Archive for April, 2011

Tiropites- Greek Yumminess!

I have spoken of My Connie before in my blog I believe.  If you don’t remember she is my neighbor who I could not live without!  She is my friend, my confident, my sister from another mister… and most importantly my link to the Greek culture!  For me there is no better culture for food!  Lamb, octopus, spinach, olive oil… OH… YUM!  I totally believe that I was Greek as well as East Indian in a past live or two!

Last night My Connie called to see if I wanted to help make Tiropites (tre-toe-pitas).  You bet I will be there in 10 minutes!  I am pretty sure that I have never turned down a meal at My Connies, let alone helping!!  She knows me too well!  This Greek treat is really good to have a friend help make it.  It is surprisingly easy to construct and your friends will think you are amazing!

Tiropites- Greek Egg Cheese Pie

  • 6 eggs
  • 6 oz crumbled feta cheese
  • 1 cup cottage cheese
  • salt, pepper, garlic powder
  • 2 sticks butter melted
  • 1 package fillo dough

Whip eggs, feta, cottage cheese and a sprinkle of salt, pepper, garlic powder in a bowl.  The mixture should be runny but with lots of cheese chunks. 

Brush a 9×15 pan generously with melted butter. 

Place your fillo so it hangs over the edges, brush with butter. Work your way around the pan then put one sheet in the bottom (no hang) and baste with butter.

Pour in egg mixture and add one sheet of fillo over top, baste with butter. 

Layer more fillo so it hangs over the edges and add till there are 5 sheets thick of fillo.  Remember you MUST brush all layers with butter, no subsitutions!  Then fold your fillo edges in so it is a neat package.  Add one more sheet of fillo to the top, keep brushing with butter.

If you are not baking this till the morning use the plastic sheet in your fillo to press on top of your Triopites to create a covering.  Put foil on that and put in fridge.  You can also freeze it and pop out later to bake.

Bake at 350 till it is brown, about 40 minutes if cold from the fridge.  Just keep an eye on it to make sure it doesn’t burn.

My Connie and I made a bunch of individual Tiropites.  They are super easy once you get the hang of it.  Take your fillo and cut the sheets into thirds.  Do this on the long side so you have roughly a 5 inch wide pieces. (I think fillo is roughly 9×15 in size.)  Take one stack of fillo out and cover the rest with a damp tea-towel  fillo dries out so quickly and once it is dry you should just toss it!

Take one strip of fillo and brush it with butter.  Place a spoon of the filling mixture on the end of your dough and fold it into a triangle, starting by taking the bottom corner and fold to the opposite edge.  Keep folding up your strip of fillo till you are complete and are left with a triangle.  Don’t worry about the filling spilling out, it will be caught as you fold.

I had some GREAT video to attach and it will not let me!  SO… I hope you understood my folding directions.  If you want me to email you the video I can do that!  AND yes the two crummy ones were my first attempts!  But as you can see I got better and better!

Once you have them folded brush them with butter (both sides) and place on wax paper.  You can freeze them or place them on a cookie sheet and bake at 350 for about 20 minutes.  They will puff up and become tan.  If you are freezing them you must let them freeze individually for a good 2 hours before you remove them from the wax paper and place in a freezer bag. 

The individual ones are great to pop in the oven and add a salad for a great quick supper!

Happy Easter and Christos Anesti (Christ is Risen in Greek) everyone!

Love,

Candis aka West

AHHHHH… Asian BBQ Sauce

I have missed cooking lately.  We went on vacation 2 weeks ago to Kentucky with friends and had a great time.  Then last week I was in Vegas for work.  Vegas is not my favorite place, but the company was excellent and the food (thank you Mario Batali) was great, so I was able to try to overlook all the small children being drug through the casino’s!!  Seriously, Vegas is not a family vacation spot!  OK getting off soapbox before I really start ranting!

Last night I decided chicken was on the menu.  It was one of our first days of spring and all I wanted to do was grill!  So grill I did!

Asian Marinated Chicken with Asian Inspired BBQ

4 boneless skinless chicken breasts

1/4 cup soy sauce

3 TBLS Mild Sweet Chili Sauce (Maggi Taste of Asia)

1 TBLS hoisin sauce

1 tsp sesame seed oil

1/4 cup olive oil

1 TBLS chopped garlic

Take all wet ingredients and mix well.  Pour over chicken and let sit for a good 3-4 hours (or while you are at work).

Remove chicken from marinade and grill till done.

Asian Inspired BBQ Sauce

1/4 cup Sweet Baby Ray’s BBQ Sauce

1/4 cup rice vinegar

2 TBLS Sweet Chili Sauce (mild)

2 TBLS soy sauce

1 TSP ground fresh chili paste (hot)

1 TSP sesame seed oil

Mix all the above and start to taste… if you like things hot, before adding more be sure to taste and breath in after swallowing.  The sweet chili sauce masks the heat and it will creep up.  So taste and adjust to your taste!

Sorry I don’t have more pictures… it was so good and tasty that we gobbled it up so quick.  Here’s a satisfied customer’s picture for the proof!

Actually I took the remainder of the sauce to work with some cold chicken and nearly licked the bowl clean.  I am planning to make a huge batch and can it for later use, it is just that yummy!

SO glad to be back!

Love,

Candis aka West