yield 1 tbs)

1/4 red onion (to yield 1/3 cup chopped)

8 kalamata or black olives (to yield 2 tbs chopped)

1/2 cup sundried tomatoes

3 tbs sour cream

1 tbs adobo sauce only (from canned chipotle chiles)

1 egg

1/4 tsp salt

1 stack of 3" wide 22 phyllo sheets, defrosted

1-1/2 sticks butter

Preparation

Cooked Chicken - Remove skin and finely chop a chicken breast into a bowl. Enough to yield about 1-1/2 cups.

Red onion - Discard skin and tips. Finely chop the red onion and place in the bowl with the chicken.

Pitted olives - Remove from liquid and finely chop the olives. Place with the chicken in the bowl.

Avocado - Halve. Run a dinner spoon to scoop out the avocado halves from the skin. Discard skin and pit. Finely chop and place in the bowl with the chicken.

Sundried tomatoes - Remove from the liquid (if from a jar) and finely chop the tomatoes.

Feta - Crumble if not already pre-crumbled and place in the bowl with the other ingredients.

Add the sour cream, salt & adobo sauce from the canned chipotle chiles.

Stir with a spoon till all the ingredients are completely mixed. Taste and adjust seasonings.

Egg - Crack into a bowl. Discard the shell. Beat the egg with a fork.

Pour the beaten egg into the mixture and once again thoroughly mix with a spoon. The filling is now ready to use.

Butter - Microwave for 45  seconds in a microwave safe bowl till melted. Keep handy with a pastry brush.

Baking Method -

Preheat the oven to 375 deg F

Unroll the phyllo and lay it flat on a clean, dry surface. If using the whole box use a pizza cutter or kitchen shears and cut the whole lot of sheets into 3" wide widths.

 

Work with one 3" wide sheet of phyllo at a time, and keeping the rest covered with the plastic wrap to keep it from drying out, place a sheet horizontally in front of you.

Brush the phyllo with butter and cover with another sheet. Butter the top sheet. Spoon 2-3 tbs of filling on the lower end of each strip as shown in the left photo below. 

Cook's Note - I like the triangles well stuffed, so I used as much as 3 tbs per triangle. If you wish, begin with 2 tbs for the first one and if you are feeling confident then use your discretion to increase the amount of stuffing to 3 tbs.

Fold up the phyllo strips as you would a flag to create a neat triangle, being careful not to roll too tightly or the triangles will crack when baked.

Keep folding till you reach the very end. Transfer to a baking sheet line with parchment paper in a single layer.

Repeat with the rest of the phyllo and filling until you run out of filling.

Cook's Note - If you are using up the entire phyllo packet in one sitting, you will need to 2 baking trays or you can do the baking in 3 batches. Bake the 2 trays at a time on the same rack in the middle of the oven.

Another option is to bake one batch at a time till one tray is filled up and continue assembling the triangles as batch 1 is baking.

Liberally brush both sides with melted butter. You will need to turn over the triangles to do this.

Bake in the preheated oven for about 20 minutes until golden brown. Serve Immediately.

Enjoy!

Make Ahead Tips -

Assembled, unbaked phyllo triangles can be frozen for up to a month. Freeze the triangles on the baking sheet. Once they are frozen, ransfer them to an airtight container. You can place  parchment or plastic wrap between layers so they do not stick and return to the freezer.

Bake as directed above (do not thaw the triangles first); baking time will be about 25 minutes.

 

 

A six month Blogiversary, A 'Make-Your-Wish' Emile Henry Giveaway & A Long Awaited Road Trip

Thank You for all your entries for the 'Make Your Wish' Emile Henry giveaway. The contest is now closed. 

This giveaway is a pretty big deal for me. It's my first! And secondly, the giveaway is a product I love and have been cooking with for a very long time - long before this blog.

What's even more special is YOU get to choose the dish YOU want!

(Thanks to all of you who have already sent in your comments :)

 

Why do I love my Emile Henry Cookware?

For one, they're a family owned business that has been around since 1850 and started in a small town in the province of Burgundy, France.

The company to date manufactures all of their new cooking products from Burgundy clay.

Here's the long and short of it -

• Burgundy clay evenly and slowly diffuses cooking heat to the very center of the cooking dish.
  

• Emile Henry products do not chip or crack easily. One can cut directly on the surface without scratching or damaging the product.

• There is no lead or cadmium and all of the products are 100% food safe.
  

• All Emile Henry products are direct freezer-to-oven. They go under the broiler and in the microwave.

• All Emile Henry products can go in the dishwasher.

