There shall be no cooking...

...only lots of fishing. Hiatus until next week!

Baklava Petals

This is another treat prepared for my friend's wedding. With Greece being a stop on their Mediterranean honeymoon, baklava was a natural addition. While it looks complicated, it is actually quite easy and can be completed in about 1.5 hours.

I needed a way to deliver single serving pieces that wouldn't require utensils and also wouldn't leave my guests with sticky hands and determined that mini-phyllo cups were the solution.

My father, a lifelong baklava hater, scarfed down 17 of them after being coerced into trying one. He described them as, "light, flaky, and missing the overwhelming sweetness of most baklava". If Mikey liked them, so will you.

Baklava Petals

makes about 120

Cup Ingredients and Instructions:

1 package phyllo, thawed
1 stick butter, melted

1. Preheat the oven to 350 F. Grease mini-muffin cups.
2. Wet a clean kitchen towel. Ring it out so it is just damp. Fold in half and place near your workspace. Remove phyllo from package. Place sheets between the towel halves.
3. Remove a sheet and place it on a cutting board.
4. With a brush, drip some of the butter across the phyllo sheet. Working gently, spread the butter out until most of the sheet, especially the edges, has been lightly coated.
5. Place a new phyllo sheet on top. Repeat steps until there are 7 sheets stacked. Do not butter the final sheet.
6. Smooth your hand over the sheets, lightly pressing them together.
7. With a pizza roller, cut the phyllo into squares (about four fingers wide).
8. Press the squares into the muffin cups and bake for 8 minutes. Remove from oven and let cool in the tins. Keep oven on.

Syrup Ingredients and Instructions:

2.5 cups of sugar

1/2 cup warm water

Juice of one lemon

A few strips of zest from the lemon

4 cloves

2 cinnamon sticks

2 tbs rosewater

1. Combine syrup ingredients in a saucepan. Bring to a boil.

2. Stir to dissolve the sugar.

3. Reduce heat and simmer until thick enough to coat the back of a spoon.

4. Remove from heat and strain out solids. Set syrup aside to cool.

Filling Ingredients and Instructions:

1 lb walnuts, finely chopped

6 tbs sugar

1 tsp cinnamon

a pinch of cardamom

1. In a large bowl, stir together filling ingredients.

2. Spoon filling into phyllo cups to their natural fill line.

3. Bake at 350 F for 15 minutes.

4. Remove from oven and pour a bit of the syrup over the tops.

5. Remove finished baklava from mini-muffin tins about 3 minutes after the syrup has been poured on top. Any more than that, the syrup will cool too much and you'll have to break your cups out of the tins.

6. Put into individual muffin cups or just serve as is.

A Sweet Promise

When I recover from the flu, I have some very tasty baklava for you. Hang in there.

Artichoke Cups

The CMH has been working hard for the past month on nibblers. Our friends are getting married...After their daytime wedding and reception, they'll be having a nighttime "come one, come all". As such, they asked us to help out with some things for people to munch on.

I've been trying to create hors d'oeuvres that are easy, portable, and incorporate flavors from the couples honeymoon destination (the Med). This idea turns one of the couple's favorite nighttime snacks, artichoke dip, into a party-friendly-no double-dipping-wedding-appropriate eat.

Artichoke Cups

makes about 25

Cup Ingredients and Instructions:

1 package phyllo, thawed

1 stick butter, melted

1. Preheat the oven to 350 F. Grease mini-muffin cups.

2. Wet a clean kitchen towel. Ring it out so it is just damp. Fold in half and place near your workspace. Remove phyllo from package. Place sheets between the towel halves.

3. Remove a sheet and place it on a cutting board.

4. With a brush, drip some of the butter across the phyllo sheet. Working gently, spread the butter out until most of the sheet, especially the edges, has been lightly coated.

5. Place a new phyllo sheet on top. Repeat steps until there are 7 sheets stacked. Do not butter the final sheet.

6. Smooth your hand over the sheets, lightly pressing them together.

7. With a pizza roller, cut the phyllo into squares (about four fingers wide).

8. Press the squares into the muffin cups and bake for 8 minutes. Remove from oven and let cool in the tins.

Filling Ingredients and Instructions:

15 oz can of artichoke hearts

2 cloves garlic

2 tbs Italian parsley

1 tbs fresh oregano

1 tbs chives

6 scallions, tender white and light green parts only

1 cup Parmesan cheese, grated

1. In the bowl of a food processor, combine all ingredients except for the cheese. Blend until smooth.

2. Add cheese. Pulse until just incorporated.

3. Spoon or pipe filling into prepared phyllo cups.

4. Bake in a 350 F oven for 10-15 minutes, allowing the filling to get lightly browned at the edges.

5. Remove and serve.

Warning: These were so good that the two of us (mainly the blonde one) finished all 25 cups in less than 7 minutes.

