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       "Fabulous Fillo"
                                                                                        October 9, 2008 - Vol. 1, Issue 13
In This Issue
October Knife Special
October Guest Chef
October Cooking Classes
Fillo, Phyllo, Filo
Flair with Fillo
If You Had to Choose . . .
Smart Fillo Tips
Q & A
Cookbook Review
Recipes
Store Hours
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Cincinnati Visitor's Guide

Dayton Visitor's Guide
Fabulous Fillo
Fillo Sweet TreatDid you miss out on a trip to the enchanting Mediterranean this summer?  We did.  But our yearning for adventure and discovery has not abated!  The assumption that art museums and historical sites are the primary reasons for traveling is a ruse - it's experiencing the food and flavor of a region that makes for the perfect trip in our minds!  When things get a little stale at home, it's great to take a virtual trip by cooking with an ethnic flair. With food you can conjure up fond memories of previous travels or dream of trips to come.  Today we focus on a classic Eastern Mediterranean ingredient, fillo dough, which not only transports us, but capably transforms common recipes into something elegant and uncommon.  We'll explore the techniques and tips for working with fillo dough, provide inspiration for the creative use of fillo, share the results of our utensil survey, and offer some classic fillo recipes.
October Special
Knife of the Month
October Guest Chef:  Damon Lee Fowler at Cooks'Wares
Join us in welcoming Damon Lee Fowler to Cooks'Wares!  Damon will delve deep into the heart of Southern cuisine, giving you the real flavor of the South in these two classes:
(Click the Class Title for a link to the full description on the website).

ShrimpMonday, October 27 - "Classic Southern Cuisine" at Harper's Point from 6:30 - 9:00pm - With Damon's usual wit and humor, these comforting, traditional dishes will please all your senses!
  • Savannah Black Bean Soup
  • Sherried Shrimp
  • Steamed Rice
  • Green Beans and Mushrooms with Caramelized Onions
  • Ginger Ice Cream

Pork MedallionsTuesday, October 28 - "True Southern Hospitality" at Settlers' Walk from 6:30 - 9:00pm - This tantalizing collection of mouthwatering recipes will bring the warmth and graciousness of the South to any kitchen. Come celebrate the rich flavors and culinary influences that make Southern food uniquely delicious!
  • Three Mushroom Consommé
  • Pork Tenderloin Medallions with Sage and Madeira
  • Walter Dasher's Celery Root Mashed Potatoes
  • Braised Broccoli, Georgia Style (with bacon and onions)
  • Pineapple Charlotte

Be sure to listen when Damon Lee Fowler visits with Marilyn Harris on WKRC this Saturday, October 11 from 1 - 4pm.  Also, watch for his television appearance next Spring with Paula Deen!

Damon Lee FowlerDamon Lee Fowler is a nationally recognized authority on Southern cooking and its history. He was born in north Georgia and raised in upstate South Carolina. After receiving a Master of Architecture from Clemson University, he practiced architecture for more than a decade before turning to food writing, teaching, and culinary history. He is the author of six critically acclaimed cookbooks: Classical Southern Cooking: A Celebration of the Cuisine of the Old South which was nominated for two Julia Child cookbook awards (including the Jane Grigson award for scholarship) and a James Beard Foundation award; Beans, Greens, and Sweet Georgia Peaches; Fried Chicken: The World's Best Recipes; Damon Lee Fowler's New Southern Kitchen; Damon Lee Fowler's New Southern Baking and, most recently, The Savannah Cookbook. He lives in Savannah, where aside from his work as a food writer, lecturer, cooking teacher, and culinary historian, he is the featured food writer for the Savannah Morning News. He is presently working on two novels, a short story collection, and a revised edition of Classical Southern Cooking.
October Cooking Classes
Click to view October, November, December Class Details!
Click on the Class Title for complete details and registration information.
  Chocolate Curls
Tue, Oct 14 -
Haute Chocolate with Lisa Cooper-Holmes
Harper's Point from 6:30 - 9:00pm. $45
Class Full!  (Space available at Settler's Walk, Wed, Oct 15)

Wed, Oct 15 - Haute Chocolate with Lisa Cooper-Holmes
Settlers' Walk from 6:30 - 9:00pm. $45
(Also offered Tue, Oct 14 at Harper's Point).

