I pretty much thought I was going to ace the class last night, just because I have experienced a lot of appetizers in my day. However, I do have to say that these appetizers definitely took me out of my comfort zone. The highlight was learning how to use phyllo dough. I have vivid childhood memories of my Mom having mini-temper tantrums while using phyllo dough. Spanokapita was one of her signature dishes, especially for the holidays, however the culinary process always involved some frustration, mabye a few screams of anguish, a kitchen covered in butter, a request for absolute silence throughout the house and maybe some hair pulling (sorry Mom).

Therefore I have been raised with a fear of phyllo dough. If I came across a phyllo recipe I would always quickly move on and refuse to look back or think twice about making it. However, last night I learned of all of the things my Mom had done wrong. Here are some phyllo dough tips:

• Always defrost the dough in the fridge
• Allow it to sit on the counter for 1 hour in it's packaging
• Cover it with plastic wrap or a dry towel to keep it from drying out. A damp towel can be used if it is covered with a dry towel, but that can cause it to stick more
•  The butter that is used needs to be clear, that is how you know the temperature is right. And don't be afraid to continue to reheat the butter to maintain that clarity and temp.
• Phyllo dough can be frozen again even after defrosting
• Always butter the edges first and then butter the interior to keep it from breaking
• The best quality phyllo dough is usually purchased at Middle Eastern markets as they have a greater turn over rate and better quality phyllo

Salmon Cakes



Lamb Kabobs w/Pita Chips