Baklava

I've read that many ethnic groups lay claim to the development of baklava, the most legitimate probably being the Turkics.  I'm particularly attached to the Greeks' claim, though, having often ordered baklava at Christo's, a tiny restaurant frequented by my friends and I on sojourns into Pittsburgh during college.  Get out of a symphony concert and not want to abandon the allure of the city quite yet?  Need a location for some good conversation, and perhaps a little caffeine for the return drive up north?  Christo's it was.

Here's the version I make, tweaked from one on allrecipes.com.

Baklava

• 1 (16 ounce) package phyllo dough, thawed in refrigerator
• 1 pound nuts roasted and chopped finely (use a mix of pistachios, walnuts, almonds, and/or pecans)
• 1 cup butter, melted
• 1 teaspoon cinnamon
• 1 1/2 cups water
• 1 1/2 cups sugar
• 1 1/2 teaspoons vanilla
• 3/4 cup honey

1. Preheat oven to 325 degrees.  Butter the bottoms and sides of a 9x13 inch pan.
2. In medium saucepan, boil sugar and water until sugar is melted.  Add vanilla and honey and simmer for 20 minutes.  Place in refrigerator to cool.
3. Toss nuts with cinnamon and set aside. Unroll phyllo dough, and if necessary cut stack in half to fit pan.  Place two sheets of dough in pan and brush with melted butter. Repeat three more times and sprinkle 1/4 to 1/3 c. nuts on last layer.
4. Top with two sheets of dough, butter, and nuts, layering as you go.  Repeat approx. six more times.
5.  End with a top layer of about 6-8 sheets phyllo and brush with butter.
6. Using a sharp knife cut diamond or square shapes all the way to the bottom of the pan.  Bake for about 45-50 minutes until baklava is golden and crisp. (You may need to cover with tin foil after approx. 20-30 minutes to prevent burning.)
8.  Remove baklava from oven and immediately pour sauce over it. Let cool.

Apple-Butternut Squash Soup

I have the good fortune of having a friend whose family can produce a serious amount (read = 900 pounds) of produce in a season in their garden.  On more than one occasion I've visited said friend only to return with a butternut squash from their pantry, and this is what I developed the first time that happened.  It's become one of my favorite recipes--a thick, slightly sweet soup with just enough cayenne to provide a little heat.  It's also a great way to make something fresh in the dead of winter!

Apple-Butternut Squash Soup

• 2 tablespoons butter
• 1 medium onion, diced
• 1 large carrot, peeled and chopped
• 2 medium potatoes, peeled and cubed
• 2 green apples, peeled and cubed
• 1 large butternut squash (3-4 lb.), peeled, seeded, and cubed
• 3 cups chicken stock
• 2 cups apple juice
• 1/2 teaspoon ground ginger
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon black pepper
• 1/4+ teaspoon nutmeg
• salt to taste
• sour cream to garnish
• optional ingredients: celery (be forewarned that it may leave strings), coriander, cumin, jalapeno peppers

1. Melt butter in large saucepan.  Saute onion and carrot for 5 minutes.  Add potatoes, apples, and squash, and saute for 5 more minutes.

2. Add stock, juice, and spices.  Bring to a boil, reduce heat and simmer for approx. 30 minutes, or until the vegetables are very soft.

3. Puree in batches in a food processor or blender until smooth and return to saucepan.  If desired, adjust consistency with more stock, juice, or water.

4.  Garnish with sour cream and herbs.

Makes approximately 3 1/2 quarts.

Welcome!

Dear Readers,

I recently decided to start documenting my culinary adventures via a food blog.  While I'll probably mostly post recipes, I also hope to chronicle my involvement this summer with the local CSA scene.  That, and the ever present stories from the South Bend Farmer's Market!  The first few posts will probably be borrowed directly from Facebook, so my apologies if you've seen them before.  And unless I specify otherwise, the photography is mine.

Thanks for stopping by,
Priscilla