What Not To Cook - Salty Smoked Ribs

Not everything we make is delicious. Sometimes we spend hours cooking and photographing a dish only to take two bites and dump it into the garbage.

Let it be known that my father makes the best smoked pork ribs this side of the Mississippi. They are so good he won't even tell me, his beloved and only child, his secret recipe. You know, the child that fly fishes with him, trades jokes with him...the one that everyone who knows us calls "his mini-me". Let's not forget that his genes die with me!

In an attempt to be all "fine, we don't need your stinkin' ribs anyway" we got our own Bradley smoker (thanks, Ny!) so that we could attempt our own rib recipes. No matter how hard we try though, we always fail.

This time, I was certain that we had nailed it. My husband even did a few small jigs over how we were going to be all "in your face!" to my dad's ribs. After driving our stomachs crazy with the smell of hickory all afternoon, we dug in.

All I can say is, thank god I had made cornbread muffins.

What We Did Wrong:

1 rack pork ribs

1/2 cup red peppercorns, cracked

1/2 cup black peppercorns, cracked

1/4 salt

Rub ribs with salt and pepper. Wrap in foil. Smoke with hickory at 225 F for 4.5 hours.

Analysis: 1/4 salt? What were we thinking? We're the people that don't use table salt and regularly come in under the sodium allowance for the day. Salt was the major killer in this dish.

Red peppercorns added a special flavor, but way too much of that somethin' somethin'. The foil, although it kept the ribs moist, prevented the smoke from penetrating the inner layers of the meat.

If We Could Do It Again:

1 rack pork ribs

1/4 cup black peppercorns, cracked

1/8 cup red peppercorns, cracked

1 tbs salt

Rub ribs with salt and pepper. Wrap in foil for first 2 hours and smoke with hickory at 225 F. After two hours, remove foil and continue to smoke for 2.5 hours.

Banana Flower Soup with Fresh Crab

Dun dun dun dun! "Soup"er Craaab!

My favorite blogger, Loving Rice, offered to dish up a recipe of anything I wanted. Fantasizing about the Andaman sea, I asked her to do something with crab. Her recipe, Banana Flower Soup with Fresh Crab, went above and beyond.

At the Asian store, I'm the foreigner. My cart is always scrutinized and discussed in various languages. The regulars have seemed to notice it isn't filled with the regular rice and soy sauce load of the other "foreigner" carts.

While going through check-out with my weekly supplies (bird's eye, kaffir lime, tamarind, lemongrass and so forth), a giant dungeness crab and a banana flower, the usual discussion began. The woman behind me started pointing to things and talking to the man behind her. She then started speaking to the cashier who turned to me and said, "She wants to know if you cook Thai food".

My husband and I smiled. "Yes! Almost every night!". The little old woman started chatting up a storm..."Banana flower! Only Thai use banana flower. So much lemongrass, lime, and chili. I'm Thai. You like Thai?" We said yes, we love Thailand and professed our excitement to explore more of Southeast Asia this year.

Soon, everyone was telling us where they were from: Thailand, Laos, Cambodia, China. They asked what we liked to cook, what we were going to do with the banana flower. I showed the big crab to them and received "oohs" and "ahhs" in return. No longer am I the market foreigner.

When I told my mother about the crab, she asked how I could kill such a thing. I responded, "Easy. I'm going to turn it on its back, lift up it's flap, and drive a knife through it."

"You're so not my daughter!" she exclaimed before walking away.

Loving Rice couldn't have answered my request any better. I loved her idea of caramelizing the onion in the coconut milk. Oh, and how cool is the inside of a banana flower?

The recipe made enough for the two of us to eat it for both lunch and dinner. It's very much like a Thai version of chowder with the banana flower taking on a potato-like texture. I understand why it's considered by some to be a Thai comfort food.

If you have success at finding a banana flower, be sure to make this delicious recipe.