Wed, Oct 15 - Autumn in Provence with Marilyn Harris
Harper's Point from 6:30 - 9:00pm. $65 - Class Full!

Thu, Oct 16 - Everyday Gourmet with Edward Stanziano
Settlers' Walk from 6:30 - 9:00pm. $45

Sat, Oct 18 - New Fall Apple Favorites with Leigh Ochs
Harper's Point from 11:00am - 1:30pm. $45

Jack-o-LanternSat, Oct 18 - A Haunting Halloween Party for Ages 6-8 with Lorraine Gose
Settlers' Walk from 11:00am - 1:00pm. $35

Mon, Oct 20 - Appetizers by Chef Paul with Paul Dagenbach
Harper's Point from 6:30 - 9:00pm. $50
Class Full! Also offered Mon, Nov 17 at Settler's Walk.

Thu, Oct 23 - Eat Well's 'Goodies' from Scratch with Renee Schuler
Harper's Point from 6:30 - 9:00pm. $40

Thu, Oct 23 - Meadowlark Salad Secrets with Elizabeth Wiley
Settlers' Walk from 6:30 - 9:00pm. $40

Sat, Oct 25 - Funny Holiday Treats for Ages 6-8 with Ruth Cammerer & Ann Nofziger
Harper's Point 11:00am - 1:00pm. $35

Half Pie CoolingSat, Oct 25 - Pies, Tarts and Turnovers Made Easy with Todd Davis
Settlers' Walk from 12:00 noon - 2:30pm. $40

Mon, Oct 27 - Classic Southern Cuisine with Damon Lee Fowler
Harper's Point from 6:30 - 9:00pm. $70

Tue, Oct 28 - True Southern Hospitality with Damon Lee Fowler
Settlers' Walk from 6:30 - 9:00pm. $70

Tue, Oct 28 - Perfect Pies with Jessica Zimmerman & Michael Andresen
Harper's Point
from 6:30 - 9:00pm. $40

Wed, Oct 29 - Time Saving, Energy Saving Cooking with Lori Cole
Harper's Point from 6:30 - 9:00pm. $35
(Also offered Thu, Oct 30 at Settlers' Walk).

Thu, Oct 30 - Time Saving, Energy Saving Cooking with Lori Cole
Settlers' Walk from 6:30 - 9:00pm. $35
(Also offered Wed, Oct 29 at Harper's Point)

 3 Ways to Register: On-Line, In Store, or by Phone
Harper's Point classes - Call 513-489-6400     Settlers' Walk classes - Call 937-748-4540 10% Discount on merchandise purchases on the day you attend class!  (excluding kitchen electrics).
Fillo, Phyllo, Filo
No matter which way you spell it, fillo dough is magic material for any cook eager to add a little panache to a presentation.  Pronounced "fee-low," this unique pastry dough originates from the Greek word for "leaf," and is common in Eastern Mediterranean countries: Greece, Turkey, Lebanon, Armenia and neighboring areas.  Made of flour, water, and a little oil, the dough is rolled into impossibly thin sheets.  The sheets are brushed with oil or butter, stacked and filled with any number of mixtures.  Sheets of fillo are literally paper-thin. Homemade fillo remains a mystery to us, but thanks to commercial rolling machines the delicacy is accessible to all of us.

Roll of FilloFinding Fillo - Fillo dough is found in the frozen food section of the market typically in long narrow boxes near the frozen puff pastry.  A one-pound box will hold approximately 40 sheets of fillo each about 9 x 13 inches in size.  Various brands may have different sizes and different sheet counts. The thickness of the dough is designated by a number with "#7" being the most widely available.  The sheets are frozen in a loose, flat roll and sealed in a plastic sheath inside the box.

Prepping the Fillo - Allow the fillo to thaw completely before opening its plastic wrap.  Thawing may be accomplished overnight in the refrigerator, or by setting on the countertop for 3-4 hours.  Thawed, unopened fillo dough may be kept in the refrigerator for up to 2 weeks.

