My First Greek Galatomboureko

After learning some Greecian food preparation in my class, I knew exactly what to do with my phyllo leaves that I have in my freezer.   I fell in love with this Galatomboureko.  Never thought that cream of wheat could taste so good by becoming the center of attraction in this sweet creamy custard wrapped in buttery phyllo leaves drizzled with lemon fragranted simple syrup.  So simple and so different from some of the sweet desserts that I have tasted.    I made another one right away for my family and shared one with the neighbor. Learning the Mediterranean Cooking has really opened my pantry to milliards of different spices and possibilities in eating well.

MITARASHI YAKIDANGO Birthday Treat

It is so much fun to watch everyone's facial expression when they spot their favorite childhood junk food being served at the party.   It does not need any introduction.    It is like an invisible phenomena, their body just automatically and quietly like an invisible man make its way to the dish.    For my family member's birthday party, I made a bunch of MITARASHI YAKI DANGO.   I thought I made enough of them to serve 3 sticks per person, 3 balls per stick, but I was two short.   But it all worked out at the end. 

I used 1 Tb cookie scoop to control the portion size.

 Add the potato starch slurry into the MITARASHI syrup.   Stir continuously and gently until Very thick syrup forms.

 Coat the DANGO that has been slightly Grilled - I grilled them on the teflon pan at medium low heat.   
For the recipe - how to make this DANGO and which rice flour to use, please go to:
http://rockdavinci.blogspot.com/2010/06/pollys-mitarashi-yaki-dango.html

Polly's Pan-Biscuits

I love my Pan-Biscuit.   I don't know if others do it this way or not, but one morning, I was hungry for a good breakfast with fried eggs.   I didn't not want to have half dozen biscuits, but just one.    So my solution was to pan-bake the biscuit.    After mixing about 1/3 cup of flour and 3/4 tsp of baking powder without aluminum, pinch of salt, rub 2 TB of cold Butter into it and make half mealy dough and and some butter chunk left in pea size.    Then slowly add cold milk a tablespoon at a time and mix into a very soft dough that you can still handle with flour coated hands.   Fold them two times and shape it roughly into a circle.    In a non-stick fry pan (with lid), melt a tsp of butter, and place the dough in the middle of the pan.   Cover with the lid.   Bake in the pan for about 10-12 min over medium low or low high (depending on your gas stove, adjust the time needed to bake through.)   Then, turn it over and bake the other side.    In the mean time, fry your eggs in a separate pan - season with anything you like.     Cool the biscuit for about 2 minutes and then, split the biscuit open, sandwich the eggs in between, wrap and off it goes with you to the office.

Suppli al Telefono with Mushrooms

 

 This particular Arancini or the Suppli al Telefono is prepared with sauteed chopped button mushrooms and finely minced onions.   They were formed into the balls and coated with flour.   Then packed in vacuum sealed bag and kept frozen until needed.   It gave me a wonderful surprise.    I am not sure because the freezing and defrosting it caused the mixed Parmesan-Reggiano and Fontina cheeses to become more flavorful or what it is, the fried arancini burst with flavor at the first bite into it.    It really is a satisfying snack or eat them as an entree.

 Vacuum packed to freeze for later use or go for the next step . . .

 Dredge it in egg mixture and PANKO bread crumbs and fry it for approx 6 to 8 min.

 Caution the guest or be aware yourself that the content is hot.   Do not bite into it right away.   The content will remain hot and cheese in melted thread state for about 10 minutes after coming out of the frying oil.  

 How long can you stretch it?

My Pelmeni - Seiberian Meat Dumpling Adventure

The name of this dumpling caught my attention - "Siberian".     How often do I cook Siberian dish? This is my first try.    One of my favorite blogger, Nobleva made this.    When I saw the photos, I wanted to try.   Nobleva is a great cook, I can tell from her recipes.    And her photos are gorgeous.   Check them out at:    http://nobleva.blogspot.com/2011/10/pelmeni-siberian-meat-dumplings.html 
To make this Pelmeni, I was bit amused  to see how 'familiar' this dish is.    I think you know what I mean without me explaining.    And I noticed my 'learned way' of folding the Pelmeni kicked in as soon as I held the rolled out dough in my hand and filling it with the meat mixture.    I could not help myself, but fingers just start forming the supposedly the Pelmeni the Chinese style.... geeweez!  give me a break.    It's Pelmeni, not GYOZA, but my fingers won't form it the way I want to like Nobleva's.    I think the next time, I will try to make it much smaller like the small wonton size.    That might work.    And also to purchase a much fatter meat.    I used half pork and half beef.   But I am so accustomed to grab a lean meat package when I shop, it was a mistake.   I forgot that the natural meat fat gives this dish its mouthfeel and taste.    It will also alter the looks of the meat filling of the final product.    Mine definitely looks dry.  

 

When I found out about it after making the first batch, I improvised to mix the meat fillings with vegetables - chopped up napa (liquid squeezed out) and the other half with cooked eggplants.     Luckily I was able to redeem it.
Pelmeni with Eggplants  Medley, I baked previously.

 Then, I made Bechamel sauce, sauted chopped mushrooms with garlics, and I added chopped fresh cayenne pepper from my garden.

Okay, so the whole cayenne on the top as a garnish is a bit overkill.    Maybe a chopped cayenne sprinkled on top would have been better.   The taste?   The bechamel sauce gave the dry meat due to 'lean' meat I used a better mouthfeel.    The fresh cayenne pepper gave it some kicks to open your appetite and wants the second and third bites to counter the bechamel sauce that sometimes would give the 'full' filling right away before the next bite.    Sauteed mushrooms added the interesting textures and enhanced  the taste of the creamy bechamel.