Phyllo Dough

Phyllo dough is a paper-thin sheet of dough used extensively in Mediterranean and Middle Eastern cuisines. Originating from the Greek word 'phyllo,' meaning leaf, it is believed to have been developed in the kitchens of the Byzantine Empire. Phyllo dough has a delicate, slightly floury taste, offering a neutral canvas that allows other ingredients to shine. Its texture is crisp and flaky when baked, creating layers that shatter beautifully with each bite. In cooking, phyllo dough requires careful handling due to its fragile nature; it dries out quickly and must be kept covered with a damp cloth while working with it. It browns rapidly in the oven, providing a golden, flaky structure to dishes, while contributing minimal moisture, making it ideal for both sweet and savory applications.

Notes

When selecting phyllo dough, opt for packages that feel moist and pliable rather than stiff. Store unopened phyllo in the freezer to maintain freshness, and once opened, use it promptly or refreeze unused portions wrapped tightly to prevent drying. Thaw phyllo dough overnight in the refrigerator before use. Handle it gently to avoid tearing, and keep the dough covered with a damp towel at all times while working with it to prevent it from drying out. Phyllo dough is gluten-free unsuitable for those with celiac disease or gluten intolerance.

Uses

Spanakopita
Baklava layers
Stuffed pastries
Vegetable turnovers
Chicken rolls
Apple strudel

Replacements

Puff pastry
Wonton wrappers
Spring roll wrappers
Flatbread
Thin tortillas

Ground Veal

Ground veal is a type of minced meat derived from young cattle, typically less than a year old. Its use is prominent in various European cuisines, particularly Italian and French cooking, where it is prized for its delicate flavor and tender texture. The taste of ground veal is mild and subtly sweet, with a lighter, more refined flavor profile compared to beef. Its texture is fine and tender, making it an excellent choice for dishes where a smooth consistency is desired. In cooking, ground veal is often used in combination with other meats to enhance flavor and maintain a tender texture. It browns quickly and adds richness to sauces and stuffings without overwhelming them with robust meatiness.

Cornmeal

Golden and slightly coarse, cornmeal evokes the essence of sun-kissed fields. Its nutty aroma and hearty texture bring a rustic charm to any dish.

Recipes to try

Shrimp and Spinach Stuffed Portobellos

Tender shrimp mingles with sautéed spinach in a savory filling, nestled inside roasted portobello mushrooms for a satisfying vegetarian-friendly main.

Turkey Sausage and Pepper Pasta Toss

A vibrant, saucy pasta dish packed with lean turkey sausage and crisp bell peppers.