Cooking with accents

Tasty Teropita

INGREDIENTS

1 (16-ounce) container ricotta cheese

4 ounces of grated parmesan cheese

3 eggs, beaten

2 egg yolks, beaten

2 tablespoons fresh oregano

3 cloves garlic finely minced

8 ounces feta cheese, crumbled

1 cup butter, melted

1 (16-ounce) package phyllo pastry

Directions

Preheat the oven to 425. In a large bowl, mix the ricotta and parmesan cheese, eggs, oregano, garlic and feta cheese until well-blended. Brush melted butter onto one sheet of phyllo dough at a time, and layer them on a baking sheet until you have seven sheets. With the sheet horizontal to you, cut 2-inch-wide strips. With a tablespoon, spread the cheese mixture onto each strip then fold each strip into repeating triangles like a folded flag.

Bake for about 30 minutes in the preheated oven until golden brown and crisp. Plate and serve warm.

Wrapped Asparagus and Prosciutto

Serves 4

INGREDIENTS

24 spears of fresh asparagus with the bottom

1-1/2 inch removed

4 slices of Italian prosciutto cut in half

1 sheet of puff pastry cut into

1/4-inch strips Extra virgin olive oil to drizzle

1/2 cup fresh grated parmesan cheese

Directions

Preheat oven to 425. Stack three sheets of phyllo pastry on each other and drizzle with olive oil, spread evenly with a brush or fingers.

Fold the sheets in half lengthwise. In the center of the phyllo sheets, place a half slice of the prosciutto.

Lay one asparagus spear perpendicular on the phyllo sheets and roll over just until the spear is covered.

Repeat with two more spears making sure that the bottoms are all even.

Repeat with remaining asparagus, making eight total rolls. Lightly sprinkle the parmesan cheese over the asparagus rolls. Place on a bake sheet and bake for 7 to 10 minutes until golden brown.

Paper Sea Bass

Serves 4

INGREDIENTS

1 package frozen phyllo pastry, thawed but still cold

4 6-ounce skinless sea bass fillets

4 tablespoons of soften cream cheese

8 tablespoons of good quality basil pesto

1 egg beaten to blend Kosher salt Lemon pepper Fresh cracked pepper Well-beaten egg Extra virgin olive oil

Directions

Preheat oven to 400. Roll out each Phyllo sheet on lightly floured surface to 12-inch square. Cut each in half, forming four 12-by-6-inch rectangles. In the center of the phyllo, spread 1 tablespoon of the cream cheese and two tablespoons of the pesto. Place one sea bass fillet in center of each rectangle on top of the pesto, about 3 inches in from and parallel to one short edge. Sprinkle each fillet with salt, lemon pepper and fresh cracked pepper. Brush edges of rectangles with the egg. Fold long sides of phyllo over fillets. Fold short edge of phyllo over fillets and roll up, enclosing fillets. Place wrapped fish, seam side down, on parchment paper lined baking sheet. Brush with olive oil.

Bake pastries until dough is golden brown about 18-20 minutes. Remove from oven; let stand 10 minutes.

Cut fillets into thirds and serve with baby artichoke rice pilaf or risotto.

German Chocolate Dumpling with Dark Chocolate Ganache

Serves 4

INGREDIENTS

1 sheet of puff pastry German chocolate frosting

6 ounces of bitter sweet chocolate

4 ounces heavy cream

Directions

Cut pastry sheet into four equal parts and spoon 2 tablespoons of German chocolate frosting into the center.

Bring opposite corners of the pastry together and twist making a pouch. Lay the dumpling seam side down on a bake sheet and bake at 425 for 12-14 minutes until well puffed and golden.

For the ganache: Combine chocolate and cream in a small pot. Heat at medium-low until smooth and dark. (Do not allow it to boil.)

Remove from heat and drizzle over the dumplings.

The toasty light flavor of these pastries combined with their savory or sweet inner components will provide a satisfying twist to common ingredients. These recipes bring a new demission to otherwise ho-hum dinners that will surly leave you smiling.

Shopping List

1 (16-ounce) container ricotta cheese

8 ounces of parmesan cheese

7 eggs

8 ounces crumbled feta cheese

2 sticks butter

1 (16-ounce) package phyllo pastry

2 packages puff pastry

1 package of cream cheese

4 ounces heavy cream

1 container good quality basil pesto

1 bunch fresh oregano

3 cloves garlic

24 spears of fresh asparagus

1-1/2 pounds of skinless sea bass fillets

4 slices of Italian prosciutto Extra virgin olive oil

German chocolate frosting: 6 ounces of bitter sweet chocolate Kosher salt Fresh cracked pepper

Chef John Strand of Accents – Personal Chef Services specializes in elegant in-home dinners and weekly meal services, “making your home your favorite place to eat.” He can be reached via email from his website at www.accentspcs.com.