Re: What's for dinner Saturday, 12/14/24?

On Sun, 15 Dec 2024 23:25:01 +0000, Dave Smith wrote:

>
Don't be intimidated by phyllo. You just have to learn to work quickly
with it.  It is important to keep it covered with a damp cloth but it is
not the end of the world if a piece tears. It doesn't affect the cooking
or the taste of the pastry.
>
I have cooked a number of dishes with phyllo and the results were always
very good. In fact, one time I made a batch of galaktoboriko <sp?> and
took some over to my brother and he said it was the best think he had
every had. No one will care if a layer of the pastry is  torn.  Just
have everything ready..... a damp cloth to cover the sheets, melted
butter or olive oil, and work quickly. The results are so amazing they
provide their own reward.
>
FWIW  on of the best phyllo entrees I have done was salmon.  You need
need pieces of salmon fillet. Use about 4 sheets of pastry. Apply melted
butter to each layer. Lay the salmon on the pastry and add some minced
onion, a little brown sugar, dill, a splash of orange juice, a sprinkle
off sesame seeds. Fold the pastry over the salmon, brush with butter and
throw on some more seeds. Bake.  It is incredible.

I used to make baklava. Phyllo is no problem for me. I suspect that
working with phyllo is easier in 60% to 70% humidity than what you have
to work in. Salmon in phyllo sounds like a good deal.