Friday, February 18, 2011
Interesting exercise. The filling was, well I don't quite remember, but ricotta, brown sugar, whipped cream, a touch of vanilla, a bit of rum... something like that. I mean, how can you go wrong?
The shells are deep fried egg roll wrappers, shaped with individually made aluminum foil molds. Shatteringly crisp -- too crisp -- right out of the oil. But after they had sat with the filling for a while, they were fine. Certainly excellent for a beta version.
Wednesday, February 9, 2011
Cast iron lined with alternating layers of phyllo and melted butter and olive oil. Covered with a layer of steamed and drained spinach, decent feta, a little onion and lemon and a couple of tablespoons of cream cheese for creamier texture.
Bottom crisped stovetop, top crisped under a low broil. Pretty damned good.