Archive for the 'Recipes' Category

Spanakopita   

Filling:
1 large onion
1 cup crumbled feta cheese
2-4 bags of Spinach, chopped
Salt, pepper
Butter or olive oil

Wash:
2 eggs
1 cup milk (dairy, oat, other)
A dash of salt

Pastry:
1 bundle of approximately 24 sheets of filo dough
2 sticks of butter

Chop the onion and sauté with salt and pepper in olive oil or butter.

In a separate dry pan (we use a wok), cook down the spinach for a few minutes.

Drain the liquid from the spinach, and combine with the onions and the feta, and it is ready.

Paint a film of butter on the bottom of  a 9×13 baking pan. Spread a sheet of filo dough on it and spread butter on the filo. Repeat until you have eight (or about a third of your total) buttered sheets in the pan. Spread half your filling on top of the eighth buttered sheet. Put down eight more with a generous amount of butter on each layer, then add the other half of the filling. Now add the rest of your filo dough, one layer at a time with butter on top of each layer.

Now with a sharp knife, cut the Spanakopita into serving size pieces, or at least score deeply. We like to make the cuts diagonal to the pan in one direction, then the other.

Bake at 375° for 30-35 minutes; it should be starting to be golden brown. At this point remove it from the oven and pour the egg/milk mixture on top, focusing on the slits you cut, and spreading evenly. It is ok if it is a bit pooled on top. Put it back in the oven for 10 more minutes and remove it when it is fully golden. Let cool a bit and try not to eat it all in one sitting.

by 2018 intern Brian Landers

Ingredients

Crust
Flour     1 cup
Salt    1 tsp
Sugar    2 tbsp
Cinnamon    ½ tsp
Nutmeg    ¼ tsp
Butter    ½-inch cubes 6 tbsp
Ice water    3 tbsp, maybe more

Filling
Quince,    8 medium, poached
Sugar    2/3 cup
Butter   ½-inch cubes    5 tbsp

Method

1. Peel, half and core the quince. Place in a pot just covered with hot water. Add 1 cup of sugar, and simmer until quince are soft. Remove from heat and drain the sugar water off the quince by setting them in a colandar for a few minutes.
2. Thoroughly mix the dry ingredients for the crust then toss the cubes of butter with the mixture to coat. Break the cubes into flat, pea-sized pieces with your fingertips or pastry blender, working quickly to avoid heating the butter.
3. One tablespoon at a time, sprinkle the ice water into the butter and flour, then mix with a fork until it starts to combine but a dusting of dry flour is still visible. Gently form into a ball, cover with plastic wrap and refrigerate for at least an hour.
4. Pour the sugar in a cast-iron pan and put it on the stove at low heat. Toss and swirl the sugar in the pan to make sure it melts evenly. It’s tempting to use a fork or spoon, but don’t – putting a utensil in the sugar will make it more likely to crystalize. You can wipe down the sides of the pan with a pastry brush dampened with water.
5. After the sugar cooks to an amber color, turn off the heat and add the butter while whisking vigorously. When all the butter is incorporated, arrange the quince in the pan – squeeze them in! The fruit will release water while cooking, so it’s okay if the caramel starts to harden.
6. Preheat your oven to 350° F.
7. Turn the stove on to low heat, place the tarte crust on top of the fruit, and cook until the caramel starts to bubble on the outside of your pan. Place in the preheated oven and check after 16 minutes. The crust should look golden-brown and delicious when it’s finished. Let rest on the counter for 2 hours or until the caramel sets again.
8. If needed, put the pan back on very low heat to loosen the caramel. (Place your palm on the top of the crust and slowly rotate to see if the whole pastry slides; if it does, it’s softened enough,) Put a cutting board or plate over the pan and flip upside down to release the tarte.
9. Slice and serve with whipped cream or ice cream.