A simple yet stunning appetiser?

[MikeLM]

Aw, c'mon...

Just get seven pounds of caviar and dump it out on a plate.

No time, no work.

Well, maybe some crackers.

Mike

sorry, I'll try not to do that again

[Ma Facon]

Scallops on the 1/2 shell, Embelish according to the season.

[Mezzaluna]

Did you mean Spanakopita?

Jigz,sort of- yes. These are little pies ("pites" is plural of "pita" although the spelling isn't accurate for the Greek, of course). Adding "tiro" means there is cheese in the mix. Spinach cheese pies, therefore, is spanakotiropites. I stand corrected if a Greek speaker sets me straight! I learned to call them that from Greek-American friends.

I lay the phyllo sheet sideways on the counter, brush with butter, lay another sheet on top, brush with butter, then cut into strips about 2" wide. I spoon about 1 teaspoon of the filling in the corner of one end, then fold like a flag into triangles. They get one more brush with butter and are laid on a foil-lined baking sheet. When the sheet is full I cover tightly with plastic wrap and then with foil and freeze- sheet and all. Later you can put them in smaller containers when they're completely frozen.

The little devils go for about $1.00 US each around here if you try to buy them ready-to-bake. I'd guess the cost for materials is more like $0.05 each. Not a bad markup!

[bughut]

Wish we had Waitrose in Dundee too Ishbel. I was spoilt when i lived down south. now i just have memories of supermarket shopping i could enjoy.
We're having a steamboat as a starter. I recently bought an electric one. But An electric wok does as well....1/2 fill with good stock, plug in, make plates of raw seafood, tender steak, veg. Noodles. Everyone just cooks what they want, like a fondue. Have plenty of salady stuff and sauces around too. Provide chopsticks and forks and get stuck in. It's easy-peasy and the soup you are left with in the end is to die for...

[Mezzaluna]

Bughut, that sounds like "shabu-shabu" or Mongolian hot-pot.

[shroomgirl]

this is heresy on Cheftalk with our Greek leader, but Trader Joe's spanokopitas are really good....dillweed, feta, spinach, onions.....not the full pan but the individuals.....they come very very close in flavor to what I make from scratch, in a pinch they are a great substitute and about $4ish for about 20 ish pieces.

I've got 3 hotpots....they get used as props more than Mongolian hotpot....not electric but coal or someother heat source....kinda of a pain for entertaining inside.....worry about burning down the table or burning guests etc.....but you've just renewed interest in trying to make something work....

pigs in a blanket.....another local cooking site I'm active on had special recipes for the holidays posted....one was cocktail weinies with grape jelly and I want to say BBQ sauce or mustard put in a crock pot for 6-8 hours....no kidding....after reading the grape jelly part my brain goes numb and the rest just does not compute.


So, do you shop the growers markets in London? The photos I've seen are amazing.....really gorgeous.

As to Waitrose Mag....it's about $10 US when you can find it.....The Austrailian Vogue is pretty and interesting also. Why are your photos so much nicer than US magazines? Not the product per se but the quality of photos?

[Ishbel]

When I visit my daughter in London, we try to go to Borough Market, and other London markets that I used to visit when I lived there. We also have a pretty good farmer's market in Edinburgh, too.

As for the photographs: I think the quality of the Waitrose photos is second to none - but then they do pay top dollar for the best foodie stylists/photographers!

Have you ever seen Olive magazine? That's well worth a look, too.

Bughut: We've got 2 Waitrose now.... I know how you feel about the lack of them... I had serious withdrawal symptoms when I first moved from London!

Maybe Dundee will be next for the Waitrose invasion?

