Sunday Dinner

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Mini Brie and Cranberry Phyllo Tarts

Braised Pork Spareribs and Sauerkraut

Duck-Fat Roasted Potatoes

Buttermilk Tart

Sunday dinners are different from what they used to be.  With two children out of the "nest" and one in college, it is quiet around the dinner table.  But I still enjoy ending or starting (depending on how you look at it) the week with a nice meal, and planning menus has always been something I enjoy!

Planning this menu was particularly easy because I had everything on hand—yes, even the duck fat! With more holidays right around the corner, I wanted to share this quick and easy appetizer.

To make holiday entertaining come together quickly in terms of food, I love to keep Athens Phyllo Shells in my freezer.  They are a perfect vessel for a myriad of ingredients. Tonight, they will be filled with leftover Whole-Berry Cranberry Sauce, Brie cheese, and... THAT'S IT! Said in my best Ina voice," How easy was that?" If you want a little more flavor, add some chopped Candied Pecans or some chopped fresh rosemary.  They are all winning combinations! 

Speaking of winning combinations, I am sharing a few more ideas below that utilize those phyllo pastry shells.  If you click on the links to the recipes, you might even find even more great ideas for appetizers and entertaining! Happy Sunday!

Mini Brie, Apricot and Pistachio Phyllo Tarts

Mini Fig and Blue Cheese Phyllo Tarts

Mini Mushroom, Cheddar and Herb  Phyllo Tarts

Mini Mushroom, Cheddar and Herb Phyllo Tarts

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There's a lot of work and time that goes into developing most recipes.  I mean, I took me years and trials to perfect my barbecue sauces. Fortunately, for me (and for you), this one only took me one night.

How did this come to be, you ask? Well, I had an idea.  I wanted something relatively easy with mushrooms, herbs and cheese. The easy part came to me as I passed the up the stock of Athens Min-Phyllo Tarts in the freezer section. (Actually, they were above the frozen foods because they can be kept at room temperature, but freeze them if you won't be using them within a week.)  I have used them multiple times, like in THIS recipe. They are the perfect "already made for you" vessel to be filled with just about any savory or sweet concoction. And, they are pretty inexpensive. One (1.9-ounce) package is $3 or under. 

Now, let's talk about the mushroom component; easy and economical, as well. Buy the mushrooms already cleaned, stems trimmed or removed and sliced for this recipe. Because let's think about it...why would you pay the same price for 8-ounces of whole mushrooms if you're going to clean off the dirt and trim or remove the stems?  I don't know about you, but I don't want to pay for dirt and stems that I won't use. Just make sure that the sliced white button mushrooms are still white and firm and the sliced Shiitakes are in good shape.

On to the cheese and other ingredients. I originally wanted to use Gruyère, but I have a ton or aged white cheddar, so I went with that. Shallots, garlic, thyme and parsley are a natural combination with just about any savory mixture. I used butter and olive oil to sauté said ingredients because of both flavors and the oil keeps the butter from browning over a higher heat. 

After taste testing, there was still something missing. In comes the crushed red pepper flakes for a little kick and a couple tablespoons of crème fraîche to make it a little creamy with a hint of decadence.

Put it all together and it is a winning combo or flavors and textures! Add this to your appetizer list for upcoming holidays or any occasion.  Enjoy!

Sunday Dinner

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Tejas with Sunflower Seeds

Stuffed Piquillo Peppers

Shellfish and Chorizo Paella
Green Salad with a Smoked Paprika Vinaigrette and Manchego

White Sangria Sorbet

After a fun and winning day at the football game yesterday, I needed a complete departure from all those good, but totally unnecessary game day eats and drinks.  I had a few ingredients in my refrigerator and pantry that needed to find a home, so this is how today's menu came to be.

I tore out this recipe from the Bon Appétit: Restaurant Issue, September 2007.  It was created by Marisa Echhuarren and Francois Paniego, a mother-son cooking duo from Spain.  Tejas means "roof tiles" in Spanish.  These are delicate crackers made from a few layers of phyllo dough.  Each layer is brushed with a sugar, butter, and egg white mixture; cut into rectangles and then sprinkled with sunflower seeds before they are baked until golden and crisp.

The original recipe only used two layers, but I use three for a slightly sturdier, yet still delicate cracker.  I also use roasted and salted sunflower seeds because I like the sweet and salty combo.  A little cayenne pepper for a nice kick and these are a perfect sweet and savory beginning to our Spanish inspired meal.