Archive | Recipes

RSS feed for this section

BAKLAVA (a la Muriel)
1 package phyllo dough, defrosted
12 oz or more walnuts and/or
pine nuts, pecans, hazelnuts
pistachios (optional)
½ cup sunflower seeds (optional)
1 heaping Tbsp ground cinnamon
1½ stick butter (melted)
2 cups quality honey
½ lemon, squeezed

Prep: Defrost frozen phyllo dough in refrigerator overnight. Melt a stick of butter. Preheat oven to between 325-350 degrees. Place a pan of water on the bottom as this keeps baklava from drying out.

Chop nuts to medium-fine. I prefer mostly walnuts and you can also use pine nuts, hazelnuts, pecan meal and/or mix in some finely chopped sunflower seeds. Mix the chopped nuts, seeds and cinnamon together ahead of the layering to save time. Reserve some chopped pistachios or chopped hazelnuts for the upper layers and to sprinkle on top.

Prepare to layer in a medium size casserole pan. A 9×13 pan produces more pieces than a 9×9 or 8×8 pan, but the smaller pans produce thicker pieces (main photo). Unroll phyllo dough and cut entire stack to length of pan using a knife or scissors. Use the phyllo trimmings for the middle layers. To keep phyllo pliable, keep the unused portion in a plastic bag or covered with a very slightly damp cloth.

Spread a thin layer of melted butter on bottom of pan. Then place a single layer of phyllo across the pan and using a pastry brush, spread a little butter evenly on top. Repeat 5 times. Add layer of nut/cinnamon mixture, then phyllo, melted butter, phyllo. (Top and bottom will have more layers of phyllo than in the middle, just 2 or 3 layers of phyllo and butter between layers of nuts and cinnamon.) Continue with several layers of nuts & cinnamon, phyllo, butter, and phyllo again. Near the top, I like to use chopped pistachios or hazelnuts instead of walnuts. Then put another 4 or 5 layers of phyllo and butter on top. When the layers are complete and before baking, cut the entire stack diagonally with a large knife to form diamond or triangle shaped pieces.

Cooking: Bake about 30 min between 325-350 degrees until golden brown, but check after 20 or 25 minutes.

While the baklava is baking, heat the honey and lemon juice gently until runny. Remove baklava from the oven and pour the honey mixture evenly over it. If desired, sprinkle coarsely chopped pistachios or hazelnuts on top. If you can, wait a little while for it to cool and for the honey to soak in. Remove pieces with a spatula. If there is any left over (a rare occurrence indeed) it keeps well and also freezes well.

Chez Keith’s Magic Marinara on Penne

Here is one from our former webmaster, Keith, that has its roots in a dish prepared by his Italian neighbor when he was growing up. She made this dish as a casserole but he has turned it into a pasta sauce. He’s made it hundreds of times for his family who still enjoys it to […]

Deep Chocolate Cake with Chocolate/Raspberry Glaze

OK, I’m not usually big on chocolate cake, but this one was served to me by the folks at Future Studios in Sedona, AZ (most of the volunteers from a friendly local vegan community). The recipe is derived from the Moosewood Cookbook by Mollie Katzen. Ingredients 1 1/2 c. unbleached white flour 1/3 c. unsweetened cocoa […]

Muriel’s Marvelous Asparagus

This is probably the only dish I prepare in a microwave, but it works so well, and is a great last-minute addition of elegance and color, and is a lovely compliment to any dinner. Ingredients Small bunch asparagus 1 tbsp. hazelnut oil (or other nut oil, or olive oil) 1/2 tsp. sea salt Instructions Cut […]

Java Chicken Skewers with Peanut Sauce

We had a lovely dinner at this restaurant in CA and the executive chef/owner Paul Sainoi serenaded us on the Thai instrument that his grandfather gave him. This is his grandmother’s recipe. “Thank you very much for dining with us. See you on your next trip! Have a great season.” – Paul Sainoi Executive Chef and Coowner […]

Hippy Cookies

I’ve made these for my friends at home, in CA, and in England (baking soda is bicarbonate of soda there!) Basically, I put everything I put in my oatmeal in the morning and bake it into a cookie with bananas to sweeten and hold it together! Ingredients 3 c. bananas, smashed 2 c. raisins 4 […]

Lisa’s Finnish Platty Pancakes

This is my sister Lisa’s modification of the famous Finnish “platty” pancakes (pronounced bplattuu) that we had every Sunday night as children. I’m looking forward to having these when I visit her in Tampa, FL in February! Ingredients 4 eggs (beaten) 2 c. milk 3/4 c. flour (oat flour) 1/3 c. melted butter pinch of salt […]

Fresh Chanterelle Pasta with Lemon-Cream Brown Butter

This recipe comes from the folks at Wooldridge Creek Winery in the Applegate Valley of Oregon. It certainly qualifies under the ‘Taste’ and ‘Time’ criteria. As for nutrition, this looks ‘richer’ than it is – a little goes a long way. Using whole wheat pasta deals stays away from refined flour and I sometimes substitute […]

Leek and Turnip Soup

Here is a nice one from Anne Roos to warm the chilly days at home in Nashville, I add some chives as I still have some from the garden that have survived the winter freeze. (more…)