Jun10
Posted on Jun 10 by Chris
(Greek Spinach Pies) Buttery, crispy/flaky and addictive, these require a little practice to get right but are worth the effort. And once you get the hang of it, it goes pretty quickly. If this is your first time working with filo (or phyllo if you’re from uptown), start with double the number of sheets listed below in case you run into problems. In time you’ll realize that as delicate as filo is, it is just as reparable. If a sheet tears, overlap the two torn pieces and brush with butter as you normally would. Makes about 25 individual triangles or pies or one 8 x 8 inch pie Two 8-ounce bags frozen chopped spinach, defrosted 6 tablespoons unsalted butter, melted (or as needed) 1 bunch scallions (green onions), roots and shabby green parts trimmed, sliced thin (about 1 cup) ½ cup, lightly packed, chopped fresh dill 1 cup crumbled mild and creamy feta cheese (about 5 ounces) Salt, if necessary Freshly ground pepper Freshly ground nutmeg, (optional) 1 egg, beaten 6 sheets filo dough or as needed* With your...
Jun01
Posted on Jun 1 by Chris
Grilled Spring Onions with Parsley and Mint Here’s one great thing about farmers’ markets: People who grown stuff bring it to you hours after it’s picked. Here’s another thing: This reminds you that what you have on your mental menu has nothing to do with what has just been picked. Even after all these years I sometimes still head out to the market with an idea in mind instead of letting the market put the idea in my mind. Last Monday that idea was wax beans with a simple sauce of parsley and mint, something I look forward to every summer. I didn’t realize until I was halfway there that wax beans are not on my schedule, they are on their own. I looked around and saw the last of the spring onions—some white, some red—and they were looking fine, so that’s what I ended up with. This is a pretty and refreshing side dish or first course. Ordinary garden mint can have a grassy, overpowering taste. It’s worth the extra effort to search out some milder tasting mints...
May07
Posted on May 7 by Chris
Sounds like one of the summer party scenes from The Great Gatsby, but it’s not. These oven-toasted mixed nuts are probably the easiest thing you can make for your own party, poolside or not. They come together in a minute and toast at a pretty low temp, so if you overshoot by a little bit they won’t burn. There really is no recipe involved here, more like an overview. Take a heavy ovenproof pan (my choice, as usual, is a cast-iron skillet) and pour a tiny amount (1/2 teaspoon?) of oil into it. Add enough mixed nuts to cover the bottom of the pan in a single but full layer. My 12-inch cast-iron skillet holds about 2 cups mixed nuts. Sprinkle liberally with sea salt (Maldon is perfect for this) and toss to coat the nuts with oil. They should be barely glistening—too much oil makes them difficult to eat in a party setting. Add a few springs of rosemary (or thyme, or summer savory, or a mix) and put the pan in a preheated 250° F oven. Stir...
