Twisted felt garland Who doesn't love garland? And this one reminds me of candycanes!
Thursday, November 17, 2011
Wednesday, November 16, 2011
Wednesday, June 8, 2011
Sunday, May 29, 2011
Saturday, May 14, 2011
Monday, February 28, 2011
Adapted slightly from Epicurious.com
- 1/4 cup pine nuts (2 ounces), toasted
- 1/4 cup fine dry plain bread crumbs, toasted
- 1 pound Yukon Gold potatoes
- 2 medium fennel bulbs, trimmed, reserving fronds, bulbs halved and sliced lengthwise 1/4 inch thick
- 1/2 pound carrots (3 medium), sliced diagonally 1/3 inch thick
- 1 large onion, halved and sliced
- 2 whole cloves garlic
- 1/4-1/2 pound fresh spinach
- 1/4 cup olive oil
- 1/2 cup melted butter
- 2/3 cup vegetable stock
- 1/3 cup chopped dill
- 8 (17-by 12-inch) phyllo sheets, thawed if frozen
Preheat oven to 425°F with racks in upper and lower thirds.
Slice potatoes 1/4 inch thick. Divide all vegetables (except spinach) between 2 large 4-sided sheet pans and toss each pan of vegetables with 3 tablespoons oil, 1/2 teaspoon salt, and 1/2 teaspoon pepper.
Roast vegetables, stirring and switching position of pans halfway through, until softened and golden brown in spots, 30 to 35 minutes. Leave oven on with 1 rack in middle.
Add 1/3 cup vegetable stock to each pan of vegetables and stir and scrape up brown bits from bottom. Chop 1/4 cup fennel fronds. Combine all vegetables in 1 pan and toss with fennel fronds and dill.
Brush baking dish with some of remaining olive oil. Cover stack of phyllo sheets with plastic wrap and a damp kitchen towel. Keeping remaining phyllo covered and working quickly, place 1 sheet in bottom of baking dish letting the phyllo overhang the sides of the dish, then gently brush with some oil (butter is better here!) and sprinkle with pine nuts and breadcrumbs. Place another phyllo sheet on top and repeat brushing and sprinkling. Top with a third sheet and brush with oil.
Spoon vegetables and spinach into phyllo shell. Fold overhang toward center over filling (it will not completely cover the vegetables) and brush edge with butter. Brush remaining 2 sheets of phyllo with butter and arrange on top of filling.
Bake in middle of oven until phyllo is deep golden brown, 20 to 25 minutes. Cool 5 minutes before serving.
In other news, our beer is totally dead! The yeast never got going properly and we had no idea what to do to make them happy. We are going to order a few more ingredient kits and give it another try. Kyle and I had a little moment of mourning last week when we realized if our beer had worked, it would have been ready on that very day. At least there are plenty of delicious brews we can drown our sorrows in while we work on the next batch.