More Cooking
Nov. 16th, 2013 11:47 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
affrecaLast week was mostly headache free. I was blaming that on my latest pill, but I'm headachy today. We'll see if this is last week was the new normal, or today is. But like I said earlier, I do have the increased appetite side effect. The combination of lack of headache fog and hunger leads to cooking.
I decided to try out some recipes for non-pie desserts for Thanksgiving. After brain storming, I decided I wanted to show off with phyllo dough (because it seems to impress people, but I am comfortable with it) and make some strudels. Except they all use only a portion of one roll, and that means one savory and two desserts.
The savory one started with a recipe and my memory of an amazing wild rice and duck savory I had in Madison a couple of Wiscon's ago. I altered the recipe by adding a couple of white mushrooms, some sliced shallots (fried in leftover chicken fat) and dried cranberries. For cheese I used parrano, because that was on sale at the cheese counter. I only added a third of the wild rice I made because it wouldn't fit. Oh, and I used Penzey's Mural of Flavor instead of Italian seasoning. If I was bringing it somewhere, I could easily make it layered in the casserole dish like I do with the spinach pastry.
For dessert, I made a raspberry and chocolate strudel. I followed the recipe mostly, swapping white chocolate for milk, since that's what we had. And skipped the zest, because I forgot to buy some.
I also made a gooseberry and cream cheese strudel. We have bags of gooseberries left in the freezer, so figured I should use some up. And I couldn't fit all the cream cheese mix in the strudel, so I should either split it among two strudels or make less next time.
I decided to try out some recipes for non-pie desserts for Thanksgiving. After brain storming, I decided I wanted to show off with phyllo dough (because it seems to impress people, but I am comfortable with it) and make some strudels. Except they all use only a portion of one roll, and that means one savory and two desserts.
The savory one started with a recipe and my memory of an amazing wild rice and duck savory I had in Madison a couple of Wiscon's ago. I altered the recipe by adding a couple of white mushrooms, some sliced shallots (fried in leftover chicken fat) and dried cranberries. For cheese I used parrano, because that was on sale at the cheese counter. I only added a third of the wild rice I made because it wouldn't fit. Oh, and I used Penzey's Mural of Flavor instead of Italian seasoning. If I was bringing it somewhere, I could easily make it layered in the casserole dish like I do with the spinach pastry.
For dessert, I made a raspberry and chocolate strudel. I followed the recipe mostly, swapping white chocolate for milk, since that's what we had. And skipped the zest, because I forgot to buy some.
I also made a gooseberry and cream cheese strudel. We have bags of gooseberries left in the freezer, so figured I should use some up. And I couldn't fit all the cream cheese mix in the strudel, so I should either split it among two strudels or make less next time.
