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Posts Tagged ‘recipe’

The garlic pita chip non-recipe recipe

February 23rd, 2010

Here’s a sure-to-please and easy snack. It’s so simple, in fact, I feel a bit silly putting down the instructions… but whenever I bring these to a gathering, someone always asks for the recipe. I made a whack on the weekend, so I took the opportunity to take some pics. Just to let you know though: this is an off-the-cuff concoction — no measurements!

Seasoning: pour a whack of olive oil in a bowl and add crushed garlic, salt, pepper and whatever herbs & spices you like. This time, I threw in a couple of shakes of Montreal Steak Spice.

Pre-heat the oven to 275˚ F / 140˚ C. (I’ve tried higher temps, but then tend to burn the chips! I’ve found using a lower heat with a longer bake time makes for a much crispier chip, anyway.)

Cut up pita pockets (I tend to use whole wheat) in sixths, or eighths if you want smaller chips.

Split apart each triangle into single ply pieces, and lay them in a single layer on a baking sheet, with the inside (breadier, less smooth side) facing up.

Dole out the seasoning on each triangle. I use a fork first to make sure each chip gets a little garlic on it, then I go over each chip again with a brush to spread everything around lightly — make sure there are no big pools of oil. (Sorry, I was a little over-excited at this point and forgot to take a photo! Gah…)

Bake for 12-15 minutes, or until the chips are golden and crunchy.

Once you’ve let them cool a bit, they are delicious with dips (hummus, tzatziki, salsa, artichoke, whatever you’ve got!) or just on their own. Warning: these are highly addictive and cause garlicky breath… Enjoy!

Do you have any super simple recipes to share?

On the topic of garlic, John recently planted a bunch of cloves that had begun to sprout on our counter.

We’re hoping to add garlic to our balcony garden. John’s Mum grows her own bulbs every year and they kick the storebought kind’s butt by a long shot in both size and taste. Ideally, we would have planted these in the fall, like she does; the sprouts die over winter, but then new bulbs grow the following summer. So we are cheating by growing the sprouts indoors now, and then we’ll put them outside once they become taller; hopefully they can catch up. Go garlic, go!

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Phyllo-licious… (can you handle this?)

September 5th, 2009

I suck at following recipes. Of course, I love food and eating, but you won’t find me sharing many how-to’s. The fact that I’m doing so here is an indication of just how easy (and worthy of sharing!) this treat is.

See, I went to my parents’ for dinner the other night, and saw these on the counter:

‘Whazzat???’, you ask? Why, it’s a box of phyllo cups! After a tasty dinner, I put together dessert with these cups, vanilla ice cream, strawberries, and sliced almonds. Like zees:

I’ve also seen people fill these cups with lots of other things, sweet or savoury — mushrooms and cheese, crab salad, cheesecake filling, spinach and feta, chocolate mousse and fresh fruit… whatever turns your crank; the cup holds it together, makes it look cute, and adds a crispy element.

The über-easy recipe for the cups goes like this:

  • get a box of phyllo pastry (it’s a similar shape to a roll of plastic wrap, and comes in multiple sheets); make sure it’s properly defrosted (if frozen, leave in fridge for at least 24 hours
  • melt a few tablespoons of melted butter, and grab a food brush
  • pre-heat the oven to 350°F
  • roll out the sheets of phyllo and use food scissors or a pizza cutter to cut sheets in rows/columns into relatively similar-sized rectangles (the brand we use usually cuts into 6) — bigger than the mouth of a muffin cup
  • place a single rectangle over a muffin cup and brush butter over the whole thing, using the brush to push it into the cup and line it; place a second rectangle at a slightly different angle over the same cup, and repeat; do this with a third layer too. The different-angled pieces create the fun crown-like edges at the top of each cup. Fill all the muffin cups until you run out of pastry.
  • bake until golden brown, about 10-12 minutes
  • fill with whatever you feel like, and enjoy!

You can use those mini muffin cup sheets, but would obviously need to cut smaller rectangles… and if you use the huge muffin cup sheets, then I’d suggest adding another layer or two for stability.

If only all baking were this easy…! Got any fillings to suggest?

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