Mise en place - Have everything in place before cracking the seal on the fillo dough.  Prepare the filling, ready and oil the baking pans, melt the butter, and arrange the required utensils.  Layer Fillo SheetsOnce the assembly of your fillo creation begins, time is of the essence! Take a minute, think through everything you'll need.

Handling the Dough - The trick to working with fillo dough is to keep it from drying out while assembling your dish.  Once the roll of fillo has been unfurled, cover the stack with a damp towel at all times.  Take care to see that the edges of the stack are covered as they seem to dry out especially quickly.

Layering On - Tease one sheet of fillo from the stack and place in the bottom of your oiled baking pan.  Brush olive oil or butter on the fillo sheet with a soft bristle brush and a light touch.  It's not necessary to cover every inch of the fillo with the oil, just apply random strokes. Place a second sheet on top, brush with oil or butter, and repeat using a total of six to eight sheets for the bottom of a one-pie preparation. Spread your prepared filling on top.  Top the filling with another six to eight sheets layering one at a time and brushing each with oil or butter.  Take care to oil the edges of the fillo dough so that they do not curl excessively during baking.  Follow your recipe for the number of filling layers and fillo sheets.  Sweet fillo dishes generally have more interspersed layers than savory fillo dishes.

Golden Fillo PieScore Before - After a complete brushing of the top fillo layer, score the first several layers of dough according to your cutting plan with your sharpest knife.  Take care to avoid cutting through all of the dough layers and exposing the filling which might bubble up and potentially disturb the final appearance.  

Bake Until Golden - Fillo dough prefers a moderately hot oven, 350 - 400 F.  The higher temperatures will turn the pastry a beautiful golden color while preventing the dough from getting soggy.

Flair with Fillo
The lovely thing about fillo is its versatility.  Fillo is to the cook, like clay is to the artist; it can be shaped, cut, folded, and sculpted into heavenly food that melts in your mouth and satisfies every taste bud.  Fillo dough is perfect for appetizers, main entrees, and desserts, (though perhaps not all in the same evening . . . ). Once you've mastered the basics of working with fillo, here are some ideas to try:

