APPETIZERS

Caramelized Fennel, Fig, and Prosciutto Tart
(I haven't tried this yet, but it looks good!)

* 1 sheet puff pastry
* 2 bulbs fennel
* extra virgin olive oil
* 2 sprigs rosemary
* 10-12 figs, sliced
* 12 oz. prosciutto
* 2 T pine nuts
* honey, for drizzling
* sea salt and fresh-ground pepper
* 4 C baby arugula
* 3 T extra virgin olive oil
* 2 T balsamic vinaigrette
* 1 T honey
* 1 clove garlic, minced

Prep the pastry
Thaw your puff pastry dough, and meanwhile preheat your oven at 350º. When the pastry is thawed, trim it to make a rough circle about 8 or 9 inches wide. Fold the edges in around the tart crust forming a lip about a half inch wide. Dock the tart (prick it with a fork) everywhere but the rim. I like to bake the crust for about 10 minutes before I add the filling.
Prepare the filling
Fennel, prepped for the pan

Fennel, prepped for the pan
Trim the tops from the fennel, reserving the fronds, and cut off the root ends. Cut the bulbs in half, then
core the fennel by cutting a triangle out of the root ends. Slice the fennel into pieces about a half inch wide or a little smaller. In a large saute pan or skillet, heat 2 tablespoons of olive oil over medium heat. Add the fennel and season it with salt and pepper. Let the fennel cook slowly for 10-15 minutes, until it has taken on a golden brown color and is fork tender. When the fennel is nearly there, chop the rosemary and the prosciutto and add it to the pan to brown. Stir occasionally. When the prosciutto has cooked through and is fragrant, remove the pan from heat. Pour the fennel mixture into the tart crust, and spread it out evenly. Lay slices of the figs in circles around the tart, and sprinkle the pine nuts over. Drizzle the entire tart with honey. Bake for 20-30 minutes at 350º, increasing the heat to 425º for the last five minutes.
The tart, ready for the oven

The tart, ready for the oven
Plating the tart
In a bowl, whisk together the balsamic vinegar, honey, olive oil, garlic, and some salt and pepper. Remove the tart from the oven and let it rest for a minute. Meanwhile, put a bed of a cup of arugula on each plate. Chop the reserved fennel fronds, and sprinkle a scant tablespoon over each bed of arugula. Drizzle the honey balsamic vinaigrette over the arugula. Slice the tart into quarters, and top each bed of arugula with a slice of the tart. Garnish with prosciutto curls, roasted figs, and sprigs of rosemary. 
Serves 4 for a lovely lunch.




BOREK
from TurksihFoodsandRecipes.com

These are yummy, yummy, yummy, and fillings can be changed up to satisfy anyone's taste buds!

1 lb  Phyllo Pastry (thaw according to package directions)
3 L (13x9x2”) Pyrex casserole dish
2 eggs
½ tsp salt
2/3 cup milk
1/3 or ½ cup oil
1 tsp sesame seeds
1 tsp nigella seeds (optional)

For this recipe you can use one of these fillings.

Filling for Borek with Feta cheese
200 gr crumbled feta cheese or Mexican crumbling cheese
½ bunch of parsley or dill chopped (optional)
4 tbsp yogurt (optional)
Put the ingredients in a bowl or plate and mix them.

Filling for Borek with Ground Beef
200 gr ground beef (% 75 or %80)
1 onion, chopped
1 tomato, diced or 3 tbsp tomatoes, in a can or ½ tbsp tomato paste
½ tsp salt
½ tsp black pepper
½ tsp cumin
1 tbsp oil (canola/sunflower/vegetable/corn)
Place the oil and ground beef in a pan and cook until the meat changes in color. Then add the onions and sauté for 2-3 minutes over low-medium heat. Add the tomatoes or tomato paste and salt. Cook for 6-8 minutes over low heat and stir occasionally. Finally add black pepper and cumin.

Filling for Borek with Spinach
1 pkg (300 gr) frozen chopped spinach or spinach in a can
1 onion, chopped
2 tbsp oil (canola/ sunflower/vegetable/corn/olive)
½ tsp salt
¼ tsp black pepper (optional)
If you are using frozen spinach do not thaw. On the other hand, if you are using canned spinach, drain it. For the fresh spinach, wash, drain and chop.
Place the oil and chopped onions in a pan and sauté for 2-3 minutes on low-medium heat. Add the spinach, salt and cook for 8-10 minutes with the lid closed but stirring occasionally. When it’s done, sprinkle black pepper (optional).

