Ingredients 4 tablespoons unsalted butter 3 sheets frozen phyllo dough, thawed 2 tablespoons grated parmesan cheese Vegetable oil, for brushing 1 large shallot, minced 1 clove garlic, minced 1 teaspoon all-purpose flour 1/4 cup milk Pinch of freshly grated nutmeg Kosher salt and freshly ground pepper 3 1/2 ounces mild goat cheese, softened 2 teaspoons finely grated lemon zest 1 tablespoon white wine vinegar 2 large eggs, separated 1 10-ounce box frozen chopped spinach, thawed and squeezed dry Chopped chives, for garnish Directions
Leia em PORTUGUÊS Since it's Autumn in the northern hemisphere and apples are all around, and also because we were given 20kg of apples for Chuseok , I suddenly craved apple pie, the authentic, very simple one. No, I didn't need all those apples for that, we kept only a few and gave away the rest. To make the authentic different, instead of lining a pan with pie dough, then filling with apples and then covering with more dough, I used the apple as an edible container.
Move over cinnamon rolls! There’s a fabulous, new breakfast treat in my kitchen!!! Meet…….these adorable cinnamon bun pie pockets. :) The name pretty much describes them.
A year ago, I made s’mores from scratch and brought them to the Memorial Day barbecue on my friend Jocelyn’s roof , celebrating the thousands of other hottie uniformed types that had sailed in for Fleet Week . [I just spelled that "Weak." It's all so telling, innit?]
A double-crust fruit pie to be precise. For double-crust pies are made by a slightly different method than open-faced pies. Unlike open-faced pies, double-crust pie crusts are not “blind”-baked (i.e. partially baked without the filling inside). Thus extra measures have to be taken to prevent the bottom crust from becoming soggy. The filling is treated a bit differently vis-à-vis an open-faced pie, and it’s baked lower in the oven at a higher temperature. The thing that prevents so many talented bakers and cooks from attempting homemade pie is fear of crust.