Stuffed Fillo TrianglesShapes and Sizes - The easiest use of fillo is in a one pan scenario.  As described above, full sheets are layered in a large baking pan or sheet pan.  Layered full sheets will produce a stunning result, but some additional fun may be had by cutting shapes, or folding the fillo dough into perfectly sized portions.  Two customary individual preparations include "cigars" and "triangles."  Other shapes are limited only by the imagination.
  • Cigar shape - Use half of a sheet of fillo, cut lengthwise.  Place the filling along one end, tuck the sides in, and roll the "cigar" into a tube.  Place cigars side-by-side in a baking pan, brush and bake. 
  • Triangles - Use one sheet of fillo dough, oil, then fold in half lengthwise.  Place filling at one end in one corner. Fold the strip in flag fashion to form a triangle.  Brush the top and edges with oil and position on a baking sheet.
  • Cups - Layer four to six sheets of fillo brushing with oil between each layer.  Cut the sheets into perfect squares and tuck into a muffin tin matching the square size with the size of muffin tin.  Use mini-muffin tins for appetizer fillings; regular muffin tins for an entrée or first-course.
  • Other shapes - Deploy a sharp, metal-edged cookie cutter to cut circles, hearts, or your favorite shape.  Alternatively, use a sharp knife to cut around a template.  As above, start with a stack of four to six sheets of oiled fillo.
Appetizer Fillo CupsAppetizers - Folded or rolled, fillo provides the perfect packet for a host of appetizers.  Try these variations served on your best serving tray:
  • Mushroom triangles - Using the flag fold, fill the fillo with a mixture of sautéed mushrooms and seasoned bread crumbs moistened with melted butter.
  • Spanakopita triangles - Again using the flag fold, place a portion of the spinach and feta mixture in the recipe below in the triangles.
  • Crab-filled Cups - Use squares or circles in muffin cups, pre-bake the fillo cups. Fill with a mixture of crab meat, cream cheese, lemon juice, chives and tarragon
  • Artichoke Cups - Use squares or circles in muffin cups and fill with a dollop of the following mixture: 1 can artichoke hearts chopped, 1 cup of mayonnaise, 1 cup of grated Parmesan cheese.  Bake for 20-30 minutes or until golden.
Entrees - Fillo will not disappoint as a centerpiece entrée.  Try a variety of one-pie preparations or individual servings:
  • Chicken Cordon Bleu - Take the classic flavors of chicken (previously cooked or grilled), prosciutto, and Gruyere cheese and mix into a chunky filling.  Using four sheets of fillo, place enough filling for one serving and roll, tucking in the sides.  Bake packets with seam-side down and the tops brushed well with butter.
  • BoreckiShepherd's Pie - Layer small chunks of cooked beef, mashed potatoes, and vegetables in between layers of fillo dough and bake.  Use a springform pan to easily transfer the baked pie to a serving platter.
  • Quiche - Layer six to eight sheets of fillo in a pie plate. Trim fillo sheets inside the plate's edge. Brush the edges of the fillo well. Fill with your favorite quiche recipe.  
  • Deep-Dish Pizza Pie - Layer six to eight sheets of fillo in a deep-dish pizza pan or baking dish.  Fill with very well-drained canned tomato chunks, finely diced mozzarella cheese,  sliced and quartered pepperoni, or cooked sausage, and liberal seasonings of oregano, basil and black pepper.  Top with another six to eight sheets of fillo, score and bake.
Desserts - You'll have a fine finish to any meal with a fillo-based dessert!  Try both filling and baking fillo desserts, or just pre-baking fillo shells:
  • Baklava - This classic never fails to please.  See the recipe below for getting started.  Try some of your own variations by changing the type of nut mixture used and applying different syrup flavors.Baklavaria
  • Mousse Cups - Pre-bake fillo cups as described above and fill with your choice of mousse and miniature garnish.
  • Rustic Fruit Pies - Substitute layers of fillo dough for pie crust in making a rustic pie.  Fold over the edges of the fillo dough on top of the filling. Use a thick filling for best results.
  • Sweet Cigars - Using the cigar rolling method described above, fill with your favorite chocolate chunks and roasted, chopped nuts.  Form a tight roll, bake, and allow to cool before serving.
If You Had to Choose . . .
We posed the following scenario to our team of experts and here's how they responded:

Fish TurnerYou've been sent to the Greek Islands to represent us in a cooking extravaganza.  The menu you'll be preparing is a surprise; you need to be ready for anything.  You have your favorite knives with you and your best stirring spoon. You're allowed to bring only one other utensil with you.  What one utensil from your kitchen would you not be able to live without?

Paul - With my favorite 3 qt saute pan, I'm ready for anything.

Sue - I'd take a long the longest tongs I have!  You can stir, turn, serve with tongs -- very versatile!French Press

Bob - Since we'll be on islands, I'm sure the menu will include some sort of seafood -- I'll bring by fish turner, slotted and long enough to easy turn or serve perfect fillets.  Or, maybe I should bring some wine. . . .

Mary - My French Press comes with!  Must have coffee!
 Smart Fillo Tips
Tip #1:  Fillo dough is low in fat. Substitute fillo dough for pie crust or puff pastry and achieve a lower calorie treat with all of the taste and elegance you desire in a dessert.  

Tip #2:  Generally, use olive oil or a combination of olive oil and butter in savory fillo dishes, and butter for dessert fillo dishes.

Serrated Knife on FilloTip #3:  Loosely roll up any leftover fillo sheets, wrap the log well in plastic wrap and refrigerate for up to two weeks.

Tip #4:  Use a serrated knife for scoring the fillo dough before baking and for cutting after baking to easily cut through the layers without crushing the pastry.  A serrated tomato knife is perfect in this situation - a sharp edge, pointed tip, and not as unwieldy as a serrated bread knife.
Q & A
Q & A LogoQ:  My fillo sheet has torn, should I discard it and start over?
A:  Fillo dough is delicate, no question.  It's not uncommon for a sheet to tear or somehow get a hole in it.  Just use that sheet for an inner layer in your fillo creation.  The edges of the tear can be "glued" to each other or to other layers with just a bit of brushed butter or oil.  Save your best sheets of fillo for the top, "show" layer.