Filling for Borek with Potato
2 large or 3 medium potatoes, boiled and smashed
1 onion, chopped
1 tbsp tomato paste
2 tbsp oil (canola/ sunflower/vegetable/corn/olive)
½ tsp salt
¼ tsp black pepper (optional)
¼ tsp cumin (optional)
In a pot boil the potatoes and smash them. Meanwhile in a pan place the oil and onion, and sauté for 2-3 minutes on low-medium heat. Then add the tomato paste, salt and smashed potatoes. Cook for 5-6 minutes stirring occasionally. Finally sprinkle the black pepper and cumin (optional)

Filling for Borek with Leek
1 bunch of leek, washed and drained
1/2 cup crumbled feta cheese/ricotta cheese (optional)
3 tbsp oil
1 tsp salt
1/3 cup parsley, finely chopped (optional)
Cut the leeks lengthwise and chop thinly. Then place them in a skillet with oil and salt. Cook over medium heat till leek absorb all its juice. Add parsley (optional) and feta/ricotta cheese (optional) and mix them all.

Filling for Borek with Eggplant
2 eggplants, washed and peeled
1 onion, chopped
1/2 cup ground beef (optional)
3 tbsp oil
1/2 tsp salt
1/2 tsp paprika
In a skillet, saute onions, oil and ground beef (optional) over low heat. Chop eggplants finely and stir into the skillet. Add paprika and salt, then cook till eggplants are soft and tender (10-12 minutes).

Main Procedure
In a bowl place the eggs, oil and milk. Mix them with a whisk. You will use this mixture between every two or three layers of the pastry and on top of the borek.
After greasing the Pyrex dish, place two or three layers of pastry/ 1 yufka on the bottom and let it go over the sides of the dish. Spread 3 tbsp of the mixture on it and put some of the filling you are using and spread it evenly. Take the other 2-3 sheets of pastry and wrinkle them up in order to fit to the dish (see the picture). Continue layering in the same way; first the liquid mixture and then the filling.
When you place the last pastry sheets, fold the sides of the bottom sheets over. Pour the remaining liquid mixture on top of the borek and sprinkle nigella and sesame seeds.
Preheat the oven to 350 F(180 C) and cook for about 45 minutes, until it turns golden brown. Serve warm.
ENJOY



Corn Fritters with Chili-Lime Mayonnaise

Allysa Torrey
INGREDIENTS:

·                                 3 cup(s) Corn Kernels

·                                 1 cup(s) Flour
·                                 1 cup(s) Yellow Cornmeal
·                                 1/3 cup(s) Romano Cheese, finely grated
·                                 1 1/2 teaspoon(s) Baking Powder
·                                 1 teaspoon(s) Salt
·                                 1/4 teaspoon(s) Chili Powder
·                                 1 large Egg
·                                 1  Egg Yolk
·                                 1 1/2 cup(s) Buttermilk
·                                 1/4 cup(s) Green Onions, chopped (green part only)
·                                 1/4 cup(s) Olive Oil
·                                 2 teaspoon(s) Butter
·                                 2  Limes
·                                 1 1/2 cup(s) Mayonnaise
·                                 1 tablespoon(s) Jalapeño Pepper, finely chopped 

Directions

1.                              Make the fritters. Fill a medium saucepan halfway with water, and bring to a boil. Add the corn, and cook until just tender -- 2 to 3 minutes. Drain, rinse under cold water, and set aside. Combine the flour, cornmeal, cheese, baking powder, salt, and chili powder in a medium bowl. Beat the egg, yolk, and buttermilk together in a small bowl. Whisk the egg mixture into the flour mixture until well combined. Stir in green onions and 1 1/2; cups cooked corn. Heat 2 tablespoons oil and 1 1/2 tablespoons butter in a large skillet over medium-high heat. Spoon 3 tablespoons batter for each fritter. Cook until golden -- about 3 minutes each side. Repeat using remaining batter, oil, and butter. Serve the fritters warm with the following:
Chili-Lime Mayonnaise: Zest and juice a lime. Stir the mayonnaise, juice, zest, and jalapeño together in a small bowl until well blended. Slice the remaining lime into wedges. (I also used whipped honey butter instead...yum yum)