• All Emile Henry products carry a limited household three (3) year warranty against breakage due to defective workmanship.

The reason I personally love their products  is because they last and last. I am not one to go pot and dish shopping every week so I look for quality and it's got to be a sound investment.

I am not a occasional sort of cook. As you know I cook a lot! The dish has not only got to be excellent quality (so I don't have to go buy another one)  it has to also withstand abuse!

And because I hate clutter, I want dishes that can be used for more than one kind of dish - I am going to bake a lasagna and expect the same pan to work for a crumble and the pie dish to work for a crostata.

So I hope you are convinced!

TO WIN THE DISH - you've always wished, follow these instructions -

1) Subscribe to the blog via email. 

Please help this girl out &  "share" this post by tweeting, blogging, "Facebook"-ing, StumbleUpon-ing etc etc

2) Go to the Emile Henry USA website by going here. Click on the Ovenware/Cookware/Bakeware  sections. Browse &  share your wish dish with me. Don't forget to specify your color of choice.

3) Share a personal cooking story or your favorite recipe that you'll cook  in your NEW Emile Henry dish ( I will feature this on the blog when I announce the winner)

Simply add your answers as a comment.

Sincere apologies to my International friends but at this time the giveaway is  open to the people of the US only. Please allow 4-6 weeks for delivery.

The competition ends at 9.00 PM (EST) 15th of June, 2010.

Winner will be announced shortly after!

Good luck, everyone!

I am looking forward to reading your entries =)

Love,

Devaki

PS - If you've already previously sent me your comment you're done! No need to re-send :)

 

~

 

In some ways it is fitting that as the blog has reached its 6 month mark, I have been noticeably absent.

Since I began the blog, this has been my first week off from all things blog related. As much as I love writing & cooking about food & paying a visit to my fellow foodie bloggers,  I enjoy spontaneous trips in equal measure.

So as the long holiday weekend approached here in the US and coincided with the kids starting their summer holidays and the 6 month blog birthday, we decided to get away from it all. And when I mean get away, I mean get away - no cell phones, no wi-fi & a just a brush with civilization.

And so off we went to a place we have wanted to visit for a very long time.

Now because of its remote location, the travel also involved one my favorite aspects, a road trip.

I love road trips -  there is nothing more exhilarating than watching the road disappear below ones wheels, the anticipation that fills the air as you calculate the remaining distances on a map, endless cups of java picked up at truck stops, the squeals of delights from the back seat because we passed grazing cows, the crunch of crispy potato chips, the endless potty breaks (of course)  if you're  traveling with little ones like we were but more than all of this - the opportunity to be surprised, not knowing what awaits you as you turn the corner.

As we drove down the winding road that cuts through the belly of the vast expanses and stunning views, Mr. Hubby looked me and asked, "Do you hear that" and I asked "What?" And he said, "Silence".

So though this post is not about food - it about what inspires us, what humbles us & what awes us. 'The food for the  soul' which is just as important if not more than 'the food for the belly'.

As for recipes, we will return to it soon enough! So fix yourself a cuppa & enjoy....

Only a Visitor

From here,  for as long as the eye can see, is "designated wilderness" - park lands governed by the strictest preservation standards. What makes this place so special?

Vastness, solitude, wildness & challenge

It is more than legislated lines drawn on a map. Here, is an area where the earth and its community of life are untrammeled by man, where man himself is a visitor & does not remain.

US Wilderness Act, 1964

The Ocotillo Patch - These wonderful deciduous shrubs with beautiful red flowers on their tips, drop their leaves as many as 5 times a year

Vast expanses, stunning views

The park is full of rocks that look like weather beaten ruins

Nothing quite like the Cholla - these beauties come with a warning. Even the slightest touch will result in  thorns embedded in the flesh that are painful & nearly impossible to remove. 

 

Surreal Cholla

What's a road trip if you can't stop & look for critters?

Who said the desert has no color?

Nothing quite like 'Jumbo Rocks'! Wow!

  
Unforgettable rock formations & wonderful to walk through and climb on.

Here are the Joshua trees - where the park gets its name. 

Very spooky, looking down at the San Andreas fault. I never knew you can actually see the bloody thing!

No wonder these trees have been considered akin to Aliens!

I hope that you've enjoyed a glimpse of these wondrous sights.

Moving on, I am excited to announce that on the eve of the blog's birthday (May 31), the blog was featured on Foodista as the featured blog of the day.

THANK YOU!

Thank You for all your entries for the 'Make Your Wish' Emile Henry giveaway. The contest is now closed.