Q:  My fillo pie turned out soggy, what should I have done differently?
A:  Fillo is magical, but it does have limits when it comes to overly moist or liquid fillings.  First, use fillings that are thick and tend to hold their shape on their own.  Secondly, brush the layer of fillo in contact with the filling more thoroughly with the oil or butter; this will help to seal the fillo from moisture.  Thirdly, use a moderately hot oven when baking your fillo dish.  This will help to crisp the fillo before it has a chance to get soggy or saturated.

Butter, Pie Plate and Fillo SheetsQ:  Why do my sheets of fillo crack when I unroll them?
A:  This may be happening for a variety of reasons.  First of all, make sure the fillo is thoroughly thawed.  Secondly, if the fillo has been thawed in the refrigerator, allow it to stand at room temperature for 30 minutes to fully relax.  Thirdly, the fillo may have sat on the freezer shelf too long.  Check the expiration date on the package prior to purchasing - fresh is best!

Q:  Why are the tops of my fillo crusts speckled with brown specks?
A:  Use clarified butter when brushing the fillo sheets.  The white milk proteins that precipitate when butter is melted will brown more quickly than the pastry sheets.  The result is a finished product with brown speckles and not the desired evenly golden color.  Also, if the fillo sheets have a lot of excess flour, brush it away as you create the layers.
Cookbook Review
The Olive and The Caper by Susanna Hoffman.  Published by Workman Publishing Company, New York, N.Y.  Copyright 2004.

We've found another enchanting cookbook!  Surprise, surprise! Despite our bias toward "all things food," this book took us places -- places we dream of realizing in person, but satisfying, for the moment, our wanderlust.  CookbookWhile clearly a cookbook, this tome also serves as a travel guide and Greek history lesson at the same time.  With Ms. Hoffman's guidance, we are taken by the hand and guided through the various regions of Greece while being educated on the dishes of each distinctive culture.  From the Peloponnesos, to the Ionian Islands, and the outlying Cyprus and Crete, the culinary traditions are captured in recipes accessible to the non-native, stateside adventurer. Each of the sixteen chapters covers an essential aspect of the Grecian diet including: meze (small bites), savory pies, breads, salads, the vegetable parade, meat, sauces, toppings and marinades, and, of course, sweets.  As we made the recipes noted below, for a moment we thought we were there! Maybe next year. . . . Until then, exploring this book isn't a bad substitute!
Recipes
Recipes excerpted from The Olive and The Caper by Susanna Hoffman.  Published by Workman Publishing Company, Inc., New York, N.Y.  Copyright 2004.  Reprinted with permission.  All rights reserved.

Classic Spinach Pie
(Spanakopita)

SpanakopitaIf you've had spanakopita, this version will bring forward the best of memories.  If you're new to this spinach pie, you'll be more than delighted.  The combination of feta and spinach blend into a delicious filling surpassed only by the buttery layers of fillo.  We baked the pie in a rectangular fashion this time around, but this filling would easily fit into individually folded triangles for a petite, appetizer version of this classic.

Click here to view the full recipe.

Click here for a printable version of the recipe.

Leek, Potato, and Olive Pie
(Prassopita)

Slice of Leek PieWe baked this recipe in our deep pie dish.  The quintessential pairing of leeks and potatoes reigns once again!  The olive pieces give just the right amount of interest.  Using the fillo dough as a crust, we trimmed the edges to the pie plate and curved them inward.  The pie could not have turned out better.  Definitely a keeper for the recipe box!

Click here to view the full recipe.

Click here for a printable version of the recipe.


Baklava
(with Clove and Orange Liqueur Syrup)

BaklavaThe words, "melt in your mouth," don't do justice to what happens when a piece of this baklava passes your lips!  The delicate, crunchy layers encase the buttered nuts. The clove and orange flavors entwine in the most subtle of ways, nothing overpowering, just perfumed perfection. The syrup-soaked pieces are cut in diamonds for a reason - each morsel is a gem!

Click here to view the full recipe.

Click here for a printable version of the recipe.


Oopah!
 
Mary Fricke
Cooks'Wares, Inc.
e-mail:  cookswares@aol.com
website:  www.cookswaresonline.com
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