Author: Dino

Dino agreed to join the supper club based on the assumption that he wouldn't be preparing dishes, only tasting them. Even though he was completely misled, Dino has begrudgingly learned to enjoy dabbling in the culinary arts.
Posted on » by Dino » Theme:

Moroccan Cigars

Notes

Lots to say about this recipe! The meat filling was absolutely delicious! Ashley really helped me salvage this one. Filo dough doesn’t work how this recipe’s author thinks it works. I’m rewriting it based on how we got it done, with big-time thanks to Ashley. Watching the British Baking Show has paid off.

Ingredients

  • 1 medium onion, finely chopped
    1⁄3 cup olive oil
  • 15 ounces lean ground beef or 15 ounces lamb
  • 2 teaspoons ground cinnamon
  • 1⁄2 teaspoon ground allspice
  • 1⁄4 teaspoon ground ginger
  • ground pepper
  • 1⁄2 cup chopped fresh parsley
  • 5 eggs
  • 1 lb phyllo pastry
  • 6 ounces butter, melted

Directions

  1. Preheat oven to 300 F.
  2. To make filling: cook onion in the olive oil until soft.
  3. Add beef or lamb, crushing it with a fork.
  4. Add seasonings and spices.
  5. Cook 10-15 minutes, stirring with a wooden spoon, until meat is well cooked and lump free.
  6. Add parsley.
  7. Lightly beat the eggs in a bowl and pour over the meat.
  8. Cook for 1-2 min, stirring, until egg mixture sets to creamy consistency.
  9. Add more spices and seasonings, if desired and allow to cool. (I would add red pepper flakes)
  10. Cut each sheet of phyllo pastry into three equal-sized rectangles.
  11. Place one on top of the other and cover with a damp towel.
  12. Brush one of the rectangles lightly with melted butter.
  13. Place a teaspoon of filling along one of the short edges.
  14. Tuck the edge and ends of pastry around filling, and roll into a cigar shape.
  15. Repeat with other rectangles.
  16. Fry in hot oil to brown on all sides, drain and place in warm oven.
  17. Serve with Harissa Dip.
Posted on » by Dino » Theme:

Broccoli & Gorgonzola Pie

Serving Size: 6

Notes

Lots of issues with this recipe, the proportions are WAY off. This calls for about 4x the amount of filling that would ever fit into a tart pan. Take heed, cut the filling, at least, in half; or use either a deep dish pie pan or a 9×13″ casserole dish. We thought it tasted very good but it wasn’t worth the hassle of trying to make a very poorly written recipe work.

Ingredients

  • 1 lb puff pastry
  • 2 broccoli heads (1 ½ lbs in total), cut into florets
  • 2 tbsp butter
  • 3 to 4 leeks, trimmed and thinly sliced
  • ⅔ cup heavy cream
  • ⅓ cup water
  • ⅓ cup chopped chives
  • ⅓ cup chopped tarragon
  • 3 tbsp grainy mustard
  • 1 tsp salt
  • black pepper
  • 7 oz Gorgonzola, cut into medium chunks
  • 1 egg, beaten

Directions

  1. Preheat the oven to 400°F. Roll out two-thirds of the pastry into a circle that is 1/8 thick and large enough to line a 10-inch loose-bottomed tart pan. Line the pan and trim off the excess pastry. Roll out the remaining pastry into a thinner disc, large enough to cover the surface of the pie, and lay it on a plate. Place both shell and lid in the freezer for 10 minutes.
  2. Line the pastry with parchment paper and fill it with baking beans. Bake blind for 15 to 20 minutes, or until light brown. Remove the paper and beans and return to the oven to bake for about 5 minutes, or until the bottom of the shell is golden. Leave to cool down.
  3. While the tart shell is baking, prepare the filling. Cook the broccoli florets in a large pan of boiling water for about 2 minutes, or until tender but still firm. Drain in a colander, rinse well with cold water and leave to dry.
  4. Melt the butter in a pan and fry the leeks on gentle heat for 10 to 15 minutes, or until soft but not colored. Add the cream, water, chives, tarragon, mustard, salt and some black pepper. Stir well and remove from the heat.
  5. To assemble, spread the leek mixture over the bottom of the pastry case. Scatter the broccoli on top and gently press into the leek mix. Dot with the Gorgonzola. Brush the rim of the tart case with the beaten egg and place the pastry lid over the filling. Press down firmly around the edge to attach the lid to the case. Trim off any of the lid that hangs over the edge.
  6. Glaze the lid with beaten egg and bake for about 30 minutes, or until the pastry is golden brown. Allow to cool a little before removing from the pan.

 

Posted on » by Dino » Theme:

Dutch Baby

“This classic American treat is somewhere between a pancake and a popover. Serve it warm, sprinkled with sugar and lemon juice.”

Recipe adapted from Serious Eats

  • Yield: Serves 6–8
  • Active time: 10 mins
  • Total time: 30 mins

*Note: It is important to let your eggs and milk come to room temperature before using.

Ingredients

  • 3 large eggs, left at room temperature for 30 minutes
  • 3 tablespoons sugar, plus more for garnish
  • ½ teaspoon cinnamon
  • ¼ teaspoon salt
  • ½ teaspoon vanilla extract
  • ¼ teaspoon fresh ground nutmeg
  • ⅔ cup (about 3.75 ounces) flour
  • ⅔ cup milk, at room temperature
  • 4 tablespoons unsalted butter, cut into 4 pieces
  • ½ lemon for juicing, optional

Directions

  1. Place skillet in oven on middle rack and preheat to 400°F.
  2. In the bowl of a food processor combine eggs, sugar, cinnamon, salt, and vanilla extract. Pulse until combined. Add flour and pulse to combine. With motor running, add milk, and process for 30 seconds.
  3. Take hot skillet out of oven and add butter, swirling to coat pan until butter is melted.
  4. Pour batter into pan. Bake until dough is puffed and golden, about 20-25 minutes. Serve immediately, with extra sugar sprinkled on top, and a squeeze of lemon, if desired.