Phyllo Cups

Have you ever not used a recipe because you were unsure of how to work with a particular ingredient called for in that recipe? I know I have. In my case, my Everest was phyllo dough. No matter how good I had become at baking, for many years phyllo dough was the one ingredient I was afraid to tackle. In retrospect, I realize just how silly my fear was. Afterall, it’s only dough. Sure, it has the reputation for being tricky to work with, but as I became a more confident baker, I realized that you can overcome this obstacle by following just a few simple rules.

So why cook with phyllo? Characteristically used in preparing baklava and spanakopita (who can resist those tender, flaky sheets of temptation?), phyllo is a lean dough made only of flour and water and, occasionally, a small amount of oil, which makes it perfect for vegan baking. The Greek translation of phyllo and the French feuille literally means “leaf” and if you’ve ever worked with phyllo, you understand that this description is spot-on. In the world of pastries, phyllo is like a delicate flower that needs to be treated with tender loving care.

The food historian Charles Perry speculates that phyllo pastry was invented in Istanbul around 1500 during the time of the early Ottoman Empire. Traditionally phyllo is made with a stiff flour-water ratio (about 40 parts water to 100 parts flour). A little tenderizing acid or oil and salt are added, after which it is thoroughly kneaded to develop the gluten and is rested overnight. It is then stretched out into a single sheet or shaped into small balls that are rolled out into thin discs, sprinkled with starch and rolled out again. The result is flimsy, translucent dough that turns into tender, crisp layers upon baking. Because of its silken texture, the dough dries out quickly and becomes brittle to the point of being unusable. Therefore, the keys to successfully working with phyllo is to quickly but gently brush it with oil or vegan butter and keep the unused portion wrapped in plastic wrap and covered with a damp cloth to prevent it from drying out. Once you follow these simple, but vital steps, you can begin to relax and enjoy the process of turning out delectable baked goodies in your own kitchen.

Here are 3 Fail-Proof Tips for Working With Phyllo Dough:

1. Work quickly, but gently when handling the dough.
2. Work with only one sheet at a time and cover remaining sheets with plastic wrap and top with a damp towel to prevent the dough from drying out.
3. Brush melted vegan butter or oil onto each sheet before baking, for a tender, flaky result.

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Spontaneous Artichoke & Olive Salad comes together pronto with pantry-ready items.

Ingredients

2 jars (12 ounces each) high-quality marinated and quartered artichoke hearts, drained*
½ cup whole pitted kalamata olives
½ cup whole pitted marinated green olives
¼ cup julienne-cut sundried tomatoes in oil, drained
1 large roasted red pepper, cut into strips
2-4 tablespoons vegan mayonnaise
Fresh oregano, for garnishing (optional)

To Make the Salad

• Combine all the ingredients in a large serving bowl. Add the mayonnaise and toss to throughly blend all the ingredients.

• Garnish with fresh oregano, if desired.

*I like the Cento brand, but any comparable brand will work.

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Chocolate Toffee Truffle Ball

CAUTION: Sinfully sublime and decadently delicious this creamy, chocolatey creation may induce feelings of happiness and well-being.

Ingredients

8 ounces vegan cream cheese, room temperature
1 cup organic powdered (confectioner’s) sugar
2 ounces vegan chocolate (about 4 squares), melted and cooled (see Chef’s Tips for chocolate melting methods)
1/2 cup crushed vegan chocolate-covered toffee pieces
Vegan graham crackers, for serving

To Make the Chocolate Ball

• Melt the chocolate squares according to directions in Chef’s Tips. Set chocolate aside to cool. Beat together the cream cheese and powdered sugar until creamy and smooth. Stir in the melted chocolate until well blended.

• Scoop mixture onto a piece of plastic wrap and with a spatula, roughly shape into a ball. Enclose the ball tightly with the plastic wrap, smoothing and shaping it further as you do so. Refrigerate for 30 minutes.

• Remove plastic wrap and with a spatula, transfer chocolate ball to a serving plate. With your hands, gently press the crushed toffee pieces all the way around the ball until completely covered. Serve immediately with graham crackers or cover loosely with plastic wrap and refrigerate until ready to serve.

Chef’s Tips for Melting Chocolate

• Melt chocolate carefully because overheating or any addition of moisture may cause chocolate to gunk.

Double Boiler Method

• Break chocolate into small, somewhat uniform pieces and place in top pan of double boiler over hot, not boiling water (you may also use a glass or metal mixing bowl on top of a saucepan half-full with water). Allow chocolate to melt, stirring occasionally.

Direct Heat

• Use this method if chocolate is to be added to a batter (do not use for dipping or molding). Place chocolate pieces in a saucepan and over very low, even heat, stir constantly to avoid scorching. Remove from heat when small lumps remain and stir to complete melting.

Microwave

• Using a microwave-safe bowl, place chocolate in microwave oven for 30 seconds. Remove and stir. If not melted, return to microwave and repeat heating step, stirring every 30 seconds to prevent scorching. When small lumps remain, remove and continue stirring to complete melting.

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Tomato & Onion Sambal

Ingredients

8 plum tomatoes, finely chopped
1 onion, finely chopped
1/2 cup distilled white vinegar
8 teaspoons water
4 teaspoons raw cane or granulated sugar, blitzed in the blender to a fine consistency
1/4 teaspoon sea salt


To Make the Sambal

1. Combine the tomatoes and onion in a medium bowl.
2. Mix the vinegar, water, sugar and salt until dissolved.
3. Pour the vinegar mixture over the vegetables and blend well.
4. Serve alongside Bobotie and Yellow Rice.

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The Nude Chef Makes Hot Artichoke & Spinach Dip by Sharon Picone is licensed under a Creative Commons Attribution-NonCommercial-NoDerivs 3.0 Unported License.

Sharon Picone a.k.a. The Nude Chef makes a hot artichoke and spinach dip that is a real crowd-pleaser. Perfect for family get-togethers and as a party snack, this dip will make you look like a star and will be a hit at your next gathering.

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Hot Artichoke & Spinach Dip is a real crowd-pleaser.

CLICK HERE TO WATCH THE VIDEO FOR THIS RECIPE

Serves 6

Ingredients

¼ cup Parma Zaan Sprinkles
4 large garlic cloves, minced
2 jars (12 ounces each) high-quality marinated & quartered artichoke hearts, drained*
10-ounce package frozen spinach, thawed and squeezed dry, or 1 cup cooked fresh spinach (be sure to drain as much excess water as possible after it’s cooked)
3 tablespoons vegan mayonnaise (such as Vegenaise)
¾ teaspoon chilli oil, or ¼ teaspoon cayenne pepper (add more if you want it spicy)
1 teaspoon curry powder
½ teaspoon sea salt, or to taste
1 teaspoon fresh lemon juice
3 tablespoons vegan sour cream (such as Tofutti)

To Make the Dip

• Preheat the oven to 400 degrees F (200 C). Lightly grease a 9 ½ x 6-inch baking dish with olive oil.
• Add the Parma Zaan Sprinkles, garlic, artichokes, spinach, mayonnaise, chilli oil, curry powder, salt, lemon juice and sour cream to a food processor. Process until smooth, scraping down the sides to incorporate all the ingredients.
• Scrape the mixture into the baking dish and smooth out the top. Bake for 20 minutes until dip is lightly browned and heated through.
• Remove from the oven and drizzle with a extra-virgin olive oil or truffle oil (if you’re feeling decadent).
• Serve warm with toast points or vegan crackers.

*I especially like the Cento brand for marinated artichokes, but any high-quality brand of artichokes will work.

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