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Tonight's Dinner; something new.
Topic Started: May 26 2008, 02:23 PM (212 Views)
jon-nyc
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Cheers
We're making a new recipe: Eggplant and Walnut Phyllo pie.

Here's a picture:

Posted Image
In my defense, I was left unsupervised.
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dolmansaxlil
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HOLY CARP!!!
Sigh. That looks delicious.

If it weren't for the possibility of me going into anaphylactic shock, I'd ask for the recipe. :P
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apple
one of the angels
yum
it behooves me to behold
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sarah_blueparrot
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So how did it turn out? I'm going to try your famous watermelon & chevre salad sometime...
Death is simply a shedding of the physical body like the butterfly shedding its cocoon. It is a transition to a higher state of consciousness where you continue to perceive, to understand, to laugh, and to be able to grow.

- Dr. Elizabeth Kubler-Ross
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jon-nyc
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It was very good, really hearty for a vegetarian meal. It wasn't all that presentable, though, our phyllo dough was old (frozen for some time) and broke apart as we were pulling it apart. We also made a bit too much filling, so it was deeper than it should have been.

So we need to work on the presentation a bit before we serve it to guests, but its definitely a keeper.
In my defense, I was left unsupervised.
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RosemaryTwo
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Looks wonderful.
"Perhaps the thing to do is just to let stupid run its course." Aqua
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apple
one of the angels
do you make the Gourmet recipes? I find them unnecessarily convoluted but they write them down authentically.



i'd have left out the cumin (just don't care for it) and substitute an excellent Kasari for the white cheddar.

I also would have diced the eggplant (maybe presalted it) and skipped the frying in rounds

how small did you 'chop' the eggplant and did you peel it?

that sounds so excellent.
it behooves me to behold
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jon-nyc
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I pulled this recipe off of Epicurious but I think it came from Gourmet originally.

We didn't fry the eggplant either - it absorbs too much oil that way. We salted and dried it then baked the rounds in the oven for 20m or so. Then diced it. It wasn't at all oily.

We did peel the eggplant and chopped it into small cubes, like sugar cube size.

I actually doubled the cumin to give it some kick :D
In my defense, I was left unsupervised.
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apple
one of the angels
i used to work for the Lebanese and created many catered recipes with phyllo dough.

you can roll it in tubes, bake it in pies, fold it like flags.

very labor intensive (except maybe the pie presentation)

i like tyropita - it made with a good cheese. some of the real Greek fetas and kassaris are excellent
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sue
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HOLY CARP!!!
jon-nyc
May 27 2008, 05:17 AM
I pulled this recipe off of Epicurious but I think it came from Gourmet originally.

We didn't fry the eggplant either - it absorbs too much oil that way. We salted and dried it then baked the rounds in the oven for 20m or so. Then diced it. It wasn't at all oily.

We did peel the eggplant and chopped it into small cubes, like sugar cube size.

I actually doubled the cumin to give it some kick :D

Sounds good. Did you toast the walnuts a bit? I sense the freshness and flavour of the walnuts would make the difference in this dish.
^_^ I would have doubled the cumin too. I buy my cumin seeds in big bags from the Indian department at my local grocery store. Freshly roasted and ground in my mortar and pestle, cumin is so fragrant.
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Frank_W
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Epicurious.com is a wonderful site!! :thumb:
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jon-nyc
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Sue - sounds yummy, I admit I buy the ground stuff.

Yeah, we toasted the walnuts and also didn't chop them too finely. We wanted them to balance the eggplant well.
In my defense, I was left unsupervised.
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