Cooking Blog

Kitchen Guy’s Phyllo Fruit Flowers Recipe

Ingredients
4 phyllo dough sheets
¼ cup sugar (granulated or raw)
8 ounces vanilla yogurt at room temperature
8 ounces cream cheese, softened
1 tsp. vanilla extract
1 ½ cups mixed berries
1 Tbsp. Grand Marnier or Kahlua (optional)
4 Tbsp. unsalted butter, melted

Method
Preheat oven to 400. Place one sheet of phyllo on a flat surface and cover the others with a damp towel to prevent them from drying out. Brush sheet with melted butter and sprinkle with sugar. Place another sheet on top and repeat process a total of four times.

With a pizza cutter or very sharp knife, divide sheets into 3-inch squares (you should have 6). Place each square in the cup of a muffin tin and gently fan sheets so corners don’t overlap. Bake 7 to 10 minutes, until golden brown.

In a medium bowl, whip yogurt, cream cheese and Grand Marnier, if using, with the vanilla. Fold in some of the mixed berries. Cover and refrigerate for 10 minutes.

After phyllo cups are cool, remove from muffin tins and place on dessert plates. To prevent cups from moving around the plate, dot with some of the yogurt mixture and place cup on top. Fill cups with yogurt mixture and top with mixed berries.

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Recipe Video: Phyllo Fruit Flowers

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Ciambellone

Kitchen Guy’s Braciole Recipe
Recipe adapted from Chef Sandy Hall

Ingredients
1 large bunch baby spinach
1 1/2 Tbsp. balsamic vinegar
1 Tbsp. olive oil
6 medium garlic cloves crushed and chopped
3/4 cup panko (Japanese-style) breadcrumbs
2 pinches red pepper flakes
1/2 cup shredded Parmesan cheese
1/4 cup pine nuts, toasted
1 cup dry red wine
1 28 oz. can or jar of tomato sauce
1 1/2 lbs. sirloin steaks pounded thin enough to roll

Method
Preheat oven to 400. Sauté the spinach in the olive oil until the spinach wilts and reduces to about half its original volume. Add garlic, salt and pepper to taste and sauté a bit longer until the spinach is completely softened. Add balsamic vinegar and simmer for about 2 minutes. Remove from the heat to cool. Mix in breadcrumbs, red pepper flakes, toasted pine nuts and Parmesan. Pound the beef between two sheets of plastic wrap until it is about 1/4 inch thick and elongated. Remove plastic wrap and lightly salt and pepper the meat. Put a generous heap of the filling in the center of the meat, lift the end closest to you over the filling and roll, sealing with toothpicks or tieing with butcher’s twine.
Drizzle olive oil in a glass baking dish and lay the meat rolls in a single layer. Pour wine until it comes about halfway up the sizes of the meat. Spoon tomato sauce over the top, covering completely.
Tightly cover the dish with foil and bake for 20 minutes. Reduce the heat to 250 degrees and continue braising for 4 hours.

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Recipe Video: Braciole

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Spicy Lamb Burgers with Raita

Kitchen Guy’s Ginger Snaps Recipe
by Chef Jim Gray

Ingredients

1 1/2 cups vegetable shortening
2 cups granulated sugar
3 Tbsp. raw (Turbinado) sugar
2 large eggs
4 cups all-purpose flour
2 tsp. baking soda
2 tsp. ground cinnamon
2 tsp. ground cloves
2 tsp. ground ginger
1/2 cup dark molasses

Method
Preheat oven to 350. In a large mixing bowl, cream together shortening and granulated sugar until light and fluffy. Beat in eggs one at a time. Sift together flour, baking soda and spices. Add dry ingredients to bowl with mixer at lowest speed. Add molasses and continue beating to combine.

Shape dough into 1-inch balls and place 2 inches apart on greased cookie sheets. Sprinkle with raw sugar crystals.

Bake for 12 to 15 minutes or until outside edge of cookies begins to crisp and turn slightly darker and the middle is still soft. Bake for a shorter time for softer cookies. Transfer to a wire rack to cool.

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Recipe Video: Gingersnaps