[bughut]

Well Dundee is still quaking after the Morrissons invasion. Cant believe the hype, or the anti climax. Blaugh!!!
I've still to order from the M&S catering mag. Fabulous photos. Actually too good maybe. Do you really want your food to be so pristine and uniform?? And do you believe it will look like that when you get it?? Must try them soon & check out the competition...Ever the Cynic.
Nearest farmers market is 19miles away in Perth once a month i think. I sooo miss the markets in London Ishbel. I had a stall on the cut in se17 and another in Covent Garden 25 years ago before it got poncy, and I shopped at the other stalls on my breaks at a fraction of the shop and supermarket prices. My favourites ones were club row and east st markets. I forget the one my dad used to regularly get his cheeses from.
Spent last Sunday in Edinburgh. Not a happy shopper day. Deed done though. Not even time for the usual lunch at Filthy McNasties, Not that I rate it much any more. I think we only went there cos they opened to the street & we could smoke ( back in the day ie. 2 1/2 weeks off the cigs so far)

[indianwells]

Originally Posted by Ishbel

When I visit my daughter in London, we try to go to Borough Market, and other London markets that I used to visit when I lived there. We also have a pretty good farmer's market in Edinburgh, too.

As for the photographs: I think the quality of the Waitrose photos is second to none - but then they do pay top dollar for the best foodie stylists/photographers!

Have you ever seen Olive magazine? That's well worth a look, too.

Bughut: We've got 2 Waitrose now.... I know how you feel about the lack of them... I had serious withdrawal symptoms when I first moved from London!

Maybe Dundee will be next for the Waitrose invasion?

"Olive" is not bad but I prefer "Delicious", however "BBC Good Food" is the one I subscribe to. Obviously personal preference but I think it's more in touch with what we cook these days.
I made a decision about a year ago to completely swerve the main supermarkets and (fingers crossed) i've stuck to it so far. It's been surprisingly easy so far and, although I estimate my food costs have increased by maybe 15%, the quality of my ingredients have risen by a far greater percentage.

[Ishbel]

Bughut
I remember the Cut market - also liked Chapel Street Market in Islington (near my daughter's flat).

You should try the Valvona and Crolla restaurant in Multrees Walk (side of Harvey Nicks) when next in town. Now you don't smoke... let him suffer and you'll enjoy the food!

Wells... I buy all meats from my local butcher, all organic. BUT, I couldn't do without Waitrose or M&S!

[siduri]

if we're talking street markets in london, the difficult to get to broadway market in hackney is my favorite. There's a little stand there selling varieties of mushrooms, and they make a sandwich, fresh, right in front of you on a camp burner and a frying pan, butter, mixed fresh mushrooms, shaved pecorino with black pepper, and all on exceptionally good whole grain sourdough bread. Worth the hour bus ride and the half hour walk to get there for that. Also nice little stands with some treats, like varieties of unusual tomatoes, meat, and umbrian cheeses.

[Ishbel]

Hackney's a little too far off my beaten track now I don't live in London, Siduri - I couldn't spare the time nowadays when I only make 1-3 days visits and have so many things to do/see/places to eat in central London!

I wish I'd known about it when I DID live there, though, cos it sounds great!

[chefinfrance]

Come on guy's the answer is simple, every body eats too much Christmas day so the entree needs to be fresh and intersting but not too much work. So how about a cherry tomatoe and fetta cheese salad with fine strips of [cured ham] parma, bayonne, sarrano etc. dressed with a basil, cracked pepper and olive oil dressing perfect with your ciabbata.
Steve masterchefinfrance.com

[chefinfrance]

Come on guy's the answer is simple, every body eats too much Christmas day so the entree needs to be fresh and intersting but not too much work. So how about a cherry tomatoe and fetta cheese salad with fine strips of [cured ham] parma, bayonne, sarrano etc. dressed with a basil, cracked pepper and olive oil dressing perfect with your ciabbata.
Steve masterchefinfrance.com

[chefinfrance]

Sorry Mezazaluna but before the site gets hit to hard I think you are thinking with your Greek head and not the culinery one its fillo pastry. Phillo was most proberbly the god of love and food and all things nice.
Steve masterchefinfrance.com